The Butcher’s Favorite Cuts

News 06 Aug 2015

At Wollensky’s Grill, we like to kick up the steak experience with a few non-traditional, interesting preparations for a group to share and feast on together! Here are a few favorites:

The Bone-In Kansas City Cut Sirloin, served sliced for sharing and with a trio of sauces: au poivre, chimichurri and béarnaise:


For something different, try the Smoked Rib Eye with blistered shishito peppers! Dry-aged steak is at a whole new level when put in the smoker, creating an additional dimension of savory flavor. The slight heat of the peppers complements the smokiness of the steak – making for a supremely flavorful and well-balanced steak!


Do you love the richness and flavor of bone marrow? Order our Top Sirloin “Baseball Cut” finished with bone marrow crust.   Bone marrow is the cow’s “natural butter” – with the same richness and mouth feel of regular butter, but adds another dimension of meaty flavor – especially on this steak dish!

Home Page

What’s your favorite Butcher’s Cut on the menu? Ribeye, Kansas City Cut Sirloin or Sliced Filet? Share your steak picks and photos and tag @WollenskysGrill #thebutcherschoice on Instagram, Facebook and Twitter!