STGEORGE.US

Steakhouses in St. George, Utah

Steakhouses in St. George and Washington County — special-occasion dining in ranching country, and how to read a steak menu.

Special-occasion dining

Steakhouses occupy the top of the local dining market alongside resort restaurants, and they carry a particular load in this town: anniversaries, closings, birthdays, and the meal at the end of a golf trip. Southern Utah has a genuine ranching history, and beef sits comfortably in the region's food culture rather than being an import from elsewhere.

Reading the menu

A few distinctions are worth knowing, because they explain most of the price differences on a steak list.

Grade describes marbling — the intramuscular fat that carries flavor and tenderness. USDA Prime is the top grade and comparatively scarce; Choice is the common restaurant grade and can be very good.

Cut determines character rather than quality. A ribeye is marbled and rich; a filet is lean and tender with less flavor; a strip sits between them; and the larger bone-in cuts are generally intended for sharing.

Aging matters. Dry aging concentrates flavor and reduces moisture, which is why it is expensive; wet aging is the standard commercial approach and produces a milder result.

Cooking method is worth asking about — a very high-temperature broiler produces a different crust from a grill or a cast-iron sear.

Practical points

  • Book ahead in spring and autumn. Those are the peak months, and steakhouses are where visitors go for a good dinner.
  • Ask what is cut in house. A restaurant butchering its own is telling you something.
  • Ask about resting. A steak served straight off the heat has not finished cooking.
  • Sides are usually separate, and portions are usually large enough to share.

Steakhouses in St. George

  • Anasazi Steakhouse & Gallery

    Locally owned steak and seafood restaurant on Sunset Boulevard, built around hot-rock dining: volcanic stones heated for six to eight hours arrive at the table on heat-proof stoneware, and guests sear their own steak to taste. Cheese and chocolate fondues round out the menu, and the kitchen was among the first in the region to serve dry-aged beef. The dining room doubles as a gallery, hanging work by southern Utah photographers and metal artists that is available to buy.

    1234 W Sunset Blvd, St. George, UT

    435-674-0095

  • Bundy's Brazilian Steakhouse

    Family-owned Brazilian churrascaria on Bluff Street, and the only rodizio-style steakhouse in southern Utah. Skewered meats are carved at the table by roaming servers, paired with a large salad bar — the traditional format, in which the meat keeps coming until the diner calls a halt. Owner Sylvio came to St. George from Brazil. Bluff Street is the old highway through town, running beneath the red sandstone ridge it takes its name from.

    850 S Bluff St, St. George, UT

    435-879-3440

  • George's Corner Restaurant

    Casual American restaurant and pub on the corner of Ancestor Square in downtown St. George, serving breakfast, lunch, and dinner seven days a week. Known for a made-to-order breakfast — including eggs from the restaurant's own hens — alongside burgers, sandwiches, salads, and steaks, a full bar, and local live music several nights a week. The dining room celebrates St. George history with early-1900s family photos, on the same corner as the old Big Hand Café.

    2 W St George Blvd, St. George, UT

    4352167311

  • LongHorn Steakhouse

    National steakhouse chain founded in Atlanta in 1981 as LongHorn Steaks Restaurant & Saloon by George McKerrow Jr., his father and two partners, at a moment when Texas-style steakhouses were spreading quickly across the country. Hand-seasoned steaks grilled to order remain the core of the format. The St. George restaurant sits in the Auto Mall district south of the Black Ridge, on the newer commercial strip built out along the interstate.

    1333 S Auto Mall Dr, St. George, UT

    435-705-7617

  • Sakura Japanese Sushi and Steakhouse

    Japanese restaurant off St. George Boulevard that has served the city since 2001, when chef and owner Johnny began putting out sushi in a market that had very little of it. It runs both formats under one roof: a sushi bar, and teppanyaki tables where the cooking is done in front of the guests. It remains one of the longest-established Japanese kitchens in southern Utah.

    81 N 1100 E, St. George, UT

    435-275-2888

  • Texas Roadhouse

    National steakhouse chain founded in 1993 by Kent Taylor, who opened the first one in a shopping center in Clarksville, Indiana, across the Ohio River from his home town of Louisville — the aim being to recreate the Texas roadhouses he had eaten in on the road. Hand-cut steaks, slow-cooked ribs, fresh-baked rolls and a deliberately loud dining room define the format. The St. George restaurant is on Red Cliffs Drive.

    2654 E Red Cliffs Dr, Bldg 2, St. George, UT

    435-986-1776

  • Utah's Rib & Chop House

    Steakhouse and bar on Convention Center Drive serving aged Certified Angus Beef steaks, baby back ribs marinated a full day before slow-cooking, and fresh seafood. The group began in Livingston, Montana in 2001 under Burke and Melissa Moran and has since spread across the Rocky Mountain states; it is run today by Finally Restaurant Group of Bozeman. The St. George dining room keeps a dog-friendly outdoor patio with a fire pit.

    1676 S Convention Center Dr, St. George, UT

    4356741900

Frequently asked questions

What is the difference between USDA Prime and Choice?

Grade reflects marbling — the fat distributed within the muscle, which carries flavor and contributes to tenderness. Prime is the highest grade and represents a small share of production, which is why it commands a premium. Choice is the grade most restaurants serve and can be excellent, particularly at the upper end of the band. Grade is a useful indicator but not the whole story: cut, aging and how the kitchen cooks it all matter as much as the letter on the menu.

Which steak cut should I order?

It depends on what you want rather than on which is best. A ribeye is the most marbled and the richest, and is generally the choice for flavor. A filet is the leanest and most tender but carries less flavor, which is why it is often served with a sauce. A strip sits between the two. Larger bone-in cuts are usually intended to be shared. If you are unsure, ask what the kitchen cuts in house and what they would recommend that evening.

What does dry aging do?

It concentrates flavor and changes texture. Beef held in controlled conditions loses moisture over weeks, which intensifies what remains, while enzyme activity tenderizes the meat and develops a distinctive nutty character. It is expensive because of the weight lost and the trimming required, which is why dry-aged cuts sit at the top of a menu. Wet aging, in vacuum packaging, is the standard commercial approach and produces a milder, more familiar result.

More Food & Dining in St. George

← All business categories