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Why The Clawson Steakhouse made the SteakMap list

Every steak here is hand-cut in house and charred, under an original Clawson recipe seasoning. That is stated at the top of the section rather than implied, and it is the reason this room is on our list.

The cut to order is The New Yorker — a 16oz center-cut dry-aged sirloin strip served with house-made zip sauce. Their menu makes the honest case for it: the steakhouse classic, the best balance of tenderness and full flavor. It is also the only dry-aged cut on the board, which tells you where the kitchen’s attention goes.

The prime rib

The house specialty is slow-roasted aged prime rib served au jus, and the menu notes it was awarded top five in the state in 2016. Prime rib is a slow-roasting discipline rather than a grilling one — it cannot be fired to order and it runs out when it runs out — so making it the signature is a real commitment.

The Greek accent

Clawson sits in a stretch of metro Detroit with deep Greek roots, and the menu shows it. There is saganaki — Kasseri cheese served flaming with grilled pita points — alongside the more expected calamari and shrimp cocktail.

The cleverest starter is the petite potstickers: filet mignon, hand-cut in house, tossed in Asian flavors inside a lightly browned wonton with a house-made Tokyo soy sauce. Putting your own hand-cut tenderloin trim into a dumpling is exactly what a kitchen does when it is breaking down whole primals and refuses to waste anything.

Blackened preparation is available on any steak or chop.

Prices

The Clawson Steakhouse does not publish prices on its online menu, so SteakMap has no verified figures to quote. The cuts, the aging, the in-house butchery and the house seasoning are all stated, which is the information that matters most.

See every dry-aged steakhouse in Michigan, or read the guide to the best steakhouses in Michigan.