Top 10 Steakhouses in Tennessee in 2027

1. The Grille at Blackberry Farm

The Grille ranks first because Blackberry Farm's Walland dining program has held Relais & Châteaux status for decades and stocks a wine cellar exceeding 160,000 bottles, among the largest in North America. The kitchen serves the resort's Foothills Cuisine, finishing beef over hardwood and pulling vegetables from the property's own garden and Anglo-Nubian dairy. Dinner runs prix fixe at resort pricing, with the 4,200-acre Smoky Mountain setting built into the cost.

This suits travelers already booking a stay in the Great Smoky Mountains foothills rather than diners driving out from Knoxville for a weeknight steak. It trades the walk-in bar and à la carte ribeye for a fixed menu tied to lodging and advance reservations. Compared with the city dining rooms ranked below it, you get a far deeper wine cellar and a working farm behind the plate, but much less scheduling flexibility.

2. Restaurant Iris Memphis

Restaurant Iris takes second on chef Kelly English's record, a Food & Wine Best New Chef honoree whose Memphis dining room has drawn national press since 2008. The kitchen runs a Creole-inflected menu where beef courses sit alongside Gulf seafood and Louisiana technique rather than standing alone. Portions are plated rather than slab-served, and the wine list leans French, with weekend reservations essential.

This suits diners who want a serious beef course inside a chef-driven tasting context, not a protein-and-sides warehouse. It trades away the dry-aging case, tableside cart, and 40-ounce porterhouse that traditionalists expect. Against The Grille at Blackberry Farm above it, Iris offers more urban accessibility but a shorter wine cellar; against the Nashville and Memphis chophouses below it, Iris delivers more cooking and less ceremony.

3. Jeff Ruby's Steakhouse Nashville

Jeff Ruby's Steakhouse takes third on the Cincinnati-founded group's reputation for USDA Prime beef dry-aged in house since the 1980s. The Fifth Avenue South dining room seats a large crowd nightly with live music, and the menu pairs the group's signature cuts with a full sushi program, an unusual combination for a Nashville chophouse. Expect big-city steakhouse pricing and a lively, loud room.

This is the pick for downtown Nashville visitors who want the full theatrical chophouse experience within walking distance of Broadway. It trades intimacy for volume; conversation is work at peak hours. Against Restaurant Iris above it, the cooking runs more formulaic, but the in-house dry-aging program goes deeper and the à la carte format suits a walk-in appetite far better.

4. Kayne Prime Nashville

Kayne Prime ranks fourth as the modernist entry in M Street's Gulch restaurant group, known for dishes like bacon served on a miniature clothesline and cotton-candy foie gras. The kitchen works USDA Prime beef with contemporary plating rather than the 1950s chophouse script, inside a glass-and-steel room that has anchored the Gulch since the neighborhood's redevelopment. Weekend tables stay consistently booked.

This fits diners who want a steak dinner that doubles as a design and cocktail destination, with a crowd that skews younger than the wood-paneled rooms. It trades away the old-guard hush and tableside service some traditionalists expect. Compared with Jeff Ruby's above it, Kayne Prime is quieter and more inventive on the plate but carries less depth in its aging and wine programs.

5. Folk's Folly Prime Steak House

Folk's Folly ranks fifth on longevity: the Memphis institution opened in 1977 on Mendenhall Road and has run continuously as a family-operated Prime steakhouse ever since. The kitchen cuts its own beef on premises, and the property includes a downstairs cellar bar with live piano nightly. Fried dill pickles arrive as a house standard, and the room fills with locals rather than convention traffic.

This is the choice for Memphis diners who want an unchanged, unironic steakhouse where the menu hasn't needed rewriting in forty years. It trades away contemporary plating, natural-wine lists, and any trend cycle whatsoever. Against Kayne Prime above it, Folk's Folly is far more conservative and less designed, but it delivers the traditional big-cut Prime experience with a longer track record behind it.

6. The Palm Nashville

The Palm ranks sixth as the Tennessee location of the New York chain founded in 1926, running its national program of USDA Prime steaks and oversized Nova Scotia lobsters out of the Hilton on Fourth Avenue South. Caricatures of local figures cover the walls, a signature carried over from the original Second Avenue room. It delivers a reliable Prime steak in a downtown block where reliability isn't guaranteed.

This suits business travelers and convention attendees who want a known quantity within a block of Bridgestone Arena and the Music City Center. It trades local identity for chain consistency; nothing here is specific to Tennessee. Against Folk's Folly above it, The Palm is more accessible and easier to book but has no independent kitchen point of view and none of the family-run continuity.

7. Fleming's Prime Steakhouse Nashville

Fleming's Prime Steakhouse ranks seventh on its wine program, built around 100 wines available by the glass, an unusually deep pour list for a steakhouse at this price tier. The West End Avenue location serves USDA Prime cuts with the chain's standard sides, in a room brighter and less cavernous than most downtown competitors. Reservations are generally easier to get on short notice than the Broadway-adjacent rooms.

