From the Fire
Signature Cuts
aged over 35 days · hand-cut · oak-grilled
PorterhouseBest Seller
$6432 oz bone-in. Dry-aged 45 days. Charred over oak until the crust shatters like prairie earth.
“For two, if you're willing to share.”
Cowboy Ribeye
$5222 oz bone-in. Marbled like a river. Finished in brown butter with smoked sea salt and thyme.
“The one that made the herd proud.”
A5 WagyuPremium
$588 oz Japanese A5. Seared in cast iron. Butter-basted with rosemary from the ranch.
“Melt. That's the whole idea.”
New York Strip
$4614 oz pepper-crusted. Charred and sliced against the grain. Served with bone marrow butter.
“The no-nonsense cut for the no-nonsense soul.”
Filet Mignon
$528 oz center-cut. Wrapped in bacon. Truffle jus. Lean, precise, unforgettable.
“Lean. Precise. Unforgettable.”
Bone-In Ribeye
$5620 oz primal cut. Salt, fire, nothing else. The meat speaks for itself.
“Let the meat speak.”
TomahawkChef's Pick
$7240 oz French-trimmed. A spectacle on the table and a taste of the open range.
“Bring your appetite. And your camera.”
The BottegaSignature
$9624 oz dry-aged ribeye capped with seared foie gras, drizzled in aged balsamic and truffle jus.
“When only the best will do.”