Just because Talavera serves a pretty fabulous paella doesn’t mean they don’t know what to do with a great cut of meat. This Spanish steakhouse offers a classic selection of beef, with smoked prickly pear and jamón Béarnaise sauces, alongside items like grilled octopus and manchego mashed potatoes. It doesn’t hurt that the view at sunset is one of the best in the entire city; make sure to book a reservation on a night (usually Wednesdays) that the Spanish guitar player is in residence to really set the vibe. 

White tablecloths, contemporary artwork and a massive wine list, Mastro’s is the definition of a modern steakhouse. While locations dot the country now, Mastro’s got its start in Scottsdale in the late 90s. There are still two restaurants in the Valley and it’s hard to go wrong with a night out at either. Kick things off with the lobster cocktail before picking through the assortment of wagyu and bone-in options. To end things on a sweet note, there is the legendary warm butter cake. 

A local favorite, Arrowhead Grill (and its sister restaurant Preston’s) consistently provides a classically good steak meal in a relaxed atmosphere. With a cozy yet upscale neighborhood feel, the restaurant delivers a winning 10 oz Delmonico that melts on the fork. There’s a well-rounded menu here that includes plenty for those both interested and not interested in steak; on the bar menu, keep your eyes peeled for the epic AG Burger topped with prime rib. 

Only in the desert do steakhouses come with a pool, and the second floor of Dominick’s has a particularly nice one surrounded by tables that are the first to fill up for reservations. Downstairs, the elegant and modern steakhouse decor pairs well with the menu that features its beef cuts front and center. Start with the crispy shrimp deviled eggs before splurging on wine-fed A5 kobe.

Steak 44 sits on prime real estate at 44th Street and Camelback, occupying the space that the long standing and beloved Cork’n’Cleaver held for decades. It’s safe to say Steak 44 has made its own positive mark on the building over the last decade, becoming synonymous with both the 3,000 bottle wine vault guests walk past and its high-quality steaks. A sister to Dominick’s, it is everything you want in a high-end steakhouse experience, from the 45-day aged bone-in ribeye to the wagyu beef tartare with deviled egg mousse to the celebrities you’re bound to see there. 

With a prominent wine list and a Champagne gun, Maple & Ash manages to inject a fun modernity to the tried and true steakhouse template without sacrificing on the food offerings. Diners will find impressive seafood towers, wood-fired steaks, and cocktails all made to satisfy both the table and the ‘gram. Non-steak enthusiasts will love the ricotta agnolotti or slow-roasted sea bass.

This local institution has grown to four locations within Phoenix, including overlooking the outfield at Chase Field baseball stadium. As the name suggests, there are lots of bourbons — as well as other whiskeys and Scotches — to choose from alongside a large offering of meats. All the standard steakhouse fare is here, and for a little extra flair, choose the table side flambé with the restaurant’s personal barrel. The extensive list of sides will round out the comforting, upscale meal. 

Tucked into the historic Wigwam resort in the West Valley, Litchfield’s is an ideal blend of honoring the agricultural heritage of the area while offering diners an updated and upscale menu. All of the steaks here are cooked over pecan wood, which include cuts from Vera Earl Ranch in Southern Arizona. Not in the mood for beef? It’s hard to go wrong with the Duroc Heritage pork chop here or the scallops with a bone marrow crust. Do not sleep on the gouda mac side dish.