Charismatic and talented chef Giovanni Rocchio is known for his modern Italian cuisine at this Ft. Lauderdale staple, but those seeking something beyond pasta will be thrilled with Rocchio’s special bone-in ribeye steak, which happens to be one of his favorite dishes. Sit at the chef’s bar for a front row seat in the preparation of the dish, served with potato puree with black truffle, asparagus, and onion mustard, paired with conversation with the accessible and friendly Chef.

Located inside the Seminole Hard Rock Hotel & Casino in Hollywood, this expansive, modern Japanese hotspot run by Creative Culinary Director of Seminole Hard Rock Hotel & Casino, Alex Becker (formerly Nobu and Katsura), has it all: a chef’s table, sushi bar, and cocktail lounge where diners can sample vast variety of sakes, Japanese whiskeys, and cocktails inspired by the five basic tastes of sweet, sour, bitter, salty, and umami. Meat lovers will love this eatery’s Japanese Wagyu Beef served raw to be grilled at the table on a hot stone Ishiyaki, or Japanese charcoal grill.

Hallandale has become a go-to destination thanks to this oceanfront Japanese spot. The A5 Wagyu beef with eryngii mushrooms and wasabi ponzu sauce will take meat-lovers to the next level. There’s also Robata-grilled dishes like the prime beef fillet, prime ribeye with chilli, ginger and pickled eggplant, and a can’t miss beef short rib with ginger and red pickled onion.

Bal Harbor’s sleek Japanese spot goes hard-core for meat enthusiasts with the Kurosawa bone-in Ribeye. At 26-ounces, it is a dish meant to be shared (or not) and is delivered to the table on a Japanese grill. The generously marbleized Australian beef is sliced for easy chopstick grabbing.

Chef Pippo Lamberti’s Buena Vista newcomer focusing on pasta and seafood dishes in hearty tapas-style portions made for sharing, which means there is plenty of variety to sample like pasta with sea urchin and crab, or beet and hazelnut ravioli. Carnivores should sample the New York strip steak served with broccolini and romesco sauce, which is also available in a larger plate for those not into sharing.

Miami’s culinary master, Norman Van Aken, continues to impress South Florida diners with his creative cuisine, and, Three, which highlights Florida-inspired dishes, is no exception. But for carnivores it’s hard to go wrong with the beef short rib, sous vide for 24-hours and served with plantain miso.

This cozy Sunset Harbor spot is Brazilian, but not the frantic, meat-wielding churrascaria type where diners are assaulted by a barrage of over-seasoned chunks of meat. Instead, enjoy a calm, hip atmosphere featuring progressive Brazilian dishes. Try picadinho, a hearty staple, which features filet mignon cooked in a wine-based sauce, baked plantains, crispy kale, and house farofa on a bed of brown rice and finished with a fried egg, or Fraldinha na Grelha, grilled skirt steak served with seasonal vegetables, roasted corn, garlic farina, then topped with a Brazilian vinaigrette. Ofa plans to add several more meat dishes in July including Churrasco, literally meaning “from the grill,” filet mignon, ribeye, lamb chops, pork ribs, and a picanha burger.

London transplant Chotto Matte appeals to Miami Beach’s trendy, artsy diners with its Peruvian-Japanese cuisine, Robata grill counter, and sushi bar, as well as that retractable roof used to enjoy outdoor dining. The restaurant features a number of seafood-centric dishes, but also features plenty of steaks to remember like the 21-Day aged cowboy steak is made to share with a trio of sauces including teriyaki, anticucho and chimichurri.

Novecento considers itself a blend of Argentine, European, and Pan Latin, but take note of the Argentine influence, in particular, the grilled meats. Enjoy shareable platters like the parilla (grill) or order up a Argentine cut of meat like the entraña (skirt steak), vacío (flap steak), ojo de bife (ribeye), or lomo (filet mignon). Voracious eaters should go for the gaucho (36-oz. bone-in ribeye).

Sure, bar manager Oscar Amaya serves up a great cocktail to go with that famous water view, but grab that drink and head to dinner to enjoy newcomer Executive Chef Jimmy Pastor’s hand at the grill. Beef selections include an 8 oz. filet mignon, 12 oz. New York strip, and 16 oz. bone-in ribeye, which diners can pair with a choice of sauces including au poivre, Béarnaise, red wine demi-glace, truffle butter, and balsamic chimichurri. For brunch goers digging a protein-packed morning meal, the Steak and Eggs, featuring a choice of 8 oz. filet mignon, 12 oz. New York strip, and 16 oz. bone-in rib eye paired with potato hash, and fried or scrambled eggs is a meat-lover’s jackpot.