The Spudder — Steaking Our Claim Since 1976 · Tulsa, OK Skip to content
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Depth 0000 ft — Surface · Tulsa, Oklahoma

“Steaking” Our Claim Since 1976

Hand-cut aged Prime, cooked over 100% charcoal in a dining room full of oil-field relics. Home of The Gusher.

{{ status }} 6536 E 50th St · Tulsa, OK

“The best steak in the world.”

As featured on

Food Network

Struck oil on national TV. Come see what the fuss is about.

Depth 1976 ft — The Strike

The house signature

The
Gusher

Named because eating it is like striking oil.

Twenty-two ounces of bone-in ribeye, hand-cut from aged Prime in our own kitchen and cooked over 100% Kingsford charcoal on a custom grill. Served with potato soup, house salad, and a baked potato or fries.

$69.99

Add foie gras, seared and served with a port wine reduction — $17.99

More from the Roughnecks — the top cuts

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Core sample — what’s underneath

Nothing here comes out of a box.

We butcher the beef, cut our own vegetables and produce, and make the sauces after you order. Drill down.

  1. Prime Aged Prime beef, hand-cut every day in our own kitchen.
  2. 100% Kingsford charcoal on a custom grill. Steaks, chops and fish — no gas, no shortcuts.
  3. 1,500 Bread rolls baked fresh daily, brought to the table in an old-style lunch box.
  4. Kim’s Desserts, made from scratch by Kim Jeffery herself.

Depth 3000 ft — Well history

Our claim’s been at “steak” for nearly fifty years.

6536 E 50th Street — in continuous operation since 1976

A spudder is a cable-tool rig built for drilling shallow wells. To “spud in” is to start the hole — before there was a rotary drill, there was only the cable tool.

Ours was built in Wichita Falls, Texas in the late 1920s. It worked by dropping a heavy cylindrical weight on the end of a cable to break the rock below; as the hole filled with rubble, it was refitted with a pipe to bail it out. Today it stands out front, and it’s where the restaurant got its name.

The Spudder was opened in 1976 by John Phillips — grandson of famed oilman Frank Phillips — and John Brennemen. In 2011, Steve and Kim Jeffery bought the place, and they’ve run it ever since with their sons Stephen and Chris.

Inside, every wall is covered in oil and gas industry memorabilia: station signs, pump globes, and relics from Oklahoma’s oil patch. Take a look at the collection.

  1. 1920s

    Our spudder rig is built in Wichita Falls, Texas.

  2. 1976

    John Phillips and John Brennemen open The Spudder in Tulsa.

  3. 2011

    Steve and Kim Jeffery take over the claim.

  4. Today

    Run by the Jefferys with sons Stephen and Chris. Still cutting every steak by hand.

Site location · 36.09° N, 95.91° W

Pull Up a Chair

Hours

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Find us

6536 E 50th Street
Tulsa, OK 74145

Get directions →

Banquets & Carry-Out

Private banquet facilities for your crew, and the whole menu to go. Call ahead to book or order.