American & Steakhouse Private Chef Menu
Scottsdale & Phoenix
Prime Cuts,
Perfected at Home
There is nothing quite like a perfectly seared prime steak served tableside in the comfort of your own home. Chef Anthony Primera brings the full steakhouse experience to Scottsdale and Phoenix residences — without the noise, the wait, or the compromises that come with even the finest restaurants. Every cut is sourced with intention: dry-aged ribeyes, USDA Prime tenderloins, and heritage Wagyu that melt the moment they hit your palate.
Chef Primera's American and steakhouse menu is built around the conviction that great beef deserves great company. That means hand-selected seasonal sides, house-crafted sauces — from a silky béarnaise to a bourbon-shallot reduction — and desserts that land with the same gravitas as the mains. Whether you're hosting a milestone birthday dinner, a weekend celebration, or simply treating yourself to an elevated Saturday night, this menu delivers.
A-Prime Dinners serves the entire Scottsdale and Phoenix metro, including Paradise Valley, Arcadia, Tempe, and the East Valley. Our private chef service handles everything from shopping to cleanup, so your only job is to enjoy. Ready to make it a night? Reserve your date and let's build the perfect steakhouse experience around your table.
A Taste of
What's Possible
Every menu is fully customized — these are examples of courses Chef Primera has crafted for guests.
First Course
- Wedge Salad Iceberg, applewood-smoked bacon, heirloom cherry tomatoes, Maytag blue cheese dressing, chive oil
- Shrimp Cocktail Chilled Gulf shrimp, house-made horseradish cocktail sauce, lemon mignonette
- Beef Tartare Hand-chopped prime tenderloin, capers, cornichon, egg yolk, grilled sourdough crostini
Main Event
- Tomahawk Ribeye 40-oz bone-in dry-aged ribeye, cast-iron seared, compound herb butter, finishing salt
- Filet Mignon 8-oz center-cut USDA Prime, wrapped in house-cured bacon, truffle demi-glace
- NY Strip 14-oz prime strip, Dijon-peppercorn crust, charred scallion chimichurri
- American Wagyu Burger Double-stacked A5 blend patty, aged cheddar, crispy shallots, truffle aioli, brioche bun — for a more relaxed occasion
Sides
- Truffle Mac & Cheese Aged gruyère, black truffle, toasted breadcrumb crust
- Crispy Brussels Sprouts Pancetta lardons, calabrian chili, honey gastrique, shaved parmigiano
- Lobster Mashed Potatoes Yukon Gold, Maine lobster knuckle, chive crème fraîche
- Creamed Spinach Wilted baby spinach, nutmeg béchamel, crispy garlic chips
Dessert
- Chocolate Lava Cake Warm bittersweet chocolate center, vanilla bean ice cream, raspberry coulis
- New York Cheesecake Graham cracker crust, seasonal fruit compote, torched meringue
Chef Primera's approach to the American steakhouse menu centers on sourcing. He works directly with local Arizona purveyors and national specialty butchers to ensure every protein that hits your plate has been selected with the same care a Michelin-starred kitchen would apply. Wagyu from Japanese-certified ranches, dry-aged beef from small-batch USDA Prime programs, and sustainable seafood sourced daily.
The service itself is seamless. Your chef arrives two to three hours before the meal, sets up a full kitchen operation in your home, and departs leaving nothing behind but the memory of an extraordinary evening. No reservations, no valet, no distractions — just world-class food and the people you care about. Book your steakhouse experience in Scottsdale or Phoenix today.
Frequently Asked
Questions
Can Chef Primera accommodate a large party for the steakhouse menu?
Yes. Chef Primera regularly cooks steakhouse menus for groups of 4 to 20 guests. For larger parties, timing and plating are coordinated so every steak arrives at the table at the same temperature. Let us know your guest count when booking.
What cuts of beef does the chef source for private dinners?
Chef Primera sources USDA Prime, American Wagyu, and dry-aged cuts depending on availability and your preference. He works with specialty butchers to secure the best product for your date. Wagyu or Japanese A5 upgrades are available upon request.
Does the private chef handle all the grocery shopping?
Yes. As part of our standard <a href='/services/private-chef/' style='color: var(--gold);'>private chef service</a>, Chef Primera handles all sourcing and shopping. Grocery costs are billed at cost with receipts provided.
Can I customize the menu to remove or swap dishes?
Absolutely. The sample menu above is a starting point. During the booking consultation, you and Chef Primera will finalize every course together, including swaps for allergies, preferences, or dietary needs.
How far in advance should I book the steakhouse menu?
We recommend booking at least 7 to 10 days in advance so Chef Primera can source specialty cuts. For high-demand weekends and holidays, 2 to 3 weeks is ideal. <a href='/#book' style='color: var(--gold);'>Reserve your date</a> early.