“The Crab” and “the Burger” are just the ticket at Bobo’s, a jester-inspired dining destination on Lombard. It’s named for boboquivaris, the Venetian court entertainer, in a nod to the Italian roots of chef/owner Andrea Froncilio. Bone-in filet mignon is a no-fail order here — add half a crab for $28.95 more.

Izzy's, open since 1987 in the Marina, proudly serves aged corn-fed American beef, and at reasonably affordable prices. It is possible to get a filet mignon for under $30, and that includes two sides of your choosing. The restaurant also boasts one of the largest parklets in San Francisco, strung with twinkle lights.

This North Beach institution is still bustling with jacketed waiters bringing big plates of steak and pasta to leather booths with white tablecloths. Dating back to 1937, the original location suffered a fire in 2007, but Joe’s finally reopened five years later on Washington Square. The generous Italian-American menu includes flame-grilled New York strip, ribeye, porterhouse, filet mignon, or flat iron, which come with a side of spaghetti or housemade ravioli. Or try the prime rib roast, which includes classic mashed potatoes and creamed spinach.

The steakhouse choice of FiDi worker bees, 5A5 delivers on the steak front — if in a bit of an outdated lounge space. There's a Japanese bent here, in that the name originates from the five senses and A5 grade Japanese wagyu. Beyond that, the menu skews Japanese with dishes like lobster tempura and hamachi crudo. There are plenty of traditional steakhouse options, though, plus all the wagyu you can stand.

Roka Akor is a luxury mini chain known for wagyu steak and omakase sushi. The San Francisco location opened as a glam underground lair at the foot of the Transamerica Pyramid in 2013. Coming off the robata charcoal grill, diners feast on Japanese wagyu from specific prefectures. From the fish counter, they can add on sashimi and nigiri, or go all in for the full omakase.

This San Francisco classic (est. 1949) is a trip back in time. The restaurant's apropos name says it all — it serves one thing and one thing only, and it does that roast beef perfectly. The only choices you need to make are: meat temperature, cut thickness, mashed or loaded baked potatoes, and martini or Manhattan. Each plate comes with a salad prepared tableside, creamed spinach, Yorkshire pudding, and potatoes — and of course a hulking piece of beef cut from roving carts. Take visiting friends and family, celebrate big life occasions, or just satisfy steak cravings.

Open since 1849, Tadich Grill is a San Francisco tradition, complete with a wood-fired grill that outputs satisfyingly charred steaks. The most famous dash is the Hangtown Fry (an oyster omelet), but the steaks are of equal mention. Just be prepared to wait, since this is a popular tourist destination, but bartenders will happily ply you with drinks until it's table time.

Gozu is not technically a steakhouse — but it is an all-wagyu tasting menu, for those who love their luxuriously marbled beef. Chef Marc Zimmerman worked at Alexander’s for years before opening Gozu in 2019. It’s a dramatic black box of a space, with a horseshoe counter centered on a live-fire grill. The chefs pass steak bites across the counter, breaking down how they use all parts of the animal, and 13 to 15 courses currently start at $195 per person.

Focused on steak and seafood, John’s Grill is a San Francisco institution favored by local politicians and filled with literary romance. Featured in Dashiell Hammett’s detective novel the Maltese Falcon, the restaurant has played up the connection — they’ve got a model Maltese Falcon and some Sam Spade lamb chops on the menu, for instance. But the strongest order might be steak: All cuts are dry-aged Black Angus from the Midwest.

Another Japanese-focused steakhouse, Alexander's dry ages its Omaha prime beef for 28 days and offers imported and domestic wagyu from nine Japan prefectures. Its small plates go much further than Caesar salad, offering hamachi and halibut crudo and wild chanterelles. If you really want to go all out, you can do the five-course chef’s tasting for $194 per person, or the very meaty A5 Hitachi tasting for $245.

The Omakase Restaurant Group’s steakhouse specializing in wagyu beef sets itself apart with its own in-house butcher next door, serving hard-to-find menu items like wagyu beef jerky; decadent A5 Kobe; and huge, dry-aged imperial tomahawk steaks. More than 100 wines by the glass and excellent non-beef items, like produce from Kicking Bull Farms, put Niku Steakhouse over the top.

An affordable, very casual, populist steak and burger spot, Bullshead Restaurant has held it down in West Portal since 1979. For a simple ribeye and baked potato dinner, a big chuck burger, or a ground buffalo steak in a place that feels miles away from the bougie San Francisco scene, this is the spot.