When steak is at the heart of your name, there isn’t much room for compromise.
For more than 25 years, Bascom’s Chop House has built its reputation around exceptional steaks, quality ingredients, and a belief that a great cut of beef doesn’t need to be overcomplicated. Start with premium beef. Prepare it with care. Cook it properly. Then let the steak speak for itself.
That commitment has made Bascom’s a longtime destination for steak lovers from Clearwater, St. Petersburg, and throughout the Tampa Bay area. It also helped Bascom’s earn Gold for Best Steak in the 2026 Tampa Bay Times Best of the Best awards.
From Japanese Wagyu and USDA Prime steaks to an unforgettable 38-ounce Tomahawk Ribeye, the menu gives every steak lover something worth discovering.
Choosing Your Favorite Cut
Every steak lover has a favorite, and the selection at this Clearwater steakhouse gives guests plenty of reasons to debate theirs.
Japanese Wagyu Ribeye
For an entirely different steak experience, Bascom’s offers Miyazaki Japanese Wagyu Ribeye, graded A5 BMS 11+. Its extraordinary marbling creates the rich flavor and buttery texture that have made Japanese Wagyu one of the world’s most sought-after beef experiences.
Australian Wagyu
The Wagyu experience continues with Australian Wagyu Ribeye and Australian Wagyu Strip. Both give guests an opportunity to experience beautifully marbled premium beef with distinctive flavor and tenderness.
Filet Mignon
Tender, lean, and timeless, Filet Mignon remains a steakhouse classic for good reason. With minimal marbling and exceptional tenderness, it’s an ideal choice for guests who prefer a softer, more delicate steak.
USDA Prime Ribeye
For those who believe marbling means flavor, there’s the USDA Prime Ribeye. Richly marbled and full of character, this cut is made for guests seeking a bold, deeply satisfying steak experience.
USDA Prime New York Strip
The USDA Prime New York Strip offers moderate marbling and a firmer texture. It’s a classic steakhouse choice with a substantial, beef-forward bite.
Bone-In Ribeye
At 22 ounces, Bascom’s Bone-In Ribeye features all-natural USDA Prime, well-marbled beef. It’s substantial, flavorful, and exactly the kind of steak that deserves to be the centerpiece of the table.
Porterhouse
Why choose between tenderloin and strip when you can enjoy both?
The 26-ounce Porterhouse brings two prized cuts together on the bone: tender filet on one side and flavorful New York strip on the other.
Slow-Roasted Prime Rib
Then there’s a Bascom’s house specialty: Slow-Roasted Prime Rib. Each loin is rubbed with house spices and roasted for at least 12 hours to achieve maximum tenderness and flavor.
Meet the 38-Ounce Tomahawk Ribeye
The 38-ounce USDA Prime Tomahawk Ribeye is Chef’s Choice and one of the most impressive cuts on the Bascom’s menu.
Yes, it’s big enough to share.
But no judgment if you don’t.
Bone-in, beautifully marbled, and unapologetically substantial, the Tomahawk is as much an experience as it is an entrée. It’s the kind of steak that turns heads the moment it arrives at the table.
Guests who love the Tomahawk have another reason to indulge on Tuesdays. Tomahawk Tuesday features the 38-ounce Tomahawk Ribeye for $109, regularly $139.
Bring someone to share it with—or simply bring an appetite.
Premium Beef Beyond the Traditional Steak
Some of the most memorable ways to enjoy premium beef at Bascom’s don’t arrive as a traditional steak.
Start with the Wagyu Carpaccio. Thin slices of highly marbled striploin are paired with aged Parmesan, arugula, fried capers, truffle aioli, and toast points. Delicate, savory, and beautifully composed, it’s an ideal beginning for guests who want to experience Wagyu from a different perspective.
At lunch, the Sautéed Tenderloin Tips pair tenderloin with garlic mashed potatoes, Cabernet reduction, roasted mushrooms, broccolini, garlic, blistered tomatoes, and herbed Parmesan.
For something more casual, the Grilled Tenderloin Sandwich layers tenderloin with sautéed mushrooms, herbed Boursin cheese, arugula, and pickled red onion on a warm herbed ciabatta roll.
Even the salads can get the steak treatment. The Tenderloin Steak Salad combines sliced tenderloin with crisp greens, bleu cheese crumbles, smoky tomatoes, house vinaigrette, and onion straws.
Different dishes. The same attention to the quality of the beef at their center.
Make It Your Steak
Part of the pleasure of ordering a great steak is making it exactly the way you want it.
Bascom’s offers classic steakhouse enhancements, including Béarnaise, chimichurri, blue cheese crust, sherry pepper cream, bone marrow truffle butter, and Cabernet reduction.
Want to take it even further? Add a lobster tail, jumbo shrimp, or Crab Oscar to turn your favorite cut into your own version of surf and turf.
The result isn’t simply dinner. It’s your ideal steak dinner.
A Clearwater Steakhouse Built Around Great Beef
There are plenty of reasons guests visit Bascom’s Chop House: fresh seafood, handcrafted cocktails, celebrations, date nights, business dinners, and evenings spent catching up with friends.
But steak will always be central to the restaurant’s identity.
From Japanese and Australian Wagyu to Filet Mignon, USDA Prime Ribeye, Porterhouse, and the unmistakable 38-ounce Tomahawk, Bascom’s offers serious steak lovers plenty to explore.
You don’t need to wait for a birthday, anniversary, or other celebration. Sometimes, wanting a truly great steak is occasion enough.