Steaks

Question 1

6,8,11 (hearty), 16 oz (cowboy) - most popular cut - very lean and hearty cut of meat
Brushed with melted margarine

Answer 1

USDA choice sirloin

Question 2

10,12,16oz - most flavorful steak due to “marbling” which seals the flavor
Brushed with melted margarine

Answer 2

Ft. Worth Ribeye

Question 3

6 and 8 oz - most tender steak, melts in your mouth, cut thick, May butterfly and guests request or if cooked MW-W;
Brushed with melted margarine

Answer 3

Dallas filet

Question 4

3-3oz medallions (9oz) - same cuz as Dallas filet, served on bed of rice; brushed with melted margarine, choice of : peppercorn or portobello mushroom sauce

Answer 4

Filet medallions

Question 5

8 oz (thick cut) or 12 oz (traditional) - 2nd most tender next to filet - strip has a strip of fat that runs along the top portion of the steak; brushed with melted margarine

Answer 5

New York strip

Question 6

23 oz - 2 cuts of meat - strip and filet; brushed with melted margarine

Answer 6

Porterhouse T-bone

Question 7

20oz - most flavorful steak made even more so by leaving it on the bone; brushed with melted margarine

Answer 7

Bone-in Ribeye

Question 8

8oz - marinated cubes of steak, red and green peppers, onions, tomorrows, and a mushroom cap served over a bed of rice (and only 1 other side); brushed with melted margarine

Answer 8

Sirloin kabob

Question 9

Chopped steak topped with sautéed mushrooms, onions, and Jack cheese; brushed with melted margarine

Answer 9

Road kill

Question 10

10,12,16 oz - ribeye that has been slow roasted for 3.5 - 4.5 hours
Garnish = 2 oz Au Jus

Answer 10

Prime rib

Question 11

Cool red center

Answer 11

Rare

Question 12

Warm red center

Answer 12

Medium rare

Question 13

Hot pink center

Answer 13

Medium

Question 14

Slightly pink center

Answer 14

Medium well

Question 15

No pink

Answer 15

Well done