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Why Prime 10 made the SteakMap list

Prime 10 is a ribeye house, and it has the confidence to say so. Five of its six steaks are ribeye — the same muscle at six weights, boneless and bone-in — and each one is named rather than numbered.

That is a genuinely unusual menu. Most steakhouses spread themselves across filet, strip, ribeye and sirloin to cover every preference. Prime 10 picked the most marbled cut on the animal and built the whole board around it.

The named cuts

The Tomahawk is a 32oz bone-in ribeye. The Executive is boneless at 16oz. The Detroiter is the same weight with the bone left on — and naming your bone-in cut after the city is a nice piece of local confidence.

The Prime 10 is a 12oz boneless ribeye, the house cut the room takes its name from, and The Premier is an 8oz boneless for a lighter order.

The one outlier is the New Yorker — an 8 to 9oz pepper-crusted lean first-cut fillet, listed as limited quantity. First cut means from the thicker end of the tenderloin, and limited quantity means exactly what it says.

A complete plate

Every steak comes with a choice of soup or garden salad and two sides, which at these prices is more generous than most rooms in metro Detroit, where a steak arrives bare and the sides quietly add thirty dollars.

A pepper crust is two dollars, a specialty salad three. Note that an 18% gratuity is added to every check.

Menu prices

As published on Prime 10’s own menu, August 2026: the 32oz bone-in Tomahawk $135, the 16oz boneless Executive $75, the 16oz bone-in Detroiter $70, the pepper-crusted New Yorker $65, the 12oz Prime 10 $65 and the 8oz Premier $55. Sides are $8 each, and both a soup or salad and two sides are already included.

Compare the rest of the Detroit-area steakhouses, or read the guide to the best steakhouses in Michigan.