This east side institution offers a casual setting for enjoying a swimming pool-sized margarita and a steak. The beef is sold by-the-ounce and cooked to the customer’s specifications. Well-done is an option though Caper’s offers a winking disclaimer that states it cannot guarantee any steak cooked more than medium-well. As far as styles, the restaurant offers four cuts of steak: Delmonico (ribeye), New York strip, T-bone, and filet.

This restaurant-butcher shop combo is so much more than that with a menu showcasing offal in various dumplings and yakitori skewers. That being said, Marrow also gladly indulges patrons seeking out a quality, locally sourced steak dinner. On top of prime butcher’s cuts, the always changing menu also features beef tartare and beef with harissa-rosemary potatoes, and an excellently executed variety of locally-sourced vegetables to complement the meats.

This neighborhood restaurant inside the elegant Park Shelton building across the street from the Detroit Institute of Arts is aptly named after the green liqueur. Chartreuse pays homage to all things green with garden installations, locally sourced vegetables, and bright and creative menu offerings. The grass fed beef tenderloin is adorned with a potato pave, mushrooms, and a horseradish cream.

Bar Pigalle’s cocktail, beer, and wine lists are impressive but chef Nyle Flynn plays with Detroit’s French history with his Coney take on steak and frites. Complement this meaty showstopper with the spot’s impressive wine, cocktail, and beer, along with bison tartare, guanciale-wrapped frog legs, or chef’s selection of oysters.

D.PRIME steakhouse gives gamblers the special steakhouse treatment inside the MGM Grand casino. It’s fine dining without a strict casual dress code. Favorites include a 34-ounce tomahawk prime ribeye, veal oscar with king crab “Oscar style” and a burger on a brioche bun with aged cheddar, confit bacon, fried egg, red onion marmalade, and pickle. Outstanding sides include the truffle mac and cheese and Yukon gold potato puree.

Dry-aged beef in a variety of cuts — prepared by an in-house butcher — is showcased prominently inside in a special display case at this Capitol Park steak fortress. Proprietor Jeremy Sasson of Heirloom Hospitality is all about old-school Hollywood glamour in his spaces, and Prime + Proper is no exception. Make reservations for one of the establishment’s swanky, rounded booths, treat yourself to a Miyazaki Gyu wagyu strip, caviar service, and a bottle of Bordeaux. For a more intimate setting, opt for an experience at Cash Only Supper Club, the fancy new space below.

Touting itself as a steakhouse with Asian fusion inspiration has made its way to downtown’s financial district. The menu features a variety of cuts of wagyu steak, from 7-ounce hangers to 38-ounce, 30-day, dry-aged tomahawks. Round out the high quality meats with sushi rolls, nigiri flights, Vietnamese spring rolls, Shanghainese soup dumplings, ramen, or chicken and waffles — featuring miso buttermilk fried chicken, taro waffles, and kimchi pineapple slaw — and a cherrywood smoked Peking duck.

Meat lovers will droll over the menu at this Core City Argentinian restaurant for its protein-heavy offerings grilled on an open, wood-fired flame. While the towering short rib impresses with its pepper-coriander encrusted exterior, fans wanting to experience a traditional Argentinian-style Sunday asado should try the strip loin steak, featuring the spot’s house-made chimichurri butter. Top it off with a glass of Argentinian red wine or a cocktail and it’s a unique-to-Detroit chophouse experience.

Tomahawk and ribeye are on the menu at the neighborhood steakhouse in northwest Detroit that’s a favorite of Detroit police officers. For an excellent pairing, choose the asparagus, mashed sweet potato and mac and cheese with an adult beverage. The top-shelf bar menu features handcrafted cocktails as well as many classic favorites.

All the steaks at La Bistecca are certified Piedmontese, considered by some to be more tender and lean than other types of beef. Steaks such as the filetto di manzo (tenderloin), New York strip, and the chef’s choice ribeye cowboy cut are served with this old-school Italian Plymouth steakhouse’s in vintage sauce, a version of the classic zip sauce. Reservations are available for indoor dining, or customers can call to place orders to-go.

This old-school Clawson staple dishes up hearty entrees such as the signature porterhouse steak and the New Yorker (a center cut dry-aged sirloin strip with zip sauce). For surf and turf lovers, the Manhattan scallops and steak offers the best of both worlds. Takeout and delivery are available in addition to dine-in service.