Ember & Oak Book a table
Austin, Texas · Est. 2016

Fire.Beef. Time.

Prime cuts dry-aged in our own cellar and cooked the oldest way there is: over oak and hickory coals.

Reserve a tableSee the cuts
45 daysDry-aged ribeye
1,200°FOak & hickory coals
120+American bourbons
4:30 pmDoors open nightly
The Fire

No gas. No shortcuts.

Every steak at Ember & Oak meets the same open hearth: split post oak for the base heat, hickory for the smoke, and a pit crew that has been reading coals longer than most chefs have been reading menus.

We season with salt and pepper, sear hard, rest properly, and finish with a brush of rendered tallow. That's it. Great beef has nothing to hide.

4Cord of oak / week
6Hearth grills
0Gas burners
Hearth no. 01
The Menu

Cuts & fire

★ chef's pick · V vegetarian · GF gluten-free. All steaks served with your choice of one sauce.

Starters

Coals first.

  • ★Smoked bone marrow$19

    Roasted canoe cut, parsley salad, grilled sourdough

  • Oak-grilled oystersGF$24

    Half dozen, chili butter, charred lemon

  • Wedge, but better$15

    Little gem, smoked bacon, blue cheese, pickled shallot

  • Burnt ends$17

    Brisket point, bourbon glaze, white bread, pickles

The Cuts

USDA Prime. Dry-aged in house. Cooked over oak and hickory. Priced as shown.

  • ★Bone-in ribeye · 22 ozGF$78

    45-day dry aged, marbled and deeply beefy

  • NY strip · 16 ozGF$62

    28-day aged, firm bite, long finish

  • Filet mignon · 8 ozGF$58

    Center-cut, butter-tender, bacon-wrapped on request

  • ★Tomahawk for two · 40 ozGF$135

    Carved tableside, bone marrow butter

  • Smoked half chickenGF$34

    Hickory-smoked, honey-chili glaze

Sides & Sauces

Built for sharing.

  • Duck-fat potatoesGF$11

    Crisp, rosemary, flaky salt

  • Creamed spinachV$10

    Gruyère, nutmeg, toasted breadcrumb

  • Charred broccoliniVGF$10

    Garlic, lemon, chili crisp

  • Peppercorn · Bearnaise · Chimichurri$3 ea

    Choose any, or all three

Consuming raw or undercooked meats may increase your risk of foodborne illness. We recommend medium-rare and happily cook to any temperature you prefer.

The Aging Room

Patience tastes like this.

Behind the glass wall, thirty-six primal cuts hang at 34°F beside a Himalayan salt wall. Time does what no chef can.

0ArrivalWhole primal cuts from small Texas ranches, hung the day they land.
28First bloomMoisture leaves, flavour concentrates. Our NY strips come out here.
45The ribeye markNutty, almost blue-cheese funk. This is where bone-in ribeye gets its name.
60+ReserveA handful of cuts a week, sold by the ounce. Ask your server.
34°F · 78% RH · DAY 45
The Bar

Bourbon, rye & fire-kissed cocktails

Open at 4:00 pm daily. The bar menu is served at the counter without a reservation.

Smoked Old Fashioned

Bourbon, demerara, orange bitters, smoked under a cloche of oak chips.

$17

Ember Margarita

Reposado, grilled pineapple, ancho chili, lime, smoked salt rim.

$15

The Flight

Three pours from our rotating reserve list, with a small cheese plate.

$38
Reserve

Take a seat by the fire.

Hours

Mon – Thu
4:30 pm – 10:00 pm
Fri – Sat
4:00 pm – 11:30 pm
Sunday
3:00 pm – 9:00 pm
Bar
Opens 4:00 pm daily

Address

402 Stockyard Row
Austin, TX 78702

+1 (555) 014-6620
fire@emberandoak.example

Private dining for 12–40 guests in the cellar. E-mail us for events.

Table request