Wye Oak Tavern Frederick Maryland

Why Wye Oak Tavern made the SteakMap list

Wye Oak dry-ages a Black Angus ribeye for 45 days and names the farm it came from: Roseda, a Black Angus operation in Monkton, about an hour east. In a state where most good kitchens point at the water, that is a deliberate decision to be a beef restaurant instead.

Forty-five days is deep aging. The beef loses weight every day it hangs, and the hardened crust is trimmed away and discarded before a steak is ever cut.

How you know the aging is real

The proof is not the ribeye — it is what happens to the trim. The Tavern Burger is made from Roseda dry-aged beef, and the macaroni comes with a dry-aged beef bolognese under fontina fondue.

A kitchen only puts dry-aged beef into a burger and a pasta sauce if it is aging whole primals in house and has the trimmings to use. Restaurants buying pre-aged steaks by the case have nothing left over. Those two dishes are the tell that the program is genuine.

The board

Beyond the 45-day ribeye there is a 16oz dry-aged bone-in New York strip, a 16oz grass-fed ribeye — a genuinely different eating experience, leaner and more mineral than grain-finished beef — a 14oz New York strip and a 10oz filet mignon.

The Queen Cut prime rib is Black Angus with the house steak seasoning, au jus, tiger sauce and a cheddar popover, and the menu is honest about it: first come, first serve, until we run out. There is also a pot roast built on beef short rib with tomato gravy.

Sauces are a proper list rather than an afterthought — sherry green peppercorn, brown butter béarnaise, tiger sauce, hand-chopped chimichurri and a black garlic steak sauce.

Menu prices

As published on Wye Oak Tavern’s own menu, August 2026: 45-day dry-aged Roseda Black Angus ribeye 18oz $82, 16oz grass-fed beef ribeye $74, Queen Cut prime rib $72, 10oz filet mignon $72, 16oz dry-aged bone-in New York strip $65, 14oz New York strip $54, pot roast $52, cedar planked salmon $36, smoked pork loin chop $36, Tavern Burger $23, dry-aged beef bolognese macaroni $18 and the rigatoni arrabbiata $16.

See every dry-aged steakhouse in Maryland, or read the guide to the best steakhouses in Maryland.