Texas Steak Lovers Find Prime Rib At This Old-School Chophouse In A Historic McKinney Hotel

Some steakhouses chase trends, and some just keep doing the classics right. Downtown McKinney has one of the second kind, tucked inside a historic hotel on the town square.

It has gas lamps, leather seats, and a tin ceiling overhead, and it has a prime rib that keeps Texans coming back for birthdays, anniversaries, and plain old Tuesday cravings. With more than two thousand fans giving it a 4.7-star average on Google, this place has clearly earned a loyal crowd.

Keep reading to learn where it is, what makes the prime rib so popular, which starters and desserts pair with it, when the live music plays, and the practical tips that help a first visit go smoothly. Your next special dinner may already be waiting on the square.

A Chophouse on the McKinney Square

The address to remember is 107 N Kentucky St, McKinney, TX 75069, United States. That spot sits right on the historic square in downtown McKinney, Texas.

The restaurant is Rick’s Chophouse, a classic fine-dining steakhouse serving steaks and seafood. It lives inside a historic hotel, which gives it a head start on character before a single plate leaves the kitchen.

Downtown McKinney is known for its walkable square, and this chophouse fits that setting well. Plenty of locals stroll over on foot, and some regulars call it a forever staple of downtown.

The restaurant is owned by Rick Wells, who also runs Harvest, another well-known McKinney restaurant. Loyal fans tend to mention the two together when they talk about the best places to eat in the area.

So the setting is easy to find, the menu is built around steaks and seafood, and the building comes with a past. The next question is what that historic home actually adds to the meal.

History Under a Tin Ceiling

Old buildings carry stories, and this one wears its age proudly. The dining room features leather seating, gas lamps, and a tin ceiling, all details that point back to an earlier era of Texas dining.

Fans often describe the building as rich in heritage and history. The staff appears to treat it with care, and that respect shows in how the space is kept.

The decor leans into a sophisticated western motif, especially in the lounge area. It feels polished without trying to be flashy.

Around the holidays, the restaurant gets decorated for the season. That makes a December dinner here feel extra festive.

One small heads-up comes with all that vintage charm. The tin ceiling can make the room loud when it is full, so larger groups hoping for quiet conversation may want a calmer weeknight time.

History sets the stage, but the real headliner is waiting on the plate.

The Prime Rib That Earns the Headline

Ask around about this chophouse and one dish keeps coming up first. Prime rib is the most talked-about item on the menu, by a wide margin.

Diners often describe it as perfectly cooked, with a jus that rounds it out nicely. Medium rare orders tend to arrive tender and full of flavor.

It usually comes with sides like seasoned potatoes and grilled vegetables. Some servers suggest pairing it with potato puree and horseradish cream, and that tip has won over more than one table.

Repeat guests sometimes come back years later and order it again. That kind of loyalty says a lot about a single dish.

To be fair, not every plate lands the same way. A few diners have found their cut on the tough side, so mentioning a preferred doneness clearly to the server is a smart move.

Still, for most Texas steak fans, this is the plate that justifies the trip downtown. And the rest of the meat lineup deserves a look too.

Steaks Beyond the Rib

Prime rib may grab the spotlight, yet the steak list goes deeper. The menu includes a NY strip, ribeye, and porterhouse for those who want a different cut.

The NY strip has been served with a panko crust, a twist that some diners really enjoy. Porterhouse orders cooked medium rare have drawn praise for a good sear.

Some steak dinners also come with a couple of shrimp on the side. Those shrimp often earn compliments for being plump and well cooked.

Results can vary from night to night. Some guests call their steak the best they have had in a long time, while others have found a cut that missed the mark.

The kitchen does try to fix things when told about a problem. Speaking up during the meal gives the team a real chance to make it right.

For guests who want something wilder than beef, the menu has a few surprises worth knowing about.

Elk, Buffalo and Other Wild Cards

Not every guest walks in planning to order beef. The menu has offered game options like elk and buffalo tenderloin, which give adventurous diners something different.

The elk has a strong fan base. It has come served with mushrooms, and some guests say they would return for that dish alone.

Buffalo tenderloin gets a friendlier but quieter response. It is a solid choice for anyone curious, though the elk tends to steal its thunder.

Non-meat diners are not left out either. A cauliflower steak served with risotto has also appeared on the menu and drawn compliments for its flavors.

Menus can change over time, so checking the current lineup before a visit is wise. Servers are known for being well informed and happy to steer guests toward a good pick.

Of course, a chophouse in Texas also needs a strong seafood game, and this one has plenty to say on that front.

Seafood Holds Its Own

Surf gets real respect here, not just a side role next to the turf. Scallops rank among the most mentioned dishes on the menu.

They have been served crispy and seared on the outside, over saffron risotto with Swiss chard. Some regulars call them their favorite main course.

Shrimp and grits is another popular pick. Couples often split the difference, with one ordering steak and the other going for this Southern classic.

An orange glazed sea bass with garlic whipped potatoes is also on offer. It gets mixed responses, so it may suit some tastes better than others.

Salmon has made appearances too, and larger groups have ordered it alongside steaks and burgers with good results.

Seafood fans who like to start small will find even more to like on the appetizer list, which comes next.

