Minneapolis holds its steakhouse identity across two very different eras: the 1946 downtown rooms that never changed the recipe and the newer tables in the North Loop and Northeast that treat the chophouse as a format to rework. Both belong on this list. What follows is where the ribeye and the room actually earn the price.
200 N 1st St, Minneapolis, MN, 55401 · +16124896174
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Porzana carries the Daniel del Prado imprint that runs through Colita, Martina and Rosalia, and it slots a steakhouse register into that set. Expect the same attention to sourcing and plating that marks the rest of the group, applied to a chophouse menu, in a Minneapolis room built for a night that starts with a cocktail and ends with dessert.
What to orderasparagus and sweet corn agnolotti, entrana, steak
825 Marquette Ave, Minneapolis, MN, 55402 · +16123399900
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Manny's has run its cart-side beef presentation and untrimmed cuts out of the Foshay for decades, and the prime rib and New York strip still draw repeat visits from the same regulars who first ate here in the 1980s. Service has long been the calling card. It is a splurge room, priced and portioned for the occasion it is built for.
What to orderPrime rib, New York strip, Filet mignon
1928 University Ave NE, Minneapolis, MN, 55418 · +16127897297
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Jax Cafe has held its Northeast Minneapolis address for generations, and the pot pie and lobster pull as hard as the steak on a menu built for groups. The dining room is set up to seat a crowd without losing the pace, which is why it keeps showing up as the pick for birthdays and family reunions that outgrow smaller tables.
What to orderpot pie, lobster, steak
26 S 6th St, Minneapolis, MN, 55402 · +16123390909
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Murray's has served the Silver Butter Knife steak from its downtown Minneapolis room since 1946, and the ribeye still gets singled out as the standout on a menu that also runs a filet mignon and New York strip. Street and valet parking are both options, and the room reads as classic without feeling like a museum piece.
What to orderribeye, filet mignon, New York strip
№ 05
Crooners Supper Club
$$
6161 Hwy 65 NE, Minneapolis, MN 55432 · +17635719020
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Crooners builds its menu on Wisconsin supper club staples, prime rib and a fish fry among them, and pairs that food with a live music calendar that includes tribute acts and comedy nights on an outdoor stage. It is a Minneapolis room where the entertainment schedule matters as much as the plate, and regulars treat it that way.
What to orderWisconsin supper club classics, prime rib, fish fry
№ 06
The Monte Carlo
$$
219 3rd Ave N, Minneapolis, MN 55401 · +16123335900
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The Monte Carlo's draw starts with its patio, strung with lights and busy enough on summer nights that service can lag behind demand. The ribeye, filet mignon and New York strip cover the standard steakhouse lineup, but this is the pick for a warm-weather Minneapolis evening first and a chophouse second.
What to orderRibeye, Filet Mignon, New York Strip
301 Washington Ave N, Minneapolis, MN 55401 · +16123381560
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J.D. Hoyt's runs its dining room warm rather than formal, with staff who work large parties without losing the personal touch, and valet at the door for a smoother arrival. The ribeye, filet mignon and prime rib anchor a menu built around attentive service, and it holds up as a go-to for groups that want both food and hospitality handled well.
What to orderribeye, filet mignon, prime rib
№ 08
The Butcher's Tale
1121 Hennepin Ave, Minneapolis, MN 55403 · +16122364075
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The Butcher's Tale pairs a wagyu burger, built loose and juicy with a bacon jam undertone, against a steak-forward menu, plus bang bang shrimp that stands out on its own. Parking ramps ring the block and a reservation is worth making given the crowds. It reads as a date-night room that also works for a casual after-work drink.
What to orderWagyu burger, bang bang shrimp, steak
№ 09
P.S. Steak
510 Groveland Ave, Minneapolis, MN 55403 · +16128861620
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P.S. Steak runs a three-course menu that shows up during Restaurant Week and holds its own the rest of the year, with a steak cooked and seasoned to spec and French fries served with a curry-tinged ketchup that gets called out on its own. Valet is the practical way in. It is built for a birthday or an anniversary that wants to feel handled.
What to ordersteak, French fries, three-course menu
Frequently asked
What is the best steakhouse near me in Minneapolis?
It depends which part of the city you mean. Downtown puts Murray's and Manny's Steakhouse within walking distance of each other, Northeast holds Jax Cafe, and the North Loop area covers Porzana and P.S. Steak. Each entry above lists its cuisine, price, and Insider Score so you can match distance to what matters most.
Which of these steakhouses is the most affordable?
Crooners Supper Club and The Monte Carlo carry the lowest price tier on this list. Manny's and Murray's sit at the top of the price range, closer to what a special-occasion dinner in a downtown Minneapolis chophouse typically costs.
Are any of these restaurants paying to be on this list?
No. No restaurant pays for placement here. Each entry reflects its Insider Score, which is built from the public review record, and the writeups are researched independently of any advertising relationship.
Which steakhouse is best for a large group celebration?
Jax Cafe and J.D. Hoyt's Supper Club both handle large parties without losing service quality, and Manny's has decades of practice with celebration bookings. Check each entry's Insider Score and best-for tag before booking, since group capacity and pacing vary by room.
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The data first, then the verdict
We start with the review record, not a press release. Every room here is a real kitchen with a strong rating across a meaningful number of reviews, ranked on our 10-point Insider Score. We weight consistency over time and the rooms locals return to, not the ones tourists pass through once. The list updates as the data does. How we work →
Marit Solheim
Staff Writer · Top of Minneapolis
Marit Solheim is the Food Editor at Top of Minneapolis. Born and raised in the Longfellow neighborhood of south Minneapolis, she spent six years on the line in downtown kitchens before she started writing. She covers the institutions and the chef tier in both downtowns and holds the desk to one standard: know which city you are standing in.
