Mercury Chophouse – Arlington lists twelve steak enhancements. Oscar Style toppings are lobster $20, crab $16 or shrimp $14. A Jumbo Lump Crab Cake is $12 and Grilled Gulf Shrimp $23. Sauces are $4 each, or $9 for a flight of three. Truffle Butter is $8, a Gorgonzola Crown $14, and the Espresso Rub and Cajun Sear are $3 each.
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Every enhancement, with its price
Steaks at Mercury come to the table with a butter and nothing else. Everything that goes on top or beside them is ordered from the enhancement list, and it is priced item by item, so you can build the plate you want without paying for a topping you do not.
| Enhancement | Price | What it is |
|---|---|---|
| Oscar Style: Lobster | $20 | Lobster over the steak |
| Oscar Style: Crab | $16 | Jumbo lump crab over the steak |
| Oscar Style: Shrimp | $14 | Gulf shrimp over the steak |
| Grilled Gulf Shrimp | $23 | Shrimp served alongside |
| Jumbo Lump Crab Cake | $12 | One crab cake alongside |
| Gorgonzola Crown | $14 | Melted blue cheese crust |
| Truffle Butter | $8 | Replaces or joins the house butter |
| Rye Whiskey Cream | $4 | Sauce |
| Demi-Glace | $4 | Sauce |
| Béarnaise | $4 | Sauce |
| Chimichurri | $4 | Sauce |
| Sauce Flight | $9 | Rye Whiskey Cream, Demi-Glace, Béarnaise |
| Espresso Rub | $3 | Coffee rub applied before the grill |
| Cajun Sear | $3 | Spiced crust applied before the grill |
Oscar Style, and which shellfish to choose
Oscar Style is the old steakhouse name for a steak finished with shellfish on top, and Mercury offers it three ways. Crab at $16 is the traditional version and the one most guests picture: jumbo lump over a filet. Lobster at $20 turns the plate into a surf and turf in one order. Shrimp at $14 is the lightest of the three and the best value.
All three suit a filet best, because the tenderloin is lean and takes richness well. On a ribeye, which already carries plenty of fat, Oscar Style is more than most guests want; the crab cake at $12 on the side is the better way to get shellfish next to a marbled steak. The surf and turf page lays out every way to put beef and seafood on the same plate.
Four sauces and a flight
The sauces are $4 each. Béarnaise, a butter and egg yolk sauce with tarragon, is the classic on a filet. Demi-Glace is a reduced stock, dark and glossy, and is the sauce for the dry-aged porterhouse or a bone-in cut. Rye Whiskey Cream is the house sauce, sweeter and softer, and the one to order if you like a sauce that coats the meat. Chimichurri is the outlier: raw herbs, garlic, oil and acid, and the right sauce for a ribeye or the long bone.
The Sauce Flight at $9 brings the first three in small pours. It is cheaper than two sauces bought separately and the most useful order for a first visit, since it tells you which sauce you will want next time. Chimichurri is not in the flight and has to be ordered on its own.
Rubs and crusts: decide before the grill
Two enhancements happen before the steak is cooked rather than after, and they have to be ordered with the steak. The Espresso Rub at $3 is finely ground coffee pressed into the surface, and it gives a bitter, dark crust that reads well against a fatty cut. The Cajun Sear at $3 is a spice blend with heat. Order one or the other; together they cancel out.
The Gorgonzola Crown at $14 sits between a rub and a topping. It is blue cheese melted over the steak at the end, so it forms a crust of its own. It is a heavy addition and best on the Hand-Cut Ribeye at $75 or the Bone-In Ribeye at $90 rather than a filet. Truffle Butter at $8 is the quiet alternative: it melts into whatever cut it lands on and works on all of them.
Matching the topper to the cut
A rough guide from the dining room. The Center-Cut Filet Mignon, 6 oz at $62 or 8 oz at $74, is the cut that wants help: Béarnaise, Oscar Style crab, or Truffle Butter. The Hand-Cut Ribeye and Bone-In Ribeye want a rub or Chimichurri, not a cream sauce. The Dry-Aged 36 oz Porterhouse at $175 is best with Demi-Glace on the strip side and nothing on the filet side. The 8 oz Wagyu Filet at $105 and the 27 oz Wagyu Long Bone Ribeye at $210 are better left alone, with a sauce on the side for guests who insist.
The filet mignon page goes deeper on toppings for that cut, and the what steak to order answer helps with the cut itself. Prices for every enhancement are on the dinner menu at mercurychophouse.com, and the enhancements are ordered at dinner; ask your server which are available with the lunch steaks.
Book a Table
Reserve on the ninth floor at Mercury Chophouse – Arlington. Choose a date and time below, or call 817-381-1157.
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Open Monday to Thursday 11 AM to 9 PM, Friday 11 AM to 10 PM, Saturday 4 PM to 10 PM. Closed Sunday. 2221 E Lamar Blvd, Suite 910, Arlington, TX 76006.
Frequently asked questions
What does Oscar Style mean at Mercury Chophouse?
Oscar Style is a steak topped with shellfish. Mercury offers it with lobster for $20, jumbo lump crab for $16 or Gulf shrimp for $14, added to any steak on the menu. It is most often ordered on the Center-Cut Filet Mignon, where the lean tenderloin takes the richness well.
How much are steak sauces at Mercury Chophouse?
Each sauce is $4: Rye Whiskey Cream, Demi-Glace, Béarnaise and Chimichurri. A Sauce Flight of the first three is $9, which costs less than buying two separately. Chimichurri is not part of the flight and is ordered on its own. Sauces are served alongside, not poured over the steak.
What is the Gorgonzola Crown?
It is Gorgonzola blue cheese melted over the top of the steak so that it forms a crust, priced at $14. It is a strong, heavy topping that suits a marbled ribeye better than a filet. Guests who like a wedge salad with bleu cheese dressing tend to like it.
Can I add a rub to my steak?
Yes, two are offered at $3 each: an Espresso Rub of ground coffee and a Cajun Sear of spices. Both are applied before the steak goes on the grill, so order them with the steak rather than after it arrives. Choose one; the two flavors do not combine well.
Is truffle butter available on any steak?
Yes. Truffle Butter is $8 and can be added to any cut, from the 6 oz filet at $62 to the porterhouse. Each steak already comes with a house butter, herbal or Dijon depending on the cut, so tell your server whether you want the truffle butter in place of it or in addition.