The Bull Ring

Great steak starts with the beef. The Bull Ring serves carefully aged, corn-fed Midwestern beef that meets USDA Prime standards, the highest quality grade the U.S. Department of Agriculture assigns. Prime beef comes from young, well-fed cattle and carries the most marbling of any grade, which drives a steak's tenderness and juiciness. We follow our prime selection with substantial aging, which gives the meat substantially better flavor. 

Every steak is hand-cut daily, then cooked in custom broilers that reach 1,800 degrees. That heat puts a hard sear on the outside while the center cooks to the temperature each guest orders. Signature cuts include the El Matador strip, the cowboy-cut bone-in ribeye, along with our famous filet mignon, marbly ribeye and other steakhouse standards. The Bull Ring is a regular recipient of  Best of Santa Fe awards from Santa Fe Reporter and Opentable Diners' Choice awards for the best steak in Santa Fe.

Browse the dinner menu for current cuts and sides.

The wine list is built to stand beside a Prime steak, covering approachable everyday bottles as well as collector selections for a special occasion. Paired with the dining room's booths, soft lighting, and polished service, it makes The Bull Ring one of the most complete fine dining experiences in Santa Fe.

A full bar pours both classic and inventive cocktails, beer, and wine. The lounge offers a more relaxed way to enjoy the same kitchen: seating is first-come, first-served, and the bar menu suits a drink after work or a casual dinner.

The Bull Ring opened in 1971 in an old adobe next door to the New Mexico State Capitol, the Roundhouse, and quickly became the meeting place for legislators, lobbyists, business leaders, and Santa Fe locals. Harry Georgeades bought the restaurant in 1981, and in 1995 he moved it to Washington Avenue and refocused the menu on USDA Prime beef. Travel guide Frommer's  still points steak lovers here first.