At this Beaverton steakhouse, owned by Carlos Cortes of the nearby Mexican restaurant Casa Lola, cuts of Angus beef hit the grill and come dripping with an herb compound butter, be it a couples porterhouse or a rib-eye served with coconut prawns. Any meal should start with the restaurant’s burrata salad, which comes in a surprising mint-chile vinaigrette. S’mores made at the table make for a fun and interactive capper.

Tucked inside a Best Western motel, this Beaverton steakhouse with vaulted ceilings, wood paneling, and stacks of firewood feels like it belongs in another time, or in Twin Peaks. Diners can embrace the throwback vibe with old-school steakhouse favorites like a wedge salad, shrimp cocktail, and filet mignon with a baked potato. The space is also home to the Chamber, one of the surrounding area’s only public cigar lounges.

Since 1944, Ringside Steakhouse has been a lauded standby for impeccable service, aged steaks, and old-school elegance. Tableside lamps illuminate lobster mashed potatoes and madeira-glazed mushrooms accompanying dry-aged rib-eyes and seasonal olive-fed American wagyu striploins. And of course, no meal at Ringside is complete without the James Beard-recommended battered onion rings with house dressing.

El Gaucho exemplifies the old-school, fine-dining steakhouse experience, with a dark, elegant dining room full of white tablecloths and moody back rooms for smoking cigars. The steaks are dry-aged for 28 days, and include a multitude of different cuts grilled over charcoal. Diners ought to try the chateaubriand, a 20-ounce center cut of tenderloin for two, served with the classic steakhouse fixings; for those seeking something a little less daunting, the eight-ounce steak El Gaucho is a pristine filet mignon with lobster and béarnaise sauce.

In the open-format lobby of the ultra-luxe Nines hotel, Urban Farmer is often overshadowed by the top dog upstairs; still, this chic and farm-centric restaurant is lovely, and very serious about the livelihood of its livestock. For each cut, the steakhouse provides a number of different styles; for instance, the restaurant offers two different Oregon rib-eyes — a grass-fed boneless from Carman Ranch and a bone-in, grain-finished from Painted Hills. Beyond the beef, the restaurant’s vegetable sides, like the wild mushrooms with port or white bean cassoulet, deserve attention.

Laurelhurst Market is considered one of the city’s top steakhouses for a reason: Everyone, from busser to bartender, is incredibly knowledgeable in the art of steaks, from the conditions of the cows to the intricacies of the cuts. The steaks are paired with gorgeous accoutrement — from an American Wagyu flank steak with celery root, beech mushroom conserva, and bone marrow butter to a rib-eye served with crispy potato pave, bravas sauce, and charred scallion aioli.

House-butchered rib-eyes, bavettes, and hanger steak don’t have to travel too far at this butchery and bar, going from the butcher’s counter to the kitchen to the plate all under one roof. They arrive with comforting sides like cheesy polenta, garlic braised greens, and roasted potatoes, which take inspiration from farmer Austin Piccone’s southern Italian heritage. Although steak dishes command the majority of the meat menu, the restaurant’s pork chop, with meat sourced from the restaurant’s farm, is a standout.

This Division Street Japanese steakhouse specializes in teppanyaki, or the tableside grilling of meats on a flattop; its selection offers steakhouse classics like New York, rib-eye, filet mignon seared and basted with butter, and mushrooms. Surf-and-turf is fairly easy here, with add-ons like scallops, lobster, shrimp, and a huge sushi selection. Big spenders should opt for Tokio Supreme, chateaubriand served with a grilled lobster tail.

For over 70 years, Sayler’s has been serving cuts of steak in varying sizes as dinners complete with a relish tray, salad, bread, side dishes, and ice cream (spumoni abounds). Don’t forget to add on a massive order of onion rings. The family-owned restaurant offers a slightly more laid-back atmosphere, perfect for seniors, kids, and groups of friends as an alternative to the sometimes romantic intensity of a dimly lit steakhouse.

This mini-chain has locations throughout the greater Portland area, but its the original Lake Oswego location that’s worth visiting — and, importantly, just a 15 minute drive on the interstate from Portland proper. There are four different steaks, plus add-ons including jumbo grilled prawns. Say yes to the house pepper rub and blue cheese crumbles.