This Beacon Hill joint (part of the Columbus Hospitality Group, along with Mistral, Bar Lyon, and more) has all the steakhouse classics — filets, ribeyes, dry-aged sirloins, steamed asparagus, creamed spinach, you get the point — but it also offers the trappings of a more modern chop house, such as wagyu beef and an extensive seafood offering. Go for the steak; stay for the sushi-grade tuna tartare.

The chain steakhouse’s Boston outpost is in the Old City Hall building on School Street downtown. Private diners can even eat their steaks in the Old City Hall’s original vault. What wonders — and secrets — were kept therein?

The Stockyard is a time capsule. It looks like a 1970s steakhouse because it is a 1970s steakhouse. Everything on the menu is worth ordering, including the burger, but the steak tips are particularly good and particularly Boston. Draft beer is also cheap, and the pours are large.

Bogie’s Place is a steakhouse hidden inside JM Curley serving $70 tomahawk chops that have been aged for 45 days. Try the roasted Brussels sprouts and the sautéed mushrooms, and order a cocktail from Bogie’s Place’s excellent bar.

Either location — Downtown Crossing or the South End — of Boston Chops will do. Get the bone marrow and the oxtail croquettes, and get the chateaubriand to share among friends. If steak isn’t your thing, Boston Chops has an extensive menu featuring pork, fish, and chicken. Also: a giant tower of onion rings.

Ocean Prime is one of many steakhouse chains that have expanded to Boston’s Seaport in the past few years. The restaurant has a sprawling menu that includes sushi and various other seafood options. Meat eaters can enjoy a variety of steaks broiled at 1200 degrees and pair them with decadent sides like lobster mashed potatoes and black truffle mac and cheese. Plus, there’s 10-layer carrot cake for dessert.

This steakhouse is part of the Strega mini-empire. As such, there are a number of Italian options, like linguine with clams and a Bolognese made with wagyu beef. The traditional steakhouse sides are there, but diners can also get Italian-inspired sides like mushroom risotto.

Fleming’s is yet another chain steakhouse. The Boston location features a number of seasonal seafood dishes, along with all the usual steak suspects, like bone-in ribeyes and filets. Go on Tuesday and try the tomahawk for two deal, which gets diners a 32-ounce prime tomahawk to share, plus two sides and two desserts.

This Back Bay institution has been doing the steakhouse thing for more than 30 years. Go with friends, get some apps — a classic wedge salad, some Jonah crab cakes — and maybe a 24-ounce porterhouse to share. For those who aren’t into red meat, Grill 23 has a variety of chicken, pork, fish, and vegetarian options. And if you like cigars, Grill 23 even has a post-meal cigar service (though you’ll have to smoke it outside).

Abe & Louie’s is a mini-chain — there’s a second location in Boca Raton — but then so are most steakhouses in Boston/everywhere else. The first one opened on Boylston Street in Boston more than two decades ago, and it has become a stalwart of the power lunch scene. Go for classic chops and an appetizer menu that consists of various raw bar offerings, like clams casino and crab cakes.

Morton’s menu boasts creamed corn, which used to be a staple of steakhouse menus but which is surprisingly difficult to find now. Order that, order the Lyonnaise potatoes, and order a New York strip while you’re at it.

Fogo de Chão is a chain, sure, but it’s unlike other steakhouse chains in Boston in that it’s serving cuisine from southern Brazil. All of the steaks are grilled on skewers in the Brazilian tradition. Try the ancho beef, which is a ribeye grilled over direct heat.

The Capital Grille, which has restaurants all over the country (and two others in the Boston area), is a reliable choice. The bone-in wagyu strip will run diners $90, so it’s not the steakhouse for diners on a budget.