Seattle Tourists Should Visit These Hotly Debated Popular Steakhouses For Dining Excellence

In any city, debates regarding the best steaks are sure to bring out people's fiery side. Although famed for seafood, Seattle, Washington, is no different. From old-world grillhouses to butcher shops turned restaurants or steakhouses with a Mexican twist, this coastal city delivers expertly prepared steaks that are truly a cut above the rest. Whether you're looking for Japanese Wagyu, USDA Prime beef, or the very best local Washington offerings, these restaurants won't disappoint.

If you're only in town for a short amount of time, you can't try all of Seattle's beefy contenders. However, a few steak standouts deserve a place at the top of your culinary bucket list. While some ask diners to reconsider their definition of a "steakhouse," others offer a throwback to the era of white-glove service and classic cuts. Although not ranked, these five restaurants stand out for their high-quality steak programs, ambiance, consistency, and overall guest experience.

Dominating a corner in South Lake Union, The Butcher's Table delivers a swanky dining experience where Mishima Reserve American Wagyu Beef cuts take center stage. Renowned for its rich flavor and intricate marbling, this premium beef is best enjoyed via the restaurant's signature steak tasting flights. Choose three or four buttery 4-ounce cuts ranging from filet mignon to Manhattan cut New York strip steak. The tasting flights cost $168 to $220 at the time of writing.

The interior brings the dark wood accents of a traditional steakhouse with an industrial lean befitting one of Seattle's top tech-centric neighborhoods. Warm lighting illuminates a 4,000-pound chandelier that looks like melting ice cubes, while leather-wrapped seats invite guests to sit back and relax with a classic cocktail or pairing from the Wine Spectator Best Of Award of Excellence-winning wine list. 

The menu caters to steak purists, but other can't-miss dishes include the steak tartare and the golden beef fat fries. For a lunchtime bargain, locals recommend the ribeye burger with Dijon aioli and flagship cheese, only available on the lunch and happy hour menus. The restaurant also has a raw bar, a butcher shop, and a private event space decked out in jewel-toned velvet aptly named the "Gold Dust Room." Dinner time reservations are highly suggested (suit and tie optional), but it's also a popular after-work haunt in South Lake Union. Plus, the restaurant's only a short drive from the eccentric eateries and shops in Seattle's artsy Fremont neighborhood.

Although not technically a steakhouse, The Shambles is a top contender in the greatest Seattle steakhouse debate. From the outside, it looks like a cozy neighborhood pub, but this unpretentious vibe, combined with a killer menu, makes it a true standout. Check the chalkboard for the daily house-cut steak offerings, ranging from Wagyu bavette to hanger and coulotte cooked in butter and beef tallow and finished with a swirl of demi-glace.

"This is a pub that cares about everything — the beverages, the food, the atmosphere, and the service," shared one local diner on Tripadvisor. "My favorite thing is the steak tartare. I have eaten this dish around the world, and Shambles does a darned good version with a brined egg yolk and a schmear of arugula puree." Returning guests also recommend starting with the charcuterie board, and caution not to underestimate the seasonal sides, such as blistered shishito peppers or foraged mushrooms.

The Shambles is only open to guests over 21, and the atmosphere feels at once lively and laid-back. The rotating selection of beers on tap will impress any brew fan, but the wine list is on the shorter yet well-curated side. With a large communal table and a social bar area, it's a top choice for groups of friends in the Maple Leaf neighborhood. 

Blending Scandinavian charm with some of Seattle's best bites, one of the city's premier steak restaurants can be found in Ballard. The debate surrounding The Beastro is whether it's better to eat at the actual restaurant or buy steaks from the associated butcher shop, Beast and Cleaver. Established in 2019, the butcher shop came first and ranks among the top in Seattle for its whole-animal approach to butchery. But as a visitor, cooking up a steak in your hotel room is totally out of the question, so a visit to The Beastro is the perfect solution.

Billed as Beast and Cleaver's "steakhouse experience," The Beastro serves up sustainable, locally sourced steaks (80% from Washington and 10 to 15% from the Pacific Northwest) and farm-fresh small plates via the à la carte menu. The menu changes every week, but patrons can expect classic cuts like ribeyes and tenderloins, plus more unusual options that embody the restaurant's no-waste ethos. Pairing options include vintages by the glass or bottle from the predominantly European wine list as well as classic cocktails and some beer and sake options.

"This butcher has been putting out some of the best meats I've ever had in my life," enthused one steak aficionado on the r/steak subreddit. "It's definitely ranked in my top five steaks of all time, and it wasn't even dry aged." Beastro's kitchen is only open on Saturday and Sunday evenings, but Beast And Cleaver's ultra-elevated (and extremely hard to reserve) prix fixe menu restaurant, The Peasant, has seatings on Thursday and Friday evenings.

If you're looking for an old-school steakhouse with a swanky atmosphere, The Metropolitan Grill (aka "The Met") is the place to be. Steps from downtown and the hundreds of unique shops of vibrant Pike Place Market, this legacy restaurant has been around since 1983, welcoming guests with impeccable service, valet parking, and a menu to match. 

Although you can also enjoy premium beef from around the world, The Met's steak program revolves around USDA Prime beef. In keeping with the kitchen's tried and true approach to cuisine, classics like buttery filet mignon, porterhouse, and thick-cut Chateaubriand carved at your table take center stage. Sip a martini from the 60-foot marble bar, or select a bottle from the award-winning wine list. Consider arriving early for the happy hour (weekdays from 3 to 5:30 p.m.) and then transitioning to the dining room for the full experience. 

"This kind of quality and service is a get what you pay for situation," explained a regular on Tripadvisor. "If you are looking for a cheap meal out or a bargain, the Met is not for you. If you are looking for the best, and you can afford it ... 'Might as well have the best.'" The interior is all velvet upholstery, plush carpeting, and dark wood — the ideal setting for a fancy date night, an anniversary dinner, or the cherry on top of a fantastic vacation in Seattle. 

Those willing to branch out from traditional American steakhouses are in for a treat at Asadero. Introducing mesquite-style grilling to Seattle, Asadero is a Mexican steakhouse that started as a humble food stall in Kent. Today, owner David Orozco's Ballard location serves up top-tier American, Japanese, and Australian Wagyu as well as barley-fed Australian Angus infused with the perfect balance of smoky and savory flavors.

If you order only one thing, it should be the signature 16-ounce carne asada platter. Instead of skirt steak, slice into top-tier, thin-cut Wagyu chuck eye served with nopal and flavor-packed chorizo. However, some carnivores consider the steak tacos the restaurant's best dish, while the house-made guacamole and the flame-grilled bone marrow with creamy cotija cheese are sure to impress. Top it all off with a glass of Washington-sourced red or a spicy mezcalita. 

The price point sits on the higher end, but it's the kind of meal you'll reminisce about long after the trip's over. The servers are incredibly knowledgeable and will be able to answer any question about the menu. In terms of atmosphere, Asadero welcomes guests with cozy wooden booths set against red-brick walls and exposed industrial piping. Whether you keep it casual on a date night, reserve a table with friends, or dine solo, Asadero is worth every penny.