15 Sizzling Washington Steakhouses Serving Up the Juiciest Cuts in the State

Washington State isn’t just famous for apples and coffee – it’s also home to some incredible steakhouses. From Seattle’s bustling downtown to the quiet corners of Yakima Valley, you’ll find amazing places serving perfectly cooked, mouthwatering steaks. These spots combine local ingredients, expert cooking techniques, and wonderful atmospheres to create unforgettable dining experiences for meat lovers.

1. Ables Steakhouse, Burien

Family-owned since 1987, Ables Steakhouse feels like stepping into your favorite uncle’s dining room. The aged ribeyes develop incredible flavor during their 28-day process, making them tender enough to cut with a butter knife.

Weekend dinner service often includes live piano music, creating the perfect backdrop for savoring their signature garlic butter-topped filet mignon. The staff remembers regulars by name and steak preference.

Their house-made steak sauce combines local berries with traditional ingredients for a uniquely Washington flavor profile that complements rather than overwhelms the natural beef taste.

2. Rusty Moose, Spokane

Housed in a converted 1920s warehouse, Rusty Moose boasts exposed brick walls and original timber beams that create a rustic-industrial atmosphere. Their specialty is the 32-ounce tomahawk steak, dramatically presented on a wooden board with roasted bone marrow butter melting over the top.

Local hunters appreciate the wild game options that rotate seasonally alongside traditional beef cuts. The bar area features an impressive collection of regional whiskeys and bourbons specifically selected to pair with different steak preparations.

During summer months, their patio overlooks the Spokane River for sunset dining experiences worth making reservations weeks in advance.

3. Old World Chophouse, Leavenworth

Nestled among Leavenworth’s Bavarian-styled buildings, Old World Chophouse blends German tradition with American steakhouse classics. Servers dressed in traditional dirndls and lederhosen deliver massive platters featuring their famous 45-day dry-aged porterhouse steaks.

Each table receives complimentary homemade pretzels with stone-ground mustard while waiting for their main course. The restaurant’s interior features hand-carved wooden beams, cuckoo clocks, and a massive stone fireplace that roars during winter months.

Try their unique schnitzel-crusted filet – a tender beef medallion wrapped in thin veal and breaded – for a true German-American fusion experience.

4. John Howie Steak, Bellevue

Celebrity chef John Howie’s flagship restaurant offers USDA Prime steaks from three different aging programs – 28, 42, and 70 days. The tableside steak tartare preparation has become Instagram-famous, with skilled servers mixing and seasoning the raw beef right before your eyes.

Floor-to-ceiling windows showcase Bellevue’s glittering skyline while the wine cellar contains over 2,000 bottles from Washington’s finest vineyards. Their butter-poached lobster tail add-on creates the ultimate surf and turf experience.

Don’t miss the tempura fried Kurobuta bacon appetizer – thick-cut pork belly dipped in light batter and served with maple sambal sauce.

5. Vue Prime Mexican Steakhouse, Kent

A bold fusion concept that marries traditional Mexican flavors with premium steakhouse cuts. Their signature carne asada ribeye comes marinated in tequila, lime, and chilies before being grilled over mesquite wood for an unforgettable smoky finish.

Guacamole prepared tableside pairs perfectly with their house-aged steaks. The restaurant’s tequila library features over 100 varieties, with staff sommeliers helping guests find perfect pairings for their chosen cuts.

Weekend brunches offer unique options like steak and egg enchiladas or chorizo-stuffed filet mignon. The spacious outdoor patio includes fire features that make outdoor dining possible even during Washington’s cooler months.

6. Budd’s Broiler, Richland

Perched on the Columbia River waterfront, Budd’s Broiler offers stunning water views alongside locally-sourced American Wagyu beef. Fourth-generation cattle rancher Jack Budd supplies the restaurant exclusively with his specially bred herds raised in Eastern Washington.

The open kitchen concept allows diners to watch as chefs sear steaks on 1,800-degree custom broilers. Their signature bone-in ribeye comes with a charred crust while maintaining a perfect medium-rare center.

Summer visitors enjoy the expansive deck where you can watch boats glide by while sampling the restaurant’s famous bacon-wrapped filet topped with blue cheese butter and crispy shallots.

7. Smoke & Cedar Steakhouse, Auburn

Formerly a lumber mill, this converted industrial space maintains its heritage with reclaimed wood tables and authentic logging equipment as décor. The centerpiece is a massive indoor smoker where chefs prepare their famous cedar-planked ribeyes using local applewood.

Cocktails incorporate smoke elements too – try the Cedar Old Fashioned served under a glass dome filled with cedar smoke. Unique starters include elk carpaccio and venison tartare, celebrating Washington’s hunting traditions.

During winter months, the heated outdoor fire pit area becomes a cozy spot to enjoy their signature 45-day dry-aged tomahawk steak for two, dramatically presented still smoking from the cedar plank.

8. Metropolitan Grill, Seattle

A Seattle institution since 1983, “The Met” occupies a historic bank building with marble columns and mahogany paneling creating old-school steakhouse grandeur. Their dry-aging room is visible through glass windows, showcasing massive cuts developing flavor over weeks.

