Not all San Francisco steakhouses have been around for 20-plus years. Perched high atop Nob Hill,
Osso Steakhouse is a new steakhouse with an old feel. The Art Deco space serves up giant cuts of quality beef (aged 21 days) that they claim is “the best steak you’ve ever tasted.” Add crab to your filet or ribeye for a take on surf and turf, or just go for a whole crab to share with the table. Bigger really is better here: you can find one of the largest ribeyes in the city, clocking in at a whopping 40oz.
All quality steakhouses serve 100% USDA Prime, or Certified Angus Aged Beef. A few premier steakhouses age their beef on premises for up to twenty-one days, which may produce a very good steak. A great steak requires aging in a large, specialized facility that provides a sanitized environment. A highly skilled butcher must be on premises at all times to monitor air flow, temperature and humidity. During the-aging, the meat’s natural enzymes act as tenderizers, breaking down the connective tissue that holds the muscles together. At the same time, moisture evaporation improves the texture and taste of the meat, making it richer and more buttery. Only a fraction of beef ages well – highly marbled, prime grade meat from exceptional cattle breeds. All steaks served as Osso’s are top grade 100% USDA Prime, or Certified Angus Beef, sourced by eight highly-qualified buyers. Only the finest of the finest cuts of beef are selected, producing the best steak that any restaurant in the country can buy, as recognized by USA Today, as one of the “top 10 steaks in America” This is not a new process; it is a respected, time-honored technique of preparing high-quality beef. And the result is the best steak you’ve ever tasted!
Osso’s does not age its beef on premises, but has partnered with one of the few purveyors who has a Total Quality Control (TQC) USDA-rated facility that can age beef and fulfill our rigid specifications. Furthermore, our method of preparation, searing the meat in its own natural juices, makes it “Osso Good!”