The Best Steakhouse Restaurants in Orlando

A Land Remembered is the flagship restaurant of Rosen Shingle Creek, a AAA Four-Diamond hotel, golf club, and spa resort in Orlando. The luxury restaurant sources its top-quality beef from U.S. ranches, including all-natural bone-in cuts from Creekstone and prime black Angus from Harris Ranch. Seafood and produce featured on the menu is impeccably sourced as well, coming from local suppliers whenever possible. Many featured menu items take inspiration from classic Florida cuisine, most obviously in dishes like the gator creek stew and key lime brulee bar for dessert. A Land Remembered proudly received Orlando Sentinel's Foodie Award in 2015.

Spencer's for Steaks and Chops is one of five dining venues inside the Hilton Orlando hotel. The upscale restaurant naturally specializes in steaks, sourcing its dry-aged USDA prime beef from Florida ranches and hand-cutting its steaks in house. Cuts ranging from 8-ounce filets to the signature Spencer's cut, a 30-ounce bone-in ribeye, plus chops including a double-cut elk chop from a Wyoming ranch, are perfectly seasoned and grilled at 1600 degrees. Other menu items showcase local organic produce. Along with a lengthy wine list, Spencer's has a resident mixologist who creates barrel-aged cocktails in house.

The H opened on Restaurant Row in the Dr. Phillips district in 2018, presenting a unique Turkish twist on the Mediterranean steakhouse. Its Turkish chefs bring influences from their homeland as well as cuisines from all over the globe, with many of their creations calling for live-fire cooking techniques. The H's exhibition kitchen gives diners a glimpse of these dramatic, fiery preparations, while signature table-side service for select dishes brings the show even closer. Among the latter are the pappardelle and strozzapreti pasta dishes, finished table-side in a flame-toasted wheel of parmesan. Steak-lovers might consider some uncommon cuts, such as the lokum, slices of tenderloin aged in butter for 25 days.

Fiorenzo Italian Steakhouse inside the Hyatt Regency Orlando is open for breakfast, lunch, and dinner Mondays through Saturdays. Sandwich selections dominate the lunch menu, so those seeking steaks will want to go to dinner instead. Steak options on the dinner menu include a wagyu New York strip loin, a filet mignon, and a prime bone-in rib eye, with items like gorgonzola, black truffle butter, and green peppercorn sauce available as add-ons. There are also ample pork, lamb, fish, and veal preparations emerging from the restaurant's wood-fired oven. Note that children under 12 eat for free with every adult purchasing an entree.

Fitting with the vibe of its home, the Waldorf Astoria Orlando, Bull & Bear Steakhouse is an upscale space presenting elevated classic cuisine of the highest quality. The restaurant's signature is a 38-ounce, 32-day dry-aged prime tomahawk ribeye for two. Another old-school offering is veal Oscar, a bone-in cut with fresh lump crab, preserved lemon, and asparagus, a recipe created at the original Bull & Bear in Manhattan. Side dishes are mostly on the decadent side, such as frites fried in tallow, lobster mac and cheese, and potato pave, but fresh vegetable preparations feature as well.

With its old-school vibe and luxury fishing lodge-inspired setting, Johnnie's Hideaway in Orlando has wowed locals and tourists alike since 2008. Its sustainable seafood, flown in daily and presented at the raw bar along with cooked preparations, is as much a draw as the steaks. The latter are hormone-free, antibiotic-free, USDA prime and choice, dry-aged in house, and hand-cut daily. Steaks of all sizes come with a side of garlic cheese bread and house salad, with the option to add sauces and decadent toppings. Another signature is Florida stone crab, which features as claws, a bisque, and on Monday nights as an all-you-can-eat feast. Among many accolades, Johnnie's Hideaway won Wine Spectator's Award of Excellence and Orlando Magazine's best outdoor dining, best service, and best late night dining awards.

Orlando's Mall at Millenia is home to the Capital Grille, one in a national chain of upscale steakhouses. The elegant venue, complete with Art Deco chandeliers and an outdoor patio, is open for lunch and dinner on Mondays through Saturdays. Its famous steaks are dry-aged in-house for at least 18 days before being carved by the kitchen's expert butchers and grilled to perfection. The dinner menu features shareable portions of classic steakhouse sides like cheesy au gratin potatoes, roasted wild mushrooms, and creamed spinach. The Capital Grille presents an acclaimed wine list as well.

Kres Chophouse has its home in a 1930s landmark building, with a polished interior, original artwork, and high ceilings reminiscent of an old-school club. The restaurant embraces traditional steakhouse cuisine, but modernizes it with some uncommon offerings such as a three-course prix-fixe vegan menu. Its prime beef is aged in-house and cut to order as filet mignon, New York strip, and ribeye cuts. Diners choose from a wide range of shareable sides and can opt for decadent toppings like foie gras, gorgonzola, and Berkshire pork belly. Steaks share the menu with fresh local seafood dishes and substantial entrees like beef wellington and duo of duck. Kres Chophouse is open until late, seven days a week.

Most diners don't expect to find one of the best steakhouses in Orlando in such an inconspicuous venue in Apopka, but the Back Room Steakhouse presents some of the finest steaks in the region amid its semi-casual, bar-like setting. The dinner menu is built around 28-day-aged black Angus steaks, but also features tempting fresh seafood and pasta dishes, plus classic appetizers like fried green tomatoes and crab cakes. Steaks, available in five cuts from 8 to 24 ounces, come with a choice of two sides. On Sundays, the Back Room Steakhouse presents its popular prime rib night.

