South Florida’s Finest Steakhouses Can be Found Inside Its Most Beautiful Resorts
Treat yourself to a decadent meal of steak, caviar, and fine wine at these fabulous resorts for a true staycation feel. Don’t want your evening to end? Book a room and continue the magic through the morning.
Steak 954 at the W Fort Lauderdale Hotel
If you seek your meal with a side of sea view, look no further than Steak 954. This luxurious steakhouse by restaurateur Stephen Starr offers an excellent selection of surf and turf dishes close enough to the beach to hear the gentle roar of the waves from the patio (or choose to sit inside, where you’ll be enchanted by the restaurant’s giant aquarium of jellyfish).
The restaurant offers everything from caviar service and an extensive raw bar to cuts of premium dry-aged and Wagyu beef. Steak 954 also features the freshest, locally caught seafood along with globally sourced wild catches. Pair your meal with a bottle from one of the most extensive wine collections in the state.
The restaurant also offers a lavish weekend brunch where you can indulge your taste buds with a range of decadent bites from lemon-huckleberry pancakes to steak and eggs to caviar service and mimosas.
Chef’s Recommendation:
“I always recommend Wagyu or a high-grade prime cut, where the intramuscular marbling drives both flavor and tenderness. At Steak 954, we focus on sourcing top-quality beef. I look for balance in a great steak, something rich but not overpowering, with a texture that complements the flavor.” — Executive chef, Ryan Murphy
Bourbon Steak (Two Locations – J.W. Marriott Miami Turnberry Resort & Spa in Aventura and The Seagate Gold and Beach Resort in Delray Beach)
James Beard-winning chef Michael Mina’s classic American Steakhouse, Bourbon Steak offers the finest steaks in a glamorous setting. Start with the chef’s own Petrossian “Mina Reserve” caviar or hand-cut Prime steak tartare, before choosing from a selection of Prime, Wagyu, or dry-aged steaks.
Pair your meal with a selection from the restaurant’s massive library of more than 850 bottles of wine.
Chef’s Recommendation:
“My go-to would be our dry-aged 22oz kosher-style cowboy steak. It’s lighter when it comes to dry-age and not too footy. As for sides, I grew up on broccoli and cheese (the only way my mom could get me to eat broccoli), so the grilled broccolini with mimolette espuma topped with neuskis bacon bits is right up my alley, along with a fully loaded baked potato.” – Executive chef, Bourbon Steak Turnberry, Mario Beabraut
Diplomat Prime at the Signia by Hilton Diplomat Beach Resort
The Diplomat Beach Resort has undergone a recent glow-up and has revamped all of its food and beverage venues. Its steakhouse, Diplomat Prime, has been redesigned with a modern aesthetic that pays tribute to its nearby beach. Inside, chef de cuisine Jorge Negron and his team fire up the finest cuts of beef, whether you want a 45-day dry-aged tomahawk or a Certified Jaanese A5 Wagyu New York strip. Chef Negron works with local purveyors to source fresh seafood and vegetables to round out your meal.
Start your meal with the Prime martini, made with vodka, vermouth, and a kiss of saline, served with an oyster (add a dollop of caviar, if you’re feeling extra). Diplomat Prime also boasts an impressive wine list with regions around the globe represented.
Locals get additional love on Wednesday evenings, when Diplomat Prime offers an exclusive 15 percent discount to South Florida residents.
General Manager’s Recommendation:
“Start at the bar with a beautifully composed cocktail before settling in for a proper steakhouse experience. I like to begin with the Smoke & Marrow; it sets the tone. Followed by the Boston wedge, then a Wagyu New York strip with truffle whipped potatoes and crispy cauliflower. And no matter what, finish with the key lime pie.” – General manager Nicole Rotondaro
LT Steak & Seafood at the Betsy Hotel
LT Steak & Seafood is chef Laurent Tourendel’s South Beach gem, nestled inside the Betsy Hotel. The ultimate indulgent evening starts with The Truman Show, the restaurant’s truly bespoke martini that lets you get creative by choosing between a dry, dirty, filthy, pickle, or Gibson martini made with Truman vodka. Your martini will be shaken or stirred to your liking before being garnished with your choice of lemon, olives, glue cheese-stuffed olives, onions, or a gherkin. Pair your martini with caviar, a tiger shrimp cocktail, or oysters while you ponder your main course.
Prime dry-aged and Wagyu steaks are sourced from Chicago’s famed Allen Brothers and range from an eight-ounce filet mignon to a 22-ounce bone-in ribeye. Top your steak with a house steak sauce or spice it up with a jalapeno chimichurri. For the “seafood” side of LT Steak & Seafood, enjoy ora king salmon, grilled branzino, or fresh sushi and sashimi.
