Juicy. Tender. Delicious.

When Dining With 13 Prime Steak, It’s All About The Food.

Take Out Available

We have very high expectations of what comes out of our kitchen and that’s why we are a Chef driven restaurant. All our recipes are made from scratch with the freshest ingredients available. Our menu will focus on seasonality, so you will always find something new on our menu throughout the year. Aside from our juicy, tender steaks, our menu will feature American Regional Cuisine and traditional classics with a twist.

13 Prime Steak meats are specialty cuts of beef from the traditional 8oz. Filet Mignon, to the robust 42-ounce bone-in Tomahawk steak, that could easily cater to a party of four. Other prime cuts include a 20-ounce New York Strip and 20-ounce bone-in Ribeye. All our steaks are Certified Angus Beef or Higher. They are wet-aged for a minimum of 28 days and seasoned with salt and pepper in a 1600-degree broiler. All our steaks are served with steak butter.

Tommy Chavez, Executive Chef

With over 20 years of restaurant experience, Tommy Chavez brings a wealth of flavors to the Valley. His resume includes Executive Chef of several high-end restaurants. He led a team of 160 cooks, bakers and sous chefs at the famous Harris Ranch Inn and Restaurant. He opened seven restaurants at The Tachi Palace Casino and was Chef de Cuisine for Emeril Lagasse at the MGM Grand in Las Vegas. For five years, he was the Executive Chef for Ruth’s Chris Steakhouse in Fresno.