Wyoming’s rugged landscape isn’t just home to stunning national parks and wide-open range; it’s also where you’ll find some of America’s most authentic steakhouses.
These restaurants might not always be the biggest or flashiest spots around, but what they lack in size they more than make up for in flavor, character, and genuine Western hospitality.
From historic establishments that have served cowboys for generations to hidden gems tucked away in small towns, these ten steakhouses deliver unforgettable dining experiences that showcase Wyoming’s rich ranching heritage.
1. The Emporium in Hawk Springs: Small-Town Steakhouse with Loyal Fans
Blink and you might miss Hawk Springs entirely, but ranchers and in-the-know travelers make this tiny town a destination specifically for The Emporium. Housed in a former general store built in 1917, this unassuming steakhouse serves some of Wyoming’s most consistently excellent beef in a setting that defines rural authenticity.
Owners Dale and Martha Sherwin raise their own cattle on nearby pastureland, controlling quality from birth to plate. Their signature preparation remains refreshingly simple: prime cuts seasoned only with salt and pepper, then grilled over high heat to develop perfect caramelization while maintaining juicy interiors.
The restaurant’s décor features original merchandise shelving and counters from its general store days, now displaying local handicrafts and historic photographs. Regulars know to save room for Martha’s legendary sourdough bread pudding, made with starter that’s been maintained continuously since 1972 and has survived two restaurant relocations.
2. Miners and Stockmen’s Steakhouse in Hartville: Wyoming’s Oldest Bar and Steakhouse
Stepping into Miners and Stockmen’s feels like walking through a portal to Wyoming’s frontier days. Established in 1862, this historic gem holds the title of Wyoming’s oldest continuously operating bar, serving quality steaks since before Wyoming even became a state.
The building’s original stone walls and weathered bar tell stories of miners and ranchers who’ve gathered here for over 150 years. Their signature prime rib, aged and seasoned with a proprietary blend of spices, draws visitors from across the state to tiny Hartville (population: about 60).
What makes this place special isn’t fancy presentation or modern frills; it’s the authentic Wyoming experience. After your meal, check out the collection of historic mining tools and photographs that decorate the walls, offering glimpses into the area’s rich mining history.
3. The Cavalryman Steakhouse in Laramie: Historic Fort Site with Classic Cuts
The Cavalryman sits on the actual grounds of historic Fort Sanders, a frontier outpost established in 1866 to protect Union Pacific workers building the transcontinental railroad. Today, this Laramie institution serves up history alongside perfectly prepared Wyoming beef in a setting that honors its military heritage.
Local ranchers supply the restaurant with premium cuts, creating farm-to-table dining before it became trendy. Their buffalo ribeye deserves special attention; tender, flavorful, and a true taste of the West that pairs beautifully with Wyoming-brewed beers.
The restaurant’s stone fireplace creates a welcoming atmosphere during Wyoming’s snowy winters, while summer diners enjoy mountain views from the patio. Photographs of cavalry soldiers and vintage military memorabilia adorn the walls, reminding guests they’re dining at a genuine piece of Wyoming history.
4. Wyoming’s Rib and Chop House in Cheyenne: Local Favorite with Regional Roots
Founded by Burke and Melissa Moran in Livingston, Montana in 2001, Wyoming’s Rib and Chop House has become a beloved fixture in Cheyenne’s dining scene. The restaurant balances upscale steakhouse quality with relaxed Rocky Mountain hospitality that makes locals feel at home.
Their certified Angus beef steaks undergo a meticulous aging process before being hand-cut daily. The signature “Chop”; a bone-in ribeye seasoned with their secret blend and seared to perfection; has earned a devoted following among Cheyenne’s discerning steak lovers.
Unlike chain steakhouses that feel identical regardless of location, this restaurant incorporates local touches throughout its menu and décor. From Wyoming-brewed beers to walls adorned with historic Cheyenne Frontier Days photographs, the restaurant celebrates its Wyoming setting while delivering consistently excellent steaks.
5. Svilar’s Bar and Steakhouse in Hudson: Family Tradition Since the 1940s
In the tiny town of Hudson (population: about 450), Svilar’s has been serving exceptional steaks since 1947. Three generations of the Svilar family have maintained the same recipes and cooking techniques that made this roadside spot a legend among Wyoming steak enthusiasts.
