Kansas City locals don’t hand out loyalty lightly, yet Jess and Jim’s Steak House keeps drawing them back with the same straight-shooting cuts they grew up loving. Open since 1938, this family-run spot thrives on tradition, hearty portions, and a no-fuss approach that highlights the beef.
You’ll find sizzling plates, old-school sides, and a dining room lined with history. If you’ve wondered where the classic steakhouse spirit still lives, this is where the stories and the marbling converge.
The Martin City Strip (14 oz)
Arrives on a sizzling plate, crackling just enough to perfume the room without overwhelming the beef. Seasoning stays restrained, letting the strip’s intramuscular fat do the heavy lifting. Order medium-rare for a rosy center and a char that snaps slightly under the knife. Pair with green beans or a butter-brushed baked potato for the full throwback experience.
Regulars praise its consistency and the way it channels Kansas City’s steak DNA. If you want a benchmark cut to judge the kitchen, this is the one that keeps locals nodding knowingly.
Ribeye, House Favorite
Thick, well-marbled, and cooked to a precise sear that crisps the fat cap without drying the eye. Fans note the seasoning restraint—salt, pepper, maybe a whisper of butter—so the ribeye’s natural sweetness leads. Ask for a hot plate finish to keep bites warm through the last slice. Buttered mushrooms add earthy richness that complements those caramelized edges.
Expect a juicy, indulgent cut that doesn’t need embellishment. It’s the steak people recommend to first-timers when they want a sure win and a grin-worthy char.
Prime Rib, Classic Cut
Slow-roasted and carved to order, the prime rib aims for tender slices with a savory crust. Some guests find it stringy on off nights, so request your preferred doneness and confirm a sharp carving for cleaner cuts. Au jus should be hot enough to revive the meat’s warmth on the plate. A dollop of horseradish cream wakes up the richness beautifully.
Pair with mashed potatoes and brown gravy if you crave Sunday-supper comfort. It’s a heritage selection that rewards attention to temperature and timing.
Twice-Baked Potato and Sides
Creamy, cheesy, and generously portioned, the twice-baked potato earns raves for its crisp shell and fluffy center. It’s the kind of side that turns into a second entrée if you’re not careful. Green beans, buttered mushrooms, and classic baked potatoes keep the focus on comfort, not trend-chasing. Ask for extra chives or sour cream if you like a tangy lift.
For something nostalgic, start with the pickled beets—tart, bright, and surprisingly addictive. Together, these sides round out a steakhouse plate like it’s 1965 in the best way.
Starters Worth the Wait
Homemade fried mushrooms come out crisp and piping, never the freezer-to-fryer shortcut regulars dread. A simple salad with house dressing sets a straightforward tone—clean greens, not overdressed. If timing matters, let your server know you want a pause before entrées so plates don’t overlap. That small ask keeps everything hot and your pace relaxed.
Sharing a starter helps gauge the kitchen’s seasoning style before choosing a cut. It’s a smart, low-risk way to calibrate your order for the main event.
Burgers and Bar Staples
Not every visit has to be a steak splurge. The bunless burger option—juicy patty, steakhouse seasoning, and classic fixings—lands like a lighter play that still nods to the grill’s fire. Add mashed potatoes with dark gravy for a comfort-forward plate that satisfies without a ribeye’s heft. Drinks lean classic: martinis, beer, and an approachable wine list.
Ask for a firm sear on the patty if you prefer a crust. It’s a back-pocket order locals use when they want flavor without overthinking.
Sweet Finishes and Coffee
Homemade carrot cake steals attention with moist crumb and balanced spice, a pleasant foil to salty steaks. Key lime pie offers citrus snap for those who prefer tart over sweet. If you’re particular about coffee, request a fresh brew; some diners find it lagging behind dessert quality. Splitting a slice is smart—portions tend to be generous here.
End on something bright after a marbled cut. That contrast helps you leave satisfied rather than stuffed beyond comfort.
How to Order Like a Regular
Call ahead for prime-time reservations and request a table away from traffic for easier conversation. Specify steak temperature clearly and ask for a hot plate finish to keep it warm. If pacing matters, tell your server to stagger courses, especially on busy Friday nights. Sides arrive hefty—plan on sharing twice-baked potatoes or mushrooms to leave room for dessert.
Finally, check hours before you go and confirm daily specials. A few thoughtful moves turn a good meal at Jess and Jim’s into the kind of visit people reminisce about.