Whether it’s time for family dinners or a romantic evening for two (or three, if you’re into that kind of thing), this list of South Bay steakhouses has something for everyone. We scoured the area for all-you-can-eat churrascarias and Teppanyaki chefs who play games in between grilling to white tablecloth institutions that aged their steaks like fine wine. Take the tour and make sure the holidays stay hearty.

Alexander’s Steakhouse
19379 Stevens Creek Blvd, Cupertino
This American steakhouse has Japanese flair and high-quality cuts of American Angus beef, which they dry-age for 28 days, as well as buttery, marbled Japanese wagyu beef. Alexander’s might be the most-awarded restaurant on this list after picking up Michelin stars three times and four consecutive “best steakhouse” awards from Metro readers. Alexander’s is also one of only 22 U.S. restaurant chains certified to carry real Japanese Kobe beef. For folks looking to offer the family a real holiday treat without the hassle of getting everyone dressed to the nines, consider pre-ordering a prime rib ($245) for pickup before Dec. 18.

100 W San Carlos St., San Jose 
Known for prime cuts of beef, fresh fish and poultry, this steakhouse—located in the downtown San Jose’s Marriott hotel—has all the Michael Mina classics, such as the lobster corn dog and ahi tuna tartare. Pair a glass of Bordeaux with a New York strip steak ($46) and the classic béarnaise sauce.

Birk’s Restaurant
3955 Freedom Circle, Santa Clara 
For more than 25 years, Birk’s has quietly served up some of the most underrated chops in the South Bay. Their USDA prime steaks are dry-aged for 28 days and cooked to order over a wood fire. However, the real hidden gem of Birk’s is the five-hour, applewood-smoked prime rib ($34-$44). The meat comes out fork-tender, smokey and cooked to the diner’s specifications—medium-rare is best.

Bourbon Steak
4900 Marie P. DeBartolo Way, Santa Clara
Football stadiums rarely make the cut for fine dining steakhouses, but this Levi’s Stadium restaurant goes big regardless of whether the Niners are on the field. The chophouse—another Michael Mina creation—has a creative streak when it comes to American classics, and they use only dry-aged beef and the freshest local produce from South Bay farms.

Chicago Steak and Fish
330 N Santa Cruz Ave, Los Gatos
Their certified Angus Beef cuts from Harris Ranch are broiled in an 1,800-degree oven and seared on both sides to lock in every ounce of juice. Chicago Steak & Fish also has an excellent patio for a romantic evening of dinner and stargazing.

Dry Creek Grill
1580 Hamilton Ave, San Jose
Owners John and Holly Smith’s vision of upscale dining with a laid-back vibe comes to life at Dry Creek Grill. Their lineup of artisan steaks include the Midwestern Black Angus porterhouse, New York style, filet mignon and ribeye cuts, all with garlic mashed potatoes and herb-peppercorn compound butter.

2762 Augustine Dr, Santa Clara
Between the steak and wine expertise, this steakhouse offers hand-cut USDA prime and certified Angus beef, as well as a menu with 100 award-winning wines. The filet mignon, ribeye and New York strip steaks come with a classic porcini mushroom, Gorgonzola cheese rub. Order the truffle-poached lobster, diablo shrimp or jumbo lump crabmeat to add an extra savory side.

Fogo de Chão Brazilian Steakhouse
377 Santana Row, San Jose
The founders of this steakhouse grew up on a farm in southern Brazil, where they learned the tradition of churrasco grilling. Enjoy the full dinner experience ($57) with steak cooked on skewers and cut to order. Meals come with choices from the market table and feijoada bar, which include seasonal specialties for soups, salads and antipasti.

Forbes Mill
206 N Santa Cruz Ave, Los Gatos
Named after the historic mill in Los Gatos, Forbes serves up nothing but USDA prime beef while featuring an award-winning wine cellar that has more than 500 different options to please any palate. They also have a monthly prix-fixe menu (prices vary) that features a starter, meat trio and dessert. Guests can also add a three-wine flight to go along with the prix-fixe.

They don’t come more tender than Grandview’s 18-ounce Cowboy Steak. Photo by John Dyke.

