Dinner Flashcards
Chilled Shellfish Tower*
Under Raw and Chilled; North atlantic lobster, colossal shrimp, alaskan golden king crab legs, fresh oysters | Serves 1-2
FRESH OYSTERS*
Under Raw and Chilled; harvested by hand, flown in daily, freshly shucked and served with house-made mignonette
AHI TUNA POKE STACK*
avocado, cucumber, caviar, lavash crackers, soy ginger
COLOSSAL SHRIMP COCKTAIL
horseradish cocktail sauce
SWEET CHILI CALAMARI
Starter; lightly breaded, tossed with sweet chili sauce
BURRATA WITH PROSCIUTTO
Starter; charred campari tomatoes, prosciutto, wild arugula, toasted garlic crostini
SIGNATURE ONION RINGS
Starter; panko-crusted, smoked jalapeño aioli
SEARED PORK BELLY
Starter; pan-seared, creamy goat cheese grits, fig demi-glace
BEEF CARPACCIO*
Starter; toasted gruyère croutons, caper-creole mustard sauce, shredded egg & red onion
CRAB CAKES
Starter; roasted red pepper & lime butter sauce
CRISPY MAITAKE MUSHROOM
Starter; lightly breaded, tossed in juniper salt with tarragon aioli & fried basil
WEDGE SALAD
Market Salads; bacon, campari tomatoes, red onion, danish blue cheese crumbles, blue cheese dressing, balsamic glaze
FLEMING’S SALAD**
Market Salads; walnuts, tomatoes, dried cranberries, red onion, lemon balsamic vinaigrette
CAESAR SALAD
Market Salads; romaine, parmesan, fried capers, crispy prosciutto
PEAR & BLUE CHEESE SALAD**
Market Salads; bitter greens, crunchy walnuts, dried cranberry and agave lime vinaigrette
LOBSTER BISQUE
Classic Soups; north atlantic lobster, spiced sherry cream
FRENCH ONION SOUP
Classic Soups; baked with gruyère & parmesan cheeses
The One & Only: USDA Prime Bone-In Ribeye
USDA Prime Cuts; One of our specialty cuts, our USDA Prime Bone-In Ribeye Steak is sourced from grain-fed, ranch-raised cattle and wet-aged for a minimum of 21 days. Because this Prime steak is bone-in, it holds its shape better during the cooking process. In addition, the meat near the bone comes out 5-10 degrees cooler than the rest of the steak, resulting in pieces that are extra juicy and tender. It’s for this reason that for many staunch steak lovers, bone-in is the way to go.
Prime Bone-In Ribeye Origins
As the name suggests, the Ribeye comes from the upper rib section of the steer, a part of the cow that’s rich with intramuscular fat — meaning it gets just enough exercise to create some Prime marbling. It’s that marbling which affects the meat’s juiciness, tenderness, texture, and flavor. Due to the Ribeye’s heavy marbling, a Ribeye isn’t quite as melt-in-mouth as a Filet Mignon, but it’s still exceptionally tender and easy to slice with a quality steak knife.
Preparing The Perfect Prime Bone-In Ribeye
It begins with USDA Prime beef sourced from big and small Midwest farms. Our Chefs then elevate it to its highest potential with our time-tested preparation method. After the aging process, each Prime Ribeye is seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. Once your Ribeye leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures the natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime Bone-In Ribeye below.
Temperature Check
We believe that your way is always the right way, though for a highly-marbled USDA Prime steak cut like our Bone-In Ribeye, our Chefs suggest a temperature of at least medium so that the meat around the bone has time to cook and the marbling has time to caramelize and seep into the entire steak, adding more flavor and juiciness. If you have any questions about our steak temperature standards, our dedicated Associates will help guide you toward the right temperature for you.
Does The Prime Bone-In Ribeye Make The Cut For You?
