What is the best steakhouse in San Francisco, CA? Guide to Great Steak
The Best Steakhouse in San Francisco
A lot of tourist guides will tell you Alfred's is the best steakhouse in San Francisco,
I think it may be overated, however, I have had an excellent Filet Mignon with Lobster Tail served with Bernaise sauce. The first night I had it ,it was wonderful. However, subsequent visits have failed to meet the standard the first one did.
I will try to give you some options. I also wonder if I am confined to the Downtown San Francisco area, or if I might branch out into the Bay Area?
Most of the restaurants listed offer their menu's online.
Harris Steakhouse
Harris' Steakhouse
2100 Van Ness Ave. (at Pacific)
San Francisco, CA 94109
Phone: 415-673-1888
Fax: 415-673-8817
valet parking available on Pacific
The Harris Steakhouse is considered by many to be the best steak in San Francisco. The bone-in cuts are particularly recommended.
Alexanders Featured at 16minutes39 seconds
Alexanders
Alexander's in Cupertino
10330 N. Wolfe Rd. Cupertino, CA, 95014, United StatesPhone: (408) 446-2222
Alexander's is a good expensive restaurant that features good steaks.
Highly recommended are the 2 lb bone in ribeye or the $100 Kobe Steak.
They have an extensive wine list. They feature both American Beef or authentic Kobe Japanese Beef. The meat is dry aged 28 days. It is privately owned.
Bob's Steak and Chophouse
415-273-3085
Bob's Steak & Chop House
Corner of California & Montgomery
500 California Street
San Francisco, CA 94104
If you love big portions, you might check out Bob's
Big portions are our thing," insists Bob Sambol, owner/manager of Bob's Steak & Chop House. "In fact, a fastball down the middle is our thing."Sambol says his steaks are prime, filled in with filets from choice tenderloins, wet-aged three to five weeks in Cryovac vacuum packs. "Dry aging gives it a crust. You know it's aged," he says. "I think half my customers would send back a dry-aged steak, saying it didn't taste right."
Sambol considers himself a David facing the Goliath steak house chains, but counts on his fastball-his steaks, wine, and cigars-and maybe his signature pickle centerpiece to set him apart. A jar of pickled tomatoes, sweet red peppers, and little cucumbers stands in for flowers on each table.
"That's in memory of my mother," Sambol says. "She used to take me pickle buying on New York City's Lower East Side, and I'll always remember those expeditions."
With each order Sambol serves a Trump Tower of "smashed" potatoes textured with bits of chopped onion and separated from the steak by a single glazed carrot.
Besides great steaks, I am told the veggies and onion rings are in a class of their own.
Original Joes
144 Taylor St, San Francisco - (415) 775-4877
Original Joe's on Taylor in SF...in-house aged beef, big portions, reasonable prices, old SF ambiance (dicey neighborhood, but they have valet parking.
Bobo's
Boboquivari's (aka Bobo's)
Positively the best steak you've ever tasted-prime, dry-aged 4-6 weeks.
- Sizzling steaks
- Roasted dungeness crab
- Asian-Italian fusion
Bobo'is a stylish twist on the traditional steakhouse. Chef Andrea Froncillo has created a delectable menu that blends steak, crab, Asian-Italian fusion and comfort food. The stars of the menu are "the steak" and "the crab." Iron skillet-roasted mussels, shrimp and crab are the co-stars. The stage is set for a perfect evening of entertainment and feasting with friends.
Conveniently located on 1450 Lombard St. near Van Ness. Open seven days a week. Complimentary Valet Parking.
While the better steakhouses dry-age their beef up to 21 days, Bobo's has its certified Prime dry-aged four to six weeks for a steak that cuts like butter and is melt-in-your-mouth good. Pan-searing with a hint of garlic and rosemary creates a crispy caramelized exterior that keeps the juices, and the flavor, locked inside. A not-to-miss dish is the bone-in filet mignon, which arrives at the table thick, sizzling hot and perfectly medium rare. A cut rarely seen in restaurants, the bone adds immense flavor to the filet that sets it apart from its boneless brethren. To ensure each steak is perfect, the components of the porterhouse are separately cooked and then delivered on a single platter. Seafood options include whole-roasted Dungeness crab drizzled with messy but addictive garlic butter, and sizzling iron skillets of mussels, crab and shrimp. For a side, go with the thick-cut sweet Maui onion rings, lightly fried until golden brown.
Morton's
Mortons Steak House
400 Post St.
San Francisco, CA 94102
Phone: 415-986-5830
Fax: 415-986-5829
Hours
of Operation
Bar
Monday - Saturday 4pm - 11pm
Sunday
4pm - 10pm
Mortons is a chain, but they are very high quality. They are located in Union Square, and are within walking distance of many hotels. Their dining rooms do not shout out chain, but they do offer consistency in all their locations.
Mortons features grain fed Midwest grown Prime Beef, and they sear the steaks at 1800 degrees to seal in the juices.
Alfreds Steakhouse
Restaurant Webpages
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Comments
Love this article! I want to eat a steak from all of these places :)
Hi!
I was wondering, where can I find a very large steak? Starting from 2 lb and up?
I tried Alfred's Steak House. It was good. I liked the big red booths and the old school feel. However, I think I've tried all of these now, and I think Morton's is the best. I know it's a chain, but I prefer how they season their meet to the others and the downstairs on a Saturday night is very nice if you aren't concerned with a lack of windows.
in my opinion Bob's Steak and Chops is the best as far as the filet. I've tried the rest and they cant compare. Harris overcooked my kobe and wouldn't take it back.
We tried Bobos last night. It was pretty good, accept that my bone-in-filet came medium when I wanted medium rare.
We'll have to give Alfred's a shot some day. Thanks!
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