Bone-In Ribeye
45-day dry-aged, 22oz, finished over live oak.
$78
Washington, D.C. · K Street NW
Onyx
Steakhouse
Dry-aged in house. Finished over live fire. A K Street address for Washington's most consequential dinners.
Our Philosophy
An American steakhouse,
reimagined for the capital.
Every cut at Onyx is dry-aged a minimum of 35 days in our on-site aging room, then finished over a live oak-and-hickory fire for a crust no broiler can replicate. It's a steakhouse built the old way, set inside a room built for the way Washington works today.
Three private rooms, a 4,000-bottle cellar, and a bar built for the conversation before — and after — the table.
Our StorySignature Cuts
From the Aging Room
Wagyu Strip
A5 Japanese wagyu, 8oz, bone marrow butter.
$96
Center-Cut Filet
8oz heart of the filet, charred shallot jus.
$64
Tomahawk, for Two
38oz dry-aged tomahawk, carved tableside.
$185
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Days Dry-Aged
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Bottles in the Cellar
0
Private Dining Rooms
0
Est. on K Street
Private Dining
Where K Street
closes the deal.
Three private rooms — from an intimate eight-seat boardroom to a 40-guest terrace — each with dedicated service, AV, and a menu built around the room.
Explore Private Dining
The Room
A Look Inside
As Featured In
WashingtonianDC EaterCapital LivingThe Hill TableDistrict Fare
WashingtonianDC EaterCapital LivingThe Hill TableDistrict Fare
"The best dry-age program inside the Beltway, full stop."
"Power lunches were made for rooms like this."
"A cellar that rivals any in the city."
Your table is
waiting on K Street.
Dinner nightly from 5pm. Reservations recommended two weeks out.