The Hand-Cut Ribeye at Mercury Chophouse – Arlington is $75 at dinner and $67 on the weekday lunch menu. It is the boneless ribeye on a list that also carries a Bone-In Ribeye at $90 and a 27 oz Wagyu Long Bone Ribeye at $210. The restaurant is at 2221 E Lamar Blvd, Suite 910, on the ninth floor.
Book a table · Private dining · See the menu
The ribeye for the guest who wants marbling first
Ask a steakhouse cook which cut they order on their night off and the answer is usually a ribeye. It carries more fat through the muscle than a strip or a filet, and that fat is where the flavor lives. The Hand-Cut Ribeye at Mercury is the boneless version of that idea: the eye, the cap and the fat between them, with no bone in the way of the knife.
It is priced at $75 on the dinner menu, $15 below the Bone-In Ribeye. Guests who want the ribeye character without the extra weight of the bone, or who simply want an easier steak to cut, land here.
Where it fits on the steak list
Mercury’s steak section runs from a 6 oz filet at $62 to a 36 oz porterhouse at $175. The ribeyes sit in the middle. Here is how the Hand-Cut Ribeye compares with the cuts guests most often weigh it against.
| Cut | Dinner | Lunch | Character |
|---|---|---|---|
| Hand-Cut Ribeye | $75 | $67 | Marbled, boneless, easy to cut |
| Bone-In Ribeye | $90 | $82 | Same eye and cap, cooked on the bone |
| Center-Cut Filet Mignon 8 oz | $74 | $67 | Lean, tender, mild |
| 27 oz Wagyu Long Bone Ribeye | $210 | Dinner only | Wagyu marbling on the long bone |
The Hand-Cut Ribeye and the 8 oz filet are a dollar apart at dinner and the same price at lunch, which makes them the natural pair when two people order differently. The bone-in version is described on the Bone-In Ribeye page.
Whiskey with a ribeye
Ribeye and bourbon belong together, and Mercury’s bar keeps about forty American whiskeys in 2 oz pours. Buffalo Trace at $14 is the easy match. Weller 12 at $18 is softer. Three Texas distilleries are on the list: Lost Pines at $14, Ironroot Harbinger at $20 and Garrison Brothers Small Batch at $23. Blanton’s is $38 and Booker’s is $42 for a guest who wants something with more proof.
On the plate, the Rye Whiskey Cream sauce at $4 carries the same idea into the food. The Steakhouse Old-Fashioned at $19, made with tallow-washed Knob Creek bourbon and rye and a splash of Fonseca port, is the cocktail built for this steak. The bourbon and whiskey page lists the full shelf.
A ribeye at lunch on E Lamar
The lunch menu runs Monday through Friday from 11 AM and prices the Hand-Cut Ribeye at $67. Sandwiches and salads are on the same menu, so one person can order the ribeye while the rest of the table has the Cobb in a Mold at $16 or the Marinated Steak Sandwich at $19. That flexibility is why Mercury works for a business lunch where not everyone wants a full steak.
The room at midday is bright. The curved window wall faces the Entertainment District, and from a window table you can see the Six Flags tower and the roof of Globe Life Field about a mile away.
Starters that leave room for a ribeye
A ribeye is a rich plate, so the starter should be light or shared. The Gulf Shrimp and Jumbo Lump Crab Ceviche at $23 is citrus and cold and does the job. The MCA Shrimp Cocktail at $19 comes chilled with an avocado-lime purée. If the table wants something hot, the Chophouse Calamari at $17 is buttermilk marinated and fried crisp with house-made marinara, and it is easy to split four ways.
On the salad side, the Traditional Caesar at $16 is the standard move before a steak. The Wedge at $18 comes with bacon, egg, Gorgonzola crumbles and bleu cheese dressing, which is a heavier lead-in and better matched with a filet than a ribeye.
How to order it
A ribeye is at its best at medium-rare to medium, because the fat needs enough heat to render. If you usually order rare, consider medium-rare here, and if you usually order medium-well, ask for medium so the center stays pink. Ask for the Espresso Rub or the Cajun Sear at $3 if you want a heavier crust, and add Burgundy Mushrooms at $15 as the side.
Steaks at Mercury are plated alone with their butter, so plan on one shared side per two guests. Reservations are recommended on Friday and Saturday evenings and on Rangers and Cowboys dates. The current dinner and lunch menus are on the menu page, and the what steak to order answer compares the ribeye with the filet and the porterhouse for first-time guests.
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
What does hand-cut mean on the Mercury Chophouse menu?
The menu names this steak the Hand-Cut Ribeye to distinguish it from the Bone-In Ribeye and the Wagyu Long Bone Ribeye. It is the boneless ribeye on the list, priced at $75 at dinner and $67 at lunch. For the day's portion size, ask your server when you order.
Is a ribeye better than a filet?
It depends on what you like. A ribeye has more fat running through it, so it tastes richer and stays juicy at medium. A filet is leaner and more tender with a milder flavor. At Mercury the Hand-Cut Ribeye is $75 and the 8 oz filet is $74, so price will not decide it for you.
Which bourbon goes with a ribeye at Mercury Chophouse?
Buffalo Trace at $14 or Weller 12 at $18 are the straightforward pours. Garrison Brothers Small Batch at $23 is the Texas option with enough weight for a marbled steak. If you would rather have a cocktail, the Steakhouse Old-Fashioned at $19 uses tallow-washed Knob Creek bourbon and rye.
Can I get the ribeye cooked well done?
You can order any temperature you like, and the kitchen will cook it that way. A ribeye holds up to more heat better than a filet because of its fat. Keep in mind that well done takes longer, so let your server know early if the table is on a schedule before a game.
Does Mercury Chophouse serve ribeye at lunch?
Yes. The weekday lunch menu, Monday through Friday from 11 AM, lists the Hand-Cut Ribeye at $67 and the Bone-In Ribeye at $82. Lunch sides include Whipped Potatoes at $14 and Hand-Cut Fries at $11. On Saturday the restaurant opens at 4 PM with the dinner menu only.