Visit Rare Steakhouse for an incredible steak dinner any day of the week, and dine in their sumptuously styled dining room featuring a rich mahogany interior, deep red leather booths, stamped tin ceilings with chandeliers, and three private dining rooms – the chef’s table, a library, and the boardroom – all reminiscent of an earlier time.
Rare Steakhouse Chef Travis Vaughn receives the whole primal cuts that will be butchered and aged under his careful supervision. For the dry aged cuts, export ribs and short loin spend three to four weeks in a climate controlled aging room where enzymes tenderize and concentrate flavor of the beef.
The restaurant’s own Certified Sommelier and expert staff are able to adeptly guide you through Rare Steakhouse’s impressive wine cellar selection of more than 400 unique bottles. No steakhouse in Madison can provide a more diverse selection or better pairing!