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Steak tartare on a black plate with yellow flowers sprinkled atop a small egg yolk at Marrow
Steak tartare from Marrow in West Village.
Michelle Gerard

Feast on Juicy Steaks at These Detroit Restaurants

Whether celebrating dads, grads, or that special anniversary, these spots are a cut above

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Steak tartare from Marrow in West Village.
| Michelle Gerard

The classic steakhouse holds a rich place in Detroit’s dining history, dating back to the Motor City’s automotive heyday when car and ad execs drank martinis for lunch and flexed their pocketbooks at chop house dinner meetings.

While times and tastes changed, there are still plenty of options to wax nostalgia at a number of dining establishments — from classic downtown chop houses to bars that deal in beef by the ounce and taquerias that offer a Latin flair. Here are 12 excellent spots to savor a juicy steak dinner, whether to celebrate dads and grads, that promotion, or just to savor a dry aged, prime cut of meat.

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Note: Restaurants on this map are listed geographically.

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.

Chartreuse Kitchen & Cocktails

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This neighborhood restaurant inside the elegant Park Shelton building next to the Detroit Institute of Arts is aptly named after the green liqueur. Chartreuse pays homage to all things green with garden installations, fresh and 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. Chartreuse accepts orders online for takeout and also offers limited reservations for dine-in and patio seating.

The beef tenderloin adorned with a potato pave, mushrooms, and a horseradish cream Chartreuse Kitchen & Cocktails courtesy

Grey Ghost

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This Brush Park favorite prides itself on meat. Familiar cuts are reimagined with interesting twists such as New York strip sourced from Fairway Packing, dry-aged with celery root, giardiniera, and chimichurri. Customers can also find options like filet mignon with mushroom zip sauce and bone-in pork chops with mustard glaze.

Grey Ghost Official Photo

D.PRIME Steakhouse

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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.

London Chop House

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During Detroit’s heyday, the London Chop House was considered one of the best restaurants in the country — the type of place to see and be seen. The steakhouse catered to auto barons, businessmen, public officials, and celebrities of all stripes. In 2012 — more than 20 years after the original establishment closed — the Detroit classic was revived to its original splendor. Start off the meal with caviar service with vodka pours, before moving on to the meat portion of the meal. All steaks at the London Chop House are finished with garlic butter and served with au poivre with chimichurri or béarnaise sauce. Premium cuts include 35-day dry aged ribeye, American wagyu ribeye, a bison tenderloin, and Australian wagyu New York strip. Even the “hamburger steak” is opulent. It’s made with A4 wagyu and foie gras.

Prime + Proper

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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.

Several dishes including steak, asparagus, and romaine lettuce set on white plates with gold trim
Selections from Prime + Proper
Michelle and Chris Gerard

El Asador Steakhouse

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The steaks at this southwest Detroit gem are top-notch. This Springwells staple is not only known for Mexican fare such as tacos, burritos, and enchiladas but also expertly prepared beef. Feast on the ribeye steak con rajasa chargrilled ribeye with poblano pepper green sauce — or the filet mignon topped with guajillo-ancho-chipotle butter sauce. For those who seek halal meat, El Asador also fits the bill. Outdoor seating is available in private luminarias and reservations can be made by phone. Takeout is also available.

Sloppy Chops Restaurant

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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.

La Bistecca Italian Grille

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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.

The Clawson Steakhouse

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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.

Mr. Paul's Chop House

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Founded by Paul and Peter Gogo in 1968, Mr. Paul’s Chophouse has been serving traditional steaks and seafood in its dimly lit, brick-walled dining room for more than 50 years. Offerings range from Chateaubriand served table-side to New York sirloin from Creekstone Farms to a 28-day, dry-aged ribeye. The classic Caesar is a great addition for the full steakhouse experience, including an extra-large pepper grinder for table-side seasoning. Dine-in is available but patrons can also get a steak fix to-go by calling ahead or placing an order in person.

Capers

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.

Marrow

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.

Chartreuse Kitchen & Cocktails

The beef tenderloin adorned with a potato pave, mushrooms, and a horseradish cream Chartreuse Kitchen & Cocktails courtesy

This neighborhood restaurant inside the elegant Park Shelton building next to the Detroit Institute of Arts is aptly named after the green liqueur. Chartreuse pays homage to all things green with garden installations, fresh and 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. Chartreuse accepts orders online for takeout and also offers limited reservations for dine-in and patio seating.

The beef tenderloin adorned with a potato pave, mushrooms, and a horseradish cream Chartreuse Kitchen & Cocktails courtesy

Grey Ghost

Grey Ghost Official Photo

This Brush Park favorite prides itself on meat. Familiar cuts are reimagined with interesting twists such as New York strip sourced from Fairway Packing, dry-aged with celery root, giardiniera, and chimichurri. Customers can also find options like filet mignon with mushroom zip sauce and bone-in pork chops with mustard glaze.

Grey Ghost Official Photo

D.PRIME Steakhouse

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.

London Chop House

During Detroit’s heyday, the London Chop House was considered one of the best restaurants in the country — the type of place to see and be seen. The steakhouse catered to auto barons, businessmen, public officials, and celebrities of all stripes. In 2012 — more than 20 years after the original establishment closed — the Detroit classic was revived to its original splendor. Start off the meal with caviar service with vodka pours, before moving on to the meat portion of the meal. All steaks at the London Chop House are finished with garlic butter and served with au poivre with chimichurri or béarnaise sauce. Premium cuts include 35-day dry aged ribeye, American wagyu ribeye, a bison tenderloin, and Australian wagyu New York strip. Even the “hamburger steak” is opulent. It’s made with A4 wagyu and foie gras.

Prime + Proper

Several dishes including steak, asparagus, and romaine lettuce set on white plates with gold trim
Selections from Prime + Proper
Michelle and Chris Gerard

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.

Several dishes including steak, asparagus, and romaine lettuce set on white plates with gold trim
Selections from Prime + Proper
Michelle and Chris Gerard

El Asador Steakhouse

The steaks at this southwest Detroit gem are top-notch. This Springwells staple is not only known for Mexican fare such as tacos, burritos, and enchiladas but also expertly prepared beef. Feast on the ribeye steak con rajasa chargrilled ribeye with poblano pepper green sauce — or the filet mignon topped with guajillo-ancho-chipotle butter sauce. For those who seek halal meat, El Asador also fits the bill. Outdoor seating is available in private luminarias and reservations can be made by phone. Takeout is also available.

Sloppy Chops Restaurant

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.

La Bistecca Italian Grille

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.

The Clawson Steakhouse

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.

Mr. Paul's Chop House

Founded by Paul and Peter Gogo in 1968, Mr. Paul’s Chophouse has been serving traditional steaks and seafood in its dimly lit, brick-walled dining room for more than 50 years. Offerings range from Chateaubriand served table-side to New York sirloin from Creekstone Farms to a 28-day, dry-aged ribeye. The classic Caesar is a great addition for the full steakhouse experience, including an extra-large pepper grinder for table-side seasoning. Dine-in is available but patrons can also get a steak fix to-go by calling ahead or placing an order in person.

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