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Flashcards in Steaks Deck (12)
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1

Victoria's Filet Mignon

The most tender and juicy thick cut. Available in 6 or 8 oz. seasoned & seared

2

Outback Center-Cut Sirloin

Center-cut for tenderness. Available in 6, 8, or 11 oz. seasoned & seared

3

Ribeye

Well-marbled, juicy and savory. Available in 12 or 15 oz. Seasoned & seared

4

Bone-in natural cut ribeye

extra marbled for maximum tenderness. available in 18 oz only. char-grilled.

5

melbourne porterhouse

filet tenderloin & flavorful strip. 22 oz. char-grilled.

6

bone-in NY strip

thick cut and full of flavor. 16. oz. char-grilled.

7

classic prime rib

slow roasted, and hand carved with an herb crust, served with au jus. 12 or 16 oz. slow roasted.

8

outback style prime rib

slow roasted, seared to perfection and served with a creamy horseradish sauce. 12 or 16 oz. slow roasted, then s&s

9

Which steak is the most tender?

Filet

10

Which steak has the most marbling?

Ribeye

11

Which steaks are bone-in?

Ribeye (18 oz.), porterhouse, and NY strip

12

What grade of steaks do we serve?

B. Choice