Missouri Steakhouses | SteakMap

The Best Steakhouses in Missouri

Missouri is the only state with a steak named after one of its cities. The Kansas City strip was cut and sold in the West Bottoms stockyards, and the restaurant standing on that ground today still describes it on its menu as “the steak that was born here.” That is the kind of claim no other state can make.

32 Missouri steakhouses are on this list. Below: every one that dry-ages its beef, every one serving Wagyu, a ladder of exactly how long each kitchen ages, and the full list by city.

The SteakMap Ten: Missouri’s best, ranked

Every steakhouse on this page cleared the same bar. These ten cleared it by the widest margin. Independents lead — the national names at the bottom are genuinely good, but you can eat at them in forty other cities, and that is rather the point of a list like this.

1. Golden Ox — Kansas City. In the West Bottoms, on the ground where the Kansas City strip was cut and sold, still serving a dry-aged bone-in version of it. The Drover is a 21-day dry-aged bone-in ribeye at 30, 36 or 42 ounces — the Buckaroo, the Wrangler and the Hoss. They also carry Akaushi, the Japanese Red Wagyu breed, and an Arrachera. Nowhere else in America has this restaurant’s address.
2. 1587 Prime — Kansas City. Names the ranch behind every single cut: Windsor Ranch in Missouri, Foote Ranch in Kansas, Double R in Washington, Snake River Farms in Idaho, Black Opal in Australia, Kagoshima for the A5. Sourcing that specific is a standing invitation to be checked. Opened by Travis Kelce and Patrick Mahomes, and it would have been easy to coast on that instead.
3. The Majestic — Kansas City. Prints an aging period beside nearly every steak, and varies it honestly: 14 days across most of the board, 32 days on the Prime bone-in ribeye, because ribeye has the fat to carry a long age and a filet does not. Their whole philosophy is one line on the menu — salt, pepper, then butter.
4. Carmine’s — St. Louis. The deepest age in the state at 45 days, and on Certified Hereford rather than Angus — an older British breed that finishes leaner and eats more mineral. House minimum is 21 days on everything else. Their menu also says “not responsible for well-done steaks.”
5. Stock Hill — Kansas City. One of only two kitchens in Missouri that call out both dry-aged and wet-aged beef on the same menu, which means somebody there is thinking about the process rather than inheriting it.
6. Pierpont’s at Union Station — Kansas City. Inside the 1914 Union Station, under the vaulted ceilings, which gives the room a genuine sense of place rather than a decorated one. Wagyu on the menu.
7. Marina 27 — Lake Lotawana. A lake restaurant that turns out to be a serious steakhouse: an all-Prime board, a Kona-crusted 24oz T-bone, Braveheart beef named in the burger, and a 44oz tomahawk — the largest cut recorded anywhere in Missouri.
8. Ocean Prime — Kansas City. Puts conventional Prime, lean Piedmontese and Westholme wagyu side by side within a few dollars of each other, plus a dry-aged strip as a standing item. The most educational board in the city.
9. Fleming’s — St. Louis. A chain, and the best wagyu list in St. Louis anyway: A5 Kagoshima at BMS 10-12, Australian Carrara at BMS 8-9, a dry-aged ribeye, and a 9oz spinalis ribeye cap their own menu calls “the greatest steak you never ate.”
10. Ruth’s Chris — St. Louis. All USDA Prime, and the cut worth ordering is the 19oz bone-in New York strip the menu names as the founder’s favorite — a harder steak to cook and to sell, kept on the board out of institutional stubbornness.

How a steakhouse makes this list

Every place here earned its spot the slow way: we read the menu. Not the star rating, not the review count — the menu. We were looking for evidence that a kitchen takes beef seriously: named cuts, stated grades, an aging program, and enough attention to the protein that steak is clearly the point rather than one line on a long list.

National names are here on merit, not size — Ruth’s Chris, Morton’s and Fleming’s all meet the same standard we applied to every independent kitchen in the state. Google Maps cannot tell the difference between a chophouse and a chain grill. That is the gap this list exists to close.

