5 Best Steakhouses That Actually Grill Steaks Over Wood Fire for Unmatched Flavor

Wood-fire grilled steaks offer a distinct flavor profile due to the compounds released from burning wood, which contribute to a rich, smoky taste that many diners prefer over other cooking methods. This method is often highlighted for its ability to enhance the natural flavors of high-quality beef while potentially reducing fat content compared to skillet cooking.

Several steakhouse chains across the United States specialize in wood-fire grilling, using open flames to cook cuts such as filet mignon, ribeye, and sirloin. These restaurants emphasize the use of premium beef, including USDA Prime Black Angus, and often incorporate dry-aging and in-house butchering to improve tenderness, and flavor.

J. Gilbert’s serves Midwestern-raised, USDA Prime Black Angus beef cooked over an open wood-fire grill. Diners have noted the tenderness and flavor of dishes like filet mignon, complemented by sides such as au gratin potatoes and creamed corn.

Wood Ranch BBQ & Grill prepares ribeye, sirloin, and center-cut filet steaks over a wood fire, extending the method to burgers as well. Customers have praised the quality of the filet mignon and described the ultimate burger as being “on another level of great.”

At Grizzly’s Grill, hand-cut steaks are seasoned and grilled over an open flame to achieve a “perfect char and juicy finish.” Feedback from diners has highlighted the tenderness of the meat and the attention to detail in preparation, from sourcing to cooking.

Firebirds Wood Fired Grill uses 21-day-aged, in-house butchered and hand-trimmed steaks, grilled over hardwood flames. Patrons have complimented the ribeye for its flavor and noted the willingness of staff to accommodate preferences for fattier cuts.

Fogo De Chão applies the traditional churrasco method, cooking steaks and other meats over open-flame grills. The chain states that its Gaucho chefs follow a century-old tradition of butchering, seasoning, and fire-roasting each cut to deliver a distinctive dining experience.

While wood-fire grilling is valued for its flavor, health considerations include the potential formation of compounds from high-temperature cooking. However, some experts note that grilling can allow excess fat to drip away from the meat, possibly resulting in lower fat consumption compared to pan-searing with added butter or oil.

As with any cooking method, moderation and balance are advised when consuming grilled meats. Choosing lean cuts and pairing them with vegetables or whole grains can support a nutritious meal. Individuals with specific dietary concerns should consult healthcare professionals for personalized guidance.