Wagyu Steak in Arlington, TX

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Four Wagyu orders, from $34 to $210

Most restaurants in Arlington that list Wagyu have one item and one price. Mercury has four, spread across the day and the menu, so you can order Wagyu as a $34 starter or a $210 centerpiece depending on the occasion and the appetite at the table.

Start with the ravioli

The ravioli is the dish the menu labels as the restaurant’s signature, and it is the least expensive way to taste what Wagyu does. The pasta is filled with Wagyu and black truffle and set over a wild mushroom risotto with Burgundy and a balsamic demi-glace. It is a starter by position on the menu, but at $34 it is a plate two people can share before a lighter entrée, or one person can order with a salad as a full meal.

If you have never ordered Wagyu because the steak prices felt like a commitment, this is where to begin. The fat in Wagyu carries flavor differently from standard beef, and in a filling it shows up as richness rather than as texture. The truffle and the Burgundy in the risotto are there to match that weight, so order a lighter salad, such as the Traditional Caesar at $16, if you plan to go on to a steak afterward.

The filet or the long bone

The two Wagyu steaks answer different questions. The 8 oz Wagyu Filet at $105 is a tenderloin, so it is the softer cut, and the Wagyu marbling gives it the flavor a standard filet lacks. It is a single portion, served with herbal compound butter, and it sits well on a two-top by the window for a dinner where one person is celebrating.

The 27 oz Wagyu Long Bone Ribeye at $210 is the ribeye with the full rib bone left long. It arrives with crispy onion strings and Dijon butter, and at 27 oz it is a steak for two or for a table to share. It is the cut guests usually mean when they ask whether Mercury has a tomahawk, and it has its own page covering how to order and share it: tomahawk steak in Arlington. For the standard filet at $62 and $74, see the filet mignon page.

Wagyu at lunch: the London broil

The lunch menu, served Monday through Friday from 11 AM, carries a Wagyu London Broil for $65. London broil is a sliced preparation rather than a single thick steak, and here it comes with garlic and herb butter potatoes, haricots verts and a natural jus. It is the only Wagyu item served at that hour and the only one with sides on the plate, which makes it a complete lunch without adding a $14 to $18 side.

For a client lunch where you want the beef to make an impression at a lower price than the dinner cuts, this is the order. The table can pair it with the Cobb in a Mold at $16 or the Soup and Salad Combo at $16 for guests who want something lighter. The full weekday menu is on the lunch page.

What the menu says, and what to ask

The menu lists these four items as Wagyu and gives weights and prices. It does not print a grade, a country of origin or a ranch name for the beef, so those are questions for your server rather than claims to rely on from a website. Ask, and you will get the current answer for the beef the kitchen is cutting that week.

Two practical notes. A $25 split plate fee applies when two guests share one composed entrée, which matters if two of you plan to split the 8 oz filet; the long bone is built for sharing and is the better plan for two. And Wagyu is best ordered on the rarer side of your usual preference, because the fat renders at a lower temperature than in standard beef and a medium-well order loses most of what you paid for. The printed menu with every Wagyu item is at mercurychophouse.com.