STEAKS

Question 1

OUR BEEF

Answer 1

Black Angus beef

All beef is grilled to temp and brushed with liquid gold (secret formula) served Whole and can be sliced per request

Question 2

FILET MIGNON

Answer 2

7oz 
Recommended temp( rare to medium rare) 
Center cut choice tenderloin 
Most tender cut 
Almost no marbling or fat

Question 3

PRIME NY STRIP

Answer 3

14oz
Center cut prime BA
Tender and juicy
Very well marbled with a thin fat cap and lip to allow for more flavor

Question 4

DRY AGED PRIME BONE IN RIBEYE

Answer 4

22oz
Dry aged 30 days
Has the most marbling and flavorful steak
Recommended At Medium - fat starts to render and Caramelize to create a very tender and juicy steak at that temp.

Question 5

PRIME TOMAHAWK

Answer 5

40 ounce
prime beef a bone in ribeye with the entire rib bone in tact
2 inches thick
feeds to people
most marbled and flavorful steak
recommended temp: medium - fat starts to render and caramelize the tender and juicy steak

Question 6

BONE IN FILLET MIGNON

Answer 6

14 oz
bone in center cut tenderloin from upper choice
most tender cut made up of very fine delicate muscle fibers
more flavorful with the bone

Question 7

DRY AGED PRIME PORTERHOUSE

Answer 7

32oz 
Bone in center cut prime 
dry age for 30 days 
most classic steakhouse steak 
 strip and tenderloin muscle separated by a T-shaped bone
Tenderloin is bigger than a t-bone cut

Question 8

DRY AGED PRIME SIRLOIN

Answer 8

8oz 
Baseball cut prime BAB 
Dry aged 30 days 
Cut from the top sirloin 
By dry aging this particular cut of meat that is not typically very interesting we add a great deal of flavor and tenderness to it