Sophie’s specializes in the finest Midwestern corn-fed beef. Wet aged in house for a minimum of 30 days. We sear it exactly the way you like it at 1800° Fahrenheit in our signature high temperature steak broiler. We source our Choice and Prime USDA graded beef from an exclusive vendor that allow us to hand pick sub-primal cuts that meet our strict specifications. 

Aged beef is the delicacy for which we all yearn. When selecting a steak for tenderness and flavor, often our customers may ask, “Which is the right steak for me? Lean, Marbled, Wrapped or Capped?” The answer is unique to each guest and we cater to all. 

Chef Chris has rigorous quality control standards that ensure our guests are both happy and well satisfied with our excellent aged steaks. Whether you prefer a Bone-In Ribeye, New York Strip or Filet Mignon, there is a wet-aged steak calling your name, waiting to visit your table.

We hand select each sub-primal loin and cut our in house daily. Your steak is seared exactly the way you like it at 1800° Fahrenheit. Our high temperature steak broiler produces a signature crust or “caramelization”, called the Maillard reaction.

 This is the steak you dream of in your sleep!
Textured and flavorful crust on the outside, juicy and tender throughout. Whether it is a House ground burger or a perfectly cut Delmonico-Ribeye Steak. Sophie’s is the place to cure your appetite for the finest Midwestern corn-fed, wet-aged, high quality steaks.