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Why Detroit Fish House made the SteakMap list

The name says fish, but the steak that belongs on your table is the 10oz domestic wagyu flat iron — sliced, finished with American wagyu bone marrow butter, and served with house zip sauce.

The flat iron is an underrated cut. It comes from the shoulder, it is the second most tender muscle on the animal after the tenderloin, and it carries far more beef flavor. Serving it as wagyu, sliced, with marrow butter is a smarter idea than most steakhouses attempt.

You can also add wagyu bone marrow butter to anything on the menu for four dollars, which is the best-value upgrade on the board.

The rest of the steaks

The straightforward cuts are USDA Choice: filet mignon at 6 or 8 ounces, and a 14oz New York steak. House-smoked baby back ribs come in half and full slabs with vanilla honey butter cornbread.

Toppings run deep — crab béarnaise for an Oscar treatment, N’Awlins shrimp in cajun cream, onion bacon jam, lemon garlic compound butter.

The Great Lakes half

This is the part worth planning around. Fried Erie smelt with house tartar and smoked whitefish pâté with pickled red onion are both genuinely regional dishes you cannot order in most of the country. The tenderloin tips starter comes with zip sauce and crumbled blue cheese.

At the top of the raw bar is an Ultimate Shellfish Tower with lobster tails, king crab, snow crab, oysters, mussels and shrimp.

Menu prices

From the Detroit Fish House dinner menu: shellfish tower $135, New York steak 14oz $52, filet mignon 8oz $48, wagyu flat iron 10oz $46, baby back ribs $32 or $39, lobster macaroni $26, oysters $22 a half dozen or $44 a dozen, tenderloin tips $18, smoked whitefish pâté $16, fried Erie smelt $15 and wagyu bone marrow butter $4.

See every wagyu steakhouse in Michigan, or read the guide to the best steakhouses in Michigan.