The #1 steakhouse in Colorado Springs for your next date night
Tenderloin, strip, rib eye, porterhouse—the words alone of the choicest cuts of cow, aged to tenderized perfection and served under bordelaise, béa...
Tenderloin, strip, rib eye, porterhouse—the words alone of the choicest cuts of cow, aged to tenderized perfection and served under bordelaise, béarnaise, or au poivre, are enough to get a meat lover salivating and making their next reservation for a night at a steakhouse. Dry aged for weeks or months and carefully prepared by chefs, the steaks at steakhouses achieve a tenderness and flavor that's difficult, if not impossible, to achieve at home. Every city has its own list of storied steakhouses and every suburb has an Outback Steakhouse.