The 10 Best Steakhouses in Chicago in 2027

RPM Steak at 66 W Kinzie St is a bi-level space built around a marble bar, and Michelin inspectors highlight its steak frites and cowboy steak. The menu lists a 28-Day Prime Dry-Aged Cowboy Steak 24 oz at $142, a New York Strip 16 oz at $112 and a Hand-Cut Filet 6 oz at $56. The dining room is open Monday - Thursday 4:00 PM - 9:00 PM, Friday 4:00 PM - 10:00 PM, Saturday 3:00 PM - 10:00 PM and Sunday 3:00 PM - 9:00 PM.

Prime & Provisions at 222 North LaSalle St houses a 500 square-foot dry-aging room lined with Himalayan rock salt, and sears its beef in a 1,200 degree broiler. The menu lists a 45 Day Dry-Aged 16oz New York Strip at $85.99 and a Bone-In 22oz Ribeye at $99.99. It is open from 11:00am Monday - Friday.

Swift & Sons at 1000 W. Fulton Market is a renovated 1920s meat and produce warehouse with a raw bar called Cold Storage. Michelin notes its USDA Prime beef is seared at high heat and served with three sauces, and Boka Restaurant Group presents it with Executive Chef Chris Pandel. Dinner starts at 4:30 PM every day, with happy hour Monday - Friday 4:30 PM - 6 PM.

Chicago Cut Steakhouse at 300 N. LaSalle St has wraparound windows over the Chicago River and red leather seating. Its beef is USDA-certified prime, hand cut and dry aged on site, and Michelin inspectors praise a Porterhouse sliced and plated for each guest. It serves Monday - Friday from 7 am to 11 pm and Saturday from 10 am to 11 pm.

Maple & Ash at 8 W. Maple Street is a Gold Coast steakhouse with wood-fired cooking and a menu by two-Michelin-star Chef Danny Grant. Its fire-roasted seafood tower, $225 per person, is served hot from the hearth. Dinner runs 5:00pm - 10:30pm Monday - Thursday, and Sunday adds brunch from 10:30am to 2:00pm.

Bazaar Meat at 120 N Wacker Drive opened on December 15, 2021, on the second floor of the Bank of America Tower. Its curated tasting menu moves from raw preparations to vaca vieja, a ribeye aged to perfection, under crimson chandeliers. GAYOT scored it 15 out of 20, the highest on its 2026 Chicago steakhouse list.

Gibsons Bar & Steakhouse at 1028 North Rush Street opened in May 1989, started by Hugo Ralli and Steve Lombardo. Its Gibsons Prime Angus beef is aged a minimum of 45 days and grain-fed for up to 120 days, and valet parking is available. GAYOT scored it 14 out of 20 for prime beef, generous sides and martinis.

Gene & Georgetti at 500 N Franklin St was established in 1941 by Gene Michelotti and Alfredo Federighi. It won a DiRoNA award in 2001 and an Achievement of Distinction in Dining since 2011, and it lists a 2023 Chicago Tribune Readers' Choice for Best Steak. The dining room is open Sunday - Thursday 11:00 AM - 9:00 PM and Friday and Saturday 11:00 AM - 10:00 PM.

Chicago Chop House at 60 W. Ontario St. serves hand-cut USDA Prime steaks in a renovated Victorian brownstone built in 1897. Its dry-aged section lists a Bone-In Kansas City 20oz, a Bone-In Cowgirl Ribeye 18oz and a Tomahawk Ribeye 26oz. It is open Monday - Saturday 4 PM - 10 PM and Sunday 4 PM - 9 PM.

Boeufhaus at 1012 N Western Ave in West Town opened in 2015 and blends old world culinary techniques with contemporary style. Its menu lists a 55 Day Dry Aged Ribeye 22 oz, a Kansas City Strip 26 oz and a Porterhouse 32 oz at market price, plus Steak Frites at $63. It is closed Tuesday and open 3:30 to 10pm Friday and Saturday.