Top Steak dishes in San Francisco

Steak marinated in Sichuan peppers, sliced thin for hot pot.

Skirt steak arepa with a delicate golden-brown crust.

Bistro-style grilled flank steak with classic French accompaniments

Dry-aged tomahawk built for two over binchotan

New York steak with two eggs, hashbrowns, and toast—hearty, well‑cooked, and satisfying

Perfectly roasted ribeye served with a chunky hash — the kind of steak course that makes you forget fine dining markups.

Barley-finished dry-aged beef seared to deep mahogany; multiple cuts.

A rich, cheesy folded tortilla preparation that serves as a hearty alternative to the burrito.

Hand-cut beef with pickled white asparagus.

Dressed tableside with classic accompaniments — a ritual as much as a dish, and a house signature

Bistro-style steak frites; a heartier option on the bar menu.

Rich wagyu steak with rainbow chard, sweet potato, and spring onion gremolata

Savory croissant stuffed with steak and melted cheese — a hearty French-meets-American breakfast.

Classic yoshoku comfort plates like hayashi rice or hamburger steak — homey, rich, and evocative of Japanese‑Western fusion

Certified Angus New York strip with black pepper au jus, green beans, mashed potatoes

Hand-cut raw beef with classic French preparation

Grilled steak with French fries — bistro standard, executed reliably.

8oz marinated sirloin with umami-rich miso butter, two eggs, potatoes, and toast — the most substantial thing on the menu and worth every penny

A classic bistro offering of an 8 oz Bavette steak served with crispy French fries and a rich green peppercorn sauce.

Argentine-style lamb steak with bold South American seasoning and California freshness

Classic French raw beef tartare — properly seasoned and a test of any French kitchen's fundamentals.

Char-grilled hanger steak with hand-cut papas and bright chimichurri sauce

A proper bistro-quality steak with a peppery, creamy sauce that proves wine bars can do real food

Breaded fried steak with eggs and country gravy

Classic American steak preparation; some diners call out the steak, fries, and dessert as highlights.

Bistro-classic steak with house frites — a longstanding favorite.

A classic diner staple featuring a breaded and fried steak served with house potatoes and poached eggs on an English muffin, topped with hollandaise.

Classic steak tartare prepared tableside with ceremony — fresh, well-seasoned, and elevated by the theatrical presentation

Steak frites with beef jus, a newer addition

Seared steak with a crushed peppercorn crust and cognac cream sauce. Bold, warming, and unmistakably French.

A classic diner staple, this dish receives recurring praise for its quality and hearty preparation.

A hefty 16‑oz rib‑eye, marinated and beefy—rare is especially flavorful and easily shareable

The premium zapato build with steak — crispy tortilla, melted cheese, and a hearty protein-forward filling

Grilled steak finished with a mushroom-bourbon pan sauce.

Center-of-the-menu steak from their Black Angus selection.

A hearty sandwich featuring steak, mashed black beans, avocado, tomato, onion, and salsa, offering a satisfying combination of textures and flavors.

Hand-cut California-fed corn-fed USDA black angus steak, naturally aged for tenderness.

Steak with onions, mushrooms, and bell peppers.

House rib eye, one of the larger plates.