It’s Texas, what can we say? We love meat—especially a great steak. Thankfully, the city has plenty of restaurants serving choice cuts of beef. SAM asked and thousands of readers responded during our six-week online survey earlier this year. Here are the top five steaks in San Antonio as voted by our readers plus five that our food industry experts say will make your mouth water.

1. Ruth's Chris Steak House

One of the nation’s go-to steakhouses just celebrated 20 years in San Antonio and the grand opening of their downtown location in the River Walk level of the Grand Hyatt Hotel—just steps from the Convention Center. (The first location remains at Concord Plaza.) So much of what Ruth’s Chris is known for comes directly from founder Ruth Fertel’s ideas and recipes, originated in 1965 in New Orleans. She patented the oven that broils steaks from both sides at 1800 degrees. The USDA Prime Midwestern corn-fed beef steaks are served on sizzling 500-degree plates, and there’s no skimping on cream, butter, garlic or seasonings. When it comes to ordering your steak at Ruth’s Chris, Danny Quinn, executive chef at the Concord Plaza restaurant, offers two suggestions: “Order your steak less rare than you usually do because it continues to cook on the hot plate. And for something truly special, order the Oscar-style treatment. We top the steak with our signature, highly seasoned crab cake and asparagus, then top it with Hollandaise.” Lana Duke brought Ruth’s Chris steak and sizzle to San Antonio after years of working closely with Fertel, whom she first met in 1968. “Working with her and helping grow one little steak house in New Orleans to the world’s finest dining steak house is absolutely one of the greatest achievements of my career,” she says. Fertel emphasized the importance of quality products, which is why the restaurant serves USDA Prime steaks and relies on only the freshest ingredients. “Quality ingredients, attention to detail and that special sizzle—it’s what we’re passionate about—and the reason our steaks are the best you will ever taste,” says Duke. Sander Edmondson serves as executive chef at Ruth’s Chris River Walk. 600 E. Market St., Ste. L-101, 210-227-8847; Concord Plaza, 7720 Jones-Maltsberger Road, 210-821-5051, ruthschris.com

Expert Pick

Beat Street Coffee Co. and Bistro

“The best steak I’ve had in a while in San Antonio was at Beat Street Coffee on Main Street. It was a hanger steak, and it was served with olives, raisins and romanesco,” says Chef Steve McHugh, who will soon open his restaurant, Cured, at Pearl. The high-end cut of hanger that was topped with just the right amount of sweetness and earthiness was reworked in October when Chef John Carpenter took the helm of the eatery, but Beat Street Owner Henry Leman says guests can still expect a top-notch hanger steak along with inventive sides. “We’re going to a new American-style with a more progressive approach,” he says. “It's going to be a really fun menu.” What will remain a constant? The bistro’s exemplary cuts of meat and its signature specialty—a hot cup of joe. 2512 N. Main Ave., 210-320-2099, beatstreetcoffee.com

SAUCES

Many steak purists won’t let any sauce get between the meat and the mouth. All the same, some filet mignon lovers drape beef in béarnaise—a beautiful emulsion that incorporates clarified butter and egg yolks with any combination of shallots, white wine vinegar, peppercorns, chervil and tarragon.

Executive Chef Ross Burtwell of Fredericksburg’s Cabernet Grill uses Mexican marigold mint, also known as Texas tarragon, and serrano chiles for a unique Texas twist. Make it at home; it’s really not that hard. (Find Burtwell’s recipe at sanantoniomag.com.)

