A classic steakhouse cut featuring both strip and tenderloin. Gibsons' 45-day aged Prime beef makes this a tender, flavorful option. Available in standard and 'Big' sizes for sharing. Reviewers rave about the porterhouse as one of the best in the city.
Tips from diners
The Porterhouse is split-friendly and plays well with sides. Order creamed spinach and truffle fries alongside.
A signature large cut of Prime beef that showcases the quality of Gibsons' sourcing and aging program. The bone-in cut adds flavor and visual drama. Reviewers consistently praise the Chicago Cut as among the best steaks in the city, with guests noting it's one of the standout menu items worth ordering.
Tips from diners
The Chicago Cut is built for sharing or for serious steak enthusiasts. At $72, it's premium, but the 45-day aging is why it's worth it. Ask for medium-rare.
For serious beef lovers, the 22 oz ribeye is a statement. Named in honor of W.R. (unclear exact origin, but it's a house specialty), this massive cut is from Gibsons Prime Angus and showcases the full depth of flavor from the 45-day aging program.
Tips from diners
The W.R. is a centerpiece order—arrive hungry and plan to share or take home leftovers. It's truly massive and meant to impress.
For non-beef eaters, Gibsons sources and prepares fresh fish daily. While the steaks are the focus, the seafood offerings demonstrate the restaurant's commitment to quality sourcing across proteins.
Tips from diners
Ask your server what fresh fish came in today. Gibsons sources quality, so the daily special is worth considering even in a steakhouse.
An alternative to bone-in cuts, featuring Gibsons Grassfed Australian beef. The boneless format makes it easier to cut and share. The Australian beef delivers a slightly leaner, gamier profile than Prime Angus while maintaining tenderness and flavor from the dry-aging process.
Tips from diners
The Australian beef is a cost-efficient alternative to Prime Angus. It's leaner and works well with a classic steakhouse side like hash browns.
Gibsons has anchored Chicago's steakhouse scene since May 1989, when partners Hugo Ralli and Steve Lombardo opened the doors. The restaurant serves Gibsons Prime Angus Beef—USDA certified Prime, grain-fed for up to 120 days, and dry-aged for a minimum of 45 days. They also source Gibsons Grassfed Australian beef. The Gold Coast location is known for its three distinct dining areas, lively atmosphere, and nostalgic charm. Celebrities, Chicago visitors, and loyal neighborhood residents continue to pack the tables.
Gibsons is celebratory by nature. The lively atmosphere and classic steakhouse vibe make it ideal for anniversaries, birthdays, and business dinners. Reservations are essential on weekends.
Book well ahead, especially for Friday and Saturday dinners. The Gold Coast location is one of Chicago's most popular steakhouses and fills fast. Lunch is often easier to get into than dinner.
The restaurant gets loud—it's part of the charm, but if you need a quieter conversation space, request a booth away from the main dining room when making your reservation.
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