London Chop House Detroit Michigan

Why the London Chop House made the SteakMap list

The London Chop House is a Detroit institution, and it has kept a habit most steakhouses abandoned: it puts two different wagyu New York strips on the same menu at different marbling scores, and tells you what they are.

One is Australian Wagyu at BMS 4. The other is Margaret River pure-bred Wagyu at BMS 9+. Both 14oz, both strips, from opposite ends of the marbling scale.

That is the single most useful thing a menu can do with wagyu. BMS 4 gives you noticeably more marbling than Angus without overwhelming richness; BMS 9+ is deep into luxury territory where a few ounces is plenty. Ordering both at one table teaches you more about beef than any amount of reading, and almost nowhere gives you the option.

The dry-aged ribeye

The house aged cut is a 14oz boneless ribeye, dry-aged 28 days, in USDA Prime. Twenty-eight days is the classic interval — long enough for the enzymes to do real work on texture and for the flavor to concentrate, short enough to stay recognizably beefy rather than funky.

Garlic butter on everything

The kitchen states its finish plainly: all steaks are finished with garlic butter and served with a choice of au poivre, chimichurri or béarnaise. Committing to one finish across the whole board is a house-style decision rather than a hedge, and it tells you what to expect before you order.

Beyond the wagyu and the dry-aged ribeye: Black Angus filet mignon at 8oz and 12oz, a 14oz USDA Prime New York strip, a 20oz bone-in ribeye, a 32oz porterhouse, a 14oz parmesan and herb-crusted veal chop milanese, and double-cut Australian lamb chops.

The seafood is not an afterthought either — Dover sole meunière, an 8oz butter-poached South African lobster tail, and sautéed loup de mer with scallops and lump crab.

Prices

The London Chop House does not publish prices on its online menu, so SteakMap has no verified figures to quote. The cuts, grades, aging period and both marbling scores are published, which is the information that actually matters when choosing what to order.

See every dry-aged steakhouse in Michigan, or compare the rest of the steakhouses in Detroit.