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Inside Iron & Smoke
Where every table has a story.
Dry-aged prime cuts, open-flame grilling, and a wine cellar built for the occasion. Iron & Smoke has been the city's premier steakhouse for over thirty years.
Iron & Smoke was founded in 1994 by Chef Marcus Webb with a single obsession: the perfect steak. Every cut is hand-selected, dry-aged in-house for a minimum of 28 days, and cooked over an open-wood flame at 1,200°F.
We source exclusively from ranches we trust — USDA Prime Black Angus from the Great Plains, and A5 Wagyu imported directly from Miyazaki Prefecture, Japan.
USDA Prime and A5 Wagyu cuts. Hand-picked starters. A wine list 30 years in the making.
See Full MenuPrivate rooms for intimate dinners, corporate events, and celebrations. Our team handles every detail so you can focus on the moment.
Where every table has a story.