Executive Chef- David Martzloff
Chef (Owner)-Pete Kallas
Sous Chef- Felix Julio

We cannot guarantee the tenderness of a steak ordered medium well or well done, but your wish is our command. The staff’s main concern is that you and your guests enjoy an unforgettable repast when you dine at Steakhouse 10. 

Fine wines add so much to the enjoyment of fine food.
We respectfully suggest that you refer to our wine list, or consult your waiter for their special recommendations. Creative cuisine in the Steakhouse 10 manner, fruit of the vine; the perfect accompaniment to your dinner. We will be happy to make suggestions.

The finest wines, by the glass or bottle

“Aging” your steak has definite purposes. The sweetness, tenderness and flavor of properly-aged beef cannot be duplicated. It is a costly, complicated process that brings inestimable improvement! Many restaurateurs believe two weeks of aging to be sufficient. At Steakhouse 10, we believe a minimum of three weeks are required to achieve the extra richness and quality that will make your Steakhouse 10 Sterling Silver Steak truly memorable.

 Frankly, it is very expensive meat. We know you expect the very best. If you were to talk to those who know and understand intricacies of beef selection, you would learn that our buyer buys the finest most beautiful beef in this part of the country and it comes from our state, out of Sterling, Colorado; Sterling Silver Beef. We handle this extraordinary meat with care, which may be why it is not unusual for a Steakhouse 10 guest to tell us that he has dined everywhere, and never before tasted such a steak.

A STEAKHOUSE 10 SPECIALTY

Typevery rare……………….……..cold raw center
rare…………………………….large red, slightly warm center
medium rare……………..….warm red center
medium………………………hot pink to red center
medium  well………………..little  color remaining
well done…………………….a bit dry, no color remaining  your paragraph here.

AGE STEAKS