This fits groups where only some people want steak and the rest want a specific glass of wine without committing to a bottle. It trades away in-house dry aging and any regional character for national-chain execution. Against The Palm above it, Fleming's has the better by-the-glass list and a calmer room, but The Palm's downtown location and older pedigree carry more weight for a visitor's single Nashville dinner.

8. Ruth's Chris Steak House Memphis

Ruth's Chris Steak House ranks eighth on its signature method, USDA Prime beef served on a 500-degree plate, the technique Ruth Fertel built the New Orleans original around in 1965. The Memphis location on Poplar Avenue runs that same program, and the sizzle-and-butter presentation is genuinely distinct from every dry-aged room ranked above it. Portions run large, and pricing sits in the upper chain tier.

This works for diners who specifically want that butter-basted, still-cooking-at-the-table presentation, which no independent restaurant on this list replicates. It trades away surprise entirely; the meal is identical to Ruth's Chris in any other state. Compared with Fleming's above it, the beef preparation is more distinctive and portions larger, but the wine program is shallower and the room feels more corporate.

9. Sullivan's Steakhouse Nashville

Sullivan's Steakhouse takes ninth as a mid-tier Prime chophouse in Nashville, running a 1940s supper-club concept with live jazz several nights a week and a full bar program alongside its steak menu. Cuts are USDA Prime, and the bar menu offers smaller-format items that let you eat well without ordering a full 16-ounce entrée. Pricing runs below the top downtown rooms on this list.

This suits diners who want live music with dinner and are willing to accept a steak that is good rather than exceptional. It trades away the aging programs and wine depth that the higher entries here compete on. Against Ruth's Chris above it, Sullivan's has the livelier room and the better bar, but the beef itself is less consistently executed and the kitchen has no signature technique to point at.

10. Ye Olde Steak House Knoxville

Ye Olde Steak House closes the list on East Tennessee tenure; the Freeman family has run it on Chapman Highway in Knoxville since 1968, cutting steaks in house and serving them in a wood-paneled room that has changed little. Prices sit well under every Nashville and Memphis entry ranked above it, and the menu holds to a short list of familiar cuts with standard sides.

This is for Knoxville locals and anyone who wants an honest, unpretentious steak dinner without downtown pricing or a reservation battle. It trades away Prime grading, dry-aging, and any wine list worth discussing. Against Sullivan's above it, the room is far plainer and the beef program simpler, but you eat for substantially less, and the fifty-plus years of continuous family operation are real.

How we ranked these

Rankings weighted the dry-aging program and beef sourcing first: visible aging rooms, verified USDA Prime or breed programs, and stated aging windows separated serious kitchens from menu talk. Broiler and cooking-surface consistency came next, since char control is what actually distinguishes a chophouse from a grill.

Service depth, wine and bourbon list breadth measured against Tennessee's distilling culture, and honest price-to-portion ratios rounded out the score, with guest sentiment tracked over multiple years rather than one season.

Chain steakhouse locations, hotel dining rooms coasting on captive foot traffic, and rooms whose reputation rests on decor rather than the plate were excluded on principle. Awards from pay-to-enter programs were discarded outright, and single-visit influencer coverage or openings under a year old were left out, since a steakhouse's real test is whether the twelfth visit matches the first. Nashville's tourist-district volume was treated as neutral rather than as a credential.

Related questions

What makes Tennessee steakhouses different from Texas or Chicago rooms?

Tennessee kitchens lean into the state's whiskey and smoke traditions. You'll see bourbon-barrel finishes, hickory in the char, and country ham or sorghum appearing alongside classic sides. Nashville rooms skew newer and louder; Memphis rooms carry more barbecue DNA in their seasoning. Knoxville and Chattanooga tend toward quieter, sourcing-driven kitchens with shorter menus and closer supplier relationships.

Is dry-aged beef actually worth the surcharge?

For 28 days and beyond, yes — the flavor turns nutty and concentrated, and the texture loosens noticeably. Under 21 days the difference is subtle enough that many diners can't identify it blind. Ask how long and whether aging happens in-house or arrives pre-aged from a purveyor. In-house programs with a visible locker generally justify the premium; unspecified aging rarely does.

Which cut should a first-time steakhouse visitor order?

Order the ribeye if you want fat and flavor, the strip if you want chew and beef character, the filet if texture matters more than taste. A first visit is the wrong time for a tomahawk or a shared porterhouse — those reward kitchens you already trust. Ask what the kitchen is proudest of; the honest answer tells you more than the menu layout does.

How much should a full steakhouse dinner cost in Tennessee?

Budget roughly $90 to $140 per person for a steak, one side, a starter, and a drink at a serious room. Nashville's downtown corridor runs higher, often $150 and up once wine enters. Sides are almost always à la carte and sized for two. If a listed steak seems unusually cheap, check the ounce count — portion shrinkage is the quietest form of price increase.

Do reservations really matter at these restaurants?

Yes, and further out than most people expect. The strongest Tennessee rooms book two to four weeks ahead for prime Friday and Saturday windows, longer around Titans home games, CMA week, and graduation weekends. Weeknight seatings before 6 p.m. or after 8:30 p.m. open up regularly. Bar seating is frequently walk-in and often gets the same menu with a shorter wait.