Chef’s Recommendation:
“If I had to pick a steak, I’d go with a well-prepared New York strip, classic, flavorful, and reliably satisfying. No great steak is complete without sides – so I’d pair it with our jalapeño mashed potatoes for a subtle kick and barbecue corn to balance things out with a hint of sweetness and smoke.” -Chef/owner Laurent Tourondel
The Butcher’s Club at the PGA National Resort
Top Chef Season 13 winner Jeremy Ford is the executive chef/ partner of the Michelin-recommended Butcher’s Club at the PGA National Resort. There, Director of Operations, Dallas Wynne manages the day-to-day operations of this stylish Michelin-rated restaurant that marries quality steaks with fresh produce from local purveors, including chef Ford’s very own farm in Homestead.
Start with classics such as Parker House rolls served with whipped honey butter (from the resort’s own bees), Florida stone crabs (in season), and a melt-in-your-mouth Wagyu strip and lobster katsu sando before the main event. The restaurant does an impeccable beef Wellington, and if you’re looking for something more exotic, order the 16 oz. bison ribeye. Pair your main with a sweet Vidalia onion stuffed with potato gratin, with its perfect balance of sweetness and richness.
Chef’s Recommendation:
“When guests arrive at The Butcher’s Club, we always encourage them to begin with our Caesar salad. It’s anything but traditional, featuring a bright Meyer lemon vinaigrette layered with a housemade Parmesan dressing and delicate baby lettuces sourced from Chef Ford’s farm. The dish is finished with shaved aged parmesan, garlic crumbs, and delicate sourdough croutons, with unexpected pops of sweetness and crunch from fresh snow peas woven throughout. For the main event, the Swinging Tomahawk is a true signature experience. This isn’t just a steak – it’s a tableside moment. The bone-in cut is presented and finished with a dramatic flame, creating an aromatic, caramelized crust while infusing the meat with a subtle smokiness. It’s rich, perfectly marbled, and designed for sharing. To finish, the cookie plate is a must, paired with a cappuccino or an espresso martini for a seamless end to the evening.” – Chef and director of operations, Dallas Wynne
Prime 54 at the Fontainebleau Miami Beach Hotel
This glittering modern steakhouse inside the iconic Fontainebleau Hotel offers globally-sourced prime steaks, including dry-aged beef and Japanese Wagyu – all wood-fired to your preference. The two-story restaurant offers both indoor and al fresco dining,
For a special night out, opt for the Chef Counter Experience. Offered on Friday and Saturday evenings, this multi-course tasting menu is available for just six people per seating and offers front-row access to the culinary team in action.
Chef’s Recommendation:
“For the perfect steakhouse dinner, always start with the raw bar. Tartare, crudo, or oysters are always a great first course. Then, I would recommend a seafood dish and a pasta like Prime 54’s agnolotti for the table. For the main course, order a few steaks family-style so you can try a variety of ages and cuts. The famed Pat LaFrieda Meat Purveyors hand-selects Prime 54’s Prime Dry Aged cuts, including the bone-in ribeye, porterhouse, and tomahawk, so you can’t go wrong. Similarly, order a selection of sides like our sautéed spinach and buttery mashed potatoes, as well as sauces such as the classic Béarnaise and maitake mushroom gravy to experience an array of complementary flavors. Leave room for dessert because Fontainebleau’s talented in-house pastry team makes an incredible chocolate layer cake and crème brûlée. And if you’ve had your fill at dinner, it always makes for a great late-night treat!” – Chef and executive director of culinary, Andrew Zarzosa
Council Oak Steaks and Seafood at the Seminole Hard Rock Hotel
Council Oak has all the bells and whistles you could want in a classic American steakhouse: an in-house butcher shop, a dry-aging room outfitted with pink Himalayan salt walls, a glass-enclosed wine room with more than 400 labels (including a $20,000 bottle for high rollers), and an open kitchen. Start with a seafood tower or caviar service before choosing your steak or fresh seafood options.
Begin or end your indulgent evening with cocktails at the adjoining Council Oak Bar & Lounge, which features sophisticated live entertainment nightly.
Chef’s Recommendation:
“Council Oak Steaks & Seafood is more than a steakhouse; it’s a reflection of the Seminole Tribe’s heritage and the pride we take in every detail. For anyone planning a true ‘steakcation,’ I always recommend the long bone ribeye. It highlights the quality of our USDA Prime dry-aged steaks and the depth of flavor we achieve using our wood-fire grills. From our in-house butcher program to our wine selection, everything is designed to create an experience that feels elevated, yet warm and personal, something guests can connect with and return to.” -Executive chef Ryan Balce
