The Best Steak
Tony’s steak restaurant in Cincinnati serves aged, all natural American beef that we cut and trim in-house. Our prime steaks are seasoned with a paprika based dust composed of a distinct blend of sea salts and peppers. Tony’s seasoning creates a depth of flavor, giving it a deep char while sealing in the juices; finishing it off with a brush of clarified butter.
Toppings and Sides
roasted garlic butter – horsey cream – sauce bernaise – mushroom and onion – caramelized onion–gorgonzola butter
Tony’s Steak Classics
Center-cut Filet Mignon is served on our savory mushroom demi glace, topped with our fresh Alaskan King Crab, our house bernaise and asparagus.
Center-cut Filet Mignon, seared and crusted in fresh cracked Tellicherry Peppercorn, and then paired with brandy peppercorn demi glace.
Our steaks go perfect with the “Big Red Wines”…
Zinfandel – Shiraz – Chateau Neuf – Super Tuscans – Bordeaux – Cabernet – Meritage
- Grgich Hills Red Zinfandel, Napa, CA
- Lava Cap, Petite Sirah, El Dorado, CA
- Cahteau Aney, Haut medoc, FR
- Tenuta Gioveto, Super Tuscan, Toscana, Italy
- Chateau Galante Cabernet, Bordeaux, FR
- Mt Veeder Cabernet, Napa, CA
- Fransiscan Magnificat Meritage, Napa, CA
The steak. Oh, that steak. I’ll probably dream about it for awhile.
– Atlanta @ Yelp
I have eaten at great steakhouses all over the world, including Peter Luger’s, Wolfang in NYC and [TONY’S OF CINCY] WAS SO MUCH BETTER!
– TA R @ TripAdvisor
A steak that dances on your tongue.
– Jim I @ TripAdvisor