Prime is the grade of the beef, not the cut, and denotes a particular level of marbling resulting in superior flavor and texture. At our steakhouses, we offer several different cuts of Prime beef, including ribeyes, strips, and filets. While we believe every steak is delicious, selecting the perfect steak is a matter of personal preference. Some people prefer cuts that are very tender, while others want a cut that packs the maximum of that incredible, juicy beef flavor you expect from a fine dining restaurant steak. Our staff is well-trained in every aspect of our menu and would be happy to guide you to the best, most popular cuts of Prime beef, with the perfect side dish and wine pairings to accompany your steak.
PRIME “COWBOY CUT” RIBEYE
The Cowboy Cut bone-in ribeye steak is ideal for hearty appetites as it is one of our thickest, most flavorful cuts. This well-marbled Prime rib steak is 2-3 inches of extremely flavorful meat cut from the center portion of the rib, delivering maximum flavor. Some say the cut is called a “cowboy” as it was favored by cowboys, who liked to pick up the bone and chew off every single bite of delicious meat.
PRIME NEW YORK STRIP
The classic New York strip steak is the perfect intersection of maximum beef flavor and mid-level tenderness. The strip steak is cut from the little-used short loin muscle, providing mouthwatering taste without toughness. To offer the very best New York strip, we only select Prime beef cuts.
BLUE RIBBON FILET MIGNON
The filet is the tenderest cut of steak. Cut from the tenderloin, the filet delivers a delicious, mild beef flavor with a lovely melt-in-your-mouth texture.
PRIME ANGUS RIBEYE
Angus beef is finely marbled, delivering consistently flavorful meat. Our Prime Angus ribeye steak delivers a delicious, well-marbled steak that’s tender and juicy throughout every bite.