Steak 48 Menu Prices 2026: Prime Steaks & Seafood

Steak 48 is an upscale, market-price steakhouse, so a full dinner runs well into fine-dining territory. As a planning guide, expect appetizers and salads to land in the mid-teens to roughly $30, USDA Prime steaks generally in the $60–$90+ range depending on cut and market, shareable sides around $14–$22, and the seafood tower or Wagyu pushing checks higher. A typical two-person dinner with a starter, two steaks, a couple of sides and dessert frequently lands around $200–$350+ before drinks, tax and tip. Because beef and seafood are priced at market and vary by city, Steak 48 does not publish a fixed national price list — confirm current pricing with your specific location.

Steak 48 sells most of its beef and seafood at market price, and it publishes a separate menu for each location (Houston, Chicago, Charlotte, Philadelphia, Beverly Hills, Del Mar and others) rather than one national price list. Those per-location menus are distributed as PDFs that can't be reliably read by automated tools. Rather than invent numbers, this page keeps every real item on the menu and marks the price as “market price” or “price varies” wherever it can't be independently verified. For exact, current pricing, view the menu for your city on steak48.com or call the restaurant.

The Thick-Cut Bacon is Steak 48's signature starter and the most-photographed item on the menu: a thick, double-cut slab of bacon with a candied, peppery glaze, served as a single dramatic appetizer. It has become a social-media calling card for the brand. Like most of the menu it's typically market/seasonal-priced, but it usually sits in the upper-teens to low-$20s range — confirm with your location. Other signature starters include Maine lobster escargot, Wagyu tartare with deviled-egg mousse, and the “shrimp two ways.”

The iced seafood tower is market price and scales by tier and by city. It's a tiered, chilled presentation of oysters, jumbo shrimp cocktail, crab and lobster meant to be shared by the table. As a general guide for upscale steakhouses of this class, a smaller tower often starts in the $80–$120 range and a grand tower can run $150–$250+, depending on the day's shellfish and market. Steak 48 does not publish a fixed tower price nationally — ask your server for the current build and price.

Yes. Steak 48 runs a full aging and Wagyu program: USDA Prime wet-aged steaks, in-house dry-aged ribeye and strip, domestic (American) Wagyu, Australian Wagyu, and authentic Japanese A5 Wagyu sold by the ounce. The A5 is the most marbled and most expensive beef on the menu and is typically priced per ounce at market. Dry-aged cuts carry a premium over the wet-aged Prime line. All of these are market-priced and vary by location.

The two most-ordered sides are the Chef's Famous Au Gratin Potatoes — creamy, cheesy and a brand signature — and the King Crab & Rock Shrimp Mac & Cheese, a decadent seafood-loaded mac. Other favorites include crispy fried brussels sprouts, creamed corn, creamed spinach, lobster mashed potatoes and truffle fries. Sides are served shareable, family-style, so two or three sides usually covers a table of four. Side pricing generally runs in the mid-teens to low-$20s; confirm with your location.

Steak 48 is part of the Mastro family of restaurants (the group behind Mastro's, Ocean 44 and Steak 44), founded by brothers Jeffrey and Michael Mastro. It's an upscale contemporary steakhouse concept with locations in major U.S. metros including Houston, Chicago, Charlotte, Philadelphia, Beverly Hills and Del Mar, with additional locations and openings over time. Each location publishes its own menu, and the dining rooms are known for an open-kitchen, energetic-but-refined atmosphere. Check steak48.com for the current location list and hours.

Steak 48 is a fine-dining steakhouse and strongly recommends reservations — it's a popular special-occasion destination and books up on weekends. Most locations observe an upscale / business-casual dress code (no athletic wear, beachwear or extremely casual attire); some locations are stricter than others, so check ahead. Reservations can be made through the restaurant's site or major reservation platforms. Walk-in seating may be available at the bar, which often carries a slightly more casual bar menu.

As a steakhouse the focus is beef and seafood, but there are vegetarian-friendly options: the burrata and several salads (wedge, Caesar) to start, and a strong vegetable side line including the au gratin potatoes, creamed corn, creamed spinach, brussels sprouts, wild mushrooms, asparagus and truffle fries. Many of these are substantial enough to assemble into a vegetarian meal. There's no certified gluten-free or fully vegan kitchen area, and items share preparation surfaces — tell your server about any serious dietary restriction and ask for the allergen guidance for your location.

Yes — by a wide margin, and they're different categories. Texas Roadhouse and Outback are casual-dining steakhouses where an 11–12 oz. sirloin or ribeye with two sides included runs roughly $23–$32. Steak 48 is upscale fine dining with USDA Prime, dry-aged and Wagyu beef priced a la carte at market — a single Prime steak alone often exceeds the price of a full Texas Roadhouse dinner, sides are charged separately, and a two-person check commonly lands $200–$350+. If you want a great-value steak dinner, the casual chains win on price; if you want a special-occasion Prime/Wagyu experience, Steak 48 plays in a different league.