Our Process

“As the head chef at Grace Prime Steakhouse, I am passionate about providing our guests with the highest quality meats available. We source our meats from only the best suppliers, ensuring that each cut is of the highest quality.

One of the key factors in the quality of our meats is the aging process. We age our steaks for a minimum of 45 days to enhance their flavor and tenderness. During this time, the natural enzymes in the meat break down the muscle fibers, resulting in a more tender and flavorful cut of meat.

We also take great care in the way we prepare our meats. Each cut is carefully selected and trimmed to remove any excess fat or gristle.

At Grace Prime Steakhouse, we believe that the quality of our meats and the care we take in preparing them is what sets us apart. Whether you’re indulging in our perfectly-marbled ribeye or melt-in-your-mouth filet mignon, you can be sure that each bite will be a truly exceptional dining experience.”

– Daniel Barron