Steak Nirvana

At Tony’s, we proudly serve USDA Prime steaks and aged, all natural American beef that we cut and trim in-house. All of our prime-cut steaks are prepared with our proprietary seasoning composed of paprika and 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. The finishing touch… a brush of clarified butter.


Steaks in cincy -1

To Top It Off

roasted garlic butter – horsey cream – sauce bearnaise – mushroom and onion – caramelized onion–gorgonzola butter

Tony’s Classics

Steak Oscar

Center-cut filet mignon is served on our savory mushroom demi glace, topped with our fresh Alaskan King Crab, our house bearnaise and asparagus.

Au Poivre

Center-cut filet mignon, seared and crusted in fresh cracked Tellicherry Peppercorn, and then paired with brandy peppercorn demi glace.

Wine Pairings

Our steaks are the perfect choice for the “Big Reds”…

Zinfandel – Shiraz – Super Tuscans – Bordeaux Blend – Cabernet Sauvignon

Popular Choices:

Bone-In Filet:
Freakshow, Cabernet, Napa, CA
Clio Monastrell, Cabernet Blend, Jumilla SP


Porterhouse:
Heitz Cellars, Cabernet, Napa, CA
L’Ecole “Perigee”, Columbia Valley, WA


Ribeye:
L’Ecole Syrah, Columbia Valley, WA
G.D. Vajra Barolo Albe, Piedmonte, IT


Bone-in Strip:
Mas de Can Blau, Rhone Blend, Montsant, SP
Château Aney, Haut Medoc, FR
Jordan, Cabernet Sauvignon, Sonoma, CA

Steaks in Cincy - 2
 
wine-cellar-tonys of cincinnati

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 WAS SO MUCH BETTER!

– TA R @ TripAdvisor

A steak that dances on your tongue.

– Jim I @ TripAdvisor


 

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