Steaks(all grain fed beef cut on site except T-bone)

Question 1

RARE

Answer 1

cool red center

Question 2

MEDIUM

Answer 2

hot Pink center

Question 3

MEDIUM RARE

Answer 3

warm red center

Question 4

MEDIUM WELL

Answer 4

slightly pink center

Question 5

WELL

Answer 5

no pink

Question 6

ROADHOUSE SIRLOIN

Answer 6

6,8,11(hearty), and 16oz(cowboy cut) most popular cut. very lean and hearty cut of meat. brushed with melted butter.

Question 7

FT. WORTH RIBEYE

Answer 7

10,12,16 oz. most flavorful steak due to “marbling” which seals in the flavor. brushed with butter.

Question 8

DALLAS FILEY

Answer 8

6 and 8 oz. leanest and most tender steak. melts in your mouth. (may butterfly at guests request of if cooed mw or well) brushed with butter.

Question 9

FILEY MEDALLIONS

Answer 9

3-3oz medallions (9oz). same cut as dallas fillet. served on bed of rice. brushed with butter. choice of: peppercorn, Portabello mushroom sauce.

Question 10

NEW YORK STRIP

Answer 10

12 oz similar flavor to a sirloin. aged longer for extra tenderness. brushed with butter.

Question 11

SMOTHER OPTIONS

Answer 11

jack cheese, sautéed onions, sautéed mushrooms, brown or cream gravy.

Question 12

23 OZ PORTERHOUSE

Answer 12

23oz. 2 cuts of meat -strip and filet. steaks not cut on premises bed of the bone but it comes fresh, never frozen. brushed with butter.

Question 13

BONE-IN RIBEYE

Answer 13

20oz. most flavorful steak made svn more so by leaving it on the bone. brushed with butter.

Question 14

SIRLOIN K-BOB

Answer 14

8oz. marinated cubes of sirloin, red and green peppers, onions, and a mushroom cap served over a bed of rice (with 1 additional side) brushed with butter.

Question 15

ROAD KILL

Answer 15

10oz. chopped steak topped with sautéed mushrooms,onions, and jack cheese. (only med well-well done) brushed with butter

Question 16

PRIME RIB

Answer 16

10,12,16oz. ribeye that has been slow roasted for 3 1/2 - 41/2 hrs. not precut(once out, out all evening) brushed with butter 3 oz au jus