Starters Worth Sharing

Plenty of tables never make it past the first course without ordering two. The jumbo lump crab cake is a crowd favorite, and some diners rank it even above their entree.

Crab dip is another hit. It comes with warm, seasoned tortilla chips, which makes it an easy plate to pass around.

Oysters show up often in conversation as well. Ordering them in peak summer can be hit or miss, so cooler months may be the better bet.

Lobster bisque, ahi tuna, and a pork belly appetizer with a blueberry gastrique round out the options. Salads like a poached pear salad and a strawberry salad offer lighter choices.

A shrimp cocktail is also available, though it comes with a seasoning that may not suit everyone.

Starters set the pace, but the sides here have built a small fan club of their own.

Sides That Steal Scenes

Some diners leave talking more about the sides than the steak. That is not a complaint, just proof the side menu pulls its weight.

A basil potato side has won praise for its pesto-like flavor. Potatoes au gratin, creamed spinach, and green beans also show up on many tables.

Street corn, sometimes called Mexican corn, brings a slight kick with a creamy sauce. Mac and cheese is a dependable pick for younger diners.

There is even a secret Cajun mac that servers may mention. It leans heavily on hot sauce, so spice lovers should ask how bold it runs.

Brussels sprouts with shaved bacon and sauteed mushrooms are also around. Portions on some sides can be on the smaller side, so sharing tables may want to order a few.

Save some room, though, because dessert is where this kitchen likes to show off.

Grandma’s Key Lime Pie and Friends

Dessert here is less of an afterthought and more of a second act. Pecan pie and key lime pie are two of the most mentioned sweets on the menu.

The key lime pie goes by the name Grandma’s key lime pie, which suits the old-school setting nicely. Fans call it a must.

Warm bread pudding with orange ice cream is a surprise favorite. Couples who split it often end up wishing they had ordered two.

Creme brulee has loyal followers, and blueberry cheesecake has also made the rounds. An apple galette has appeared as a seasonal choice.

Salted caramel ice cream bunuelos offer a fun twist, with a fried flour tortilla filled with ice cream and topped with caramel and chocolate. That one has been priced around nine dollars and is big enough to share.

Birthdays sometimes earn a complimentary dessert, which leads nicely to why so many celebrations end up here.

Built for Big Occasions

Birthdays, anniversaries, milestone dinners: this chophouse sees a lot of them. Families have gathered here for 80th and 90th birthday celebrations.

Staff pay attention to birthday notes made with reservations. That small step helps the night feel personal.

The room has a romantic feel even when busy, which makes it a natural fit for date nights. Coworkers also come for group outings.

Planning ahead helps a lot. Reservations are a good idea, even on a Monday night.

Groups bringing their own cake should know a per-person cutting charge has applied. Larger parties should also expect a lively noise level under that tin ceiling.

Service gets frequent praise for being attentive without hovering. Servers often know the menu well and offer helpful pairing suggestions.

For guests who want a more relaxed evening than a formal dinner, the lounge offers a different kind of night.

Live Music in the Lounge

After dark, the lounge becomes its own little scene. It is dimly lit with a sophisticated western motif that matches the rest of the building.

Live music plays in the bar area on weekends. The volume tends to stay at a level that still allows conversation.

Guests staying at the Grand Hotel find the lounge especially handy. Dessert and a song after a long day without leaving the building is hard to beat.

The bread pudding with orange ice cream is a popular lounge order. It works just as well as a late treat as it does after a full dinner.

Weekend hours run later, which helps. On Fridays and Saturdays, the restaurant stays open until 11 PM.

Not everyone wants to stay inside, though. When Texas weather cooperates, the patio has its own appeal.

Patio Seats, Brunch and Lunch

The patio gives diners a front-row seat to the square. On a nice evening, people-watching becomes part of the meal.

Lunch is another easy way in. The lunch menu offers variety, including chicken fried chicken with green beans and mashed potatoes and a classic wedge salad.

Sunday brings brunch, and families have made it a weekend outing. Hours on Sunday run from 10 AM to 2 PM, so timing matters.

A lunch or brunch visit can be a gentler introduction for first-timers. It offers the same historic setting at an earlier hour.

The burger has also shown up in group orders. That makes the menu friendly for guests who are not in the mood for a big steak.

With so many ways to visit, a few practical details will help plan the right one.

Know Before You Go

Good planning makes a great dinner even better. Hours are 11 AM to 9:30 PM Monday through Wednesday and 11 AM to 10 PM on Thursday.

Friday and Saturday run from 11 AM to 11 PM. Sunday is brunch only, from 10 AM to 2 PM.

This is an upscale steakhouse, and prices reflect that. Some steaks have run around 70 dollars, so a group dinner can add up quickly.

Valet parking is available, though the drop-off can be a distance from the entrance. Guests using walkers may want to plan their arrival with that in mind.

Most guests leave happy, and the restaurant holds a 4.7-star average from more than 2,000 Google ratings. Experiences can vary, so flagging any issue during the meal is the best path.

For Texas steak lovers chasing a classic prime rib in a room full of history, this chophouse on the McKinney square makes a strong case for a reservation.