Steakhouses That Serve The Biggest & Smallest Steaks

Whether it's celebrating a special occasion with family or friends at a fancy restaurant or having a casual meal while out on the town, steaks are a common go-to menu choice for carnivores. And there's a good reason why. Flavorful, juicy, and tender, a well-seared steak is a treat for the senses. From perfectly cooked filet mignons to juicy ribeyes, steaks are also ultra versatile, which means that there is a cut out there for every palate and preference.

According to Delighted Cooking, the average steak served at a U.S. restaurant weighs 14 ounces (this is over four times the recommended serving size, but that's another story). This, however, isn't a given since many steakhouses serve a range of steak sizes to cater to different appetites and preferences. Some restaurants offer portions as small as 3 ounces, whereas others may offer cuts as large as 40 ounces.

Since not all steaks are created equal, it pays to know what you're getting yourself into. After all, there's little point asking for a petite filet mignon to satisfy a mammoth appetite. On the flip side, there's little sense in ordering a tomahawk steak if you aren't particularly hungry. Curious to know more? Take a look at our list of steakhouses that serve the biggest and smallest steaks.

With multiple locations around the U.S. and overseas, Smith & Wollensky is a renowned steakhouse chain that delivers quality meat and an upscale dining experience. And while the restaurant's menus differ depending on the location, there's little doubt that some outlets cater to those with huge appetites. Let's take Smith & Wollensky in Boston as an example. The largest steak offering on the menu is the 44-ounce black-grade Wagyu from Snake River Farms that is carved tableside. Not far behind in terms of size are the 42-ounce USDA-Prime (the top beef classification awarded by the U.S. Department of Agriculture) dry-aged porterhouse and the 38-plus-ounce gold-grade Wagyu porterhouse.

Smith & Wollensky steaks have received mixed reviews. While one patron says that the steak was prepared exactly to their liking and well-rested, some other patrons disagree. And we understand — after all, when you pay over $200 for a steak, you should expect perfection. One TripAdvisor reviewer says that while their tomahawk steak was good, it was also slightly underseasoned. Another steak aficionado agrees, saying, "My steak was perfectly cooked but disappointingly underseasoned [...] We were disappointed at having to add salt to such expensive steaks."

One of Ruth's Chris Steak House's signature offerings is the 40-ounce porterhouse for two. Cut from the short loin, the porterhouse is a versatile steak that offers the delicious flavor of a New York strip on one side of the bone and the tender and soft texture of a filet mignon on the other. While similar to T-bones, porterhouse steaks need to be at least 1.25 inches thick from the bone. However, what makes Ruth's Chris Steak House's porterhouse stand out from the pack isn't just its mighty cut; it's also the restaurant's special high-heat broiling method.

Ruth's Chris Steak House's 40-ounce porterhouse has received positive feedback from steak enthusiasts. One reviewer, who went to the restaurant for their anniversary, says, "My grill is AWOL and I have been craving a porterhouse. [...] It was sliced in the kitchen and put back on the bone. [...] The steak was just fine and what I was craving." Another patron, who shared the porterhouse with their daughter, calls the steak excellent, adding, "As usual, the taste [was] flavorful, cooked to perfection with impeccable service."

Fogo de Chão is well-known for its churrasco cooking style, which is a traditional Brazilian barbecue method that involves grilling meats over an open flame. The chain's 36-ounce tomahawk ancho is an a la carte extension of Fogo de Chão's rodízio-style experience where patrons are served meat directly from huge skewers by waiters adorned in traditional gaucho attire.

Dry-aged for at least 42 days, the tomahawk ancho has received praise from hungry patrons. A satisfied carnivore who was one of the first customers to try the long bone ribeye steak at the restaurant's Baltimore outlet says, "It is spectacular upon presentation. ... I'm always greedy when dining at Fogo and want everything that comes to my table. This time I was able to focus on this new and delicious item. The ribeye was cooked medium to perfection and served with all the wonderful condiments one comes to expect from Fogo. ... Make sure you try the tomahawk!"

Since its beginnings in 1998, Fleming's Prime Steakhouse & Wine Bar has been committed to serving high-quality dishes. More specifically, the chain offers USDA-Prime steak cuts aged for 21 days for optimal flavor and tenderness. And the strategy seems to be working because today the restaurant has close to 70 outlets across the U.S.

The largest steak on the restaurant's menu is the 35-ounce USDA-Prime tomahawk. Broiled at 1,600 degrees Fahrenheit, the steak is also Fleming's most marbled cut. The massive chop has been so popular with diners that the restaurant has started offering it as a part of its 3-Course For Two, A Taste for Twosday. Each week, the restaurant's patrons can choose either the prime tomahawk or the chef's reserve and receive two salads, two sides, and two desserts for $135.

So how is the 35-ounce USDA-Prime tomahawk rated by diners? One TripAdvisor user says that he and his wife weren't disappointed, adding, "We asked for the steak to be prepared (iron crusted) and it was delicious. We both highly recommend this style of preparation for this steak dinner. [...] The tomahawk steak was brought to our table by a server who proceeded to slice it off the bone and then cut it into several pieces for us — very nice touch." Another reviewer comments that while the cut seemed smaller than the first time they had eaten it, the steak was as delicious as ever.

The Metropolitan Grill is well known on Seattle's fine dining scene for its high-quality steaks and seafood. Located in the Marion Building, a historic structure dating back to 1903, the restaurant has won numerous awards for its exceptional culinary offerings. Aside from dry-aged prime beef from Eastern Washington and American Wagyu, The Metropolitan Grill also serves 4-ounce cuts of Japanese A5 beef. More specifically, the restaurant offers Ohmi beef, snow beef, and olive beef — all priced at over $100 per cut.

Standing testament to its high standing, The Metropolitan Grill was America's first restaurant to serve olive beef tenderloin. Sanuki Wagyu olive beef comes from Shōdoshima Island, where farmers feed cattle pressed olives leftover from olive oil production. Snow beef from Hokkaido, meanwhile, is said to get its delicate flavor and silky texture thanks to the region's cold climate. Last but not least, Ohmi Gyu beef from the Lake Biwa region in the Shiga Prefecture is the sweetest of the three offerings.

Comparatively affordable and delicious, The Keg's 6-ounce top sirloin will only set you back $26. Unlike many other steakhouses that simply serve sirloin, The Keg goes a step further, separating sirloin meat into different parts to optimize each cut's flavor and tenderness. There are two types of sirloin cuts — the more tender top sirloin butt and the bottom sirloin butt typically used for tri-tip steaks. The Keg also serves teriyaki sirloin, sirloin Oscar with shrimp, scallops, asparagus, and béarnaise sauce as well as baseball top sirloin, which is cut so thick that it can only be prepared to medium rare. The restaurant also serves filets, striploins, and rib steak.

Aged and prepared to each patron's exact specifications — including blue rare where the cuts are treated to the briefest of sears on the grill — the chain's top sirloin has received praise from customers. One satisfied carnivore says that the cut is likely the best top sirloin they have ever tasted, adding that "reservations are a must." Another patron who also enjoyed the restaurant's top sirloin comments, "Perfect medium rare, veggie side, and caesar salad dinner. Excellent service. Upscale place. Needs reservation to avoid waiting."