Partner Spotlight: PYRO

At PYRO, steakhouse tradition meets Japanese-inspired flavor with a little casino energy thrown in. For Executive Chef Guillermo Gonzalez, the concept was always about creating a true steakhouse while bringing a distinct Japanese influence to the menu. 

That vision comes through in Guillermo’s favorite dish, the 26oz Dry Age Ribeye. Dry-aged for 40 days and cooked over mesquite wood and charcoal, the steak brings together the rich flavors of dry aging with PYRO’s signature cooking style. 

“My favorite dish on the menu is definitely the 26oz Dry Age Ribeye. I always encourage friends and family to try this cut since it’s dry-aged for 40 days, and a lot of places out here don’t do that.” 

PYRO’s partnership with Meats by Linz began when the restaurant transitioned from butchering in-house to ordering specific cuts. Guillermo was drawn to the ability to customize cuts and says that flexibility has continued to be a key part of the relationship. 

“Meats by Linz was completely new to me but I thought it was pretty cool that you guys could do basically any kind of custom cut we want.” 

As PYRO’s volume grew, consistency became just as important. Guillermo says Meats by Linz has continued to deliver, even during the restaurant’s busiest seasons. He also credits his sales rep, Thomas, for making sure the restaurant gets what it needs, even on short notice. 

“If we’re ever needing some product quick, he gets it to us by the next day.” 

One of PYRO’s biggest sellers is the bone-in New York Strip, with the restaurant selling more than 100 a week. Guillermo says the marbling and flavor make it a natural match for PYRO’s yuzu shiso béarnaise. 

For Guillermo, though, a great restaurant starts with its people. His advice to other chefs and restaurant owners is to build a team that cares and lead by example. That philosophy has helped him shape PYRO’s team into a smaller but stronger group. 

“Our team is smaller but everyone here cares, wants to be here, and are busting their butts to get my job, that pushes me to work harder and continue to lead by that example that promotes hard work and growth.” 

That same focus on quality extends to the steaks themselves. Guillermo says the difference is something guests can taste, especially in the way the meat retains its juices after resting. 

At PYRO, the steak is at the center of the experience, but it is the combination of quality, Japanese-inspired flavor and a team that cares that makes the restaurant stand out.