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The Best Steaks in Southwest Missouri

How do you like your steak? Whether you love a simple, perfectly cooked cut or you’re all about spectacular sides, we’ve compiled a list of the best steaks in southwest Missouri and beyond.

by Katie Pollock Estes

Nov 2021

Steak from Metropolitan Grill in Springfield, Missouri
Photo by Leah Stiefermann Purchase Photo

How do you like your steak? Maybe you like it medium rare with super-simple ingredients so the flavor of the meat really shines through. Or maybe you’re all about the side dishes and go for a steak topped with Oscar sauce and hugging a little mound of perfect mashed potatoes. Steak is personal like that: We all have our favorites. Whether you want to revisit an old favorite or branch out to try something new, use this guide to help you find your very favorite from among the best steaks in southwest Missouri.

What kind of cut are you hungry for?

For a Crème de la Crème Cut

Char Steakhouse & Oyster Bar

1620 E. Republic Road, Springfield, 417-823-8383

All of the steaks at Char are aged for at least three weeks and are available in the classic cuts you love. But one steak stands out as unique to this spot and is the ultimate indulgence for true beef connoisseurs: the wagyu strip steak. Tender and packed with flavor thanks to wagyu’s signature marbling, it’s cooked to medium at a lower temperature and is the ultimate bucket list meal. Add a bit of seafood to your meal as well with the oysters fresca, topped with octopus, crab, prawns, tomato and lime relish. And for longtime Springfieldians feeling a bit of nostalgia for Mike Jalili eateries of the past, you can get bacon-wrapped dates (RIP Touch Restaurant) and Chicken Bijan for some long-lost Bijan’s flavors.

What to Order

Snake River Farms wagyu strip steak.

Side to Try

Brussels sprout leaves with citrus dressing.

Cut pieces of steak from Char Steakhouse in Springfield, MO
Photo by Leah StiefermannChar Steakhouse and Oyster Bar mixes a traditional and modern aesthetic for both their dishes and their dining experience. Purchase Photo

For a Classy Experience

Level 2 Steakhouse at the Hilton Branson Convention Center

200 E. Main St., Branson, 417-243-3433

A meal at Level 2 Steakhouse always feels like a special occasion, and it’s not just because of the upscale atmosphere. It’s also because you get to choose from an array of knives for slicing your steak—from hefty blades to ones with delicate handles. Even without that interesting touch, you’d be in for a treat because the steaks are always beautifully prepared. They’re the kind that need no accompaniment, but we have to admit the roasted garlic-chive butter topping is pretty hard to resist. Be sure to start your meal with the delicious tomato basil bisque topped with puff pastry crust. And if you’re feeling indulgent, get the wagyu selection instead of that divine filet.

What to Order

Infrared grilled filet mignon with roasted garlic-chive butter.

Side to Try

Parmesan and truffle salt steakhouse fries.

Steak from Level 2 Steakhouse in Branson, Missouri
Photo by Brandon AlmsLevel 2 Steakhouse is the premiere spot for steak in Branson with their 1,600-degree infrared oven and super tender steaks. Purchase Photo

For French Perfection

The Worman House Bistro at Big Cedar Lodge

190 Top of the Rock Road, Ridgedale

When The Worman House Bistro opened earlier this year in the 1920s home of Frisco Railroad executive Harry Worman at Big Cedar Lodge, there was a lot of buzz. The former Worman House had been closed for years, and the traditional French menu at the new spot was enticing. As it turns out, it doesn’t disappoint. The steaks here are expertly prepared with deceptively simple-sounding accompaniments like red wine jus, caramelized pearl onions or garlic herb butter. Share an app with your date before you have your steak, and order the Fireweed Honey Roasted Quail with duck liver and wild rice stuffing and black truffle jus.

What to Order

Filet of beef, crusted with porcini mushrooms and served with sunchoke puree, white balsamic roasted asparagus and cabernet jus.

Side to Try

Crispy duck fat fries.

Entree at The Worman House in Branson, MO
Photo courtesy Big Cedar LodgeThe Worman House expertly prepares their steak with garlic herb butter and red wine jus.

For Hyper-Seasonal Ingredients

Progress

2144 E. Republic Road, Springfield, 417-799-9388

Although Progress isn’t a steakhouse, the featured steak on their ever-changing seasonally updated menu is reliably delicious. At press time, Progress was serving its fall menu, which featured a 10-ounce ribeye that was dry-aged in-house and served with two kinds of sunchokes: pureed sunchoke and fried sunchoke. What will the winter menu hold? We can’t wait to find out. In the meantime, you can find us ordering the restaurant’s duck fat confit carrots with farro, pumpkin seeds and crispy mustard greens. The restaurant offers a new take on carrots with every new menu, and they are a great thing to pair with a juicy steak.