For over 25 years (previously as Del Frisco's Prime Steak and Lobster), Christner's Prime Steak and Lobster has won a loyal following among Orlando locals with its consistently impeccable quality of food and service. Its steaks are all USDA prime, corn-fed, aged in-house, and cut to order in mostly weighty cuts. A dozen side dishes, most on the decadent side, are available to go alongside steaks or the restaurant's other signature, cold-water lobster tails from Australia and New Zealand. The wine list is impressive as well, boasting over 4,500 bottles. Live entertainment adds to the fun atmosphere.

A sophisticated Italian steakhouse with such offerings as specialty martinis and a cigar selection, Vito's Chop House presents a somewhat nostalgic dining experience. Its USDA prime and choice four- to six-week-aged steaks and top-quality chops rubbed with Tuscan herbs are the stars of the menu, although fresh seafood dishes and pastas, among them a truffled lobster ravioli and potato-wrapped Chilean sea bass, certainly hold their own. Vito's Chop House also boasts a top-notch wine list 850 labels long. It won Wine Spectator magazine's Best of Award of Excellence.

David's Club, one of several high-end dining venues at the Omni Orlando Resort at ChampionsGate, bills itself an "upscale sports bar." And while it does show sports on a 90-inch video wall and exudes a country club vibe, its cuisine makes it equally akin to any of the best steakhouses in Orlando. Open for dinner and drinks only, David's Club presents a dinner menu highlighting its signature steaks. These are 30-day wet-aged Angus beef in an 8-ounce center-cut filet mignon, 14-ounce New York strip, or 18-ounce prime bone-in ribeye. Steaks come with a sea salt baked potato or smashed potatoes, plus brandy peppercorn or bearnaise sauce. Rounding out the menu are local seafood entrees including a Cajun-spiced shrimp and grits and crab-meat-crusted Florida black grouper, along with some sandwiches and burgers as a more casual option.

An outpost of the New York City original established in 1926, The Palm Orlando brings a reputation for serving impeccable aged steaks, huge lobsters, and classic Italian-American comfort foods. Like the original restaurant, caricatures adorn its walls, adding some levity to balance its upscale vibe. The Palm's steaks are USDA prime, aged for at least 35 days, and seasoned simply with olive oil and salt, then finished with a douse of parsley butter. The 36-ounce double-cut New York strip serves two to three and is sliced table-side. Seafood, an equal star on the menu, is sustainably sourced, with 3- and 4-pound lobsters flown in daily from Nova Scotia. Side options are ample, all family-style and intended for two or more. The Palm Orlando is inside Universal Orlando Resort's Hard Rock Hotel.

With its two terraces and sophisticated dining room on the 17th floor of the Four Seasons Resort Orlando, Capa is a stunning setting to enjoy incredible steaks and authentic Spanish tapas. Diners seeking a classic steakhouse experience will focus on the parrilla (grill) section of the menu, home to the finest cuts of USDA prime beef from Kansas and South Dakota ranches, and an A-5 Miyazaki wagyu sold by the ounce. All are cooked over Capa's wood-burning grill. For sides, look to the vegetable section or consider the arrays of crudos, tapas, and raciones. Among them are flavor-packed bites like spiced nuts and marinated olives, and more substantial items like patatas bravas and a fusion paella roll. A tip: Select terrace seating and time your meal to take in Disney's nightly fireworks show.

Traditional steakhouse decor — white tablecloths, glossy dark wood, and red velvet seat cushions — is tailored to fit Shula's Steak House's NFL inspiration, with striking photos and memorabilia associated with founder and legendary coach Don Shula all around the wood-paneled walls. Fitting with Shula's association with the notion of perfection, the steaks that star on the menu here (the "Shula Cut") are hand-selected, aged for 28 days, and sourced from the finest available black Angus beef. Cuts range from a 10-ounce filet mignon to a whopping 48-ounce porterhouse. Other entrees are similarly decadent, such as a 4-pound Maine lobster and a lamb porterhouse. Ample salads, appetizers, and other lighter dishes feature as well.

Shula's 347 Grill, inside the Westin Hotel in Lake Mary, blends classic cuisine worthy of the best steakhouses in Orlando with the casual vibe of an upscale sports bar. After all, legendary NFL coach Don Shula founded the brand, and this venue's name nods to his 347 career victories. Locals desiring an incredible steak or equally delicious burger or seafood entree fill the tables as frequently as hotel guests. Breakfast and lunch menus tempt with arrays of American classics, while at dinner the signature Shula steaks — meticulously selected black Angus, aged for 28 days, and grilled over an open flame — certainly steal the show.

Eleven sits on the top floor of the Reunion Resort, 11 stories up with a rooftop patio ideal for watching nightly fireworks shows with dinner. It's a modern steakhouse with an open kitchen and affinity for farm-to-table fare. The steaks and chops section is the centerpiece of the menu, divided into Buckhead certified prime Angus cuts and signature cuts of lamb, Berkshire pork, and veal. Along with classic steakhouse sauces and add-ons like tarragon Bearnaise and peppercorn glace, steaks might be augmented with internationally inspired flavors like chimichurri, togarashi rub, and a jalapeno-hoisin sauce. Aside from its quality meats and seafood entrees, produce-forward salads and sides round out Eleven's offerings of tempting contemporary cuisine.

STK, the international chain of upscale modern steakhouses, has its Orlando venue at Disney Springs. The two-story restaurant, which includes a rooftop terrace, has an in-house DJ providing a hip soundtrack to its lunch, dinner, weekend brunch, and daily happy hours, including a late-night (until 2 a.m.) happy hour on Thursdays, Fridays, and Saturdays. STK's signature steaks are the stars of all its menus, sourced through the Linz Heritage certified black Angus program. A range of USDA steaks from Iowa and Nebraska, including premium dry-aged cuts, are customizable with arrays of side dishes and toppings, all a la carte. Other highlights are family-style seafood platters and creative seafood entrees, among them the angry Maine lobster with sriracha chili garlic butter.