Dinner 2019-08-21T20:55:19+00:00

STEAK 44’s DINNER & DESSERT MENU

DINNER & DESSERT

PHOENIX’S PRIME BEEF AND FRESH SEAFOOD RESTAURANT

At Steak 44 our steaks are cut in-house daily by our Master Butcher. We specialize in USDA Prime Grade Beef and the highest grade Domestic Wagyu. Our culinary staff prepares amazing side dishes such as our famous Alaskan king crab and rock shrimp mac and cheese.

Our raw bar includes a giant selection of fresh Maine lobster, Alaskan king crab, super colossal shrimp and freshly shucked oysters from both coasts. All of our ingredients are brought in from sustainable sources when available and if they don’t meet our Chef’s rigid standards, they don’t make their way into our kitchen.

Our tempting dessert selections are a perfect way to end your Steak 44 dining experience in the heart of Phoenix. Our chef has created several decadent options such as our Crispy Banana Split with salted caramel gelato, crispy cinnamon sugar banana and Luxardo whipped cream.

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The most incredible steak house in the valley, hands down. Everything is prepared meticulously and the attention to detail us astounding. Try the waygu beef!

★★★★★ Nathan T.

A superior steakhouse experience

★★★★★ Adele K.

Great bar, amazing dining, innovative food options and good crowd

★★★★★ Doug C.

My husband and I were on a mission to find the best steakhouse in Scottsdale, and our search is over. I’ve never experienced better customer service at any restaurant in my life

★★★★★ Maria B.

At Steak 44 our steaks are cut in house by our Master Butcher, daily. We specialize in USDA Prime Grade Beef and the highest grade Domestic Wagyu.

Our culinary staff prepares amazing side dishes such as our famous Alaskan king crab and rock shrimp mac and cheese, double baked truffle potatoes and our must have roasted Brussels sprouts with bacon.

Our raw bar includes a giant selection of fresh Maine lobster, Alaskan king crab, super colossal shrimp and freshly shucked oysters from both coasts. All of our ingredients are brought in from sustainable sources when available and if they don’t meet our Chef’s rigid standards, they don’t make their way into our kitchen.

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