2. Myron's Prime Steak House

What makes Myron's a local favorite? Owner Bill Been attributes the success to the USDA “Chicago Prime” beef, the 1,200-degree double-sided grilling technique and the secret combination of salts and spices in the Myron’s Seasoning. Entrees are preceded by a huge iceberg lettuce wheel with the diner’s favorite dressing. “Ask for it topped with crispy shoestring potatoes,” Been suggests. “That makes the salad sing.” And if you want to hear your steak sing too, top it with Shrimp Myron. Been says both of his steakhouses are busy these days. “Our first location, in New Braunfels, is booming as an entertainment venue for longtime locals and the industry folks working the Eagle Ford Shale,” he says. “And we’re doing really great in our second year in San Antonio. Each one has its own vibe.” 10003 N.W. Military Hwy., Ste. 2101, 210-493-3031; 136 N. Castell Ave., New Braunfels, 830-624-1024, myronsprime.com

Expert Pick

Chama Gaúcha

Dining here is a steak-lover’s paradise where roving gauchos offer all-you-can-eat meat cut hot from the skewer. The place is huge, bright and engaging, and the quality of the meats outstanding. “I just like the overall atmosphere,” says Rick Groomer, president of Groomer Seafoods, Inc. “Every time we’ve been there the steak has been top of the line.” What makes Chama Gaúcha unique is that you’re not just limited to a single cut of meat. Have a few slices of rib-eye, simply dusted with sea salt, a slice or two of bacon-wrapped filet mignon, a cube of top sirloin and a beef rib. Each choice of meat has its own flavor and seasoning. Interested in mixing it up? Say yes to Parmesan-dusted pork ribs or a delightfully seasoned leg of lamb. Grab intermission at the well-stocked salad bar, then start again if you dare. 18318 Sonterra Place, 210-564-9400, chamagaucha.com

SIDES

If you’re going to order a good steak, add fresh vegetables. Opt for steamed broccoli, asparagus spears or creamed spinach. Practical diners order sautéed mushrooms for a sauce and veggie in one dish. It borders on genius. If you like your sides as hearty as your steaks, Myron’s jalapeño mac ‘n’ cheese is a sure winner.

3. Bohanan's Prime Steaks and Seafood

ExpThe quiet, refined atmosphere at Bohanan’s is part of the downtown restaurant’s complete dining experience. “We believe perfect service and perfect food go hand in hand,” says Executive Chef/Owner Mark Bohanan. Bohanan was the first in town to serve ultra-superb Akaushi beef, a specialty item that remains popular with both the curious and the connoisseur. “If you’re worried about fat or have health issues, Akaushi is the beef for you,” explains the chef. “The flavor is outstanding due to the high amount of marbling. And the fat in the meat is actually ‘healthier’ fat.” The rest of the steaks here are USDA Prime—anything but run-of-the-mill—cooked over mesquite hardwood in a grill Bohanan customized himself. The chef’s favorite steak? “I was a NY strip guy. Now, I’m hooked on the bone-in filet. It offers a more satisfying chew than a traditional filet, and the bone adds extra flavor.” Mary Martini, Central Market cooking school manager, says nothing compares to Bohanan’s. “It’s just great. The service is great. Everything is great,” she says. “I don’t even think about eating steak anywhere else. If I want a steak, I’m going there.” 219 E. Houston St., 210-472-2600, bohanans.com

Expert Pick

The Creek Restaurant

Named aptly for its location along Cibolo Creek, right off Boerne’s Main Street, The Creek Restaurant is the perfect blend of upscale country atmosphere and carefully crafted food. Jean-Yves Ferrer, manager at the Boerne Wine Company, says when he’s going out for a steak in town, The Creek Restaurant is always his first pick. “I love the food and the ambiance,” he says. Ferrer usually opts for the rib-eye, seasoned with only salt and pepper, though restaurant staff says the filet, available at lunch and dinner, is also a favorite. Either way, Ferrer suggests enjoying your steak with a good French wine. 119 Staffel St., Boerne, 830-816-2005, thecreekrestaurant.com