Choose this cut if you’re looking for a steak that is:
Widely regarded as a go-to choice for the most serious steak lovers
Highly marbled throughout, with fine threads that are evenly distributed
Perfect if you want a big steak all to yourself, this cut is 20oz
Rich in flavor, juicy and tender as a result of heavy marbling, especially near the bone
Try Something Different: USDA Prime Dry-Aged Ribeye
Our 16oz Prime Dry-Aged Ribeye is an excellent choice for adventurous steak connoisseurs. For this reason, and because the dry-aging process is more complex, it’s somewhat uncommon to find a dry-aged ribeye, let alone a USDA Prime Dry-Aged Ribeye, on most menus. If you’ve never experienced a dry-aged steak and you consider yourself a steak lover, we invite you to order ours next time you join us for dinner. It has the robust flavor quality you love in a ribeye, with a more intensified umami flavor that’s hard to explain until you experience it firsthand. It’ll raise your eyebrows in the best possible way.
Ribeye Origins
As the name suggests, the ribeye comes from the upper rib section of the steer, a part of the cow that’s rich with intramuscular fat — meaning it gets just enough exercise to create some Prime marbling. As a result, a ribeye is still known to be tender and full-flavored but not quite as melt-in-mouth as a Filet Mignon.
What Is Dry-Aging?
Dry-aging takes place in a humidity-controlled cooler. The goal is to draw out the moisture and bring forward a purer, more concentrated beef flavor. You can almost compare it to the grape fermentation process, or the way cheese gets stronger with age. The longer a steak is dry-aged, the stronger that intense flavor gets, so while some steaks are aged for as long as 60 days, we’ve found that a minimum of 21 days is the sweet spot when it comes to flavor. Dry-aging also changes the texture of a steak, so you can expect a dry-aged ribeye to be slightly more tender than a wet-aged steak.
Preparing The Perfect Dry-Aged Prime Ribeye
Our dry-aging process, coupled with our signature seasoning blend and trademark broiling method gives way to a dry-aged steak that’s second to none. Our Chefs know exactly where on the 1600-degree broiler to place your Prime Dry-Aged Ribeye and for how long, depending on your desired temperature. Once your ribeye leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures the natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime Dry-Aged Ribeye below.
Temperature Check
We believe that your way is always the right way, though, for a highly marbled cut of Prime USDA meat like our Dry-Aged Ribeye, our Chefs suggest a temperature of medium so that the marbling has time to caramelize and seep into the entire steak. If you have any questions about our steak temperature standards, our dedicated Associates will help guide you toward the right temperature for you.
Is Our Prime Dry-Aged Ribeye The Right Steak For You?
Choose this cut if you’re looking for a steak that is:
Everything you love in a ribeye, but with a slightly sharper umami flavor from the dry-aging process
Adventurous. Perfect for a steak lover who’s in the mood to try something a little different
Abundant between-the-grain marbling
Boneless
More tender than a Wet-Aged Ribeye
Satisfying at 16oz, but not enormous
Best Steak Companion
DIABLO SHRIMP
The key to pairing a Prime Dry-Aged Ribeye with a steak accompaniment is finding something that won’t overpower the phenomenal dry-aging flavor. Our delicate shrimp are tossed in a spicy barbecue butter sauce which creates a splash of heat, without taking away from the inherent umami taste. EXPLORE OUR OTHER STEAK COMPANIONS >
Best Butter Pairing
SMOKED CHILI BUTTER
An adventurous pairing for an adventurous steak. The smoked chili, crushed red pepper, kosher salt, fresh garlic, and chopped parsley create a subtle heat that complements the already unique flavor of our Prime Dry-Aged Ribeye. You’ll experience tang and richness in every bite.
Ideal Wine Pairings
CABERNET SAUVIGNON
We have one word: pepper. The reason that a Ribeye makes such an iconic cabernet sauvignon food pairing is because of how the pepper accentuates the dryness and intensity you get with a well-structured cabernet sauvignon. EXPLORE MORE >
RED BLEND
If you prefer a lighter red, the red blend category fruitiness pairs really well with the robust, nutty, intense flavor of our Prime Dry-Aged Ribeye.
