Angus Barn 

9401 Glenwood Avenue, Raleigh,

Since Angus Barn opened in 1960, it’s been the steakhouse in Raleigh, serving nearly twenty thousand steaks every month. Don’t miss the fourteen-ounce ribeye, executive chef (and Iron Chef America winner) Walter Royal’s favorite.

Bin 54

1201 Raleigh Road, Suite M, Chapel Hill,

Locals come to this steakhouse and tavern for a classic steakhouse experience. Start with the shrimp cocktail and wedge salad, then pick a classic cut—a dry-aged New York strip or bone-in ribeye, or splurge on the porterhouse for two—paired with sides such as creamed spinach casserole and duck-fat roasted potatoes. Wash it down with a Vesper martini (of James Bond fame).

Death & Taxes

105 West Hargett Street, Raleigh,

Everything at Ashley Christensen’s fine-dining restaurant gets the wood-fire treatment, which lends itself particularly well to the heritage New York strip steak paired with bone marrow butter or the dry-aged Bear Creek Farms steak with chimichurri. Double down with an order of the tartare, served with grilled ciabatta.

The Durham

315 East Chapel Hill Street, Durham,

Though the menu changes seasonally, you can always count on the dry-aged steak. The grass-fed, bone-in ribeye is aged for a hundred days, grilled until smoky and charred, then sliced and served on a board with roasted mustard marrow bone and beef fat french fries. 

Jimmy V’s Steak House & Tavern

107 Edinburgh South, #131, Cary,

This steakhouse, named for the late, beloved N.C. State basketball coach, has old-school charm and friendly service to match. You’ll find all the cuts here, but The Cowboy—a bone-in ribeye, rare, of course—is essential if you’ve got the appetite. From the all-important sides menu, don’t miss the signature cottage fries or the bacon-roasted brussels sprouts.


2519 Fairview Road, Raleigh,

Mandolin tends to fly under the radar, but those in the know flock here for chef Sean Fowler’s elevated takes on Southern classics, and those really in the know ask for the off-menu bone-in ribeye. It features a hand-cut Heritage Aberdeen Black Angus grass-fed beef steak that’s grilled over a wood fire until it develops a gorgeous crust, locking in a juicy interior imbued with a kiss of smoke. They range from twenty-eight to fifty ounces, so plan accordingly.

Metro 8 Steakhouse

746 Ninth Street, Durham,

Sometimes overlooked in Durham’s foodie explosion, this Ninth Street stalwart is known for its polished service minus the pretension. The classics are all here, but any menu item that nods to chef-owner Francisco Pirillo’s Argentinean heritage is a sure bet. Order the generously portioned churrasco steak with chimichurri, and don’t miss the chocolate soufflé for dessert.


345 Blackwell Street, Durham,

Next door to DPAC, NanaSteak has quickly become a Durham destination. All the usuals are here—slow-roasted prime rib, New York strips, and filets—but seek out the Wagyu flank steak, a leaner cut that still boasts plenty of rich marbling.

Second Empire Restaurant and Tavern

330 Hillsborough Street,

Second Empire is known for its fine-dining fare, beautiful setting, and polished service (and prices to match). Seek out the grilled Black Angus filet, paired with Southern accents like country-style collards, fennel rutabaga slaw, and hominy ragout. 


7440 Six Forks Road, Raleigh,

Angus cuts such as prime New York strips and dry-aged ribeyes anchor the menu, but don’t miss the rarely seen bone-in filet mignon. Daily specials round out the menu, including N.C.-caught seafood, farmers market vegetables, and seasonal desserts.

2018 Best of the Triangle Readers’ Picks, Best Steak: 

NanaSteak, Durham County

Bin 54, Orange and Chatham Counties

Angus Barn, Wake County