Top Steak dishes in San Francisco

Classic steak with fries, cooked to perfection and praised for its tenderness

Dry-aged tomahawk built for two over binchotan

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

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 large flour tortilla grilled with cheese and steak, plus sour cream and avocado in the super version—melty, indulgent, and messy in the best way.

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

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

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

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

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

Hand-cut raw beef with classic French preparation

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

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

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

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

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

Breaded fried steak with eggs and country gravy

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

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

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

Juicy skirt steak with fingerling potatoes and shiitake mushrooms in hon‑wasabi balsamic sauce—savory and bold.