They don’t come more tender than Grandview’s 18-ounce Cowboy Steak. Photo by John Dyke.

15005 Mt Hamilton Rd, San Jose
A throwback to old Hollywood, this Italian steakhouse on Mount Hamilton is well worth the drive. The word “fresh” doesn’t quite cut it, as Grandview serves up certified Black Angus beef that’s raised right next door at Grandview Farms and dry-aged for 21 days. Their 18-ounce Cowboy Steak ($55) is so tender that it practically melts in your mouth. With a phenomenal menu, a cocktail menu that rotates weekly and stellar views of the entire South Bay, this steakhouse spot should be on everyone’s list. (Pro tip: Make a reservation 30 minutes before sunset to really maximize the experience.)

Grill ’Em Steak House & Sports Bar
2509 S Bascom Ave, Campbell
Gill ‘Em is a casual diner that allows guests to cook their own steaks—consider the T-bone strips and marbled ribeye—on a 6-foot by 30-inch communal grill. Wraparound leather booths and perched TVs make it a great place to catch the game in between bites.

The Grill on the Alley
172 S Market St, San Jose
Modeled after the great grills of the 1940s, this Fairmont Hotel steakhouse goes above and beyond with white tablecloth service—but the bar bites aren’t to be missed either. The wide and varied selection of steaks are prepared in eight different styles. Choices include green peppercorn sauce, béarnaise, bleu cheese herb crust and boef onions with bordelaise.

Henry’s World Famous Hi-Life has full-course lunch specials that can’t be beat. Photo by Greg Ramar.

Henry’s World Famous Hi-Life has full-course lunch specials that can’t be beat. Photo by Greg Ramar.

Henry’s World Famous Hi-LIfe
301 W St John St, San Jose
A couple of blocks from SAP Center, this steakhouse is a Sharks pre-game favorite for its excellent meat selection and quality beer selection. But Hank’s isn’t just a hockey season destination. Since 1960, the restaurant’s motto has been great food and great service, and their longevity is a testament to that consistency. And as far as lunch goes, it’s pretty much impossible to beat a top sirloin steak with baked potato, salad and garlic bread for under $14.

328 Main St, Los Altos
The word “limited” doesn’t do justice to Chef Hiroshi Kimura’s exclusive Los Altos steakhouse. The restaurant only serves one party (max eight people) per night with A5 wagyu beef flown in weekly from Japan. What ensues is a culinary masterpiece that only a limited few have enjoyed. It ain’t cheap, but it’s a great call for a one-of-a-kind experience that’s sure to impress.

House of Genji Japanese Steakhouse
1335 N First St, San Jose
Serving the South Bay for nearly 50 years, this Teppanyaki Japanese steakhouse has its very own definition for “dinner and a show.” Their highly-skilled chefs cook and flip food from beginning to end, providing entertainment throughout the meal. The Genji Combo ($19.95 to $21.95) features either a NY strip or filet, with shrimp remains a house favorite.

Kyoto Palace Japanese Steakhouse
1875 S Bascom Ave, Campbell
Another Teppanyaki favorite, chefs at Kyoto cook playfully on a 6-foot iron griddle, prepping and cooking every item while guests mingle around the U-shaped table. Come in for Karaoke Wednesday, which begins at 7pm, and order the arigato special ($32), which comes with a New York steak, chicken or scallops, soup, salad, hibachi vegetables and steamed rice on the side.

Sundance’s dry vodka martini provides an ice-cold bath for its jumbo Spanish olives. Photo courtesy of Sundance The Steakhouse.

Sundance’s dry vodka martini provides an ice-cold bath for its jumbo Spanish olives. Photo courtesy of Sundance The Steakhouse.

LB Steak
334 Santana Row, San Jose
A modern American steakhouse known for its steak and market oysters ($3.50 each), LB has a distinct atmosphere. One need not look any further than the chairs—made from real cowhide—and the large patio area to people watch at Santana Row. LB also offers a first-rate selection of hand-cut Angus steaks from Allen Brothers, which come with a choice of four sauces: Point Reyes blue cheese butter, tarragon béarnaise, green peppercorn and red wine bordelaise.

