MomSkoop
Kansas isn’t just about wheat fields and sunflowers – it’s steak country at its finest. With a rich cattle ranching heritage dating back generations, the Sunflower State serves up some of the juiciest, most flavorful cuts of beef you’ll find anywhere. From small-town hidden gems to upscale dining experiences, these nine steakhouses showcase what makes Kansas a paradise for meat lovers.
1. Hickok’s Steakhouse – Hays
Named after the legendary Wild West figure, this Hays establishment sizzles with frontier spirit. Consistently ranked as Kansas’s top steakhouse, Hickok’s prides itself on perfectly aged beef cooked exactly to your liking.
The rustic decor features authentic cowboy memorabilia that transports diners back to the 1800s. Local ranchers often stop by, adding to the genuine Kansas atmosphere.
Their signature dish? A 24-ounce bone-in ribeye that arrives at your table still crackling from the grill. Pair it with their famous loaded baked potato for a meal that epitomizes heartland dining.
2. Brand N Iron Bar & Grill – Princeton
Blink and you might miss this unassuming roadside treasure in tiny Princeton. What Brand N Iron lacks in fancy frills, it makes up for with steaks that locals drive hours to enjoy.
Family-owned for three generations, this unpretentious spot serves T-bones the size of your face on simple metal plates. Their homemade dinner rolls, still warm from the oven, have achieved legendary status among Kansas food enthusiasts.
Fun fact: The original branding iron displayed above the bar belonged to the current owner’s great-grandfather, who started raising cattle in the area in 1897.
3. North Star – Topeka
Step into North Star and you’ll immediately feel like you’re in a friend’s living room rather than the capital city’s favorite steakhouse. The welcoming aroma of sizzling beef greets you before the door even closes behind you.
Fourth-generation cattle rancher Mike Schultz opened this gem after deciding the city needed a place that treated steaks with proper respect. His philosophy: simple seasonings, perfect temperature control, and beef sourced exclusively from Kansas ranches.
The ribeye, marbled to perfection and served with a mountain of their twice-baked potato, has been featured in three national food magazines.
4. Cattleman’s Cafe – Liberal
“No Bull, Just Good Beef” reads the weathered sign outside this southwestern Kansas institution. Since 1948, Cattleman’s has been serving hungry ranchers, truckers, and travelers along the old cattle drive routes.
Their chicken-fried steak is the stuff of legend – hand-pounded, breaded in a secret spice mixture, and fried to golden perfection. The gravy alone would be worth the drive to Liberal.
Morning visitors might spot genuine cowboys having breakfast before heading to auction. The walls are decorated with black-and-white photos documenting the cafe’s 75-year history, including visits from two presidents and countless country music stars.
5. Guy & Mae’s Tavern – Williamsburg
Housed in a 100-year-old brick building on Williamsburg’s main street, Guy & Mae’s looks more like a small-town bar than a destination restaurant. Don’t let that fool you – meat enthusiasts have been making pilgrimages here since 1973.
While famous for their fall-off-the-bone ribs, their hand-cut steaks deserve equal billing. Each one is selected by Mae’s grandson Mark, who still uses his grandfather’s techniques for aging and preparation.
The tavern serves steaks wrapped in butcher paper instead of plates – a charming tradition started when they ran out of dishes during a busy night in the 1970s and never looked back.
6. Cy’s Hoof & Horn – Sedgwick
Tucked between wheat fields outside Sedgwick, this converted barn has been serving up cowboy-sized portions since 1984. The massive wooden beams overhead and saddles repurposed as bar stools set the perfect country atmosphere.
Their 32-ounce Cowboy Ribeye challenges even the heartiest appetites. Each steak comes with a story card about the local ranch it came from – a thoughtful touch that connects diners to Kansas’s agricultural roots.
Owner Cy Williamson, now in his 70s, still personally selects every cut of beef. His twice-baked potatoes, loaded with cheese, bacon, and his secret spice blend, have inspired three unsuccessful attempts at copycat recipes by regional chefs.
7. J. Wilson’s – Lawrence
A sophisticated twist on the traditional steakhouse awaits in this college town gem. J. Wilson’s marries classic steakhouse elements with contemporary design, creating an atmosphere that appeals to both old-school beef lovers and younger foodies.
Their Kansas City strip steaks undergo a 28-day dry-aging process in-house, developing an intensity of flavor that’s impossible to replicate. The restaurant partners with local farms for seasonal sides that change with what’s fresh and available.
Unlike many steakhouses, J. Wilson’s boasts an impressive craft cocktail program. Their smoked old fashioned, prepared tableside with Kansas whiskey, provides the perfect complement to their expertly prepared beef.
8. 6S Steakhouse – Wichita
Sleek and sophisticated, 6S represents the evolution of Kansas beef culture. Floor-to-ceiling windows offer views of Wichita’s skyline, while the open kitchen allows diners to watch the culinary team work their magic on premium cuts.
Their Brandon’s Special filet arrives with a dramatic presentation – seared to perfection and topped with blue cheese and bordelaise sauce. The extensive wine cellar houses over 300 selections specifically chosen to complement beef.
A hidden gem on their menu is the locally-sourced bison ribeye, offered as a special when available. The restaurant’s name pays homage to the six generations of the Smith family who have raised cattle in Kansas since the 1860s.
9. Brookville Hotel – Abilene
Don’t let the name fool you – this historic establishment isn’t actually a hotel anymore. Dating back to 1870, the Brookville began as a way station for cattle drivers and evolved into one of Kansas’s most beloved restaurants.
While famous for their family-style fried chicken dinners, steak connoisseurs know to ask for their secret menu item: the pan-seared Kansas strip loin. Cooked in the same cast-iron skillets used for generations, these steaks develop a caramelized crust that locks in every drop of flavor.
The building itself is a piece of living history, with original woodwork and photographs documenting over 150 years of Kansas ranching heritage.