How our Chef hand cut every steak fresh

How Our Chef Hand-Cut Every Steak Fresh

When you order a steak at Imperial Steakhouse, you’re not getting something pre-portioned from a box. You’re getting a steak that was hand-cut by our butchers, fresh, with intention, precision, and respect for the craft.

This is one of the biggest differences between a true steakhouse and everywhere else.

It Starts With Premium Beef

We begin with Prime and Sterling Silver graded beef  selected for superior marbling, tenderness, and flavor. These aren’t random cuts. Each loin is chosen because it meets the standard our guests expect the moment the plate hits the table.

Premium beef deserves premium handling. That’s where our butchers come in.

The Butcher Block, Not a Factory Line

Every ribeye, strip, filet, and specialty cut is broken down by hand on the butcher block. No pre-cut portions. No shortcuts.

Our butchers:

• Trim excess fat and silver skin with precision

• Cut steaks to the exact thickness we serve

• Portion each steak by eye, experience, and consistency

• Inspect the marbling and grain before it ever reaches the grill

This hands-on process ensures that every steak is uniform, beautiful, and worthy of the plate.

Why Hand-Cut Matters

Machine-cut steaks can be fast. Hand-cut steaks are better.

Because when a butcher works by hand, they can:

• Follow the natural grain of the meat for tenderness

• Preserve the marbling that gives the steak its flavor

• Control thickness for the perfect sear

• Eliminate imperfections you would never want to see on a plate

That’s why steaks here cook evenly, sear perfectly, and slice like butter.

Fresh Cut Means Better Flavor

We cut steaks daily, not days in advance. That freshness shows up in:

• Color

• Texture

• Moisture

• Flavor on the grill

You can taste the difference between a steak that was cut this morning and one that was portioned, packed, and shipped weeks ago.

From Butcher Block to Broiler

Once your steak is cut, it’s a short journey to our high-heat broiler where the sear locks in everything the butcher preserved — the juices, the marbling, and the integrity of the cut.

It’s a chain of care: Premium beef → Skilled butcher → Fresh cut → Perfect sear → Unmatched steak experience

The Steakhouse Difference You Can Taste

Most restaurants buy steaks. Imperial Steakhouse prepares them.

It’s slower. It’s more work. It takes skill. And it’s exactly why our steaks stand apart.

The next time you cut into a ribeye, strip, or filet here, know that it didn’t just come from a supplier it came from the hands of a butcher who cut it fresh, just for your table.

You Can Taste the Care in Every Bite

The next time you slice into a ribeye, New York strip, or filet mignon at Imperial Steakhouse, remember:

That steak didn’t come out of a box.

It came from a whole cut of premium beef, placed on a butcher block, trimmed and portioned by hand, cut fresh that day, and prepared with intention from start to finish.

That’s the level of care behind every steak we serve — and that’s the difference you taste on the plate.