Morton’s The Steakhouse
177 Park Ave, San Jose
Standards at Morton’s are so high that the international chophouse actually published the Steak Bible. Cuts are required to be an inch and half to two inches thick, true red and marbled with flecks of fat. Since 1978, the Morton’s brand of quality and consistency has spread to 74 restaurants across the globe.

Original Joe’s
301 S First St, San Jose
This family-owned institution, established in 1956 in by the Rocca family, goes well beyond spaghetti and meatballs. Tuxedoed waiters hustle out huge cuts of prime rib, baby back ribs, steak, chicken and seafood every day until midnight. Original Joe’s open kitchen prides itself on making every dish from scratch, and a lively bar area in the back brings together people of all stripes.

529 Alma St, Palo Alto
Pampas refers to the vast treeless plains of Brazil, where gauchos (cowboys) roamed the grasslands. This churrascaria uses a nomadic method of cooking by smoking and spicing their steaks in open flames. The rodizio-style service ($54) allows guests to sample as many of the chef’s selection of meats as they please, including the picanha, a cut of top sirloin seasoned with rock salt and olive oil.

Prime 109 Steak & LIbation House
43968 Pacific Commons Blvd, Fremont
We don’t always get out to Fremont, but when Andre Revella, creator of the first Rainforest Cafe, has an operation around the corner, we make concessions. All of Prime 109’s steaks and prime rib are served bone-in. A few sides worth considering are the carnival black rice, fingerling potatoes and seasoned waffle fries. Every thick, broiled chop is accompanied by their California dreaming salad.

Rok Bistro
124 S Murphy Ave. Sunnyvale
Go back to the Stone Age and personally cook a steak to perfection. Choose one of the signature Rok steaks—sirloin, New York, filet mignon or buffalo medallion—and cook it yourself on a heated rock seasoned with Himalayan salt. Not in the mood for steak? Rok Bistro also has a fondue menu of Belgian chocolates and fine cheeses.

Spencer’s for Steaks and Chops
2050 Gateway Pl, San Jose
Offering 21-day aged steaks that seared in a 1600-degree infrared Garland broiler, this chophouse inside of the Doubletree Hilton over by San Jose’s airport isn’t just for business travelers. It’s hard to go wrong with their signature 14-ounce USDA prime boneless ribeye, which for an extra $12 can have an “enhancement” of foie gras torchon. Chefs prepare dishes with flair in an elegant atmosphere accented by impeccable service.

Sundance The Steakhouse
1921 El Camino Real, Palo Alto
Owned and operated by the Fletcher family for more than 40 years, Sundance knows the steak trade. As a house speciality, the restaurant offers slow-roasted prime rib and USDA prime steak. An excellent setting for an intimate dinner, enjoy the famous lemon drop cocktail with a 16-ounce prime ribeye steak ($62.95).

Knife-wielding gauchos serve up all-you-can-eat specials at Taurinus Brazilian Steakhouse. Photo by John Dyke.

Knife-wielding gauchos serve up all-you-can-eat specials at Taurinus Brazilian Steakhouse. Photo by John Dyke.

Taurinus Brazilian Steakhouse
167 W San Fernando St, San Jose
Taurinus serves up hearty, coma-inducing meals at a fraction of the price one might expect. All-you-can-eat steak lunches go for $26 on weekdays and $33 on weekends, while dinners run a reasonable $55. Knife-wielding gauchos start the rodizio by cycling through a variety of meats, including top sirloin, bacon-wrapped filet mignon and beef ribs, just to name a few. The meat is slow-cooked and basted in its own juices over a wood fire, giving it a nice smoky flavor that keeps patrons screaming, “Sim, por favor!”

Willard Hicks
280 E Campbell Ave, Campbell
With a vision to serve guests quality and comfort food at truly affordable prices, Willard Hicks cooks up 100 percent Black Angus beef cooked over a wood-fired grill. Their signature steak, the fire roasted blackberry-glazed filet mignon, is served over a truffled parsnip puree, while the ginger ponzu bone-in ribeye comes topped with shiitake mushrooms and crispy onion strings.