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From Our Editors
It's not entirely surprising that filet mignon is the signature dish at Y.O. Steakhouse. What is surprising is that the meat is buffalo, and that buffalo is only one of several exotic game animals on the Y.O. Ranch. This 48,000-acre sprawl of Hill Country provides chef Tony Street with many of his popular dishes. The wild game special appetizer, for example, acts as an introduction to uncommon meats with grilled quail breasts, wild boar sausage, and venison roll-ups. For dinner, guests can order elk tenderloin in a blackberry port reduction, or venison chops with forest mushroom bread pudding. Of course, Chef Street has also mastered the ubiquitous beef steak. His rib eyes and sirloins are all USDA Prime and cut in-house, then prepped in the classic rancher's style: spiced, charred on a flattop griddle, and served to whoever wins it in a poker game. Seafood is likewise cooked with Texas flair, and ranges from red chili-rubbed salmon to chicken-fried lobster. Each entree finds a place inside a rustic yet swanky dining room, where candlelit tables sit beyond 100-year-old brick arches.