The no-frills dining room might surprise first-time visitors expecting fancy décor, but regulars know the focus here is entirely on the plate. Their signature charcoal-broiled steaks come with the restaurant’s famous garlic salad dressing; a closely guarded family recipe that people drive hours to taste.
Current owner Kathy Svilar learned the business from her father-in-law, original owner Louis Svilar, who brought cooking techniques from his native Yugoslavia. The restaurant’s walls showcase decades of Wyoming history through photographs and memorabilia, creating a museum-like quality that complements the timeless flavors served here.
6. Open Range Steakhouse in Sheridan: Big Taste in a Friendly Atmosphere
Tucked within the historic Sheridan Inn where Buffalo Bill once auditioned acts for his Wild West Show, Open Range Steakhouse blends Wyoming history with contemporary culinary excellence. The restaurant’s warm wood paneling and vintage photographs create an atmosphere that honors Sheridan’s Western heritage.
Chef Travis Sorenson sources beef from ranches within 150 miles of Sheridan, supporting local agriculture while ensuring peak freshness. His signature preparation; the coffee-rubbed bison New York strip; combines unexpected flavors that highlight rather than mask the quality of the meat.
Unlike many high-end steakhouses that can feel stuffy, Open Range maintains the welcoming vibe Wyoming is known for. Servers know regulars by name and happily share stories about the historic building with visitors. Their house-made bourbon butter, which slowly melts over perfectly aged steaks, has developed such a following that they now sell it by the jar.
7. Little Bear Inn in Cheyenne: Longtime Steakhouse with a Rustic Vibe
Just outside Cheyenne city limits, Little Bear Inn has been serving exceptional steaks since 1958. The log cabin exterior sets expectations for the rustic, hunting-lodge atmosphere inside, where mounted trophy animals and a massive stone fireplace create an authentic Wyoming ambiance.
Fourth-generation rancher Jim Robinett supplies much of the restaurant’s beef, continuing a partnership that spans decades. Their legendary 24-ounce porterhouse challenges even the heartiest appetites, while the more modest filet mignon, wrapped in bacon and topped with blue cheese, showcases the kitchen’s finesse.
Little Bear’s bar area serves as an unofficial community gathering spot where ranchers, business people, and visitors mix easily. Bartenders pride themselves on remembering regular customers’ preferred drinks and cooking specifications. During the Cheyenne Frontier Days celebration each July, you might find yourself dining next to rodeo champions who make this their unofficial headquarters.
8. FireRock Steakhouse in Rock Springs: Mesquite-Grilled Flavor by the Interstate
FireRock might initially seem like just another restaurant near the interstate, but this Rock Springs establishment has built a reputation that draws diners from hundreds of miles away. The restaurant’s mesquite wood-fired grill imparts a distinctive smoky character to their hand-cut steaks that regulars find instantly recognizable.
Owner Maria Gonzalez, who worked her way up from server to proprietor over 15 years, insists on aging all beef in-house. The restaurant’s signature dish combines Wyoming traditions with Maria’s Mexican heritage: a 14-ounce ribeye marinated in tequila and lime, then topped with roasted poblano peppers and cotija cheese.
The dining room balances modern elegance with touches of Wyoming’s energy industry history through mining artifacts and vintage photographs of local coal operations. Their house-made steak sauce, a complex blend of 23 ingredients simmered for 12 hours, has become so popular they now ship it nationwide to homesick Wyoming expatriates.
9. Silver Dollar Bar and Grill in Jackson: Steak with a Side of History
Beneath the iconic antler arches of Jackson’s town square sits the Silver Dollar Bar and Grill, part of the historic Wort Hotel that has welcomed guests since 1941. The bar’s famous inlaid surface features 2,032 uncirculated Morgan silver dollars from 1921, creating a distinctive backdrop for some of Jackson’s finest dining.
Chef Michael Gildersleve transforms traditional steakhouse fare with subtle influences from his classical French training. His bison tenderloin with huckleberry demi-glace has become the restaurant’s most photographed dish, representing a perfect marriage of Wyoming ingredients and refined technique.
Unlike the tourist-focused establishments that dominate much of Jackson, the Silver Dollar maintains deep connections with local ranchers and longtime residents. During winter months when tourism slows, their “Locals’ Night” features special pricing that transforms this upscale venue into a community gathering spot. Live western music several nights weekly adds authentic Wyoming atmosphere to the dining experience.
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