Steaks

Question 1

Rare Cool

Answer 1

sear on outside
cool and red throughout
room temp plate

Question 2

Rare Warm

Answer 2

Seared
warm and red throughout
Hot Plate

Question 3

Medium Rare

Answer 3

hot and red throughout
Hot Plate

Question 4

Medium

Answer 4

hot and red in the middle
bright pink to the edges
Hot Plate

Question 5

Medium Well

Answer 5

Light Pink throughout
Hot Plate

Question 6

Well Done

Answer 6

No Pink
Hot Plate

Question 7

Bone-in Strip

Answer 7

22oz
wet aged 28 days
drawn butter

Question 8

Prime NY Strip

Answer 8

16oz
Wet 28 days
drawn butter

Question 9

45 day dry aged NY

Answer 9

Prime NY Strip
45 days dry aging
aging gives nutty or hazelnut flavor
(no butter)

Question 10

A-5 Jap. Wagyu

Answer 10

3oz NY Strip
razor thin sear and sliced
finished with pink himalayan salt
red and black hawaiin salt
(served on warm not hot plate)

Question 11

Bone-in Filet

Answer 11

16oz choice
hard steak to find (2 per steer)
marbeling from bone but still tender
drawn butter

Question 12

Filet

Answer 12

8 or 12oz
drawn butter

Question 13

Prime Porterhouse

Answer 13

24 oz
Strip on 1 side filet on the other
serve filet towards guest
drawn butter

Question 14

Prime Tomahawk

Answer 14

32oz
7-10 inch bone
tom for 2 comes with 2 small sides
sliced / drawn butter

Question 15

Prime Bone-in Ribeye

Answer 15

22oz
drawn butter

Question 16

Prime Ribeye

Answer 16

16oz
drawn butter

Question 17

45 day Dry Aged Prime Ribeye

Answer 17

16oz
No drawn butter