What to Order

Dry-aged prime ribeye.

Side to Try

Terrell Creek goat cheese with roasted beets.


For a Taste of the Delta

Doe’s Eat Place

935 N. Glenstone Ave., Springfield, 417-833-7818

Started in 1941 in Greenville, Mississippi, Doe’s Eat Place has spent 80 years building a reputation for enormous steaks served in a low-key, casual environment. But “big” isn’t the only thing to love about these steaks: They are the definition of simply delicious and are always perfectly prepared. The 2-pound sirloin can even be cooked to two different temperatures, for the ultimate sharing experience. The menu at Doe’s offers some Mississippi Delta flavors, too, in the form of hot tamales that come filled with beef and topped with chili.

What to Order

Bone-in ribeye in 2, 2.5 or 3 whopping pounds.

Side to Try

The sautéed mushrooms.


For Sweet Island Flavors

Ocean Zen

4117 S. National Ave., Springfield, 417-889-9596

Everything on the menu at Ocean Zen has a little bit of Pacific Islands flair, and we love that about it. But while the flavors of macadamia nuts, pineapple and sweet Asian sauces make appearances on most entrees, the steaks feature more classic steakhouse tastes. Take the OZ Signature Surf N Turf for example. It’s a filet mignon served with garlic-herb roasted lobster tails, garlic mashed potatoes and broccoli—just the ingredients to let a quality steak shine. While you’re there, dig into one of Ocean Zen’s super-loaded sushi rolls, like the Hawaii 5-0 that’s topped with seared rare ahi tuna and a sweet-and-spicy pineapple salsa.

What to Order

1,600°F fire-broiled angus filet mignon with lobster mac and cheese, grilled portobello mushrooms, asparagus, port wine mushroom demiglace.

Side to Try

Tri-pepper seared rare ahi tuna.


For Steak Plus Slots

Red Oak Steakhouse at Downstream Casino

69300 E. Nee Road, Quapaw, Oklahoma, 918-919-6000

Downstream Casino & Resort and Red Oak Steakhouse are owned by the Quapaw Nation, one of their agricultural initiatives is raising and processing bison. That means it’s one of few places in the area where you can indulge in a bison T-bone. But that isn’t the only steak worth ordering here. Downstream also raises black angus cattle for steak and bees for honey, and it has greenhouses full of pesticide-free  produce for a truly farm-to-table experience. Before you dig into your steak, taste the pork belly appetizer served with pepper jelly, or the fried Brussels sprout Caesar salad.

What to Order

16-ounce bison T-bone, with optional barbecue bacon demi.

Side to Try

Lemon-scented pine nut basmati rice.


For Ozark Fine Dining 

The Finley

206 E. Elm St., Ozark, 417-582-1912

The Finley puts its steaks front and center on the supper menu’s entrée list, and for a reason. There’s a filet mignon with lobster and pink peppercorn bearnaise, a ribeye with steak sauce that’s homemade with black garlic, and even a linguini dish that features filet mignon tips alongside mixed mushrooms in a creamy sauce. Each dish is distinct, and each features just the perfect toppings. Plus, we love that The Finley includes ingredients from local farms and businesses, like the Edgewood Creamery Ozark Mountain Bleu cheese and arugula salad, or the meat from Black Gate Farms and Circle B Ranch.

What to Order

Grilled 14-ounce ribeye with homemade black garlic steak sauce, served with fried potato wedges and grilled broccolini).

Side to Try

Pear and arugula salad.

Steak at The Finley in Ozark, MO
Photo by Leah StiefermannThe Finley steaks come from Black Gate Farm, and the restaurant sources many other ingredients locally. Purchase Photo

For Some Italian Flair

Avanzare Italian Dining

1908 S. Glenstone Ave., Springfield, 417-567-3463

When you think of Avanzare Italian Dining, your mind might go straight to some of the restaurant’s best pasta dishes, like the decadent ravioli aragosta (a lobster ravioli with a creamy, spicy marinara) or the rigatoni alla Tony with its shrimp, sun-dried tomatoes, pecans, goat cheese and pesto. But this Italian eatery has a strong steak game, too. From the filetto porto with rich port wine reduction to the filetto al porcini with mushrooms and garlic white wine butter sauce, the menu offers five beefy entrees any steak-lover would want to try.

