This Japanese-inspired steakhouse is so focused on high-quality A5 wagyu beef that they have an inhouse butcher (and a butcher shop next door). Inside, the sleek dining room boasts a floor-to-ceiling bar lined with Japanese whisky bottles and in the center of the restaurant is a grill station featuring a binchotan charcoal grill and a wood-fired yakiniku grill. Wagyu beef served in four-ounce portions and the imperial wagyu tomahawk are popular cuts.

House of Prime Rib originally opened in 1949 and has since become a local landmark. Diners flock here for the generous portions of prime rib, carved and served tableside in an intimate, European-style dining room. A variety of cuts come in three portion sizes (the King Henry VIII cut is the largest), and each cut of beef has been judged by the chef for quality firmness, texture, color and the presence of marbling, before being aged for 21 days until juicy and tender.

In contrast to the usual dark, wood-paneled steak joints, this bi-level restaurant feels elegant and fresh. Chef Eric Upper whips up luscious stuffed pasta, housemade sausage and delicate seafood congee in addition to the restaurant's top-notch caviar service and steak. The beef is highly curated from small farms in the US, Australia and Japan. Choose from Nebraska Prime dry-aged beef, Flannery holstein, or Japanese wagyu which is served in three-ounce portions with a wide variety of salts.

This waterfront restaurant offers stunning, unobstructed views of the Bay Bridge as well as excellent cuts of meat. Butcher Bryan Flannery curates the beef, sourced from local California farms as well as Idaho, Japan and Tasmania. The specialty here is the 14-ounce ribeye, a thick, richly marbled slab that’s dry-aged, then grilled to a deep char and served with bernaise sauce, chimichurri, or horseradish and a side of veggies or fries.

This Argentinean steakhouse melds Latin American flavors with an ingredient-focused, farm-to-table NorCal vibe. The meat is all cooked over the wood-fired grill and options include the thinly sliced entraña (skirt steak), abuja (an eight-ounce flat-iron steak), the bife de chorizo (New York steak), ojo de bife (ribeye steak), and the ultimate cut, the Gaucho: a thick, juicy, 26-ounce bone-in ribeye steak. They’re served alongside classic cocktails and vibrant, flavorful sides.

Roka Akor is known for sushi as well as beef, so feel free to indulge in both. The centerpiece of the restaurant is the robata grill, where chefs prepare Asian-inspired, decadently dressed cuts of beef. Roka’s A4 and A5 Japanese wagyu beef are truly outstanding, but we also like the six-ounce wagyu sirloin, served with grilled bone marrow and spicy-sweet garlic soy, and the wagyu flat-iron steak, complemented by maitake mushrooms and a runny egg yolk.

This upscale steakhouse has been an elegant standby for more than 30 years. Executive chef Michael Buhagiar works with an inhouse butcher to prepare the beef to exacting specifications. You can go two routes: dry-aged Midwestern beef, grilled on the open-rage mesquite grill, or wagyu beef prepared Kobe-style. (Splurge on the 13-ounce authentic Japanese Kobe ribeye.) The former is served laden with rich sauces, including classic bernaise, brandy, or truffle madeira. The sides are equally worthy.

Chef Andrea Froncillo melds his Italian roots with Asian influences at Bobo's. The beef is aged four to six weeks, pan-seared with garlic and rosemary, and de-glazed, resulting in a juicy, tender steak without unnecessary frills. The cuts range from an eight-ounce petit filet mignon to an enormous 49-ounce porterhouse. The latter is separated into its parts – a New York steak and filet mignon – and cooked separately to achieve ideal doneness for each.

The first Brazilian steakhouse to open in the Bay Area, this Rodizio-style restaurant offers different cuts of beef – as well as lamb, chicken, pork and seafood – roasted over an open flame and brought directly to the table on large skewers. The gourmet salad bar lets you load up on salads, cheeses, and charcuterie, while the hot buffet supplies side dishes like paella and Moqueca fish stew. Dinner also includes unlimited cheese bread, fried plantains and polenta.

Osso serves top-grade, US-sourced beef, classically prepared. The black-and-white Art Deco decor lends an old-school vibe for steaks that are aged up to 21 days, seared "Osso style" with rosemary and garlic, and served medium rare. You can choose from five styles, including porterhouse and ribeye and sides include Brussels sprout chips and crispy fried onions. The bar is known for classic cocktails, but regulars opt for the Osso nightcap: a generous pour of añejo tequila.