Nashville’s steakhouse scene is crowded with options ranging from national chains operating inside hotel lobbies to chef-driven rooms that treat beef like a fine dining ingredient. The answer to which is best depends on what you’re spending and what you’re after, but the choice at the top of the market is between Jeff Ruby’s for the full theatrical experience and Bourbon Steak for the rooftop setting with a Michelin-pedigreed kitchen.
Jeff Ruby’s Steakhouse
Jeff Ruby’s at 300 4th Ave N has been voted Nashville’s Best Steakhouse by The Tennessean, which is the most direct public consensus the city produces. The room is art deco, the cuts are USDA Prime and Wagyu, and there’s live entertainment most nights. A wagyu filet here runs around $170, which puts it at the top of Nashville’s price range for a single protein. What Jeff Ruby’s offers for that price is a complete evening rather than just a good steak: the room, the service, and the spectacle are all part of the transaction. If someone else is buying, this is the place.
Bourbon Steak by Michael Mina
Bourbon Steak operates from the rooftop of the JW Marriott downtown. Michael Mina’s Michelin-starred pedigree runs through the kitchen, dry-aged steaks are the main event, and the skyline views from the rooftop give the meal a visual dimension Jeff Ruby’s doesn’t match. Steaks run roughly $45 and up for individual cuts, which is competitive at this tier. If the setting matters as much as the food, Bourbon Steak has the better answer.
Kayne Prime
Kayne Prime takes a specific approach that distinguishes it from both of the above. The centerpiece is a progression of New York strip cuts moving from USDA Prime to American Wagyu to Australian Wagyu, letting you compare marbling and flavor profiles across the same cut. It feels more like a chef-driven boutique operation than a classic steakhouse, and the crowd skews toward people who want to talk about beef rather than people who want a business dinner backdrop.
Carne Mare
Andrew Carmellini imported his Italian chophouse concept from New York and planted it in Nashville. Dry-aged steaks share the menu with fresh seafood, and the Italian framework means pasta and antipasti actually matter here rather than functioning as obligatory side options. It’s the right choice if you want a steak dinner that doesn’t feel like a steakhouse in the conventional sense.
The Chains Worth Knowing
Fleming’s and Bob’s Steak & Chop House both operate in Nashville and deliver consistent results for anyone whose priority is reliability over discovery. They’re not the answer if you’re specifically seeking the best Nashville has, but they solve a different problem.
The short version: Jeff Ruby’s if you want the classic Nashville steakhouse experience, Bourbon Steak if the setting needs to be part of the story, Kayne Prime if you want to be serious about the beef itself, and Carne Mare if Italian-inflected is the right frame for the evening.
Sources
- Jeff Ruby’s Steakhouse Nashville, jeffruby.com; Tennessean Best Steakhouse award coverage
- Bourbon Steak by Michael Mina at JW Marriott Nashville, michaelmina.net
- Kayne Prime via Nashville Lifestyles and Nashville Scene reviews
- Carne Mare Nashville via Eater Nashville and Andrew Carmellini restaurant group