Nobody does a steakhouse like Miami does a steakhouse — tableside theater, a DJ by ten and a dining room still packed at one in the morning. Brooklyn Chop House brought Black ownership and dim sum to prime beef, COTE brought Korean dry-age, and Prime 112 never gave up the crown. Twenty tables worth the reservation.
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Seven floors above Wynwood at the Moxy, the kitchen marries dry-aged prime beef with Peking duck dumplings and pastrami egg rolls, and the room runs like a party that happens to serve steak.
Pip’s Tip Black-owned chophouse above Wynwood
America's first Michelin-starred Korean steakhouse cooks USDA Prime and wagyu on smokeless tabletop grills, and the Butcher's Feast lands somewhere between a tasting menu and a very good party.
Pip’s Tip Michelin-starred Korean beef over live fire
Open since 2004 inside the historic Browns Hotel, this is the room that made the modern steakhouse loud and bronzed: dry-aged beef, truffled lobster mac and a reservation list that never loosens.
Pip’s Tip The room that made South Beach steak loud
The gold Beef Case paraded through the dining room tells you what kind of night this is, but under the club lighting and the hip-hop there is a genuinely serious wagyu program.
Pip’s Tip Gold briefcase wagyu and nightclub volume
What started as a pop-up now sprawls across a Little River backyard, where charcoal smoke, string lights and a natural wine list turn a steak dinner into somebody's very good party.
Pip’s Tip Charcoal and string lights in Little River
Jewel-toned and deliberately dim, this Brickell room splits the difference between an omakase counter and a chophouse, with A5 wagyu, sushi and a bar crowd that keeps the volume up.
Pip’s Tip A5 wagyu and sushi in dim Brickell rooms
Planted at the tip of South Pointe Park, the terrace puts departing cruise ships at eye level while the kitchen turns out dry-aged porterhouse the way it has been done since 1977.
Pip’s Tip Dry-aged porterhouse with cruise ship views
Michael Mina's steaks arrive butter-poached and finished over wood inside the JW Marriott Turnberry, a polished resort dining room formal enough for a deal and warm enough for a birthday.
Pip’s Tip Butter-poached steak at the Turnberry
Francis Mallmann's open-fire kitchen inside the Faena turns Patagonian technique loose on Miami, with whole cuts hung over embers and a Sunday asado worth building a weekend around.
Pip’s Tip Mallmann's open-fire asado at the Faena
A newer Coral Gables arrival that treats the steakhouse as a full restaurant, pairing serious dry-aged cuts with a raw bar and coastal plates in a room bright enough to justify lunch.
Pip’s Tip Dry-aged beef and raw bar in the Gables
Stephen Starr's Bal Harbour Shops steakhouse leans retro-glamorous, all leather booths and raw bar ice, and the indoor-outdoor terrace makes it a rare mall lunch worth dressing for.
Pip’s Tip Retro-glam steaks at Bal Harbour Shops
Set under the Mediterranean-revival arcades of Espanola Way, the kitchen sends live-fire steaks and shareable plates to a patio that stays busy long after the block has quieted down.
Pip’s Tip Live-fire steaks under Espanola arcades
A small North Beach dining room doing red-sauce-adjacent steakhouse cooking, with mini martinis at the bar from five and the kind of neighborhood warmth South Beach mostly gave up on.
Pip’s Tip North Beach martinis and Italian cuts
Uruguayan grill cooking on a quiet South Beach side street, where everything from short rib to sweetbreads comes off a wood-burning parrilla and the chimichurri earns its spot on the table.
Pip’s Tip Uruguayan parrilla on a quiet side street
The Giralda Plaza flagship of a family Argentine group, with a South American wine cellar to get lost in and a parrilla turning out entrana and vacio that Buenos Aires would recognize.
Pip’s Tip Argentine cuts and a deep South American cellar
A small family-run Argentine room on the edge of Little Haiti where certified Angus cuts, empanadas and milanesa arrive without ceremony and the owner usually works the floor himself.
Pip’s Tip Family Argentine grill on the Little Haiti edge
Skewers keep circling the room at this Calle Ocho churrascaria, where picanha and garlic sirloin come rodizio-style beside a loaded salad bar at a price that leaves room for dessert.
Pip’s Tip Rodizio skewers that keep coming on Calle Ocho
Gaucho chefs work the floor with fire-roasted skewers in a big South Beach room built around a marble market table, and the all-day happy hour at Bar Fogo keeps things loose.
Pip’s Tip Brazilian churrasco off the South Beach floor
A modern chophouse parked in the middle of CocoWalk and open from lunch straight through late, with prime cuts, seafood towers and a weekend brunch that pulls in the Grove crowd.
Pip’s Tip Prime cuts and brunch inside CocoWalk
Directly across the street from its older sibling on the corner locals call Prime Corner, the kitchen sets USDA Prime and dry-aged cuts beside a one-pound Kobe meatball built for sharing.
Pip’s Tip Kobe meatball on the Prime Corner
Black co-ownership, dry-aged prime and dumplings on the same menu — the Brickell room that proved a steakhouse could be two things at once and be excellent at both.
Steakhouses are one chapter of Pip's Lifestyle, find the lounges, whiskey bars, rooftops and jazz clubs below.