What to Order

Bistecca Rosemarino ribeye with white wine and gorgonzola sauce, roasted veggies and mashed potatoes.

Side to Try

Mussel al forno.

Steak entree at Avanzare in Springfield, MO
Photo by Leah StiefermannAvanzare is well known for its pasta dishes, but you can’t go wrong with a steak from this Italian eatery. Purchase Photo

For a Steak Aged Just Right

Flame Steakhouse & Wine Bar

314 W. Walnut St., Springfield, 417-862-4444

Flame Steakhouse has been one of the top slingers of perfect steaks in Springfield since 2004, and its presence downtown has been steady over the years while other eateries come and go. There’s a reason for that. The steaks here are superb. Take the ribeye, which is wet-aged for 25 days and then dry-aged for another three weeks before it’s grilled at 1,500 degrees Fahrenheit. The result: irresistibly juicy cuts of meat with the very best char. This spot is great for getting a little surf with your turf, too. The popular seafood platter features oysters, shrimp, lobster and king crab legs.

What to Order

Dry-aged ribeye topped (and add au poivre sauce if you’re in the mood).

Side to Try

Lobster macaroni and cheese.


For Steak with Stellar Service

Jimm’s Steakhouse & Pub

1935 S. Glenstone Ave., Springfield, 417-886-5466

Everybody raves about the super-fresh build-your-own salad bar at Jimm’s. Between that and the comforting French onion soup, salmon Caesar salad and famously addictive bacon-wrapped peppadew peppers (with their cheesy center and balsamic drizzle), you might forget that the biggest draw here is the beautifully prepared steak. Every one we’ve tried has been mouthwatering, but the prime rib is an old-school classic that never disappoints. It’s tender, juicy and beautifully seasoned. Jimm’s is also known for its wonderful service, which means your favorite cut of steak will come to the table with a traditional, classy steakhouse vibe.

What to Order

Jimm’s slow-roasted prime rib with a loaded baked potato.

Side to Try

Build-your-own salad bar.

Steak at Jimm's Steakhouse and Pub in Springfield, MO
Photo by Brandon AlmsJimm’s is one of Springfield’s classic steak houses, and the ambiance matches the menu. Purchase Photo

For Something Unexpected

Haruno Japanese Sushi Bar & Grill

3044 S. Fremont Ave., Springfield, 417-887-0077

If you’re anything like us, you have trouble going to Haruno and ordering anything other than your favorites from their top-notch sushi selection. But take our word for it: Diving into the steak portion of the entrees menu is very, very worth it. The New York strip and the filet mignon both seem to have traditional steakhouse flavors at first glance (potatoes and asparagus on the side, cabernet demi-glaze, garlic cream), but they also feature sweet teriyaki dipping sauce for a touch of Japanese tastes. The Karai steak is the most unexpected, though, with cream cheese and grilled tomatoes that add a little hit of acidity that keeps you dipping in bite after bite.

What to Order

Karai New York strip steak with cream cheese, grilled tomatoes and a creamy garlic sauce.

Side to Try

Japanese miso black cod.


For Steak Plus a View

Osage Restaurant at Top of the Rock

150 Top of the Rock Road, Ridgedale

Are you in the mood for dinner with a view? Steak dinners are perfect for a special occasion, and we love Osage Restaurant because it combines a special meal with a special setting thanks to the incredible views of Table Rock Lake that you can take in from the floor-to-ceiling windows. The steak menu is populated with classics: a bone-in Kansas City strip, a bone-in ribeye and a dry-aged filet. But it’s the chef-selected cut that caught our eye; we always love to try something that we might not be able to get again. Regardless of which cut you choose, the accompaniments here are stellar. It’s not just blue cheese here, it’s bruleed stilton. It’s not just grilled shrimp, it’s citrus-garlic shrimp. So, what’s your pick?

What to Order

Chef-selected specialty cut, Oscar style with blue crab and bearnaise sauce.

Side to Try

Smoked pea bisque.


For a Classic Art Deco Setting

Wilder’s Steakhouse

1216 S. Main St., Joplin, 417-623-7230

Make sure you come hungry to Wilder’s, so you can order an appetizer to start your meal. They are comfort food at its best with options like smoked lamb lollipops, scallops beurre and a warm three-onion soup. But you’re here for steak, right? This steakhouse grills some of the best from a charming building that dates to 1908, with an Art Deco bar constructed in the 1940s. The restaurant itself opened in the 1920s, and anything that sticks around that long must be good. Go classic with a tenderloin filet that’s lovely on its own but can be spruced up with seafood additions like grilled prawns, jumbo scallops, lobster tail and more. There’s even a more uncommon protein on the menu: a New Zealand elk steak that’s served with horseradish.