What does a good steakhouse wine or bourbon list look like?

Depth beats length. A list of forty thoughtfully chosen bottles across price tiers serves you better than three hundred trophy labels. For bourbon, look for Tennessee and Kentucky distilleries represented at multiple proof points, plus something poured by the half-ounce for comparison. A sommelier who steers you toward a $70 bottle that fits your steak is worth more than any reserve cellar.

Are the sides worth ordering, or are they filler?

At the best rooms, sides are where the kitchen shows range — creamed spinach made properly, potatoes cooked in beef fat, mushrooms actually browned rather than steamed. Order two for a table of three; portions run large. Skip anything that reads as a hedge for picky eaters. If the side menu looks identical to every other steakhouse, that's a signal about the kitchen's ambitions.

How do I judge a steakhouse before I ever sit down?

Look at the cooking equipment if the kitchen is visible, and read reviews from twelve to twenty-four months ago rather than last week. Check whether the menu names its ranches or programs; vagueness usually means commodity beef. Call and ask how long the steaks age. A host who answers confidently and specifically tells you the staff has been trained on what they're actually selling.

FAQ

What temperature should I order my steak?

Medium-rare suits most cuts, and it's what kitchens are calibrated for. Fattier cuts like ribeye can go to medium without loss, because the fat needs heat to render. Filet suffers past medium-rare — there's no fat to protect it. If you prefer well-done, say so without apology, but expect a thinner cut to serve you better than a thick one.

Should I ask for a specific cook on a dry-aged steak?

Trust the kitchen's default on dry-aged cuts. Extended aging changes moisture content, and a chef who ages in-house has already determined the temperature that shows the beef best. Overriding that on a first visit usually costs you flavor. If you have a firm preference, state it, but ask what the kitchen recommends first — the answer often reveals how seriously they take the program.

Is a tasting menu or steak flight a good idea?

Flights work well when you're comparing aging periods or breed programs and want to learn something. They work poorly as a value play — you'll pay more per ounce for smaller portions. If a room offers a side-by-side of the same cut at different aging windows, that's genuinely educational. Otherwise, one well-chosen steak cooked correctly beats four small ones every time.

How far ahead should I book for a special occasion?

Three to four weeks for a Saturday at a top room, and longer if you need a specific table or a private area. Mention the occasion when booking rather than on arrival; kitchens can plan for it. Confirm two days out. If you're shut out, ask about the bar or lounge menu — it's frequently the full menu with better odds and faster seating.

Are Nashville steakhouses overrated compared to the rest of the state?

Some are, particularly the ones positioned for tourist traffic downtown. But Nashville also holds several of the state's most serious kitchens, usually a few blocks off the busiest corridors. The reliable filter is whether locals still book it on a random Tuesday. Memphis, Knoxville, and Chattanooga offer better value per dollar and shorter waits, with less pressure to turn tables quickly.

What's the biggest mistake diners make at a steakhouse?

Over-ordering the opening courses. Steakhouse appetizers and sides are portioned generously, and a table that orders three starters arrives at the main course already full. The steak is the reason you came — protect your appetite for it. The second most common mistake is ordering the most expensive cut on a first visit rather than the one the kitchen makes best.

Does USDA Prime guarantee a better steak?

Prime indicates more intramuscular fat, which correlates with flavor, but grading is not the whole story. A skillfully cooked Choice ribeye from a good program beats a mishandled Prime strip. Breed, feed, aging, and broiler technique matter as much as the grade stamp. Treat Prime as a positive signal about the restaurant's sourcing budget rather than as a promise about the plate in front of you.

Are steakhouses worth it for non-red-meat eaters?

At the better rooms, yes — seafood programs are often stronger than expected, since the same kitchen discipline applies. But you'll pay steakhouse prices for a dish the kitchen makes fewer of. If half your table isn't eating beef, look for a room with a genuinely developed non-steak section rather than one obligatory chicken and one fish. Call ahead and ask.

How should I tip at a high-end steakhouse?

Twenty percent on the pre-tax total is the working standard, and more when service has genuinely shaped the meal. If a sommelier spent real time with you or the kitchen accommodated a request, that's worth acknowledging. Check whether a service charge has already been applied, which is increasingly common on larger parties — some rooms add it automatically and the line is easy to miss.

What should I wear?

Business casual clears the bar almost everywhere in Tennessee. Collared shirts and closed shoes are safe; most rooms have dropped jacket requirements. A few of the older Nashville and Memphis institutions still expect more, so check the website if you're unsure. Nobody has ever been turned away for being slightly overdressed, and the staff generally treats you better when you've made visible effort.

Sources

• https://www.jamesbeard.org/awards
• https://guide.michelin.com/us/en/restaurants
• https://www.tn.gov/agriculture.html
• https://www.usda.gov/
• https://www.ams.usda.gov/grades-standards/beef
• https://www.seriouseats.com/food-lab-complete-guide-to-dry-aging-beef-at-home
• https://www.tnvacation.com/
• https://www.eater.com/nashville
• https://www.foodandwine.com/
• https://www.bonappetit.com/

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