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Why Morton’s St. Louis made the SteakMap list

Morton’s organizes its menu into three clearly separated tiers, and the middle one is the reason this room is here. It is called Butcher Cuts, and it holds the steaks a corporate menu would normally leave off.

That is where the 14oz dry-aged ribeye lives, next to an 8oz Prime bavette steak frites. Bavette is the flap cut from the bottom sirloin — loose-grained, intensely beefy, and almost never seen outside chef-driven kitchens. It is also the cheapest steak on the board, which makes it the value order for anyone who cares more about flavor than tenderness.

The three tiers

Midwest Beef covers the conventional range: a petite filet, an 8oz filet mignon, a 16oz ribeye, a 16oz New York strip and a 20oz bone-in ribeye. Butcher Cuts adds the dry-aged ribeye, the bavette, a 12oz center-cut filet, a 16oz “Proprietary” Prime cajun ribeye and a 16oz heritage pork chop.

The third tier is Wagyu Features — a 7oz wagyu filet mignon and a 10oz “baseball cut” top sirloin. The baseball cut is thick and round-shouldered rather than flat, which lets it hold a rare center; putting wagyu marbling into that shape is a quietly smart choice.

For a table, there is a 36oz tomahawk ribeye.

What to expect

Calorie counts are printed beside every item. The appetizers run through the same beef program — wagyu meatballs, wagyu beef dumplings — and the raw bar builds to an Ocean Platter of oysters, cold-water lobster tail, jumbo shrimp cocktail, crab cocktail and seared ahi, offered in two sizes.

Menu prices

As published on Morton’s own menu, August 2026: 36oz tomahawk ribeye $147, 20oz bone-in ribeye $79, 7oz wagyu filet mignon $74, 16oz ribeye $72, 12oz center-cut filet mignon $72, 16oz Prime cajun ribeye $72, 16oz New York strip $70, 14oz dry-aged ribeye $68, 10oz wagyu baseball cut sirloin $65, 8oz filet mignon $62, petite filet mignon $52, 8oz Prime bavette steak frites $49 and the 16oz heritage pork chop $43.

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