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Why Sullivan’s made the SteakMap list

Sullivan’s separates its board into Bone-In & Specialty and House-Cut, and the top half is where the work is: two dry-aged cuts and two wagyu, each with its source named.

The 28oz dry-aged tomahawk is held 35 days, and there is a 40oz dry-aged Prime porterhouse alongside it. Thirty-five days is past the standard four weeks — long enough that the concentrated, nutty character is unmistakable rather than subtle.

The wagyu, sourced by name

An 18oz bone-in wagyu strip from Snake River Farms in Idaho, and a 32oz wagyu tomahawk from Australia. Naming Snake River Farms specifically matters — it is one of the best-regarded American wagyu producers, and putting it on a bone-in strip rather than a small tasting portion is an unusual and generous choice.

The Australian tomahawk at 32oz is a table steak in the proper sense, and priced accordingly.

The rest of the board

Bone-in and specialty also covers a 22oz cowboy cut ribeye, a 14oz bone-in filet mignon, a 20oz cajun ribeye and a roasted rack of lamb from Thomas Farms in Australia. House-cut steaks run filet mignon at 8oz and 12oz, a 16oz ribeye and a 12oz Prime New York strip.

The tableside BLT salad — arugula, vine-ripened tomatoes, applewood bacon and blue cheese, prepared at the table — is a piece of steakhouse theater almost nobody still performs.

Menu prices

As published on Sullivan’s own menu, August 2026: 32oz Australian wagyu tomahawk $170, 40oz dry-aged Prime porterhouse $150, 35-day dry-aged tomahawk ribeye 28oz $98, Royal Osetra caviar 30g $90, Snake River Farms wagyu bone-in strip 18oz $82, 14oz bone-in filet mignon $79, 22oz bone-in ribeye cowboy cut $72, 20oz cajun ribeye $70, 16oz ribeye $67, 12oz filet mignon $67, roasted rack of lamb $61, 12oz Prime New York strip $60 and the 8oz filet mignon $56. Oscar style adds $18.

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