Steaks And Chops

Question 0

Petite filet: choice center cut

Answer 0

8 ounces – leanest and most tender steak. This is a smaller version of our filet. The center cut is broiled to desired temperature in our house steak seasoning and then finished with clarified butter and top with chopped parsley.

Question 1

Filet: choice center cut

Answer 1

12 ounces– leanest and most tender steak. All filets are center cuts. The cut is broiled to the desired temperature in our steak seasoning and then finished with clarified butter and topped with chopped parsley.

Question 2

Bone – in filet: “signature cut” choice center cuts

Answer 2

12 and 18 ounce cuts available. This is our signature steak. It is cut from a short line. The steak being aged and broiled on the bone received a lot of extra flavor while continuing to be very lean and tender. Bone will account for 3 to 4 ounces of weight. All the bone – in filets or center cuts. These cuts are broiled to the desired temperature in our steak seasoning and then finished with clarified butter

Question 4

New York strip: prime

Answer 4

• 16 oz. strip loin
• Prime
• Firm texture and full flavor

Question 5

New York pepper steak: prime

Answer 5

• 16 oz. strip loin
• Prime
• Firm texture and full flavor
• Pepper Steak- seasoned with a mixture of our house steak rub and fresh ground black pepper

Question 6

“Chefs cut” New York strip: prime

Answer 6

• 20 oz. strip loin
• Prime
• Larger version of 16 oz. cut and selected from chuck end making it more marbled and flavorful

Question 7

Bone – in Kansas City strip: prime

Answer 7

• 18 oz. bone in strip loin
• Prime
• Aged and broiled on the bone gives steak extra flavor
• Firm texture and full flavor
• Bone accounts for 3-4 oz.s

Question 7

“Chef’s cut” ribeye chop: prime

Answer 7

33 ounce bone in ribeye. This popular steak is a larger version of the 22 ounce ribeye. This cut is broiled to desired temperature in our steak seasoning and then finished with clarified butter and topped with chopped parsley.

Question 8

Bone in ribeye: prime

Answer 8

• 22 oz. cut
• Prime
• Most marbled and most flavorful steak
• Bone accounts for 4-5 oz.s

Question 9

Porterhouse: prime

Answer 9

A 24 ounce cut that has a tenderloin side and a strip loin side both on one bone. This cut is broiled to desired temperature in our steak seasoning then finished with clarified butter and topped with chopped parsley.

Question 10

Double cut porterhouse: prime

Answer 10

A 48 ounce version of the porterhouse. This cut is broiled desired temperature in our steak seasoning. It is seared, sliced and finished. Served on a large platter and finished with a squeeze of lemon, clarified butter and garnished with a parsley bunch on top.

Question 11

Veal chop

Answer 11

16 ounce USDA prime milk fed veal. This cut is from the rib section and almost the entire rib bone is left on for presentation. This cut is broiled to desire temperature in our steak seasoning then finished with clarified butter and topped with chopped parsley.

Question 12

Rack of lamb:

Answer 12

A 22 pounds bone in Australian rack of lamb broiled to desired temperature in our steak seasoning. The full eight bone rack is then split in half served with clarified butter and topped with chopped parsley.

Question 13

Double cut pork chop

Answer 13

A 16 ounce US grade number one bone in double pork chop marinated in garlic and then broiled to desired temperature in our steak seasoning. The chop is finished with clarified butter, a ramekin of Brandy Apple pecan sauce and topped with chopped parsley.

Question 14

Herb roasted chicken

Answer 14

2 pound half chicken that is brined for six hours and then oven roasted with Virgin olive oil, garlic, salt, pepper, thyme, rosemary, and butter. This chicken is served on a 200° plate and garnished with rosemary and topped with chopped parsley.

Question 15

Tomahawk

Answer 15

30 ounce wet aged all natural grass fed, hormone free Australian Wagyu. The BMS is five on the American scale.

Question 16

A5

Answer 16

A5 is a wet aged Japanese purebred wagyu from the Kobe region. The cattle are fed a mixture of grass and grain, spent and raw. They are also given beer to increase the fat content in the muscle. The BMS is a 12 out of 12 on the American scale and five out of five on the Japanese scale.

Question 17

TEMPERATURES

Answer 17

RARE- Red throughout, cold center -cool plate adjust
MEDIUM RARE- Red throughout, warm center
MEDIUM- Bright pink to red, warm center
MEDIUM WELL -Slightly pink, hot center
WELL- Cooked throughout
PITTSBURGH- Charred, rare

Question 18

Mastro’s Steak Rub Seasoning

Answer 18

Salt, paprika, onion powder, garlic powder, wheat flour, sugar and other “Secret spices”