How deep Missouri ages its beef

Dry-aging is measured in days, and most menus never tell you the number. These are the Missouri kitchens that do, verified against their own published menus in August 2026:

• 45 days — Carmine’s in St. Louis, on a Certified Hereford New York strip. The deepest age published in the state, and on an unusual breed.
• 25 days wet + 21 days dry — Char in Springfield runs both stages in sequence on its Prime cuts, from Ruth Family Farms in Downing, Missouri. Forty-six days of aging in two different environments — the only kitchen SteakMap has found anywhere doing this and printing both numbers.
• 32 days — The Majestic in Kansas City, on its 18oz Prime bone-in ribeye. The rest of that board runs 14 days — a deliberate choice about which cut rewards the wait.
• 21 days — the Drover at Golden Ox, a bone-in ribeye offered at 30oz, 36oz and 42oz.
• 21 days minimum, house-wide — Carmine’s applies it to every cut, including the tenderloin.
• 14 days — The Majestic’s standard across its strips, filets and porterhouse.

Past about six weeks, dry-aging stops simply concentrating flavor and starts producing something genuinely funky and nutty. In Missouri, that means Carmine’s.

Missouri steakhouses that dry-age their beef (10)

Dry-aging costs money, takes weeks, and loses weight the kitchen has already paid for. Nobody does it by accident. These are the 10 places in Missouri doing it:

• Golden Ox — Kansas City
• Stock Hill — Kansas City
• The Majestic — Kansas City
• Fleming's Prime Steakhouse & Wine Bar — St. Louis
• Twisted Tree Steakhouse — St. Louis
• Annie Gunn's — Chesterfield
• Gordon Ramsay Steak — North Kansas City
• Char Steakhouse and Oyster Bar — Springfield
• Flame Steakhouse & Wine Bar — Springfield
• Carnivores Steakhouse — St. Robert

Browse all dry-aged steakhouses in Missouri →

Kansas City

Seven of these are in Kansas City proper, and the city earns its reputation. Golden Ox sits in the West Bottoms where the stockyards were, and sells a dry-aged bone-in Kansas City strip on the ground the cut is named for. 1587 Prime — the steakhouse opened by Travis Kelce and Patrick Mahomes, named for their jersey numbers — prints the ranch behind every single cut, from Windsor Ranch an hour down the road to Kagoshima Prefecture. The Majestic ages per cut and states the number each time.

Add Ocean Prime, Stock Hill, Pierpont’s at Union Station and Eddie V’s, plus Gordon Ramsay Steak just across the river.

Where to find Wagyu in Missouri (20)

20 Missouri steakhouses list Wagyu, though it ranges from full Japanese A5 sold by the ounce to domestic crossbred sirloin. Worth asking which you are getting — and a few kitchens here name the producer, which is the best answer you can hope for.

• Kansas City — 1587 Prime, Eddie V's Prime Seafood, Golden Ox, Ocean Prime, Pierpont's at Union Station, Stock Hill, The Majestic
• St. Louis — Carmine's Steak House, Fleming's, Morton's The Steakhouse, Ruth's Chris, Twisted Tree Steakhouse
• North Kansas City — Gordon Ramsay Steak
• Chesterfield — Annie Gunn's, Ruth's Chris
• Des Peres — J. Gilbert's Wood-Fired
• Springfield — Char Steakhouse and Oyster Bar, Flame Steakhouse & Wine Bar
• Branson — Level 2 Steakhouse
• St. Robert — Carnivores Steakhouse

Browse all Wagyu steakhouses in Missouri →

A note on wet-aged

Only Stock Hill, Twisted Tree Steakhouse and Char call out wet-aging on their Missouri menus — and Char is the interesting case, since it wet-ages and then dry-ages the same steak. Nearly all beef is wet-aged by default — it is what happens in the vacuum bag between the packer and the kitchen. A steakhouse that advertises it is telling you something about its marketing, not its butchery. We track it for completeness; we don’t weight it.

Missouri steakhouses by city

• St. Louis — 8 steakhouses
• Kansas City — 7 steakhouses
• Chesterfield — 3 steakhouses
• Springfield — 2 steakhouses
• Plus 12 more across the state, from Joplin to the Lake of the Ozarks.

About SteakMap

SteakMap was founded in Ohio by Ryan Ingram, a Dayton-based entrepreneur and owner of Ingram Insurance. Every listing on this site was reviewed by hand — menu first — to help locals and travelers find a genuinely good steak anywhere in the country.