Unearth The Voyage
If you crave a steak that feels like Texas twilight on your tongue, Myron’s Prime Steakhouse is where the evening begins. Nestled on NW Military Hwy, this classy chophouse turns wet-aged cuts into pure, buttery velvet. You get attentive service, a deep wine list, and lighting that flatters every plate and story. Ready to plan your perfect bite before the doors swing open at 4 PM?
The ribeye at Myron’s Prime Steakhouse lands with a sizzle and a perfume of browned butter that makes conversation pause. Marbling threads through each slice, releasing ribbons of fat that melt into the meat like soft sunlight. You cut once and understand why regulars guard this order.
Wet aging adds a round, plush tenderness, while the char supplies a whisper of smoke. You taste mineral-rich beef, salt, and a clean finish that invites another bite. It is indulgent but balanced, confident rather than showy.
Ask for a medium-rare to showcase the juicy core, then share the crusty end pieces. A bold Cabernet from their list matches the ribeye’s richness without shouting. You will leave a little quieter, a little happier, and planning the next visit.
When tenderness is the mission, the filet mignon at Myron’s makes the case with a whisper, not a shout. The center slices clean and silken, showing a blushing interior that holds its juices. Each bite feels like a promise kept.
The crust is delicate and savory, just enough Maillard magic to frame the butter-soft interior. A spoon of herb butter warms into a glossy sheen that perfumes the table. It is refined, a quiet luxury worth savoring slowly.
Pair it with a silky Pinot Noir or a classic Bordeaux for graceful balance. Add a side of creamed spinach to underline the filet’s purity. You will hear clinks, low laughter, and realize the evening has slipped into something memorable.
The New York strip at Myron’s brings focus and muscle, a tight grain carrying robust beef flavor. You cut against the line and meet a satisfying chew anchored by a confident char. It speaks in crisp edges and savory depth.
Wet aging rounds the finish while preserving that classic strip attitude. Salt and pepper do the talking, with butter stepping in as a friendly translator. Each bite feels purposeful and grown-up.
Order it medium-rare to medium to highlight texture without losing juice. A peppery Syrah or Texas Tempranillo frames the steak beautifully. You will appreciate how the room hums as the strip quietly commands your attention.
This bone-in cowboy ribeye arrives with swagger, the kind that turns heads in a crowded dining room. The bone adds primal theater and anchors a deeper, beefier resonance. Carve along the bone and the juices glisten like polished amber.
Char sings across a buttery crust, while the interior stays plush and rosy. Every bite carries echoes of smoke, minerality, and gentle sweetness from the fat. It is the steak you order when celebration is non-negotiable.
Share it for two or keep it entirely yours, no judgment here. A high-tannin Cabernet or Malbec handles the richness without flinching. You will linger longer than planned, letting the final bites stretch like a slow Texas sunset.
For a lighter path that still feels luxe, the petite filet delivers poise and tenderness. It cuts like satin and keeps the focus on pure, clean beef flavor. Portion control meets pleasure without compromise.
The sear carries light toasty notes that bloom with a pat of butter. You get that signature Myron’s silkiness in a gentler, weeknight-friendly size. It is the steak equivalent of a well-tailored jacket.
Pair with a crisp Sauvignon Blanc if you prefer white, or a restrained Merlot. Add roasted asparagus or a wedge salad to round out the plate. You will leave satisfied and ready for dessert without feeling overdone.
When you want a little theater, surf and turf at Myron’s plays both roles beautifully. The filet offers tender richness while the lobster tail brings sweet ocean brightness. Dip, slice, and enjoy electric contrast.
Drawn butter ties the duet together with glossy warmth. The timing is precise, so both components arrive at peak texture. You will find yourself alternating bites like a perfect playlist.
A Champagne or sparkling rosé adds lift and celebration without heaviness. Sides like au gratin potatoes and broccolini make the dish feel complete. This is date night, promotion night, treat-yourself night on one polished plate.
Prime rib at Myron’s tastes like tradition polished to a shine. The rosy slices sit in a pool of savory au jus that wakes up the beef. A dab of horseradish cream adds playful heat without stealing the show.
The mouthfeel is plush, almost custardy around the edges, with a gentle crust. You can hear the room slow as plates arrive and knives pause. It is the kind of comfort that tells stories while you chew.
Order a bold Zinfandel or classic Bordeaux blend. Add a loaded baked potato for that old-school steakhouse glow. You will leave feeling restored, like you kept a promise to your weekend self.
When beef takes a brief intermission, lamb chops at Myron’s deliver savory flair. The char is fragrant, the interior tender and pink, and the juices run bright. Rosemary and garlic whisper rather than shout.