The Showstopper: USDA Prime Tomahawk
We’ve become known for this jaw-dropping specialty cut. While it’s rapidly gaining notoriety in the culinary world, it’s still not commonly found on most menus. Our Prime Tomahawk steak is a superior, highly marbled cut of beef that delivers on all fronts: flavor, presentation, tenderness, size, and value. Heads will turn (including yours) when you order our Tomahawk ribeye. Whether you’re looking to go big for a special occasion or you venture in for our Tomahawk Tuesday menu, the Tomahawk will engage all five of your senses and is guaranteed to elevate your dining experience.
Tomahawk Steak Origins
The Tomahawk steak is a bone-in ribeye with at least 7 inches of the long bone still attached. It’s the center cut of the primal beef rib, the same section as any other ribeye, but the signature extra-long bone is left attached. It can go by many names, but it’s often called the Tomahawk because the bone resembles the handle of a Tomahawk Axe. The technique of leaving the bone on and cutting it a specific way is known as “frenching.” Our Tomahawk ribeye is approximately 1.25 inches thick and is 35oz of bone-in perfection.
Preparing The Perfect Tomahawk Steak
Every Prime Tomahawk steak is expertly aged, frenched, and then seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. Of all our steaks, it takes the longest to broil simply because of its size. As for recommended temperature, we believe that your way is always the right way, though generally when a steak has a lot of marbling, we recommend a temperature of either medium rare or medium so that the marbling has time to caramelize and release the most flavor.
Once your Tomahawk leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime Tomahawk below.
It really doesn’t get much better than our Prime Tomahawk steak.
— CHRISTIAN HALLOWELL
CORPORATE EXECUTIVE CHEF, FLEMING’S
Is A Prime Tomahawk Steak Right For You?
Choose this cut if you’re looking for a steak that is:
As striking in appearance as it is in flavor due to its Tomahawk axe-shaped bone and size
Prime, with the most intense marbling and flavor out of all of our steak cuts
Not widely available on most menus, even the finest steakhouses
Ideal for sharing at 35oz, especially during our Tomahawk Tuesday menu
Tender and lightly charred near the bone, with roasted buttery notes
Best Prime Tomahawk Companion
TRUFFLE POACHED LOBSTER
Combine our Prime Tomahawk with rich béarnaise, succulent lobster, hints of truffle and caviar for a stunning, luxurious mouthfeel. It’s the pairing you never knew you needed, until now. EXPLORE OUR OTHER STEAK COMPANIONS >
Best Butter Pairing
HERBED HORSERADISH
There’s already so much flavor happening in our Prime Tomahawk, the herbed horseradish adds a fiery heat that opens up the palate and complements the unctuous flavors.
Ideal Wine Pairings
CABERNET SAUVIGNON
The dryness and intensity you get with a well-structured cabernet sauvignon strikes a balance with all the ultra-savory umami notes that come from our Prime Tomahawk’s signature bone and marbling.
A Classic Cut: USDA Prime New York Strip
When most people think about a traditional steakhouse dinner, the New York Strip is likely what they picture. Well-marbled and tender with a flavorful bite, the New York Strip Steak is a slightly leaner cut with a tighter, firmer texture. Our New York Strip comes from purebred steer that’s grain-fed and raised on small and big farms across the Midwest. It’s USDA Prime — the top designation that less than 2% of all beef nationwide earns. If you’re looking for a well-balanced steak with moderate marbling that lands somewhere between a Filet Mignon and a Ribeye, this is it.
New York Strip Origins
The New York Strip comes from the top part of the short loin, behind the ribs. It’s close to the tenderloin, but gets slightly more exercise, which means it’s significantly more marbled than a Filet Mignon but not quite as marbled as the Ribeye or Tomahawk. It tends to hold the majority of its marbling around the edges, which makes it more tender and gives it a tighter texture throughout.
Preparing The Perfect New York Strip
After the aging process, each Prime New York Strip steak is seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. As for recommended temperature, we believe that your way is always the right way. Once your steak leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime New York Strip below.
