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Why Yellowfin made the SteakMap list

Yellowfin sits on the South River in Edgewater, and the name tells you where the kitchen’s heart is. What earns it a place on this list is that the beef was not treated as an obligation.

The steaks are hand-cut, listed under their own Butcher’s Selections heading, and served with mashed potatoes and grilled asparagus rather than sold bare and then charged for sides — which at this price point is a more honest plate than most.

The skirt steak

The interesting cut is the 10oz skirt steak. Skirt is the diaphragm muscle: loose-grained, intensely beefy, and a nightmare to cook well because it goes from perfect to leather in about ninety seconds. Most steakhouses will not carry it. It is the cheapest steak on the board here and, if the kitchen is on form, the most interesting thing to order.

Beyond that: a 16oz ribeye, a 16oz New York strip and an 8oz filet mignon, with toppings at a flat five dollars — truffle butter, chimichurri, bacon butter, red wine demi-glace or gorgonzola butter.

Surf and turf, done three ways

This is Chesapeake country, and the surf and turf reflects it properly. A 7oz filet mignon paired with your choice of a jumbo lump crab cake, shrimp, or a lobster tail — all at one price, served with garlic mashed potatoes and asparagus.

Ordering the crab cake version is the correct move in Anne Arundel County, and it is the sort of pairing a Maryland steakhouse should be judged on.

The raw bar backs it up: colossal shrimp cocktail, oysters and clams on the half shell by the six or twelve.

Menu prices

As published on Yellowfin’s own menu, August 2026: surf and turf $78, 16oz ribeye $62, 8oz filet mignon $60, 16oz New York strip $55, 10oz skirt steak $48, linguine pescatore $48, lobster ravioli with crabmeat $38, shrimp scampi $35, colossal shrimp cocktail $24 and a dozen oysters $30. Steak toppings are $5.

Read the guide to the best steakhouses in Maryland.