Chain Steakhouses Serve Giant Steaks Up To 46 Ounces
Five major U.S. Steakhouse chains offer massive steaks ranging from 35 to 46 ounces, including tomahawks and porterhouses designed for sharing.
Five major U.S. steakhouse chains serve massive cuts of beef far exceeding the typical 20-ounce portion. These steaks range from 35 ounces to a colossal 46 ounces, with all offerings coming from high-end, traditional American-style restaurants with multiple locations.
The Contenders: From 35 to 46 Ounces
The report examined over 20 chains to identify the five largest steaks, excluding teppanyaki and Brazilian rodízio-style restaurants. The results are porterhouses and tomahawks from upscale national brands.
| Steakhouse | Steak Name | Weight (ounces) | Key Details |
|---|---|---|---|
| Fleming's Prime Steakhouse & Wine Bar | Prime Tomahawk | 35 | USDA Prime, rib section with long bone. |
| Morton's The Steakhouse | Tomahawk Ribeye | 36 | USDA Prime, dry-aged minimum 23 days. |
| Ruth's Chris Steak House | Porterhouse for Two / Tomahawk Ribeye | 40 | Includes filet and New York strip; proprietary 1,800°F broiler. |
| Smith & Wollensky | Swinging Tomahawk Ribeye | 44 | Made with Wagyu beef; intense marbling. |
| Steak 48 | Bone-In Wagyu Tomahawk | 46 | American Wagyu from Snake River Farms; almost 3 pounds. |
Fleming's and Morton's: Classic Cuts
Fleming's Prime Steakhouse & Wine Bar, founded over 20 years ago, offers a 35-ounce Prime Tomahawk. The chain, which started in Newport Beach, California, sources this USDA Prime steak directly from partner farms. The tomahawk cut, named for its resemblance to a weapon, comes from the rib section with a long, trimmed bone. Sides are ordered separately and include options like truffle mashed potatoes and green beans with Thai seasonings.
Morton's The Steakhouse, founded in Chicago in 1978, serves a 36-ounce Tomahawk Ribeye. The chain uses the same purveyors it began with and serves only custom-cut USDA Prime beef, aged for at least 23 days. Morton's menu is notably large, featuring over 80 items. Nearly a dozen à la carte sides are available, such as lobster macaroni shells and cheese and truffled creamed corn.
Ruth's Chris and Smith & Wollensky: Heavyweight Favorites
Ruth's Chris Steak House, started by Ruth Fertel in New Orleans in 1965, offers two 40-ounce cuts. The Porterhouse for Two includes both a filet and a New York strip. The chain is noted for its proprietary broiler, which reportedly reaches 1,800 degrees Fahrenheit. Sides include a sweet potato casserole, a nod to its Southern roots, and bread pudding reflecting its New Orleans heritage.
Smith & Wollensky, founded in New York City in 1977, presents a 44-ounce Swinging Tomahawk Ribeye made with Wagyu beef. The chain's name was reportedly chosen at random from a phone book. The massive steak comes with potatoes cooked in its drippings. Diners can add one of eight enhancements, like a Cajun rub or Gorgonzola crust, depending on the location. The original New York flagship offers traditional sides, while other locations may feature more creative options like corn with Manchego cheese.
Steak 48: The Largest Offering
Steak 48, the youngest chain on the list founded by the Mastro family in the 2010s, serves the largest steak at 46 ounces. Its Bone-In Wagyu Tomahawk uses American Wagyu beef from Snake River Farms. With only six locations as of September, the chain is noted for its swanky settings in affluent neighborhoods. It offers up to 18 à la carte sides, favoring innovative recipes like asparagus dipped in vanilla-infused tempura batter. The dessert menu is massive, featuring a dozen options including triple-layer key lime pie.
