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Sterling

A New York strip cooked medium rare, cut into thick slices on dark stone

Steakhouse and bar in downtown Fort Wayne.

We buy whole ribs and loins from farms in northern Indiana and Ohio, cut the steaks in our own butcher room, and cook them over white oak.

Reserve a table See the menu

Dinner nightly from 5 pm. The bar opens an hour earlier.

Raw ribeyes, strip steaks and filets on a scarred butcher block beside a butcher knife

Cut in the back

Whole ribs and loins come in twice a week. Our two butchers break them into steaks in a cold room off the kitchen, and the bone-in cuts hang in the aging cabinet for at least 35 days.

The cooks grill each steak over a white oak fire, rest it, and finish it with a spoon of beef-fat butter. Ask your server what is on the block tonight. The butchers hold back a cut or two that never makes the printed menu.

Tongs lifting a grilled steak over open flame

The cuts

Pick a section of the steer to see which steaks we cut from it. Weights are before cooking.

Butcher's chart of a steer showing the chuck, rib, short loin, tenderloin, sirloin, round, brisket, plate, flank and shank

Rib. Ribeye and bone-in ribeye, the most marbled steaks we cut.

Rib

  • Ribeye$5816 ozFat runs all through it, so it stays juicy past medium.
  • Bone-in ribeye, dry-aged$8424 ozAged on the bone for 35 days. Nutty and deep. One big appetite or two people.

Short loin

  • New York strip$5414 ozA firmer bite than the ribeye, with a band of fat along one edge.
  • Porterhouse for two$13236 ozStrip on one side of the bone, filet on the other. We carve it at the table.

Tenderloin

  • Filet$56 / $748 oz or 12 ozThe leanest and most tender cut on the steer. Good with béarnaise.

Sirloin

  • Coulotte$3812 ozThe cap of the top sirloin, grilled with its fat on and sliced across the grain. The butchers' pick.

Chuck

  • Flat iron$3210 ozA shoulder steak with big beef flavor for the price. Best at medium rare.

Plate

  • Skirt steak$3610 ozCharred over high heat, sliced thin, with salsa verde.
  • Braised short rib$4418 oz on the boneSix hours in red wine. Served with fresh horseradish.

Sauces. Béarnaise, au poivre, horseradish cream or beef-fat butter. One comes with your steak. Extras are $3.

A bartender straining an old fashioned over a large ice cube, orange peel clipped to the glass

The bar

No reservation needed. The bar opens an hour before the dining room, serves the whole menu, and has a burger you can only order there.

  • Old fashioned$14Bourbon, demerara, orange peel
  • Martini$15Gin or vodka, stirred cold, olive or twist
  • Manhattan$15Rye, sweet vermouth, bitters, cherry
  • Bar burger$19Chuck and brisket ground here, aged cheddar, pickles, fries

About 150 wines, most of them red. Twelve pour by the glass, from $12.

Private dining

Two rooms for birthdays, rehearsal dinners and work dinners. Set menus start at $85 a guest, and we hold your date with a deposit.

The Back Room
One long walnut table for up to 14, with its own door off the bar.
The Mezzanine
Up to 40 seated or 60 standing, above the main dining room.
Call about a date Or send a request
An empty oxblood leather booth beside a wooden table in low light

Book a table

Send a request and we will call or text to confirm. We hold tables for 15 minutes. For nine or more guests, call us.