The Majestic Kansas City Missouri

Why The Majestic made the SteakMap list

The Majestic prints an aging period next to nearly every steak on its board, and the numbers are not all the same — which is the tell that the aging is real rather than a line of copy.

Most of the menu runs 14-day dry-aged: the 16oz bone-in strip, the 10oz strip, the 12oz ribeye, the 12oz bone-in filet and the 24oz porterhouse. Then one cut goes much further. The 18oz Prime bone-in ribeye is dry-aged 32 days, more than twice as long as anything else in the room.

That is a deliberate choice about which cut rewards the wait. Ribeye has the fat to carry a long age; a filet largely does not. A kitchen aging its ribeye to 32 days and its filet to 14 is a kitchen that has thought about it.

Double Reserve and Winterfrost

Two of the steaks are labeled Double Reserve Prime — the 16oz bone-in strip and the 24oz porterhouse — a selection above standard USDA Prime.

Separately there is a 14oz ribeye from Winterfrost Ranch, described as an American wagyu cross. Naming the ranch on a single cut, and being precise that it is a cross rather than full-blood wagyu, is the kind of honesty that is easy to skip and worth crediting.

Salt, pepper, butter

The menu states the whole cooking philosophy in one line: steaks are seasoned simply with salt and pepper then finished with butter. No rubs, no crusts, no marinade hiding anything. When a kitchen ages its beef properly, that is the correct way to serve it — and it is a small act of confidence to put it in writing.

If you want more, the additions are classic: béarnaise, a brandy-peppercorn cream, chimichurri, au poivre, or Oscar style with lump crab and asparagus.

Menu prices

As published on The Majestic’s own menu, August 2026: 24oz Double Reserve Prime porterhouse, 14-day dry-aged $99, 32-day dry-aged 18oz Prime bone-in ribeye $89, Winterfrost Ranch American wagyu cross ribeye 14oz $89, 16oz Double Reserve Prime bone-in strip, 14-day $80, 12oz bone-in filet, 14-day $76, 8oz Prime center-cut filet $69, twin filets with a butter-poached lobster tail $67, 12oz ribeye, 14-day $63 and the 10oz strip, 14-day $57.

See every dry-aged steakhouse in Missouri, or the rest of the steakhouses in Kansas City.