Dry-aged to perfection, hand-cut daily, and grilled over an open flame. Every plate at Farmington Steak House is a celebration of real flavor — no shortcuts, no compromises.
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Serving Farmington with pride
From bone-in ribeyes to butter-poached lobster, every dish is crafted with the same attention to quality that has made us a Farmington staple.
Dry-aged 28 days. Ribeye, New York strip, filet mignon, and T-bone — each cut grilled to your exact preference.
Butter-poached lobster tail, cedar-plank salmon, and pan-seared scallops — sourced fresh every morning.
Truffle mac & cheese, creamed spinach, loaded baked potatoes, and our famous bone marrow appetizer.
A thoughtfully curated wine list featuring bold reds that pair perfectly with our steaks, plus classic and signature cocktails.
Chocolate lava cake, crème brûlée, and our house-made cheesecake — the perfect way to close the evening.
When Farmington Steak House opened its doors on 3rd Street, the goal was simple: serve exceptional steaks at honest prices in a setting where every guest feels welcome. Twenty-five years later, that mission hasn't changed.
We source our beef from trusted regional suppliers, dry-age every cut in-house, and prepare our sides from scratch each day. Our wine list is built around what pairs well with our food — no pretension, just great matches. Whether you're celebrating a milestone or grabbing a weeknight dinner, we treat every seat at our table the same way.
