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Why Morton’s Bethesda made the SteakMap list

Maryland is a seafood state, and a lot of its restaurants treat beef as the thing you order when you do not want crab. Morton’s does not, and the tell is a section of the menu most chains would never carry: Butcher Cuts.

That is where the 14oz dry-aged ribeye sits — one of only a handful of dry-aged steaks in the entire state — alongside an 8oz Prime bavette steak frites. Bavette is the flap cut off the bottom sirloin: loose-grained, deeply beefy, and a cut you usually only see on menus written by chefs. It is also the cheapest steak in the room, which makes it the value order for anyone who cares more about flavor than tenderness.

Three tiers, clearly separated

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.

A separate Wagyu Features tier holds a 7oz wagyu filet mignon and a 10oz “baseball cut” top sirloin. The baseball cut is thick and round-shouldered rather than flat, so it holds a rare center better; putting wagyu marbling into that shape is a quietly smart choice rather than a showy one.

For a table, a 36oz tomahawk ribeye.

What to expect

Calorie counts run beside every item. The appetizers use the same beef program — wagyu meatballs, wagyu beef dumplings — and given the location the raw side is worth a look: an Ocean Platter of oysters, cold-water lobster tail, jumbo shrimp cocktail, crab cocktail and seared ahi, 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 Maryland, or read the guide to the best steakhouses in Maryland.