“The Affordable Steakhouse in Amsterdam"

We pride ourselves on our Prime Rib.  Our Prime Rib is slow roasted whole for at least three hours with very few spices needed to give you that melt in your mouth goodness a perfectly cooked prime rib should be. 

We are not like other restaurants in the area that use pre-cooked, pre-cut, vacuum packed pieces of prime rib and flash heat it.  We use whole bone on rib of USDA choice grade meat.




We don't need to overwhelm it with spices, nor do we smother it in sauces to mask an inferior cut of meat.  It's Served with our own homemade au jus made with the juices of the cooked rib, for the perfect flavor that won't overwhelm the taste of the rib. 

Sorry, because of the time needed to correctly cook the ribs, we only serve Prime Rib on Friday and Saturday evenings.  We refuse to lower the quality of or Prime Rib by cooking it and reheating it so we can serve it during the week.

Come early as our Prime Rib tends to sell out before the night is over, or if you prefer, call ahead and reserve your cut before you get here!

We Proudly serve the following cuts of steak:

New York Strip: A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak) The marbled, larger end of the short loin.  Juicy and tender.  Lightly seasoned and flame broiled to perfection.  Served with Onion Rings on top.

Delmonico (Rib Eye) Steak: A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this steak. The Delmonico has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.   Lightly seasoned and and Flame Broiled to perfection.  Served topped with garlic butter.

Sirloin - The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. The top sirloin is a juicy cut taken from the center of the sirloin - the most tender part.  We serve this as a meal for one, or dinner for two.  Lightly seasoned with a marinade and Flame Broiled to perfection and topped with a garlic butter.

The Porterhouse is a steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other. Many believe these to be the best of all steaks. Lightly seasoned and flame broiled to perfection and topped with a garlic butter. This is one of our special steaks that we run - soon to be added to our regular menu.