Temperature Check
We believe that your way is always the right way. If you have any questions about our steak temperature standards, our dedicated Associates will help guide you toward the right temperature for you.
Is A New York Strip The Cut For You?
Choose this cut if you’re looking for a steak that is:
Marbled mostly around the edges but not throughout the center
As classic as it gets when it comes to steakhouse selections
Richer than a Filet but not as unctuous as a Ribeye
Generous in size, weighing in at roughly 16oz
Boneless with a firmer texture and mouthfeel, though it’s worth noting that we also have a Bone-In New York Strip in our Chef’s Reserve selection on A Taste For Twosday if you prefer that style instead
Best New York Strip Companion
TRUFFLE-POACHED LOBSTER
We can think of no other culinary combination more luxurious than an expertly seared Prime New York Strip and buttery poached lobster. Add truffle, béarnaise, and caviar, and well, you might just feel a bit like royalty. When these ingredients come together, they make an exquisite dish that’s somehow refined and robust all at once. EXPLORE OUR OTHER STEAK COMPANIONS >
Best Butter Pairing
HERBED HORSERADISH
Tangy and spicy, our herbed horseradish adds just the right amount of heat to our Prime New York Strip Steak. It delivers a peppery zing from the horseradish and fresh herbaceous notes from the parsley.
Ideal Wine Pairings
RED BLEND
If you prefer a lighter-style red, a fruit-forward red blend is always an excellent choice. With enough body, it can stand up to the richness in our Prime New York Strip beautifully.
Elegance Defined: Filet Mignon
This highly sought-after cut of beef is held in the highest regard because of its rarity, tenderness, and melt-in-your-mouth texture. In fact, its very name in French translates to cute, dainty, and delicate. Whether you’re celebrating a special occasion or determined to make every day extraordinary, our much raved-about Main Filet Mignon and Petite Filet Mignon will elevate any dining experience.
Filet Mignon Origins
Filet Mignon is the leanest, most tender of all steak cuts because it comes from the middle of the tenderloin, a muscle below the rib cage that’s seldom used and hence, not tough at all. It’s a small, circular cut of beef that makes up just 2-3% of the cattle, making it less widely available, and by extension, highly coveted. This is why the Filet Mignon has earned a reputation as one of the best, if not the best, steak cuts you can enjoy. The Filet Mignon contains significantly less marbling than a Ribeye or New York Strip, making it a popular option for health-conscious steak lovers.
Preparing The Perfect Filet Mignon
There’s a reason our buttery, fork-tender Filet Mignon is the most popular steak on our menu. After a flavor-sealing aging process, each tenderloin that’s delivered to our kitchen is carefully inspected and expertly hand-cut by our Chefs to make sure you’re getting the most optimal piece in tenderness and flavor. It’s then seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. Once your Filet Mignon leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Filet Mignon below.
Temperature Check
We believe that your way is always the right way, however, because there’s very little marbling in a Filet Mignon, our Chefs suggest medium rare to medium for this specialty cut. If you’re between temperatures, our dedicated Associates will share our temperature standards in detail and make sure you choose what’s best for you.
Is a Filet Mignon Right for You?
Choose this cut if you’re looking for a steak that is:
Lean and boneless, with minimal marbling, making it a healthier steak option
Soft and tender — our steak knives practically slice through it like butter
Smaller than 12 ounces. We offer 8oz and 11oz cuts
Milder in taste and sweeter than a heavily marbled Bone-In Ribeye or New York Strip
Enhanced by one of our over-the-top steak companions or signature butter pairings
A perpetual bestseller on our menu that’s widely perceived as the best steak cut available
Best Filet Mignon Companion
CRISPY MAITAKE MUSHROOM
This is where deep and earthy meets rich and savory. Explore how these flavors come together when our tempura-fried Maitake Mushroom is paired with our lean Filet Mignon. A delicate, yet intense mix that screams umami. EXPLORE OUR OTHER STEAK COMPANIONS >
Best Butter Pairing
HERBED HORSERADISH
Ready to bring the heat? The fiery nature of horseradish artfully contrasts and balances out the more delicate, buttery flavor of our Filet Mignon, instantly taking it up a notch to open your palate.
