Our Angus are Raised in the Northern Midwest and USDA Certified, Aged and Hand Cut in our Butcher Shop. BONE IN SELECTIONS ARE SERVED WITH OUR HOUSEMADE WAGYU BUTTER.
12 OZ NEW YORK STRIP
KOMBUJIMA, 16 OZ KOMBU DRY AGED BONE IN NY
14 OZ BONELESS RIB EYE
35 DAY DRY AGED 12 OZ BONELESS RIB EYE
22 OZ COWBOY
48 OZ TOMAHAWK RIB EYE FOR TWO
OUR WELL-KNOWN WAGYU BEEF IS OF THE HIGHEST QUALITY AVAILABLE, BEING RATED AS A4 AND A5 WITH BMS RANGING FROM 5 TO 7 AND 8 TO 12. WAGYU GRADED A4 AND A5 COMPRISES LESS THAN 3% OF ALL WAGYU PRODUCED IN JAPAN.
8 oz FILET, SNAKE RIVER FARMS, IDAHO
A5 NEW YORK STRIP, HOKKAIDO, JAPAN, 4 oz MIN
A5 NEW YORK STRIP, MIYAZAKI, JAPAN, 4 oz MIN
POINT REYES BLUE CHEESE BUTTER, TARRAGON BÉARNAISE, GREEN PEPPERCORN, RED WINE BORDELAISE
LB Steak, a modern American steakhouse, is led by culinary titan Chef Roland Passot, James Beard nominee and owner of San Francisco’s renowned La Folie. The seasonally inspired menu features hand-cut Prime Angus Steaks sourced from the Midwest, imported A5 Japanese Wagyu, and sustainably caught seafood. Our bar offers handcrafted cocktails and an extensive spirits selection. Our wine list features an array of domestic and imported wines, as well as a curated selection of wines by the glass, offering diners options to fit any taste or occasion. Let's meat at LB Steak!