4. Fleming’s prime Steak House

“It’s like having Thanksgiving with family,” says Chef Partner Jon Demeterio. “It’s all prepared with love.” Demeterio says everyone at Fleming’s—especially the cooks—focus on the guest experience of great-tasting food. Here the 8-ounce filet mignon is the most popular order. “We use a Montague broiler that cooks our steaks at 1600 F,” he says. “So it takes only about 10 minutes to cook a 16-ounce rib-eye to medium-rare.” Steaks are seasoned simply with salt and pepper because “when you have good ingredients, that’s all you need.” Yet sauces remain popular. “We get plenty of requests for the classics: béarnaise, Hollandaise, peppercorn and Madeira.” Chimichurri is popular too. John Canavan, owner of Alamo Market & Lockers in Comfort, says to keep an eye out for the bone-in filet. It’s only offered occasionally, but when it’s available, it’s a must-try. “It just has great flavor,” says Canavan, who called Fleming’s his favorite steakhouse. Looking for a great side? Order the green beans gently sauteed with shitake mushrooms. The popular "Five for $6 'til 7" happy hour in the bar offers ever-changing steak breaks, too. 255 E. Basse Road, 210-824-9463, flemingssteakhouse.com

Expert Pick

Feast

Feast Executive Chef Stefan Bowers doesn’t send out a traditional rib-eye. “It’s just the eye of the rib-eye,” says Bowers, of another of Steve McHugh’s favorite SA steaks. “We remove the ring around the eye and grind it for our burger.” That means the 8-ounce “pupil” can reach a 2-inch thickness and is leaner and cleaner than many other rib-eye steaks. Accompanying the steak is another meaty treat: rutabagas roasted in a deep beef stock. “The stock is from a recipe in Paul Bertolli’s Cooking by Hand. It has beef bones, oxtails, sirloin, turkey, pig’s feet. Really rich and delicious.” Bowers reduces the stock, adds butter, olive oil and lemon juice, roasts the rutabagas, then tosses them with fresh rosemary before plating. But don’t forget about the rest of that steak—the burger comes topped with English shropshire blue cheese, charred onions and green onion aoli spread on a pretzel bun sturdy enough to hold it all together. 1024 S. Alamo St., 210-354-1024, feastsa.com

5. Boiler House Texas Grill

The Tomahawk rib-eye is “completely ridiculous, in a good way” says Executive Chef Jeff White. “We call it total unctuous drama. A 32-ounce center-cut, Prime bone-in rib-eye, lip off and 5 inches thick. The bone is 17 inches long. When they take it out of the kitchen, it stops conversations at every table it passes.” The $95 hunk, which reasonably serves four diners and comes with two side dishes, may be the showiest cut, but it isn’t the only steak on the menu. There are more reasonably sized 14-ounce strips and rib-eyes, as well as an 8-ounce filet, all Prime grade. “We top them each with a compound butter to add even more flavor,” says White. With all that flavor, who needs béarnaise? 312 Pearl Pkwy. Bldg. 3, 210-354-4644, boilerhousesa.com

Expert Pick

Perry’s Steakhouse & Grille

Houston-born Perry’s may be most well-known for its pork chop, a showy and flavorful triple-bone-in pork chop, but Rick Groomer says the restaurant is on his list for best steaks. “Everything they do is great,” he says. “They do a really good porterhouse, but every cut of beef there is good.” Perry’s began as a meat market and remains true to its roots by butchering the USDA-aged Prime beef in house, cutting every steak fresh to order and wet-aging their bone-in cuts for 24 days and boneless cuts for 32, then seasoning with salt and black pepper. 15900 La Cantera Pkwy., Ste. 22200, 210-558-6161 perryssteakhouse.com

SIPS

Used to pairing your steak with red wine? Drinkmeister Jeret Peña of The Brooklynite suggests a cocktail: “You don’t want anything that will shock your palate and cause you to lose the flavor of the beef. Go for something not too citrusy. How about a 3-to-1 ratio of Carpano Antica (a sweet vermouth) and Averna Amaro? Add a little orange peel, don’t stir it too much and serve it at room temp.”