Profile

Why Jeff Ruby’s Columbus made the SteakMap list

The Columbus room carries the same beef program as the Cincinnati flagship, which is the point — this is not a scaled-down satellite. The Bone-In Hatchet is a 30oz ribeye dry-aged 85 days, and the Cowboy Steak a 22oz bone-in ribeye at 70 days. Both are standing menu items rather than specials.

Aging beef that long means holding whole ribeyes for two to three months, losing weight to evaporation the entire time, then trimming and discarding the hardened crust before a steak is ever cut. It is the most expensive thing a kitchen can choose to do to a piece of meat.

The Wagyu Beef Collection

Japanese A5 from Miyazaki — Grand Champion Miyazaki Citrus — as a 6oz filet mignon or an 8oz ribeye. Miyazaki Prefecture has taken Japan’s national wagyu championship more often than any other region, and A5 is the top of the grading scale for both yield and marbling.

Australian premium wagyu sits beneath it: a 6oz filet mignon, an 8oz ribeye filet and a 12oz New York strip. The Australian strip is the value play of the section — real marbling, a proper steak-sized portion, at a fraction of the A5 price.

The Columbus specifics

Two things here you will not find at the other rooms. The Lobster Burrow pairs a 6oz filet in the creole crawfish sauce with a 6oz lobster tail. And the sushi counter runs a Thee Buckeye roll — grilled tiger shrimp, ahi, king salmon and hamachi in a spicy KGB sauce — alongside the Miami roll with Hokkaido scallop and grilled pineapple relish.

The standard cuts are specified as carefully as the showpieces: a 14oz center-cut New York strip, a 16oz boneless Delmonico ribeye, a 12oz barrel-cut filet mignon taken from the thickest part of the tenderloin, an 8oz center-cut petite filet, and an 8oz Prime skirt steak with chimichurri. Everything is seasoned, given a 1400-degree broiled crust and finished with European-style butter.

Menu prices

As published on Jeff Ruby’s own menu, August 2026: Japanese A5 Miyazaki filet mignon 6oz $225 and ribeye 8oz $218, Australian wagyu filet 6oz $178, 85-day Bone-In Hatchet 30oz $150, steak and lobster $129, Australian wagyu New York strip 12oz $115, 70-day Cowboy Steak 22oz $105, Australian wagyu ribeye filet 8oz $99, barrel-cut filet mignon 12oz $94, Steak Collinsworth $93, Lobster Burrow $89, Steak Burrow $88, 16oz boneless ribeye $84, 14oz New York strip $76, petite filet 8oz $69, filet scampi $59 and the Prime skirt steak $55.

The group also runs Cincinnati, The Precinct and Carlo & Johnny. Compare the rest of the steakhouses in Columbus.