Upscale Steakhouse Cuisine
Steak 48 was created to differ from the steakhouse of pure tradition, which tends to collectively embody the same general blueprint. When developing Steak 48, the Mastro team was thoughtful in every detail to make their new concept something that diners wouldn’t anticipate or expect of a traditional steakhouse. While at its core, it’s a classic American steakhouse, Steak 48 features bold art, an intimate, sexy layout and design with luxury personal service that ensures diners receive an experience that is surprisingly unexpected yet approachable for a variety of occasions and guests.
Prime Steaks & Entrees
But what is a restaurant without the food? At the helm of the kitchen is Executive Chef Jeff Taylor, with support from Corporate Executive Chef Marc Lupino, who leads Prime Steak Concepts’ culinary program and has been part of the team since the early 2000s. Guests can enjoy a wide variety of high-quality menu items to suit any individual preference, featuring the very best in USDA prime steaks, seafood and shellfish, accompanied by unique appetizers and inventive side dishes. Taylor and Lupino source locally-grown ingredients whenever possible, going great lengths to ensure all products are the best they can be or they don’t put it on their menu.
Appetizers are the perfect way to start an amazing dinner! While our crispy shrimp are sure to steal the show, the prime steakhouse meatballs and fried deviled eggs with sriracha aioli always impress even the sharpest of palette. Fresh salads are always available featuring beautiful combinations of golden beets and goat cheese, heirloom tomatoes and a house-made champagne vinaigrette, and the ever-popular wedge salad with hardwood smoked bacon and bleu cheese crumbles.
The raw bar featured over ice in the heart of our kitchen is impossible to ignore. Always fully stocked with the freshest of seafood selections including chilled Maine lobster, colossal shrimp cocktail, Alaskan king crab (hands-free!) and several dynamic selections of East Coast oysters freshly shucked to order. Each item is of the finest quality and flavor as our chefs work tirelessly to bring you the best products available.
Shetland Island salmon and Chilean sea bass are always in style, but our prime beef selections truly set us apart. All varieties of steaks are wet aged for 28 days, cut in-house by our master butcher and served on 500 degree sizzling hot plates. Whether you prefer a leaner cut filet mignon, or the marbling of a decadent ribeye, the perfect steak is waiting to be hand-chosen for you.
Make Your Party Special
As always, we are prepared to accommodate any dietary requests including gluten free and vegetarian options.
All of our spaces are AV compatible for business presentations, entertainment, or that slide show you’ve been holding onto from the wedding.
Offering the best of Houston, Steak 48 is the perfect location for your event!