Meat lovers will find no end of options in Utah. Across the valley and mountains you can find everything from traditional mega-steak joints through to chef riven spins, and local more humble options. It goes without saying if you pick any of the big massive national chain names – you probably won’t go wrong. Most plate only USDA prime and are meticulously in preparation. Beyond those well know names though, what else is out there?
The following list contains some of my personal favorites as well as some steak dishes and options you might not have considered in your search.
Best steak in Utah – RIME
If you want my number one recommendation for a fabulous steak and all round experience – head directly to RIME. The fine dining spot in the St. Regis Deer Valley hotel has it all: expertly drilled staff, a great wine list, sublime mountain views – and yes – exceptional steaks cooked impeccably.
The steak menu has everything from petit files through to caveman like tomahawk steaks that you’ll probably need to share. Pictured is their 22 ounce ribeye from Niman Ranch which offers a beautiful mix of marbled richness and savory beef umami. For a full review of the restaurant here’s a recent writeup of a visit I made.
2300 Deer Valley Dr E, Park City, UT 84060
(435) 940-5700
srdvdining.com/dining/rime
Best A5 Japanese wagyu in Utah – KITA
Looking for Japanese A5? Stop looking and give KITA a visit. The Japanese steakhouse is part of the Pendry Park City resort, a chic new facility in the Canyons Village. The menu has a range of seafood and steaks, but the pinnacle is the imported beef pictured above. KITA charge $30 per ounce of the A5 wagyu which is imported from Miyazaki prefecture. The beef is given the lightest of sears and is packed with decadent levels of marbled fat.
2417 W High Mountain Rd, Park City, UT 84098
(435) 800-1990
pendry.com/park-city/entertainment/apres-pendry
Best American wagyu in SLC – Franklin
The latest effort from the Bourbon Group is more buzzy bar than white tablecloth space – but the cooking is some of the best around. The menu is a globe trotting affair taking in South East Asian inspiration, while executing fab European classics. Chef Matt Crandall’s steak dish is a classic American interpretation though, featuring crispy potatoes, brocollini and taleggio crema. The piece de resistance is the wagyu beef from Snake River Farms – also found in the house burger too.
231 S Edison St, Salt Lake City, UT 84111
(385) 831-7560
franklinaveslc.com
Best steaks downtown Salt Lake City – Urban Hill
Chef Nick Zocco is the name above the door at this upscale downtown SLC spot. His resume lists the well regarded SW Steakhouse in Las Vegas which tells you all you need to know about the quality of the cooking here. The menu features a range of beefy proteins including a handsome 22oz ray aged ribeye. See our full first look here.
10 S 300 W, Salt Lake City, UT 84101
(385) 295-4200
urban-hill.com
Best classic SLC steakhouse – Capital Grille
Capital Grille in downtown Salt Lake City, is my personal pick when it comes to the big national names. The atmosphere is classy and elegant, the service team impeccably drilled, and the menu everything you’d expect Pictured is their lunch time burger special, and even this receives the high quality treatment using a meat blend by famed Pat LaFrieda.
40 E 100 S, Salt Lake City, UT 84111
(385) 419-3888
thecapitalgrille.com
Best steak and eggs – Flanker
Flanker Kitchen and Sporting Club is a one stop location for food, fun, drinks – and yep – a great brunch experience. The massive 17,500 square foot facility is located in the The Gateway and comes our way from Vegas, a town that knows how to throw a party. The brunch menu at Flanker is replete with plenty of crave-able dishes – but the classic steak and eggs are a standout – the steak seared with a lovely smokey kiss. Don’t miss the pastry platter too, a huge b hard of house baked treats.
6 N Rio Grande St, Salt Lake City, UT 84101
(801) 683-7070
flankerslc.com
Best bistro steak – Carson Kitchen
Carson Kitchen is a fun bistro style concept out of Vegas. Their downtown Salt Lake location features a lovely cocoa-espresso rubbed NY strip. Need the perfect side dish? Their mac n cheese is the best in the city in our opinion, using a trio of blended cheeses.
241 W 200 S, Salt Lake City, UT 84101
(385) 252-3200
carsonkitchen.com/slc
Best brewpub steak – Avenues Proper
There’s always a fantastic steak on the menu at this Avenues based brewery. The menu changes with the seasons but you can always count on a great steak cooked perfectly. Ask your server for a sudsy pairing too, the beer here is top notch.
376 8th Ave, Salt Lake City, UT 84103
(385) 227-8628
avenuesproper.com
Best steak frites – Laurel
Our pick for this classic brasserie dish would be to head to the Grand America in downtown SLC. The five star hotel completely revamped their dining space in late 2021, launching the all new Laurel; offering an accessible mix of French and Italian classics – steak frites included. The retooled restaurant and bar operation also has a focus on affordability with no dish North of the $30 mark.
555 S Main St, Salt Lake City, UT 84111
(801) 258-6708
Best Park City steakhouse – Butcher’s
If your itinerary takes you to Park City, this classic American steak house at the base of Main Street is worth a visit. Whether you dine in the bar or restaurant proper, you’ll be able to order some of the best steaks in Park City, not least other classics too such as Alaskan king crab legs.
The Caledonian, 751 Main St, Park City, UT 84060
Phone: (435) 647-0040
www.butcherschophouse.com
Most unique steak – Log Haven
Located just a few miles up Millcreek Canyon lies this charming log cabin housed restaurant. Chef Dave Jones’ menu fuses hearty and rustic New American cuisine with flavors from myriad International destinations. Jones is no slouch when it comes to the grill either, cooking up some of the finest steaks in town. A good example of Jones’ eclectic mood in the kitchen is the Blackened Bison Teres Major Steak, served with braised greens, Big John’s cheddar grits, crisp carrots and andouille gravy.
6451 Millcreek Canyon Rd, Salt Lake City, UT 84109
(801) 272-8255
www.log-haven.com
Best under the radar steaks in town
If you’re looking for something off the beaten path of the regular steak house haunts, we asked our readers to suggest some lesser known options (email stuart@gastronomicslc.com with yours!). Here’s what they said:
- We just went to the American Legion 71 off of 3300 South and West temple. They have steak on Friday and Saturday, I believe. However, their porterhouse steak is the best!!!! Ambiance is like a biker bar/american legion place and the only other things to eat is the salad bar and garlic bread. Reasonable price on the steak that is cooked on the grill that the owner made and has seasoned for a long period of time.
- Ice Haus, their steak is phenomenal! Saturday they do a wagyu steak with potatoes, a side salad and the best Brussel sprouts for $10
Who did we miss?
If you think we’re missing a really great addition to this list, please email us at stuart@gastronomicslc.com – we’d love to hear from you. Let us know who you think should be on this list and why. If you have a really great picture of one of more dishes, please send that too! We’re always excited to check our more businesses!
tasting menu.
Maybe also check out
Maybe we can tempt you to something else delicious while you’re here? Check out these other detailed guides, some of the most popular pages on our website:
- Salt Lake City restaurant guide
- Seafood in Salt Lake City
- Downtown Salt Lake City dining guide
- Best Sugar House restaurants
- Where to find the best Mexican food in Salt Lake City
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”. Want to know more? This is why I am the way I am.
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