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Steakhouse Dinner for Two or Four at Myron's Prime Steakhouse (Up to 38% Off)

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Highlights

Bone-in USDA Prime fillets, Kansas City strip steaks, and savory sides such as creamed spinach or mashed potatoes with roasted garlic

About This Deal

  • Type of cuisine: American
  • Valid for dine-in
  • Each guest must purchase at least one entree.
  • Valid only at the San Antonio location.
  • View the menu and prices

  • Not valid for the purchase of alcohol.

Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Valid for dine-in only. Reservation required. Valid only at listed locations. Each person must purchase an entree. Not valid on December 13-January 1, February 12-16, or Mother's Day. Not valid for the purchase of alcohol. Limit 1 per person, may buy 1 additional as gift(s). May be repurchased every 90 days. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Not valid with other offers or promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About Myron's Prime Steakhouse

“Understated confidence comes through in everything from the clean lines of the modern, but not stark, interior to the relaxed, yet professional service, to the cuisine itself,” according to MySA food critic Edmund Tijerina, who especially enjoyed the bone-in rib eye and chocolate cake at Myron's Prime Steakhouse. The restaurant represents the culmination of more than three decades of study in the art and science of steak. After gleaning everything he could from successful steakhouses, owner Bill Been decided to open his own. In 2003, he and his wife founded Myron's Prime Steakhouse in a historic New Braunfels theater. Eight years later, they launched a second location in San Antonio, which earned the distinction as "Best Steakhouse in San Antonio" from the Destination Guide. Both supply the same USDA Prime steaks, which originate from corn-fed, Midwestern cows who cheer for the Wisconsin Badgers. Chefs handpick short loins and tenderize them with a wet-aging process, and dry-age other steaks to enhance their meaty flavors. Side dishes such as stuffed tomatoes with chives in gorgonzola cheese complement the steaks they accompany.

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