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Category: Beef

A thick piece of steak with a charred exterior is being grilled over an open flame, with bright yellow and orange fire surrounding it.

The Met E3 Seasoning

Introducing The Met E3 Seasoning – our proprietary chef’s blend, available to home chefs for the first time ever!

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A close-up of hands cutting a cooked steak on a wooden cutting board with a knife and fork. Two more pieces of steak are nearby on the board.

Exclusive A-5 Japanese Beef Tasting

If USDA Prime beef is the backbone of Metropolitan Grill’s steak program, then our premium A-5 Japanese prefectures are its heart.

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A grilled steak and a serving of asparagus spears on a white plate with the Metropolitan Grill logo printed on the rim.

A Prime Tradition

The backbone of our beef program has been USDA Prime since we opened more than 35 years ago.

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A thick, juicy slice of grilled steak sits on a white plate next to a colorful pile of roasted vegetables, including squash, carrots, and red onion.

Sanuki Wagyu Olive Beef

Introducing the exclusive, world renowned Sanuki Wagyu Olive Beef to Seattle.

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Shelves stacked with large pink Himalayan salt blocks on the left and dry-aged beef cuts on the right, both placed on metal racks in a cool storage room.

Our Dry Aging Room

Our rigorous standards and proprietary techniques include our dry-aging process, featuring a room lined with blocks of Himalayan salt.

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A close-up of a thick slice of marbled raw beef, likely Wagyu, with intricate white fat patterns, placed on a dark plate next to a green leaf.

Featuring Extremely Rare & Premium Hokkaido Snow Beef

As one of only two select U.S. restaurants offering this exceptionally rare Wagyu beef, we truly have the best steak in town.

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A grilled tomahawk steak served on a white plate with roasted asparagus and a portion of cheesy mashed potatoes, with a glass of red wine in the background.

“Superb Steaks and Service”

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