Ideal Wine Pairings
CABERNET SAUVIGNON
If you choose to dress your Filet Mignon with our Truffle-Poached Lobster or Herbed Horseradish Butter, a full-bodied, drier cabernet sauvignon will help balance out these richer flavors. If you’re not topping your Filet, opt for a more mature, smooth, earthy cabernet that won’t overpower the cut’s more delicate nature. EXPLORE MORE >
MERLOT
This fruit-forward wine brings out the best in our salt-and-pepper crust. Because it’s a dry, medium to full-bodied wine, merlot accentuates, but never overwhelms, the buttery flavors found in this lean, tender cut. EXPLORE MORE >
PINOT NOIR
An elegant wine for an elegant steak. The smooth finish of a pinot noir is the consummate complement to our tender Filet Mignon. Much like a Filet, a pinot noir has a softer, more delicate flavor profile. The red and black cherry, blackberry, and other red fruits mixed with underlying earthier notes of spice, vanilla, and even mushroom add subtle complexity to this pairing.
Elegance With An Edge: Bone-In Filet Mignon
Experience the elegance of a Filet Mignon, with the size, intensified flavor, and marbling of a fuller flavored steak. The bone on our Bone-in Filet isn’t just for show — it slows down the broiling process, which locks in a more intensified flavor, resulting in a remarkably tender texture and savory profile. It’s rare to find this bone-in cut in everyday dining, and we’re proud to provide a uniquely distinctive steak experience for our Guests to discover.
Bone-In Filet Origins
Similar to our Filet Mignon, the Bone-In Filet Mignon also comes from the tenderloin, but on the large end rather than the middle. The tenderloin is a muscle below the rib cage, that’s seldom used and hence, not tough at all. It’s a small, circular cut of beef that makes up just 2-3% of the cattle, making it less widely available, and by extension, highly coveted. Because of this, the Bone-in Filet shares the boneless Filet’s reputation for being a leaner, more tender steak cut — but the Bone-in Filet is slightly larger at 14oz, and its distinctive bone gives it slight edge in flavor and marbling over the classic Filet. While the Bone-in Filet Mignon may have less marbling than a Prime Bone-In Ribeye or Prime New York Strip, it still delivers robust flavor, nonetheless.
Crafting Perfection: Preparing The Bone-In Filet Mignon
After a 21-day wet-aging process, each tenderloin is carefully inspected and expertly hand-cut to make sure you’re getting the most optimal cut in terms of both tenderness and flavor. It’s then seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. Once your Bone-in Filet Mignon leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Executive Chef recommends for our Bone-in Filet Mignon below.
Temperature Check
We believe that your way is always the right way, however, because there’s only a moderate amount of marbling in a Bone-in Filet Mignon, our Chef suggests medium rare to medium for this classic cut. If you’re between temperatures, your dedicated Associates will share our temperature standards in detail and make sure you choose what’s best for you.
Does the Bone-In Filet Mignon Make The Cut For You?
Choose this steak if you’re looking for a cut that is:
Similar to our classic Filet Mignon, but slightly larger, at 14oz
Well-marbled with hints of smokiness shining through from the bone
A fuller-flavored unique cut with a more delicate, tender texture than a Ribeye or New York Strip
Something different — while the Filet Mignon can be found on every steakhouse menu, a Bone-In Filet is rare
Best Bone-In Filet Mignon Companion
CRISPY MAITAKE MUSHROOM
To truly savor the smokier, locked-in flavor of our Bone-In Filet Mignon, we recommend experiencing it in its purest form. However, if you’re seeking an accompaniment, the Crispy Maitake Mushroom is an excellent choice. Its earthy notes pair flawlessly with the natural richness released by broiling the bone.EXPLORE OUR OTHER STEAK COMPANIONS >
Best Butter Pairing
HERBED HORSERADISH
Enhance the richness of your Bone-In Filet with our Herbed Horseradish Butter. The infusion of fresh herbs and a hint of tanginess complements this bone-in cut’s delicate, yet unctuous flavor.
