Classic steakhouses across the country

Delmonico’s swanky interior combines old-school atmosphere with modern flourishes, providing a comfortable spot to chow down on some prime meats.

This bone-in rib eye is aged for 40 days in-house before being seasoned and grilled to a perfect medium rare.

The Delmonico Steak is one of the restaurant’s signature dishes, a boneless ribeye topped with crispy shoestring onion rings.

The Lobster Newberg is a Delmonico’s original that debuted in the late 1800s. It is lobster covered with a sauce made from cream, cognac, sherry, eggs and cayenne pepper.

The Baked Alaska is another reputed Delmonico’s first. This dessert, an ice cream cake covered in toasted meringue, is still a popular treat at the steakhouse.

Keens, which opened in 1885, is another classic NYC steakhouse.

The atmosphere here is rich in history, and the single malt scotch collection is one of the largest in the city.

Clay pipes line the ceiling throughout Keens, a remnant of the days when the steakhouse had a Pipe Club. Members included Teddy Roosevelt, Babe Ruth and Albert Einstein.

The Legendary Mutton Chop is the most famous dish at Keens; a two inch-thick, 26-ounce piece of meat served with an au jus sauce spooned over the top.

The Keens Aged Prime Porterhouse can be ordered for two or three people to share. This cut is served on a sizzling platter with the bone sticking straight up in the air.

Alfred Bacchini immigrated to the United States from Italy, and opened Alfred’s in San Francisco in 1928. In 2016, the Daniel Patterson Group took over the steakhouse, but kept many features like the red paint and leather booths.

The 32-ounce porterhouse steak is charred on the grill before being served.

It’s not all steak at Alfred’s – you can order fresh seafood like Oysters Rockefeller and Gulf Prawns with homemade cocktail sauce.

For dessert at Alfred’s, a tableside Bananas Foster flames up in a showy display.

The Buckhorn Exchange is one of Denver’s oldest restaurants, founded in 1893 by Henry H. “Shorty Scout” Zietz, a lifelong friend of Buffalo Bill Cody.

The walls at the Buckhorn Exchange are lined with more than 500 pieces of taxidermy, including deer, moose, buffalo and mountain sheep, that watch over you as you eat.

The Buckhorn Exchange serves a wide variety of meat, and not just beef. The menu includes buffalo, elk, Colorado lamb, salmon and more.

One of the signature appetizers at the Buckhorn Exchange is the Rocky Mountain oysters, or bull testicles, served with a horseradish dipping sauce. You can also order smoked rattlesnake or fried alligator tail, if you’re in the mood.

Charlie Petrossi opened Charlie’s Steak House in New Orleans in 1932. The restaurant remains true to its original mission, offering steak and a cold drink in a decidedly unpretentious environment.

“The Charlie” is the signature steak at Charlie’s, a thick 32-ounce T-bone with perfect grill marks.

The Crabmeat Au Gratin is a good choice for a side dish at Charlie’s. It’s packed with six ounces of lump and claw crabmeat and smothered in cheese.

If you’re in the mood for something smaller at Charlie’s, try the tender 10-ounce filet served on a sizzling metal platter.

Chicago’s Gene & Georgetti opened in 1941, and three-quarters of a century later the steakhouse continues to be a family-run business. Over the years, celebrities like Frank Sinatra and Bob Hope have eaten here.

For something different, try the veal chops at Gene & Georgetti, broiled till they are crispy on the outside, tender on the inside.

The T-bone steak at Gene & Georgetti is, at 32 ounces, the largest piece of meat on the menu.

The Garbage Salad was created per a customer’s request, and includes a variety of meat, shrimp and vegetables.

The Chicken Alla Joe is another signature dish at Gene & Georgetti, which includes classic Italian fare along with its extensive steak menu.

Las Vegas' Golden Steer Steakhouse may not be the oldest steakhouse in America (it opened in 1958), but it is certainly a classic. It has been a hangout for mobsters and celebrities over the years, including Sammy Davis Jr. who was welcomed there when he wasn't at other establishments because of his race.

The 16-ounce New York Strip is dry aged and served a la carte.

The bone-in rib eye is one of the heftiest cuts of meat on the menu at 22 ounces.

There’s a booth at the Golden Steer dedicated to Frank Sinatra that is the most requested by diners. Other booths are dedicated to Dean Martin and Clint Eastwood, among others.

The Bananas Foster is flambeed tableside, a house specialty dessert that is a showstopper.

Two friends opened Jess & Jim’s in 1938. This Martin City, Mo. steakhouse is just south of Kansas City, and serves prime beef that is hand cut daily.

The 10-ounce strip steak is one of the smaller cuts of meat on the menu at Jess & Jim’s, but it packs big flavor.

Potatoes and steak always go together, so Jess & Jim’s offers this twice-baked potato as a side.

The rib eye at Jess & Jim’s comes in two sizes, 12 ounces or the 16-ounce cut picture here.

The Playboy Strip got its name after writer Calvin Trillin wrote about Jess & Jim’s for Playboy in 1972. This steak, a signature menu item, weighs in at 25 ounces.

A Polynesian-themed steakhouse in Glendale, Calif., Damon's will celebrate its 80th year in June. Enjoy a steak or Damon’s signature prime rib au jus in a retro-chic setting, and wash it all down with a tiki cocktail or two.

Damon’s Famous Mai Tai is a popular cocktail selection here, made with rum, orange and pineapple, and served with a fruit garnish.

There are plenty of sides to go with your meat at Damon’s, like this twice-baked potato that pairs well with a medium-rare filet.

The coconut shrimp is a popular tropical themed appetizer that comes with an orange dipping sauce.

Murals line the walls and booths are covered with dried grass, completing the old-school L.A., Polynesian vibe here.

Texas seems like an obvious choice for a good steak. Cattlemen’s has been serving them up in the Fort Worth Stockyards District since 1947. Nowadays, if you can’t make it in, you can visit the restaurant’s website and have a steak shipped to your home.

There’s nothing fancy about the Cattlemen’s dining room, where you can order cuts of meat like “The National Pastime” baseball cut -- the upper part of a top sirloin steak.

This photo, taken circa 1950, shows the original steakhouse and a sign for the insurance company run by its owners.

At Cattlemen’s, customers often enjoy a margarita with their steak and sides – this is Texas, after all.

Peter Lugar Steak House originally opened in Brooklyn in 1887.

USDA Prime Beef is available for lunch and dinner. Here, a Porterhouse Steak is served with sides like thick slices of bacon, bread and French fries.

Opened more recently in 1956, Bern's Steak House is a landmark in Tampa, Fla.

Bern’s offers seven types of steaks varying in weight and thickness, then a choice of sauces and accompaniments. Much of the produce is grown on the restaurant's own farm.