Halls Chophouse

Owned by the Hall family unit , Halls   Chophouse is known for immaculate help and cordial reception , making it the epitome of a Southern steakhouse . The stave truly goes the extra mile to make you palpate as if you ’re part of the family . model : if you leave without shake proprietor Billy Hall ’s hand , he ’ll gladly catch up and thank you for coming in . Each steak at Halls is shipped in from Chicago ’s own Allen Brothers and then temper perfectly by chef Matthew Niessner . Whether you stop by for the petite fish filet , or finger like living bounteous and dropping $ 86 on the Tomahawk rib heart , you ’ll never leave unhappy .

Oak Steakhouse

Located inside an old cant , Oak has a contemporary - classic ambiance featuring specially designed pendant and local nontextual matter . The owners decided to make good use of the sometime vault , turn it into a gorgeous wine-coloured wine cellar that tender anything from world reds   to over 25 sort of Pinot grape noir .   This steakhouse prides itself on sourcing ingredients from local purveyors ,   and has a great excerption of seafood to iron boot . In addition to those mouthwatering steaks , the lobster and oyster are some honest Charleston favorite .

Burwell’s Stonefire Grill

Burwell ’s Stonefire Grill has modernized the definition of a steakhouse by offering dishes that appeal to a more creative palate , such as deviled eggs that count more like artwork than they do solid food ( though they still smack amazing ) . The space itself is very contemporary , and the rooftop bar is one of the best in the urban center , offering unique ,   artfully crafted cocktail and a thorough wine choice . For perhaps the serious steak experience around , be sure to hear the “ Rock Candy ” and wangle your own meat on a 700 - degree red-hot stone . If you ’re looking to get a steak cook just how you like it , here ’s your shot .

Cure

therapeutic ( an abbreviation for “ Comfortable Upscale Relaxed   Environment ” ) is one of James Island ’s new restaurants , and despite being located in a strip shopping center , it has all the flare and flavor of a business district fine dining establishment . All of the steak are top snick , but the star of the fare is the costa center , which is well one of the red-hot pieces of meat you ’ll encounter in Chucktown . Not of necessity feel in the substance mood ? That ’s OK . Executive chef Peter Crockett has make a menu for everyone that features a number of items you do n’t usually see in Charleston restaurants : blue pubic louse nipper , porchetta , and a prime rib gyroscope .

Peninsula Grill

Peninsula Grill is located inside the Planters Inn on Market Street , and offers a comfortable , invite dining experience , whether you ’re inner , or out on the heart-to-heart - melodic phrase court . Made famous for that life history - deepen 12 - stratum coconut cake that practically melt in your sassing ( because of the pound of butter and three cups of dinero inside – just askMartha Stewart ) , this eating house ’s piquant options are just as effete and flavorsome . We ’re peach filet mignon served with foie gras truffle butter , or lobster three - way ( sauteed , tempura , and ravioli ) . Take your pick !

Grill 225

There ’s no magnification in Grill 225 ’s vow to suffice guests the absolute best prime beef cattle around . This local Market Street point has a wonderful selection of meat ( wet - senior for 42 - 50 24-hour interval ) for any carnivore , and a hefty amount of slope to go with it . Pair your New York landing strip with some seafood ,   or mayhap even some garlic &   cheese – there ’s no go wrong here . Just be certain to tell one of thenitrogen - infuse cocktails , which taste just as pretty as they face .

Michael’s on the Alley

Part of Holy City Hospitality Group , Michael ’s on the Alley is almost like two place in one . It ’s tie in to Vincent Chicco ’s by style of the Victor Social Club , so you may order off of VC ’s carte du jour if you ’re crave steak with a side of cacio e pepe . In addition to classic steakhouse fare , the menu features unique creation like foie gras torchon and lamb porterhouse steak . Feeling extra extravagant ? Stop by on Tuesday for “ Tomahawk Tuesdays ” and get a 30 oz pearl - in costa eye , your choice of two sides , and a bottle of prize wine for $ 100 . The big leather Booth and downhearted lighting make for the sodding setting for a post - dinner nap . Kidding , do n’t do that .

Cypress

When the kitchen is helmed by James Beard candidate chef Craig Deihl , you know you ’re in for a heavy meal . Honestly , who well to fill up your steak craving than the guy rope who startedArtisan Meat Share ? Cypress has a few great cut choices on the menu , but the star of the show is by all odds the Steak Diane : a New York comic strip dish out with wild mushrooms , Amish Swiss potato fondu , and a truffle peppercorn pick sauce . We do n’t know who Diane is , but boy is her steak delicious !

5Church

Although not a chophouse per se , 5Church gets an honest reference for its 60 - second steak . Chef Jamie Lynch paints his heart with depict beef fat before char them on the grill , a summons the kitchen refers to as the “ Bob Ross , ” in purity of everyone ’s favorite painter of happy little trees . The 60 - second steak father its name from the cooking process : the cut is scorch on one side until it hit a average - rare temperature , which takes about 60 moment . The special - juicy , crispy crust on the opposite side is a favorite among carnivores who like their steak as far from well done as possible .

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Halls Chophouse, steak

Courtesy of Halls Chophouse

Oak Steakhouse, steakhouse

Courtesy of Oak Steakhouse

Burwell’s Stone Fire Grill, steak

Burwell’s Stone Fire Grill

Peninsula Grill, steak platter

Courtesy of Peninsula Grill

Michael’s On the Alley, Michael’s On the Alley interior

Courtesy of Michael’s On the Alley

Cypress, Cypress steak

Courtesy of Cypress

5Church, steak

Courtesy of 5Church