Power lunches remain popular with Seattle’s business elite, who come for the famous prime rib sandwiches and stay for the martinis. The restaurant’s meat program features exclusively USDA Prime beef from Nebraska, including their legendary bone-in porterhouse.

Behind the scenes, dedicated meat cutters with decades of experience hand-trim each steak to exacting specifications before master grillmasters cook them over mesquite charcoal.

9. The Windmill Restaurant, Wenatchee

True to its name, this unique steakhouse operates inside a converted 1920s windmill building, complete with giant wooden blades that still turn on special occasions. Local orchard families have been coming here for generations to celebrate special moments over perfectly cooked prime rib.

The signature apple-fed beef program partners with nearby ranchers who supplement cattle feed with apple pomace from Wenatchee Valley orchards. This creates uniquely sweet and tender meat you won’t find elsewhere.

During harvest season, their menu expands to include apple-inspired sides and desserts that pair beautifully with their hand-cut steaks, creating a true farm-to-table experience reflecting the region’s agricultural heritage.

10. Zesty Steakhouse, Lakewood

Military families from nearby Joint Base Lewis-McChord flock to this veteran-owned establishment where steaks come with unexpected global flavor profiles. The Korean-inspired Gochujang Ribeye has developed a cult following for its perfect balance of heat and sweetness.

Owner and former Army chef Marcus Williams traveled the world during his service, bringing international techniques back to his hometown steakhouse. The restaurant’s walls feature military memorabilia donated by customers, creating a museum-like atmosphere celebrating service.

Their 96-hour marinated flank steak, influenced by Filipino cuisine, demonstrates how global flavors can transform familiar cuts into something extraordinary.

11. Whitstran Steaks & Spirits, Prosser

Located in Washington’s wine country, this farmhouse-turned-restaurant pairs locally raised beef with the valley’s finest wines. Fifth-generation rancher Emily Whitstran raises Black Angus cattle specifically for the restaurant, which her brother James transforms into exceptional steaks.

The dining room occupies what was once the family’s living quarters, creating an intimate atmosphere where guests feel like welcomed friends rather than customers. Their signature preparation involves aging steaks in wine barrels from neighboring vineyards.

Summer farm dinners feature long tables set up between vineyard rows where guests enjoy family-style steak feasts while watching the sunset over Horse Heaven Hills.

12. Churchill’s Steakhouse, Spokane

Styled after a 1920s Chicago steakhouse, Churchill’s dark wood paneling, leather booths, and vintage photographs create a time-travel dining experience. Piano music fills the air nightly as servers in formal attire present tableside preparations of classic steak dishes.

After surviving a devastating fire in 2008, the rebuilt restaurant incorporated a state-of-the-art kitchen centered around a custom-built infrared broiler that reaches 1,800 degrees. This equipment creates their signature sear while maintaining perfect internal temperatures.

The meat locker tour offered to interested guests reveals massive sides of beef aging in carefully controlled conditions – a behind-the-scenes glimpse into the art of great steak preparation.

13. El Gaucho Tacoma, Tacoma

Theatrical dining defines the El Gaucho experience, where tuxedo-clad servers prepare Caesar salads and flambé desserts tableside with dramatic flair. The restaurant occupies Tacoma’s former Union Station baggage terminal, with soaring ceilings and massive windows overlooking Commencement Bay.

Their 28-day dry-aged steaks cook over charcoal grills visible from most tables in the dining room. The signature Wapiti Elk Ribeye offers an alternative to traditional beef for adventurous diners.

Live jazz sets the mood several nights a week, while the bar program features classic cocktails prepared with meticulous attention to detail – their Old Fashioned uses ice spheres hand-carved by bartenders for optimal dilution.

14. The Melrose Grill, Renton

Housed in a historic 1901 building that has served as everything from a saloon to a brothel, The Melrose Grill embraces its colorful past. Original brick walls, tin ceilings, and the reclaimed wooden bar create an atmosphere steeped in Washington history.

Their no-frills approach focuses entirely on meat quality and perfect preparation rather than trendy techniques. Steaks arrive simply seasoned with salt and pepper, allowing the natural flavor of their USDA Prime beef to shine through.

Regulars swear by the baseball-cut top sirloin – a perfectly round steak that delivers incredible flavor at a more accessible price point than fancier cuts.

15. Yakima Steak Company, Yakima

Celebrating the agricultural bounty of Yakima Valley, this modern steakhouse sources everything from within a 50-mile radius. Their partnership with local Double R Ranch ensures exceptional beef quality, while valley farmers provide seasonal produce for creative side dishes.

The restaurant’s design incorporates elements from apple packing warehouses and hop kilns, honoring the region’s farming heritage. Their signature preparation involves aging steaks with hops – a nod to Yakima’s status as one of the world’s premier hop-growing regions.

The wine list exclusively features Yakima Valley vintages, allowing visitors to experience a complete taste of the region’s terroir alongside perfectly prepared local beef.