Mercury Chophouse – Arlington, which calls itself Arlington's Prime Steakhouse, lists nine steaks and chops at dinner, including a Center-Cut Filet Mignon in 6 oz ($62) and 8 oz ($74), a Hand-Cut Ribeye ($75), a Bone-In Ribeye ($90), an 8 oz Wagyu Filet ($105), a Dry-Aged 36 oz Porterhouse ($175) and a 27 oz Wagyu Long Bone Ribeye ($210).
Confirmed by the restaurant: the steaks at Mercury Chophouse – Arlington are USDA Prime graded.
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What the steak list looks like
The phrase on the door is Arlington’s Prime Steakhouse, and the steak section of the menu is where that claim is tested. It is a short list by design: nine lines under Steaks and Chops, each a different cut, weight or grade of beef rather than the same steak at three sizes. Here it is in full, with prices from the July 2026 dinner menu.
| Cut | Price | Finish |
|---|---|---|
| Center-Cut Filet Mignon 6 oz | $62 | Herbal butter |
| Center-Cut Filet Mignon 8 oz | $74 | Herbal butter |
| Hand-Cut Ribeye | $75 | Boneless ribeye |
| Bone-In Ribeye | $90 | Dijon butter |
| 8 oz Wagyu Filet | $105 | Herbal compound butter |
| Dry-Aged 36 oz Porterhouse | $175 | Bone marrow confited shallots |
| 27 oz Wagyu Long Bone Ribeye | $210 | Crispy onion strings, Dijon butter |
| Double-Bone Pork Chop | $59 | Thyme-onion-bacon jam |
| Espresso-Rubbed Elk | $85 | Whipped potatoes, broccolini |
Three tiers of beef
Read down the list and the steaks fall into three groups. The first is the standard house beef: the two filets, the Hand-Cut Ribeye and the Bone-In Ribeye, priced from $62 to $90. This is where most guests order and where the kitchen does most of its work on a Friday night. The filets and both standard ribeyes also appear on the weekday lunch menu at $54 to $82, which is unusual for a steak room in this part of the county.
The second is the dry-aged tier, which has one member, the 36 oz Porterhouse at $175. It is the only steak on the menu labeled dry-aged, and it eats differently from everything else: denser, darker, more concentrated. The third is the Wagyu tier: the 8 oz Wagyu Filet at $105 and the 27 oz Long Bone Ribeye at $210, both marbled far beyond the house beef. The Wagyu page covers that tier, including the lunch London broil and the ravioli.
How the steaks are finished
Every steak leaves the kitchen with a specific finish, and the finish is chosen to suit the cut. The lean filets get herbal butter, which adds fat and aroma. The Bone-In Ribeye and the Long Bone get Dijon butter, because mustard cuts through fat rather than adding to it. The porterhouse gets shallots confited in bone marrow, a richer garnish for a drier, aged steak.
Beyond those, the plate is yours to build. Four sauces at $4, a Sauce Flight at $9, Oscar Style shellfish from $14 to $20, Truffle Butter at $8, a Gorgonzola Crown at $14 and two rubs at $3 are on the enhancement list. The toppers page explains which goes with which cut. Sides are shared and separate, from Hand-Cut Fries at $11 to Grilled Asparagus at $18.
A chophouse, so the chops count too
The last two lines of the steak section are not beef, and they are the reason the restaurant calls itself a chophouse rather than a steakhouse. The Double-Bone Pork Chop at $59 comes with a thyme, onion and bacon jam and is the thick, two-rib chop that most restaurants stopped serving years ago. The Espresso-Rubbed Elk at $85 is lean, dark game meat with a coffee crust, served with whipped potatoes and broccolini.
Below the steak section, the Braised Bone-In Beef Short Rib at $82 is beef cooked the slow way, which suits a guest who wants beef but would rather not choose a temperature. The chophouse versus steakhouse answer explains the distinction, and the pork chop page covers the chop in detail.
Ordering well on the ninth floor
Two habits from regulars. First, order the temperature by name and one step rarer than you would at a chain, because the kitchen cooks to the center and rests the steak; a medium-rare here arrives with a warm red middle. Second, let the cut choose the extras. A filet wants Béarnaise or Oscar Style crab. A ribeye wants a rub or Chimichurri. The Wagyu cuts want nothing. If you are unsure, the Sauce Flight at $9 lets you test three sauces against one steak and settles the question for next time.
The steak list is served every evening Monday through Saturday, with the filets and the two standard ribeyes also on the weekday lunch menu at lower prices. Reservations are recommended on Friday and Saturday nights and on Rangers and Cowboys dates, and parking at the tower is free. Guests comparing Mercury with the other steak rooms in Tarrant County will find the best steakhouse in Arlington page useful.
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
Are the steaks at Mercury Chophouse graded prime?
The menu does not print a grade for its beef. What it lists is the cut, the weight where applicable, the price and the finish, plus which steaks are Wagyu and which is dry-aged. Arlington's Prime Steakhouse is the restaurant's own description of itself; for the grade of a given cut, ask your server.
How many steaks are on the Mercury Chophouse menu?
Nine lines under Steaks and Chops on the July 2026 dinner menu: two filet sizes, two standard ribeyes, a Wagyu filet, a Wagyu long bone ribeye, a dry-aged porterhouse, a pork chop and an elk entrée. A braised short rib appears separately below the steak section at $82.
What is the least expensive steak at Mercury Chophouse?
At dinner, the 6 oz Center-Cut Filet Mignon at $62. On the weekday lunch menu the same filet is $54, and the Hand-Cut Ribeye is $67. The Double-Bone Pork Chop at $59 is the least expensive item in the Steaks and Chops section, though it is pork rather than beef.
Which steak is the restaurant's signature?
The menu names the 27 oz Wagyu Long Bone Ribeye at $210 as its signature most flavorful cut. It is served with crispy onion strings and Dijon butter and sized for two. Among single portions, the Bone-In Ribeye at $90 and the 8 oz filet at $74 are the two most people settle on.
Do steaks come with sides at Mercury Chophouse?
The beef steaks are plated with their butter or garnish only. Sides are ordered separately and are sized to share: Whipped Potatoes $14, Creamed Spinach $16, Burgundy Mushrooms $15, Grilled Asparagus $18 and others. The elk and the short rib are the exceptions and come plated with potatoes and vegetables.
Are the steaks at Mercury Chophouse USDA Prime?
Yes. The restaurant confirms that its steaks are USDA Prime, the top USDA grade, awarded on marbling and maturity. Ask your server which cuts are on that night.