Flashcards in Steaks Deck (10):
Double-Bone Berkshire Pork Chop
14 oz double bone Berkshire pork chop from Six Point Farms in Minnesota. It is broiled over high heat and served with a lemon herb jus (made from chicken jus). The Pork Chop is then topped with seasonal Mushrooms. Berkshire pork (Known as Kurobuta Pork in Japan and Berkshire Pork elsewhere)
Filet Mignon - Petite Duchess Cut
Cut is center cut boneless USDA prime beef tenderloin, i.e. filet mignon. This is a petite portion cut at 6 oz. The filets are seasoned with salt and pan roasted with butter, garlic, and thyme to medium rare (other temperatures can be taken at the table). The steak is brushed with maitre ’d butter. The maitre ’d butter consists of bone marrow, thyme, parsley, chives, tarragon, chervil, lemon, steak salt, and espelette. A coarse steak salt made with onion powder, garlic powder, black peppercorns, dried shallot, dried parsley, and maldon sea salt is served on the side. Bearnaise sauce, an emulsified sauce of egg yolks, clarified butter, vinegar, shallots, and chopped tarragon is also served on the side.
16 oz Prime Bone in Filet Mignon
Cut is 16 oz prime center cut USDA Prime bone in beef tenderloin. The steak is cut, tenderized, seasoned with salt and pepper and broiled over high heat, then allowed to rest in a warm (120F) hot box until they are ready to be fired. The steak is then placed back under the broiler and continuously basted until well caramelized and cooked to specified internal temperature. The steak is basted generously with maitre ’d butter. The maitre ’d butter consists of bone marrow, thyme, parsley, chives, tarragon, chervil, lemon, steak salt and espelette. A coarse steak salt made with onion powder, garlic powder, black peppercorns, dried shallot, dried parsley, and maldon sea salt is served on the side. Bearnaise sauce, an emulsified sauce of egg yolks, clarified butter, vinegar, shallots, and chopped tarragon is also served on the side. All steaks can be served with an add on of roasted garlic, maitre ‘d butter, roquefort, wild mushrooms, or roasted bone marrow for the price specified on the menu. The steak is served over a splash of beef jus which is made by caramelizing beef scrap with shallots and garlic. Then we add chicken jus, rosemary, thyme, and beef stock and bring to a simmer.
Prime Steak Frites
10 oz prime Sunday Strip Steak (the strip end of a ribeye), well-trimmed from the lean side of the loin, leaving only the center eye with no cap and little no no sinew. The steak will be cooked and sliced into four or five pieces, served with Frites, garlic aioli, and bearnaise.
Classic Ribeye - Chicago Cut
Cut is boneless prime certified angus beef ribeye. Portion size is 16 oz. Prepared and presented the same as above.
Prime Bone-in Dry Aged Ribeye
The ribeyes are prime certified 22 oz of black angus. Black angus is a breed of cow and the ribeye cut from it has a smaller center “heart.” It is highly prized for its higher degree of marbling. They are dry-aged for 42 days. The aging process allows the meat to break-down and become more tender as well as develop new and deeper flavors. We source our dry age from a local company called Meats by Linz that has the facilities to produce a consistent product. The ribeyes are left on the bone. Prepared and presented the same as above.
Dry Aged NY Strip
16oz bone in strip steak that is dry aged for 42 days from Meats by Linz. Prepared and presented the same as above. We recommend this steak be sliced as it is easier for the guest to eat (often the long bone in this steak is tough to cut around)
Is brushed on all steaks and can be added on top of any steak as a small pat of butter melting on the top when it arrives to a table. Maitre’D Butter contains: Chervil, Chives, Tarragon, Thyme, Parsley, Bone Marrow, Lemon Juice, Espelette and Steak Salt.
The Au Poivre addition is not a sauce; rather a Cracked Black Peppercorn Crust for any steak. This is particularly awesome on a filet and adds depth, crunch, and mild peppery heat.