Indiana Steakhouses | SteakMap

The Best Steakhouses in Indiana

Indiana has 50 steakhouses in this directory, twelve of which dry-age their own beef. It also has the one thing no other state on SteakMap can claim: a steakhouse whose most famous dish is a shrimp cocktail.

The state's beef runs deeper than that joke suggests. There is a 45-day aged Kansas City strip in the Indianapolis suburbs, a steakhouse attached to a working butcher shop in Muncie, and a James Beard recognized kitchen in Carmel. But you cannot write about Indiana steak without starting downtown, in 1902.

The SteakMap Ten: Indiana's best, ranked

1. St. Elmo Steak House — Indianapolis. Opened in 1902 and still in its original room in the Wholesale District, which makes it one of the oldest restaurants in Indiana standing where it started. Founder Joe Stahr named it for St. Elmo, the patron saint of sailors. The James Beard Foundation has honored it as an America's Classic. The steaks are excellent. The shrimp cocktail is the legend, and it gets its own section below.
2. Anthony's Chophouse — Carmel. The deepest aging in the state: a Kansas City strip aged 45 days. The rest of the board is unusually well sorted — prime Black Angus, Masami Ranch wagyu named by producer, and grass-fed cuts offered as a genuine third option rather than an afterthought. Family owned, looking over downtown Carmel.
3. Ron Lahody's Trust Your Butcher Steakhouse — Muncie. The name is the business model: it is a steakhouse run by Lahody Meats, a working butcher. USDA Prime aged 30 days, cut fresh, with more than 200 bourbons and whiskeys behind the bar. There is a second room in Anderson.
4. Lone Pine — Carmel. The most credentialed kitchen in Indiana. Chef Aaron Hansen is James Beard recognized and a 2026 semifinalist; co-owner Josh Mazanowski is a James Beard-nominated beverage director who also co-owns Beholder in Indianapolis. The steaks are site-specific and regionally sourced, so the board rotates — check the current menu before you plan around a cut.
5. Prime 47 — Indianapolis and Carmel. Indianapolis's own dry-aging steakhouse, with a second room out in Hamilton County.
6. Tony's of Indianapolis — Indianapolis. There is a live house band playing soft jazz every night this room is open. Almost no American steakhouse still carries that overhead. Owner-run by Tony Ricci, a block from the Circle.
7. Corndance Tavern — Mishawaka. Northern Indiana's dry-aging kitchen, near South Bend.
8. Brooklyn and The Butcher — New Albany. The southern end of the state, across the river from Louisville, and the best dry-aged beef in that corner.
9. NANDO Wood-Fired Steak & Seafood — Evansville. Wood fire rather than gas or charcoal, which is a harder line to run and puts real smoke into the crust.
10. Dana's — Fort Wayne. Billed as a cocktail bar, but the signature is a côte de boeuf — the French bone-in ribeye — alongside steak tartare and fries cooked in beef tallow. Rendering your own tallow means breaking down your own beef.

The national chains sit below the ten by policy: Del Frisco's, Sullivan's, Hyde Park Prime, Eddie Merlot's and two Ruth's Chris rooms. All good, all available elsewhere.

The shrimp cocktail is the point

Order a shrimp cocktail at St. Elmo and you are taking part in an Indianapolis initiation. The sauce is horseradish first and tomato somewhere behind it, and it is served at a strength that makes first-timers cry at the table. Regulars watch for it.

It has been on the menu since the doors opened in 1902 and the recipe has not been softened. The volume is the part that stops you:

• Four tons of horseradish a year.
• 48,600 pounds of shrimp.
• 3,800 gallons of cocktail sauce.
• More than 100,000 servings.

That is one dish, in one restaurant, in one city. It is the single most concentrated piece of food tradition anywhere in this directory, and it is the reason a steakhouse is the thing out-of-towners are taken to in Indianapolis.

Order it. Take a small first bite. Then order the steak.

Indiana's best steak has moved to the suburbs

Indianapolis still holds the institution and the largest cluster — ten of the state's fifty listings are in the city. But the two most interesting kitchens in Indiana are both twenty minutes north in Carmel.

Anthony's Chophouse ages longer than anyone else in the state. Lone Pine carries the state's only James Beard recognized steak kitchen. Prime 47 opened a second room there too.

Hamilton County has the income and the growth, and the steak has followed it — the same pattern SteakMap has now found in Mississippi, where the capital's steak scene sits in Ridgeland rather than Jackson, and in Arkansas, where it has moved to the northwest corner.

How deep Indiana ages its beef

• 45 days — Anthony's Chophouse, Carmel, on the Kansas City strip. The deepest in the state.
• 30 days — Ron Lahody's Trust Your Butcher, Muncie, on USDA Prime cut by its own butchers.

Ten more dry-age without publishing a day count.

Browse every dry-aged steakhouse in Indiana → · Browse wagyu in Indiana →

Indianapolis, Carmel and Fort Wayne

Indianapolis has ten listings and the state's landmark. Carmel has four and the best cooking. Fort Wayne has five, including Dana's. Beyond those three, the good rooms are spread thin and worth the drive — Muncie, Mishawaka, Evansville, New Albany, French Lick.