What to Order

Wilder’s mignons with steak sauce, asiago cream sauce and crumbled applewood smoked bacon.

Side to Try

Cauliflower au gratin.


For a Creative Steak

Metropolitan Grill

2931 E. Battlefield Road, Springfield, 417-889-4951

While the menu at Metropolitan Grill is frequently updated to include a wide variety of dishes (from wagyu burgers to vegan meatloaf), the steaks are reliably well-prepared and—like the rest of the menu—always a little eclectic. Take the Norman steak tips for example, which feature a “sun-dried bloody mary Worcestershire sauce” and torched gorgonzola cheese. Even the sides are anything but basic. Gouda mashed potatoes are standard, but you can upgrade to asiago and bacon risotto—a flavor bomb in and of itself. But you don’t have to go wild. The Thompson tenderloin is more simply (but not too simply) dressed with roasted garlic and rosemary-whiskey butter.

What to Order

McConnville Cut filet, seared with brown butter and black pepper in a cast iron pan with bourbon demi and balsamic caramelized red onion.

Side to Try

The Fitchy Tuna.

Steak from Metropolitan Grill in Springfield, Missouri
Photo by Leah StiefermannThe McConnville Cut from Metropolitan Grill is topped with balsamic caramelized red onions. Purchase Photo

Where to Find the Best Cuts to Cook at Home

In the mood for a steak dinner prepped at home? These local businesses offer a stellar selection of steaks and more.

Schuchmann Meat Company

4406 S. Campbell Ave., Springfield; 520 W. University, Suite D., Springfield

Find local beef raised by the Schuchmann family, as well as wagyu options. You can also get sandwiches, charcuterie boards, spices and sauces.

Hörrmann Meats

1537 W. Battlefield Road, Springfield

Since it opened in 2003, this butcher shop has been offering locally raised steak, as well has handmade bratwurst and other local necessities like eggs.

Dove Creek Wagyu

This Mountain Grove–based business Akaushi red wagyu beef with tons of marbling that leads to an extra flavorful and tender product.

JB Kobe Farms

Located in Nixa, this farm raises kobe and wagyu beef with high marbling and tenderness. You can order steaks or steak and burger bundles on their site.


For Surf and Turf

Crabby’s Seafood Bar & Grill

815 W. Seventh St., Joplin, 417-206-3474

Seafood and steak go hand in hand, especially at a restaurant like Crabby’s Seafood Bar & Grill that is known for delicious fish and shellfish dishes. Although the filet of beef tenderloin and the 45-day aged ribeye both sound delightful, it’s the surf and turf dish simply named Filet and Lobster that caught our eye. Eight ounces of hand-cut filet are complemented by 8 ounces of cold water lobster tail and all the classic steakhouse topping flavors: onion, mushroom and potato. It’s like comfort food but sophisticated and packed with flavor. If you’re really feeling that steak-and-seafood combo, you can even add additional shellfish options.

What to Order

Filet and Lobster entrée with twice baked potato gratin, grilled asparagus, crispy onions, mushroom ragout and veal sauce.

Side to Try

Baby vegetable and Parmesan risotto.

Seafood dish at Crabby's in Joplin, MO
Photo by Leah StiefermannCrabby’s has long been a Joplin favorite, and the steak and seafood selection is just part of what customers love. Purchase Photo

For Downtown-Chic Dining

The Order at Hotel Vandivort

305 E. Walnut St., Springfield, 417-851-5299

Hotel Vandivort is one of the chicest spots in Springfield, and it’s not just because of the well-appointed rooms. Drinks at Vantage Rooftop Lounge & Conservatory and meals at The Order fall into that super-classy category, too. And steak is one of the things The Order does especially well. We like the bistro steak for that smoked tomato relish, but there is also a filet mignon on the menu that features a dreamy black garlic smoked thyme butter. Order it with a smoked old fashioned for the full experience, and don’t forget a Hotel Vandivort bathroom selfie before you leave.

What to Order

Bistro steak petite tenderloin with pomme puree, wilted greens, smoked tomato relish and wild mushroom demi-glace.

Side to Try

Pork belly bao buns.

Steak at The Order in Springfield, MO
Photo courtesy The OrderThe chefs at The Order dream up creative toppings to pair with steaks like smoked tomato relish.