Order by how you like a steak to eat. For richness and fat, choose a ribeye; for tenderness with less fat, a filet; for size and both textures on one bone, a porterhouse. At Mercury Chophouse – Arlington the hand-cut ribeye is $75, the 8 oz center-cut filet is $74 and the dry-aged 36 oz porterhouse is $175.
Last confirmed: September 2026
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Decide on fat before you decide on a cut
Every steak question comes down to one trade. Fat carries flavor, and lean carries tenderness. A ribeye sits at the fat end, a filet at the lean end, and the porterhouse gives you a piece of each on one bone. Once you know which side of that trade you lean toward, the menu sorts itself.
Wagyu changes the trade. The marbling runs through the muscle, so a Wagyu filet eats richer than a standard filet at the same weight, and a Wagyu ribeye is the most heavily marbled steak on the list. If you have ever found filet quiet on the palate, Wagyu is the reason to try it again.
Cut-by-cut comparison from the Arlington dinner menu
The table covers every steak on the current dinner menu at Mercury Chophouse – Arlington. Weights for the two standard ribeyes are not printed on the menu, so the size column says so rather than guessing.
| Cut | Price | Fat | Tenderness | Size | Who it suits |
|---|---|---|---|---|---|
| Center-Cut Filet Mignon, 6 oz | $62 | Low | Highest | Small | A lighter appetite, or a three-course plan |
| Center-Cut Filet Mignon, 8 oz | $74 | Low | Highest | Medium | Anyone who wants tender over rich |
| Hand-Cut Ribeye | $75 | High | Good | Weight not listed; ask your server | The classic steakhouse order |
| Bone-In Ribeye | $90 | High | Good | Weight not listed; larger than the hand-cut | Ribeye fans who want the bone and Dijon butter |
| 8 oz Wagyu Filet | $105 | Medium to high | Highest | Medium | A filet eater who wants more flavor |
| Dry-Aged 36 oz Porterhouse | $175 | Medium | Two textures: strip and filet | Very large; built for two | Couples or two friends who cannot agree |
| 27 oz Wagyu Long Bone Ribeye | $210 | Highest | Very good | Very large; shareable | A celebration, or a table that wants the showpiece |
If you were looking for a strip
There is no separate strip steak on the menu here. The strip side of the Dry-Aged 36 oz Porterhouse is the closest thing, and it comes with the filet side attached, so a couple can order one porterhouse and each eat the cut they prefer. The porterhouse page explains how the bone divides the two.
If you want a firmer, beefier chew than a filet without the full fat of a ribeye, that porterhouse strip side is the answer. If you want the fat, go straight to the hand-cut ribeye at $75.
How to order it once you sit down
A few steps make the difference between a good steak and the steak you wanted.
- Name the cut and the temperature in plain words. Medium-rare on a 6 oz filet moves fast on the grill, so order one step rarer than you think if you are unsure.
- Choose a finish. The filets come with herbal butter, the bone-in ribeye and Long Bone Ribeye with Dijon butter, and the porterhouse with bone marrow confited shallots. Add-ons are extra.
- Pick one shareable side per two people. Whipped Potatoes are $14 and Creamed Spinach $16.
- Leave room. Warm bread with garlic butter arrives first, and the porterhouse and Long Bone Ribeye are both big enough to share.
Two guests splitting one composed entrée pay a $25 split plate fee, and parties of six or more carry a 20% gratuity.
Sauces and toppers that suit each cut
Lean cuts take sauce well. Fatty cuts need less. The kitchen’s list of enhancements is priced separately, and these are the pairings that make sense.
| Cut | Best match | Price |
|---|---|---|
| Filet, 6 oz or 8 oz | Béarnaise, or Oscar Style with crab | $4 / +$16 |
| Hand-Cut or Bone-In Ribeye | Chimichurri to cut the fat, or nothing | $4 |
| Wagyu Filet | Truffle Butter | +$8 |
| Porterhouse | Sauce Flight, one for each side | $9 |
| Long Bone Ribeye | Comes with crispy onion strings; add a Cajun Sear if you like heat | +$3 |
The full dinner menu with every cut and enhancement is published at mercurychophouse.com.
Book a Table
Reserve on the ninth floor at Mercury Chophouse – Arlington. Choose a date and time below, or call 817-381-1157.
Reserve on OpenTable Request a Private Event
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
Is ribeye or filet the better order for a first visit?
Ribeye if you want the steak to taste of beef fat and you eat the whole thing; filet if you want a tender center and plan on a starter and dessert. At Mercury Chophouse the prices are within a dollar of each other, $75 for the hand-cut ribeye and $74 for the 8 oz filet, so choose on taste, not cost.
What is the biggest steak on the menu at Mercury Chophouse?
The Dry-Aged 36 oz Porterhouse at $175 is the heaviest, followed by the 27 oz Wagyu Long Bone Ribeye at $210. Both are meant to be shared by two. The porterhouse gives you a strip and a filet on one bone; the Long Bone Ribeye is the most marbled cut in the house.
Is Wagyu worth the extra money over a regular filet?
It depends on what you want from a filet. The 8 oz Wagyu Filet is $105 against $74 for the 8 oz center-cut. The extra $31 buys marbling, so the steak eats richer and softer. If you already love the clean, lean character of a classic filet, keep the $31 for a bottle of wine.
What temperature should I order a ribeye versus a filet?
Ribeye benefits from a little more heat because the fat needs time to render, so medium-rare to medium is the usual range. Filet is lean and dries out faster, so rare to medium-rare keeps it at its best. Tell the server plainly and ask for the steak to rest before it comes out.
Can two people share one steak at a chophouse?
Yes, and the porterhouse and Long Bone Ribeye are built for it. If you ask the kitchen to plate one composed entrée on two plates there is a $25 split plate fee, so many couples share the steak at the table and order a second side instead.