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Why Butcher & Rose made the SteakMap list

Butcher & Rose finishes its beef at 1200 degrees, and the whole menu is organized around that decision. A sear that hot builds crust fast enough that the interior is still where you asked for it — which is the entire technical argument for a steakhouse over a home kitchen, and this one puts it in writing.

The steak list is short and entirely USDA Prime, which is the top grade the USDA awards. Four cuts, each with its weight stated: an 8oz filet, a 12oz bone-in filet, a 14oz New York strip and a 16oz ribeye. No filler, no half-dozen sizes of the same muscle.

The wagyu, used properly

Wagyu appears here in a way SteakMap sees less often and rates more highly: not as a giant marbled steak that defeats the diner halfway through, but as wagyu tenderloin carpaccio with garlic aioli, cured egg and crackers, and as a wagyu cheeseburger. Raw and ground are two of the best uses of heavily marbled beef, and using it that way suggests a kitchen that understands the product rather than one buying the word for the menu.

What to expect

Around the beef sits a genuine raw bar — East Coast oysters with cabernet granita, toro crudo of bluefin belly with caviar, Dutch Harbor Alaskan king crab, and a seafood tower in two sizes. The salads are the steakhouse canon done straight: iceberg wedge with Maytag blue, bibb with goat cheese, a proper caesar.

Menu prices

As published on Butcher & Rose’s own menu, August 2026: 16oz USDA Prime ribeye $69, 12oz bone-in filet $69, 14oz USDA Prime New York strip $65 and the 8oz filet $62. The wagyu tenderloin carpaccio is $29. King crab and the seafood tower are priced at market.

Browse every Wagyu steakhouse in Ohio, or the rest of the steakhouses in Columbus.