Medium Rare’s straightforward menu is perfect for budget-conscious diners. There are now three locations (Cleveland Park, Bethesda, Arlington). For $24.95, guests get a prix-fixe menu of rustic bread, mixed greens salad, and a top sirloin steak served with hand-cut fries. The steak is bathed in Medium Rare’s super-secret sauce. The restaurant has been a superstar during the pandemic, delivering free meals to individuals in need. Carryout and delivery info here.

Virginia’s Great American Restaurants family has a crown jewel steakhouse in Tysons Corner. The classy addition to its portfolio delivers boutique meats to mahogany tables lined with green mohair booths. Find high-end cuts like wagyu ribeye cap and blackened prime rib on the bone. Carryout info, including curbside pickup, is here.

Annie’s Paramount Steakhouse in Dupont Circle was one of five restaurants from around the country year to receive the 2019 James Beard’s “America’s Classics” award. It comes after more than 70 years of business as a family-owned steakhouse that’s also a landmark for D.C.’s LGBTQ community. Much of the menu, including its huge helping of fries and steaks, remains the same as it was decades ago. On a popular restaurant strip on 17th Street NW, Annie’s has one of the most impressive sidewalk patios in the city. Carryout and delivery info is available on its site.

The high-end steakhouse chain is one place to spot a politico, or two, while dining over red meat. Regular customers also have their cartoon caricatures pictured on the walls. This steakhouse has long been a favorite for administration and Capitol Hill types, and the go-to order is the prime double-cut New York strip, sliced tableside. Order carryout online here, or get delivery through third-party apps.

This classy and contemporary steakhouse within the Four Seasons hotel is known not only for its prime meats, but for its popular lounge (always get the burgers and the trio of fries) with carefully made cocktails, and its pretty patio. Chef Sebastien Giannini took over the operation in February. Contact the restaurant directly for the latest information re: takeout.

The Prime Rib prides itself as an old-school steakhouse. The mood here is classic and swanky — there are dark leather booths, bow-tied servers, and a piano player at lunch and dinner. As the name implies, the number one order is the prime rib, which comes served wet and pink and takes up the entire plate. A lot of its appeal is on account of the atmosphere, but the place is offering takeout, including curbside pickup, right now.

Beyond meats, BLT Steak is known for complimentary popovers and a a clientele of political power players. Carryout is available online.

Rare comes to Washington by way of Wisconsin (hence the delicious fried cheese curds on the menu). The dual restaurant reads as a casual tavern downstairs and a formal dining room up top. Some of the choicest cuts include the Delmonico steak and dry-aged New York strip; there’s also a charcuterie bar downstairs. Pickup and delivery options include wet- or dry-aged steaks to cook at home.

Landry’s Restaurants — the mega-restaurant group that owns Morton’s and McCormick & Schmick — is behind this opulent downtown steakhouse. Some of the more extravagant options are lobster mashed potatoes, freshly prepared hamachi crudo, and a dozen different cuts of steak. Pickup and delivery info here; they’re also offering raw steaks to be cooked at home.

This new addition to the Southwest Waterfront came on the scene right before the pandemic, in February 2020. From the team behind nearby Mi Vida, the focus is on wood-fired cooking, and many menu items are offered simply grilled with a choice of sauces. A customizable martini menu includes an extensive selection of vodkas and gins. There’s patio seating, and pickup ordering is available here.

Old Town got the upscale steakhouse it had been missing with the arrival of Oak. A gamut of cuts await, like an 8-ounce domestic wagyu hanger, a 22-ounce bone-in prime rib, or a 36-ounce prime porterhouse for two that’s been dry-aged for 60 days. Slather steaks with an array of sauces — soy black pepper butter is a fine choice — or seasonal truffles shaved table-side. Sides like Anson Mills white grits and house Parker House rolls show off the Charleston, South Carolina-based chain’s roots. Carryout info is here. Oak is also selling steaks for retail. — T.P.