Dinner Perfected

April 2022
Written By: 
Paul Grimshaw
Photographs by: 
Carl Kerridge; Hannah Ruth Photography, & Paul Grimshaw

21 Main Prime Steakhouse is deliciously suited to the beach

(Left) 21 Main Prime Steakhouse; (Right) Black Angus Filet Mignon is a popular choice at 21 Main.

As steakhouses go, 21 Main Prime Steakhouse in North Myrtle Beach has not reinvented the wheel, but they may have perfected it. Dry-aging their beef on the premises, 21 Main’s extensive menu includes a la carte steaks, chops, seafood, poultry, lamb, sides large enough to share, award-winning soups, salads, house-made desserts, an extensive wine list, sushi and a full bar.

Best described as “fine dining, casual,” 21 Main's atmosphere is perfectly suited to the beach, where you might long for the service and food associated with fine dining without the pretense. The linen tablecloths, granite sushi bar and separate cocktail bar, along with ample seating in the main dining room await guests in suit and tie, evening cocktail attire or something more casual. Though the restaurant is not stuffy, this is not the place to wear your finest landscaping jeans and T-shirt, so dress comfortably, but nicely.

The spotless glassware sparkles in the low light, further set off by small candles on each table. Suited to accommodate an intimate, romantic table for two, as well as large parties, the restaurant’s guests are primarily there for one reason: steak.

(Left) The tenderloin, cooked to order, is the number one seller at 21 Main; (Right) Desserts are made in house, including New York-style cheesecake.

The prime bone-in ribeye (20 ounces) is dry-aged in-house for 45 days. Fork-tender, juicy and with a rich beefy flavor only achieved through careful dry aging, the steak is seared and cooked to order and served with optional sauces: a cabernet demi glaze, au poivre, béarnaise, Hollandaise or bacon porcini compound butter. 

Though the dry-aged ribeye may be the star of the show, the best sellers are the ever-popular Black Angus filet mignon in two sizes, 8 ounces and 12 ounces. The New York Strip, Delmonico ribeye and the enormous 40-ounce Prime Tomahawk Ribeye round out the beef offerings, but the menu doesn’t stop there.

Pork, poultry, lamb and seafood specialties satisfy guests looking for something other than beef, and any entrée item may be enhanced with the addition of shrimp, king crab legs, scallops, or Oscar style (jumbo lump crabmeat, asparagus with Hollandaise sauce.)

Seafood entrees include Chilean sea bass, pan-seared scallops, cold water lobster tail and crab legs. Starters from the sea include calamari, oysters Rockefeller, Prince Edward Island mussels, Parmesan-crusted baked shrimp with a wine/garlic cream sauce, and award-winning lobster bisque. Oysters on the half-shell, a variety of seafood platters and made to order sushi are also available. 

This bone-in prime ribeye is dry- aged in-house, and has a flavor and tenderness unmatched by any other process. Pictured with a demi glaze, one of several sauce options.

Additional starters include salads (choose from a BLT Wedge, Steakhouse style, or Caesar), along with French onion soup, beef Carpaccio and fried green tomato caprese. Every meal is served with hot, crusty Italian bread.

While the entrees and platters are events unto themselves, the a la carte sides are just as delectable and impressive, including garlic balsamic asparagus, fire-roasted mushrooms, aged cheddar Tater Tots, creamed spinach with pancetta, a lobster-bacon mac & cheese, broccolini, roasted whipped potatoes, and the ubiquitous jumbo baked Idaho potato.

21 Main’s attentive, well-trained staff may also suggest the perfect wine pairing. “With over 300 wines from around the world, we focus on California Cabernets, big, red blends and Pinot Noirs,” says general manager Steve Greene.

Greene has been at the helm for more than six years and head chef Elias Gouma has worked behind the scenes for nearly a decade, first as sous chef and now as head chef for the past five years. Desserts are not an afterthought at 21 Main and are all made in-house. Choose from NY style cheesecake, a chocolate torte, crème brûlée, along with ice cream and sorbet. After dinner dessert cocktails make the perfect finishing touch.

Through a process where temperature and humidity are monitored, 21 Main dry ages their bone-in prime ribeye on premises for 45 days and is the only steak house in the area that dry ages on site.

Two smaller banquet rooms on the second floor accommodate groups of 24 to 36. Outside courtyard dining (weather permitting) and a large banquet facility for weddings and other large gatherings are also available.

Open since 2011, 21 Main is a destination sought after by lovers of fine food and exquisite service, where price may not be their first concern. Discerning, budget-conscious patrons, however, can spend as much or as little as they might desire with plenty of affordable menu items alongside pricier entrees. Reservations recommended, but not required.

21 Main Prime steakhouse
Opens daily at 4 p.m.
719 North Beach Blvd, North Myrtle Beach