Clyde’s Prime Rib is some Old Portland realness: The castle-like exterior is reminiscent of a miniature golf course, the dining room is moodily lit by chandeliers. Although the namesake prime rib might be the main draw, the bacon-wrapped tenderloin and herb butter-drenched rib-eye are also staple orders. Live jazz music helps to amp up the mid-century vibes.

Gabrielle Quiñónez Denton and Greg Denton’s James Beard Award-winning Argentinian American steakhouse is now a staple of Northeast Martin Luther King Jr. Boulevard. In this cozy, brick-walled dining room, appetizers like smoked beef tongue carpaccio with crispy sweetbreads lead into 42-ounce bone-in rib-eyes and grass-fed filet mignon off the grill, accompanied by spinach and ricotta dumplings or maple-glazed heirloom carrots. Start with a bourbon-and-beet-syrup Ox Blood cocktail; finish with chocolate olive oil cake served with rum mascarpone mousse.

Since 1944, Ringside Steakhouse has been a lauded standby for impeccable service, aged steaks, and old-school elegance. Tableside lamps illuminate lobster mashed potatoes and Madeira-glazed mushrooms accompanying dry-aged rib-eyes and seasonal apple-fed American wagyu strip loins. And of course, no meal at Ringside is complete without the James Beard-recommended battered onion rings with house dressing.

El Gaucho exemplifies the old-school, fine-dining steakhouse experience, with a dark, elegant dining room full of white tablecloths and moody back rooms for smoking cigars. The steaks are dry-aged for 28 days, and include a multitude of different cuts grilled over charcoal. Diners ought to try the chateaubriand, a 20-ounce center cut of tenderloin for two, served with the classic steakhouse fixings; for those seeking something a little less daunting, the eight-ounce steak El Gaucho is a pristine filet mignon with lobster and béarnaise sauce.

A Portland institution, Jake’s Grill has sat in downtown Portland for more than 25 years, while its sibling, Jake’s Famous Crawfish, has served seafood a claw’s throw away since 1892. Jake’s menu of broiled steaks is really about the add-ons, be it an au poivre treatment with a brandy peppercorn sauce, or the addition of Dungeness crab. The move is to order either with the restaurant’s 18-ounce, dry-aged, bone-in New York strip.

In the open-format lobby of the ultra-luxe Nines hotel, Urban Farmer is often overshadowed by Departure upstairs; still, this farm-centric restaurant holds its own. For each cut, the steakhouse provides a number of different styles; for instance, the restaurant offers two different Oregon rib-eyes — a grass-fed boneless from Carman Ranch and a bone-in, grain-finished from Painted Hills. Beyond the beef, the restaurant’s vegetable sides, like the wild mushrooms with port or charred carrots with tahini vinaigrette, deserve attention.

This Division Street Japanese steakhouse specializes in teppanyaki, or the tableside grilling of meats on a flattop; its selection offers steakhouse classics like New York, rib-eye, and filet mignon seared and basted with butter, and mushrooms. Surf-and-turf is fairly easy here, with add-ons like scallops, lobster, shrimp, and a huge sushi selection. Big spenders should opt for Tokio Supreme, chateaubriand served with a grilled lobster tail.

Tucked inside a Best Western motel, this Beaverton steakhouse with vaulted ceilings, wood paneling, and stacks of firewood feels like it belongs in another time, or in Twin Peaks. Diners can embrace the throwback vibe with old-school steakhouse favorites like butter lettuce salad, shrimp cocktail, and a filet with a baked potato. Steaks arrive doused in garlic, sage, and thyme butter, plus a classic green peppercorn au poivre. The space is also home to the Chamber, one of the surrounding area’s only public cigar lounges.

At this Beaverton steakhouse, owned by Carlos Cortes of the nearby Mexican restaurant Casa Lola, cuts of Angus beef hit the grill and come dripping with an herb compound butter, be it a porterhouse or a rib-eye served with coconut prawns. Any meal should start with the restaurant’s burrata salad, which comes with a surprising mint-chile vinaigrette. S’mores made at the table make for a fun and interactive end to the meal.