Ideal Wine Pairings
PINOT NOIR
Our Bone-In Filet Mignon and an ever-popular pinot noir share a few complementary characteristics, making them a perfect pair. Our Bone-in Filet’s tender texture and richer flavor profile isn’t stifled, thanks to the Pinot Noir’s more delicate body. The wine’s fruit-forward flavors create a nice balance against the smokier undertones created by the bone. EXPLORE MORE >
CABERNET SAUVIGNON
For a bolder pairing, opt for a cabernet sauvignon. Its big and bold characteristics, along with dryness on the palate, intensify the taste of our Bone-In Filet Mignon.
Off The Bone: Certified Angus Beef Ribeye
You can never go wrong with a ribeye. It’s a go-to cut for steak aficionados. Our Certified Angus Beef Ribeye is fine-grained but full-flavored, sourced from grain-fed cattle from across the Midwest and even California. In order to earn the Certified Angus Beef brand, every ribeye has to pass 10 science-based specifications for quality. As the name suggests, the ribeye comes from the upper rib section of the steer, a part of the cow that’s rich with intramuscular fat — meaning it gets just enough exercise to create some well-distributed marbling. As a result, this ribeye may not be as delicate as a Filet Mignon but it’s still exceptionally easy to slice with a quality steak knife.
Preparing The Perfect Certified Angus Beef Ribeye
After the aging process, each ribeye is seasoned with our signature salt-and-pepper blend and broiled at 1600° (no more, no less) to your desired temperature. Once your ribeye leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures the natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Certified Angus Beef Ribeye below.
Temperature Check
We believe that your way is always the right way, though for a well-marbled cut like this, our Chefs suggest a temperature of at least medium so that the marbling has time to caramelize and seep into the entire steak. If you have any questions about our steak temperature standards, our dedicated Associates will help guide you toward the right temperature for you.
Does The Certified Angus Beef Ribeye Make The Cut For You?
Choose this cut if you’re looking for a steak that is:
Boneless but still juicy, full-flavored, and buttery-textured
An excellent introduction to the Ribeye category and a classic cut that Filet lovers would enjoy
Big in flavor like our USDA Prime Bone-In Ribeye but smaller in nature. Our Certified Angus Beef Ribeye is 14oz
This higher-grade Choice cut is well-marbled throughout, though slightly less marbled than our USDA Prime Bone-In Ribeye or USDA Prime Dry-Aged Ribeye
Best Steak Companion
DIABLO SHRIMP
A little surf, a lot of turf. When you have the rich unctuous flavor of the CAB Ribeye itself, the delicate taste of shrimp emphasizes a subtle element of delicacy to this robust steak experience. EXPLORE OUR OTHER STEAK COMPANIONS >
Best Butter Pairing
SMOKED CHILI BUTTER
Add this slightly spicy, yet smoky butter if you want to enhance the deliciously rich notes found in this boneless cut.
Ideal Wine Pairings
MERLOT
This fruit-forward wine brings out our broiled-to-perfection salt-and-pepper crust. Because it’s a dry, medium to full-bodied wine, merlot accentuates, but never overwhelms, the buttery flavors found in this lean, tender cut.
Over the Top
Enhance Your Steak Experience; Complement any of our Prime or Classic Cuts with an indulgent topping or seafood pairing.
DIABLO SHRIMP
CRISPY MAITAKE MUSHROOM
Enhance Your Steak Experience
OSCAR-STYLE JUMBO LUMP CRAB MEAT
Enhance Your Steak Experience
TRUFFLE-POACHED LOBSTER
Enhance Your Steak Experience
STEAMED LOBSTER TAIL
Under Surf & Turf
ALASKAN GOLDEN KING CRAB LEGS
Under Surf & Turf
