12 Indiana Steakhouses That Skip The Frills But Deliver The Flavor
Indiana knows a thing or two about good beef.
While fancy steakhouses have their place, sometimes you just want amazing steak without all the pomp and circumstance.
1. Bynum’s Steakhouse (Indianapolis)
Family-owned since 1978, Bynum’s serves up steaks that could make a vegetarian reconsider life choices.
The tiny, wood-paneled dining room might feel like your grandpa’s den, but the hand-cut ribeyes and filets arrive sizzling hot with that perfect charred exterior.
2. Cast Iron Steakhouse (Jeffersonville)
Southern Indiana’s hidden gem serves steaks on scorching cast iron skillets that continue cooking your meat tableside.
Tuck into their signature bourbon-glazed ribeye while watching Ohio River barges drift by through picture windows.
The humble brick exterior belies the explosion of flavors waiting inside, where seasoned cooks (some for decades) know exactly how to treat good beef.
3. Gino’s Steakhouse (Merrillville)
Old-school Italian steakhouse vibes permeate this Northwest Indiana institution where Frank Sinatra might have felt right at home.
The dimly-lit dining room with red leather booths frames the star attraction: massive, perfectly-aged steaks that hang off the plate.
Their bone-in ribeye, lovingly called ‘The Godfather,’ has converted countless beef enthusiasts into loyal patrons since 1976.
4. Mountain Jack’s (Lafayette)
Like stepping into a rustic lodge, Mountain Jack’s welcomes hungry patrons with hearty portions and zero pretension.
Their prime rib, slow-roasted for hours, arrives at your table with a pink center that melts like butter.
Football players from nearby Purdue have been known to challenge the 32-ounce Mountaineer cut—few emerge victorious but all leave happy.
5. Ron Lahody’s Trust Your Butcher Steakhouse (Anderson)
Former Colts player turned master butcher Ron Lahody brings field-to-table philosophy to this unassuming spot.
You’ll actually meet your steak before it hits the grill – Ron personally shows customers raw cuts before cooking.
The black-and-white checkered floor and simple tables keep the focus where it belongs: on insanely fresh beef with impeccable marbling that tastes like pure Indiana.
6. Stables Steakhouse (Terre Haute)
Housed in a converted 1890s livery stable, this Terre Haute landmark serves history alongside stellar beef.
Original brick walls and wooden beams frame tables where locals celebrate special occasions without fussy dress codes.
Their signature peppercorn-crusted filet arrives swimming in cognac cream sauce that customers have been known to mop up with extra bread—proper etiquette be damned.
7. 1875: The Steakhouse (French Lick)
Named for the first Kentucky Derby year, this equestrian-themed gem sits inside the historic French Lick Resort.
Don’t let the fancy address fool you – the atmosphere remains refreshingly casual. Horse racing memorabilia decorates walls while chefs focus on perfectly executed classics.
8. Peterson’s (Indianapolis)
Tucked into an unassuming strip mall, Peterson’s proves location means nothing when steak is this good.
The USDA Prime beef arrives with minimal garnish – just a sprig of rosemary atop perfectly rendered fat.
Owner Joe Peterson personally selects each cut, focusing on intensive dry-aging techniques that concentrate flavors. Their bourbon selection rivals any in Kentucky.
9. St. Elmo Steak House (Indianapolis)
Indianapolis’ most famous steakhouse earned its reputation through consistency rather than trendiness.
Opened in 1902, St. Elmo’s remains steadfastly traditional with tuxedoed servers and straightforward preparations.
Their legendary shrimp cocktail – so spicy it makes grown men weep – prepares your palate for perfectly aged steaks. The basement wine cellar tour alone justifies the visit.
10. Sullivan’s Steakhouse (Indianapolis)
Despite its chain status, Sullivan’s Indianapolis location maintains distinctly Hoosier hospitality.
The live jazz soundtrack and prohibition-era cocktails create speakeasy vibes without stuffiness.
Their bone-in Kansas City strip – a full 18 ounces of well-marbled glory – comes simply seasoned with salt and cracked pepper. Smart diners save room for their legendary bourbon-soaked bread pudding.
11. Cork ‘N Cleaver (Fort Wayne)
Step into this Fort Wayne institution where meat cleavers serve as door handles – subtle they are not.
The salad bar (yes, they proudly maintain one) might seem dated, but locals know it’s just the opening act.
Their prime rib, seasoned with a secret rub and slow-roasted overnight, arrives with such tenderness that steak knives feel almost unnecessary.
12. Club Soda (Fort Wayne)
Housed in a former 1920s automotive shop, Club Soda’s exposed brick walls and vintage gas pumps create industrial-chic vibes without trying too hard.
Their standout is the coffee-crusted ribeye – a 16-ounce monster with complex flavors that coffee skeptics swear by.
The jazz trio in the corner keeps things lively while bartenders mix old-fashioneds strong enough to make your grandfather proud.