You get a pleasing tang that pairs wonderfully with the house sauces. The chops feel both rustic and refined, perfect for a shared starter or solo main. Every bite keeps its promise of gentle richness.
Pair with a Rhône blend or a Texas red for herbal harmony. A side of grilled asparagus pulls the plate together. You will appreciate how a simple detour opens a whole new lane of flavor.
Before the steak, the seafood tower sets a bright, bracing tone. Oysters sit cool and briny, shrimp snap clean, and crab legs deliver sweet heft. Sauces arrive chilled, citrusy, and precisely balanced.
The presentation gleams under the bar lights like polished silver. You pick, dip, and share without rushing the moment. It is the perfect prelude that sharpens appetite and conversation.
Order a crisp Champagne or dry Riesling to underline the mineral notes. Keep napkins nearby because this is hands-on fun. You will look at the menu again and feel ready for a big Texas steak.
Creamed spinach at Myron’s is not filler, it is a supporting star. The texture is silky, the seasoning gentle, and the hint of nutmeg cozy. It wraps steak richness in cool green calm.
Spoon it alongside ribeye or filet and watch the plate fall into balance. The cream clings without heaviness, and the spinach keeps its character. You will catch yourself scooping more than planned.
Pair with anything red, or sip a buttery Chardonnay. It is the side that makes every cut feel complete. You walk out remembering how the simplest classics can still steal the show.
The au gratin potatoes arrive bubbling, a golden quilt of cheese and tender slices. Each forkful balances creamy depth with a gentle toasted edge. It complements beef like laughter complements good company.
The seasoning is confident but never loud, letting the cheese speak. You get a little crunch from the crust before the soft interior yields. It is hard not to finish the dish entirely.
Pair with any steak but especially the New York strip. A glass of Chardonnay or a mellow red increases the comfort. You will plan a bite of steak followed by potatoes because the rhythm just works.
The wedge salad lands frosty and dramatic, a cool counterpoint to warm steaks. Blue cheese dressing clings in craters, while bacon adds smoky crunch. Tomatoes pop with brightness that keeps each bite lively.
It is old-school but far from stale thanks to precise chilling and balance. Each forkful resets your palate like a clean chord between songs. The plate feels generous and tidy at once.
Start your meal here to prime your appetite. Pair with a crisp lager or sparkling water with lemon for simplicity. You will finish it faster than expected and still want a steak.
Myron’s crab cakes lean rich with sweet lump meat and minimal filler. The crust crackles lightly, giving way to buttery, ocean-kissed centers. A tangy remoulade adds zip without stealing the spotlight.
They are ideal to share, though you might regret splitting them. The cakes set a bright tone before beef takes the stage. Every detail suggests careful hands and fresh product.
Pair with a chilled Sauvignon Blanc or a crisp pilsner. Squeeze lemon to wake up the edges. You will realize that seafood has a rightful seat at this steakhouse table.
The wine list at Myron’s reads like a thoughtful map through California, Bordeaux, and beyond. Big Cabernets stand ready for ribeyes, while Pinot and Syrah cover nuanced cuts. The staff guides without fuss, matching bottles to your meal and mood.
Glass pours are generous, and temperatures arrive dialed in. You taste clarity, balance, and intention in every sip. It turns dinner into a conversation between grape and grill.
Ask for pairing suggestions tailored to your chosen cut. You might discover a Texas red that plays beautifully with the strip. You will leave with a new favorite label scribbled in your notes.
Save room for dessert because the finish matters here. Cheesecake is dense yet airy, with a clean tang that keeps it from feeling heavy. Berry coulis adds a simple, elegant flourish.
Chocolate lovers can chase a darker route with a molten option when available. Coffee service comes hot and confident, the kind that ends a meal neatly. You taste closure in every forkful.
Share one plate or keep it close, depending on your mood. A small pour of Port or espresso seals the evening. You will walk out satisfied, warmed, and already planning a return.
Myron’s Prime Steakhouse sits at 10003 NW Military Hwy in San Antonio and opens at 4 PM nightly. Expect a classy chophouse vibe with attentive service and a polished bar. Reservations help, especially on weekends when the room hums.
Prices sit in the $$$ tier, reflecting wet-aged steaks and a deep wine list. The rating hovers near five stars, which tracks once the plates land. Dress smart-casual and bring an appetite that lingers.
Call +1 210-493-3031 or visit the website to lock your table. Park, step in, and let the lighting and low music do the rest. You will understand why regulars treat this place like a ritual.
