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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,
Of course, I formerly listed it in this guide and they closed, originally to remodel, then a couple years into the project, COVID struck and the owner threw in the towel.
I do fondly recall my first meal at Alfreds, and it was no doubt the best the first time I experienced their Filet Mignon and Lobster. Anyway, many things fade into the memories. I will give you some restaurants to try and experience a great meal.
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.
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.
Restaurant Webpages
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