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Why Carmine’s made the SteakMap list

Carmine’s states its aging policy at the top of the steak section — all our beef is aged a minimum of 21 days, hand cut — and then goes considerably further on one cut than most St. Louis kitchens go on any.

The Certified Hereford New York strip is aged 45 days, offered at 14oz and a full pound at 16oz. Forty-five days is deep aging by any American standard, and pairing it with Hereford rather than Angus is the more interesting choice: Hereford is an older British breed that finishes leaner and carries a different, more mineral flavor than the Angus most steakhouses default to.

Naming the breed at all puts Carmine’s in a small group. Naming it and then aging it six and a half weeks is a genuine point of view about beef.

The filets

The tenderloin runs 21 days — the house minimum, and the right call, since a filet has little fat to reward a longer age. It comes cut from the center at 8oz and 10oz, and in three composed versions that show the kitchen’s Italian-American roots.

The Filet Carmine pairs it with a brie-stuffed puff pastry, raspberry demi-glace and grilled shrimp. The Italian Pepperloin is rolled in cracked pepper under a chianti sauce with bell peppers and mushrooms. The Filet Michael comes in a mushroom, bacon and bourbon demi-glace.

What to expect

Every steak is served with Carmine’s house-made steak butter. The menu also carries a line worth quoting for what it tells you about the kitchen’s standards: not responsible for well-done steaks.

Menu prices

As published on Carmine’s own menu, August 2026: Filet Carmine $67 at 8oz and $71 at 10oz, 10oz filet mignon $65, Italian Pepperloin and Filet Michael $63 and $68, 16oz Certified Hereford New York strip aged 45 days $62, 8oz filet mignon $60 and the 14oz Certified Hereford strip $58.

See every dry-aged steakhouse in Missouri, or compare the rest of the steakhouses in St. Louis.