San Francisco’s no steak town. While cheaper cuts like hanger steak regularly appear on restaurant menus, steakhouse stars like rib-eyes and porterhouses are less common. On Chowhound, xanadude points out that the high cost of operating a restaurant in San Francisco, combined with rising beef prices, means that luxury cuts can be prohibitively expensive. But Chowhounds say the greater Bay Area does have some solid steak options:

Lolinda, a new-wave Argentine steakhouse in the former Medjool space on Mission Street, offers rib-eyes and New York strips side by side with price-friendly cuts like skirt steak and flap loin.
2518 Mission Street, San Francisco; 415-550-6970

• Just across the Bay Bridge in Emeryville, Townhouse credits its butcher of 40 years with selecting the high-quality prime rib that’s on the menu Wednesday through Saturday. A tip from jaiko: Ask if you can sub a potato gratin for the mashed potatoes.
5862 Doyle Street, Emeryville; 510-652-6151

Morimoto, the eponymous Napa restaurant from the Iron Chef star, is a Japanese restaurant devoted to fish, but also serving incredible beef (including a 16-ounce Snake River Farms rib-eye, priced at a sobering $75).
610 Main Street, Napa; 707-252-1600

• West Berkeley mainstay Café Rouge is both a restaurant and butcher counter. The restaurant dry-ages beef and grills it over charcoal (pictured). Quality sourcing is the specialty here.
1782 Fourth Street, Berkeley; 510-525-1440

Discuss: Is it just me or is it rather difficult to find good steak in the Bay Area?

Photo by Flickr member star5112 under Creative Commons

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