A Cut Above the Rest

Dry-Aged Steaks Are the Stars of the Show.
Pappas Bros. Story The Meat

The Ultimate Steak Experience

We pride ourselves on our straightforward approach to serving our Guests the best steaks: We buy the highest-quality ingredients, use a timeless recipe, and cook it flawlessly each and every time.

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Superior Beef Starts at the Source

Putting a mouthwatering steak on the plate starts with sourcing the best cuts of beef. We get all our beef from a single packer in the Midwest, allowing us to retain tight quality control. We use corn-fed beef, and USDA Prime graded cuts – the highest quality rating. An important characteristic of prime beef is the marbling within the beef. This makes the meat very moist and flavorful when prepared properly. Because we serve so much beef and take the time to dry age the meat in-house, we rely on efficient forecasting to ensure we never have shortages.

We Only Serve 100% USDA Prime Beef
We also source our lamb and seafood fresh directly from suppliers. We serve superior American lamb from Colorado, which is larger, plumper, more tender and more flavorful than the smaller New Zealand breed typically found on restaurant menus.

2 Butchers On-Site at Each Restaurant

Keeping It In-House

Before we can dry age the meat, it has to be butchered. Pappas Bros. Steakhouse has taken the unique step of hiring butchers full time to cut our beef – and our lamb – in-house. Most restaurants buy pre-packaged, pre-portioned meats. We buy primal cuts of beef and lamb, and our highly experienced butchers cut them down using our on-site saws, so we get the perfect portions.

Dry-Aging Elicits the Fullest Flavor

Our in-house dry-aging process is what thoroughly sets our steaks apart. Dry-aging is a classic process for developing flavor. The meat is placed in a humidity-controlled freezer for a minimum of 28 days. As the moisture in the meat evaporates, the beef stays tender and juicy and develops a nuttier flavor. Some steakhouses tout dry-aged steaks, but they only serve one dry-aged cut or they buy their meat already dry-aged. At Pappas Bros., we control the dry-aging and we serve a variety of dry-aged cuts to suit many palates.

Dry-Aged In-House for at Least 28 Days

Unmatched Excellence

Our classic seasoning is designed to bring out the natural flavors of our steaks instead of covering them up. We simply use kosher salt and black pepper and finish our steaks off with butter. Our steaks are seared on Montague broilers to get just enough brown crust to seal in and intensify the delicious dry-aged flavor. With several full-time chefs on duty each night, we keep a tight watch to ensure everything’s up to our standards. Our executive chefs sample every steak on the menu each week to be sure the flavor profile is correct. Our lamb and seafood receive the same attention to detail. When you come to Pappas Bros., you know you’re going to experience unparalleled quality.

Pappas Bros. in the Media

Food Network
Top 5 Steaks in America

Wine Spectator
Top 5 Restaurant Wine Lists in Dallas

The 10 Best Steakhouses in Houston

No. 1 Steakhouse