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Why the Oakwood Club made the SteakMap list

The Oakwood Club sells steak the way steakhouses did before portion sizes got standardised: by naming the cut, then offering it in three weights and letting you pick.

The broiled New York strip comes as the Oakwood Club Cut at 10oz, a Regular at 13oz and a Heavy at 16oz. The roast prime rib does the same — a Princess Cut at 10oz, Regular at 13oz, Heavy at 15oz. The filet mignon runs a 9oz Regular and a 12oz Heavy. Almost nobody writes menus this way anymore, and it is a better system than the one that replaced it.

Honest about grade

What SteakMap likes here is the labelling. The menu says choice next to the strips, the filets and the porterhouse, and says Prime next to the 16oz ribeye — the only cut that carries it. That is a kitchen telling you exactly what you are buying rather than letting the room’s white tablecloths imply a grade the beef does not have.

Everything is broiled, which is the Dayton house style and the same method the Pine Club has used down the road since 1947.

What to expect

Entrées include a choice of two side dishes. Beyond beef there is a bone-in filet at market, a Ship to Shore pairing a 6oz Canadian lobster tail with a 6oz filet, two 9oz center-cut pork chops with apple sauce, and domestic loin lamb chops with mint jelly. The beef tenderloin carpaccio with capers, parmesan and toasted focaccia is the appetiser to order.

Menu prices

As published on the Oakwood Club’s own menu, August 2026: 24oz center cut porterhouse $54.95, 16oz Prime ribeye $52.50, 12oz Heavy filet mignon $52.50, 9oz filet mignon $47.50, 16oz Heavy New York strip $47.50, 13oz Regular strip $42.50, 13oz Regular prime rib $42.50 and the 10oz Oakwood Club Cut strip $36.50. The bone-in filet and the Ship to Shore are market fare.

Compare the other steakhouses in Dayton, or read the full guide to the best steakhouses in Ohio.