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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Courtesy of Halls Chophouse
Courtesy of Oak Steakhouse
Burwell’s Stone Fire Grill
Courtesy of Peninsula Grill
Courtesy of Michael’s On the Alley
Courtesy of Cypress
Courtesy of 5Church