A Cut Above

Local eateries sourcing steak worth the splurge

By Alison Bailin Batz

When it comes to steak, not all cuts are created equal. From wonderful Wagyu to the hearty heft of a porterhouse, each brings something different to the plate. Factor in aging and grading, and it becomes a delicious lesson in detail. Here are some of the coolest of these elite cuts across the Valley.

Dry Aged Tomahawk
Bourbon Steak at Fairmont Scottsdale Princess

This 32-ounce tomahawk, sourced from Meats by Linz and dry-aged for 28 days, is cut from the rib primal, so it is essentially a massive take on a rib-eye. It is butter-bathed and grilled to temperature on its Flintstone-sized bone, then finished with red wine shallot butter before being sliced tableside. A final brush of bourbon-Hon Dashi butter and a hay smoke add subtle depth. The cut is paired with roasted garlic duchess potatoes and glazed baby zucchini. Guests may also top it off with truffle-infused jus. $218. www.scottsdaleprincess.com/bourbonsteak.

Porterhouse
Mastro’s

Often considered the best of both worlds, the 24-ounce Prime porterhouse combines a tenderloin filet and a New York strip, separated by its signature T-shaped bone. Cut from the short loin near the end of the rib section, it delivers both the soft texture of a filet and the pronounced flavor of a strip in a single serving. It is broiled at 1,500 degrees using Mastro’s signature steak rub, creating a deeply caramelized crust while maintaining a juicy interior, and served sizzling on a 450-degree plate with clarified butter. $110. www.mastros.com.

Skirt Steak
Society Swan

Sourced from Altair, an Australian grass-fed Wagyu program built on genetics, grass and time, this skirt steak offers a balance of marbling and a cleaner finish. The meat is marinated for 24 hours in a house blend of herbs, garlic and chili flakes before being grilled and basted with truffle butter. Once rested and sliced, it is served alongside truffle fries topped with truffle aioli and finished with fresh arugula. $41. www.societyswan.com.

Bone-In Ribeye with Kizami Chimichurri
Kauboi

This USDA Prime rib-eye from Omaha is seasoned simply with salt and pepper before being cooked over a wood-fired grill fueled by oak, mesquite and mesquite charcoal. The result is a subtle smokiness that complements the cut’s natural richness. After cooking, it is brushed with black garlic shoyu, then sliced and paired with a kizami chimichurri, which is a soy-marinated fresh wasabi, giving the herb-forward sauce a distinct edge. Additional options like wasabi soy salt, togarashi salt and Maldon sea salt allow for a personalized finish. $116. www.kauboiscottsdale.com.

A5 Kobe Beef Wine Fed
Dominick’s Steakhouse

In Japan, beef is graded on a scale that measures both yield and quality, with A5 representing an exceptionally high ranking for overall excellence. This particular cut, simply seasoned and grilled with butter to the guest’s preferred temperature, is sourced from the world-renowned Hyogo region where cattle are raised on a diet that includes fermented grape lees from local wineries, which increases oleic acid and enhances that signature buttery feel. Produced in small batches by a single farm, it offers a more delicate, nuanced finish than traditional Kobe. $135. www.dominickssteakhouse.com.

Australian Tajima Wagyu Filet
Ocean 44

Wagyu refers to specific cattle breeds known for their exceptional marbling. This juicy filet comes from F1 Wagyu cattle, meaning a first-generation cross between purebred Wagyu and Angus, bred for both richness and balance. Raised across the open pastures of Victoria and Tasmania, it develops a high level of marbling that gives the steak a soft, almost buttery texture without feeling heavy. There are zero added hormones and no shortcuts, just careful breeding over time. Market price. www.ocean44.com.

Prime Bone-In Kansas City Strip
Bourbon and Bones

Cut from the short loin, this bone-in Kansas City strip is essentially a New York strip with the bone intact, which helps retain moisture during cooking while adding an extra layer of flavor. It offers a balance between tenderness and structure, with a tight grain and moderate marbling that create a classic steakhouse profile. Leaner than a rib-eye yet more robust than a filet, it delivers a bold, beef-forward bite. $72. www.bourbonandbones.com.

Beef Wellington
Wren & Wolf

Crafted for two, this 16-ounce center-cut filet is first seared to lock in its juices, then layered with mushroom duxelles and delicate prosciutto. It is wrapped in puff pastry and baked, resulting in a crisp, golden exterior and a tender, blushing center. A rich demi-glace adds savory depth while keeping the focus on the core indulgent ingredients. The dish is only available in limited quantities nightly. $185. www.wrenandwolf.com.

Prime Six Peppercorn New York Strip
J&G Steakhouse

This 16-ounce USDA Prime strip, sourced from the Midwest, comes from along the spine where the muscle does minimal work, resulting in a naturally tender cut. It is seasoned with kosher salt and finished with a housemade six peppercorn blend featuring white, pink, green, black, Tellicherry, and grains of paradise varietals. Cooked over high heat to the guest’s preferred temperature, the spice blend creates a layered, aromatic crust that complements the meat without overwhelming it. $77. www.jgsteakhousescottsdale.com.

Prime Rib
Cleaverman

This prime-grade beef is dry-aged for 30 days in a controlled environment, allowing natural enzymes to tenderize the meat while intensifying its flavor. The result is a deeper, more concentrated beef profile with subtle nutty and buttery notes. Slowly cooked to render the fat gradually, it develops a caramelized crust while maintaining a juicy, pink center. Carved to order, it is served as a 12-ounce king cut with a porcini-herb crust alongside rosemary black garlic au jus, Spanish pepper chimichurri, horseradish, and French onion horseradish cream. $70. www.cleaverman.com.