STEAKS AND CHOPS Flashcards
(41 cards)
“Chef’s Cut” Ribeye 33oz.
- 33oz. bone in cut
- Prime
- Larger version of the 22oz. cut and selected from chuck end making it more marbled and flavorful.
“Chef’s Cut” New York Strip 20oz.
- 20 oz. strip loin
- Prime
- Larger version of 16 oz. cut and selected from chuck end making it more marbled and flavorful
Bone-In Filet 12 oz.
- 12oz. Bone-In Cut
- Prime
- “Signature Cut”
- All cuts are center cuts
- Aged and broiled on the bone gives the steak extra flavor
- Bone accounts for 3-4 ounces
Bone-In Filet 18oz.
- 18oz. Bone-In Cut
- Prime
- “Signature Cut”
- All cuts are center cuts
- Aged and broiled on the bone gives the steak extra flavor
- Bone accounts for 3-4 ounces
Bone-In Ribeye 22oz.
- 22 oz. cut
- Prime
- Most marbled and most flavorful steak
- Bone accounts for 4-5 oz.
Bone-In Kansas City Strip 18oz.
- 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.
Can we do Blue Cheese Crusted?
Or Horseradish Crusted?
Yup.
Do we feature wet or dry aged beef?
We use 28-day wet aged steaks.
Double Cut Pork Chop 16oz.
- 16oz. bone-in cut
- Milk fed
- Prime
- Cut from rib section
Tableside Schpiel:
A 16 ounce US grade number one bone in double pork chop marinated in garlic and then broiled to your 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.
Double Cut Porterhouse 48oz.
- 48oz. cut
- Prime
- Designed to be shared
- Served sliced on a large platter
- Accompanied with tongs
- Garnished with a parsley bunch
Filet 12oz.
- 12 oz. portion
- The most lean and tender cut.
- All filets are choice center cuts from the short loin.
Herb Roasted Chicken
- Half of a 5lb. Lidori Chicken
- Free range and organic
- Brined for 6 hours
- Oven roasted with extra-virgin olive oil, thyme, rosemary, garlic, butter, salt, and black pepper
- Presented on a 200 degree plate
- Finished with rosemary
- Garnished with chopped parsley
How would you describe to a guest our steak preparation?
“Our steaks and chops are seasoned with our specialty blend steak rub, and then broiled at 1500 degrees to your preferred temperature, served on a 400 degree hot plate that’s finished with a little clarified butter and chopped parlsey”
Medium
Bright pink to red, warm center
Medium Rare
Red throughout, warm center
Medium Well
Slightly pink, hot center
New York Pepper Steak 16oz.
- 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
New York Strip 16oz.
- 16 oz. strip loin
- Prime
- Firm texture and full flavor
PETITE FILET 8oz.
- 8 oz. portion
- The most lean and tender cut.
- All filets are choice center cuts from the short loin.
Pittsburgh
Charred, rare
Porterhouse 24oz.
- 24 oz. cut
- Prime
- A tenderloin and a strip loin on the bone
Rack of Lamb 22oz.
- 22oz. bone-in cut
- Australian
- Full 8 bone rack that is split in half
Tableside Shpiel:
A 22 oz. bone in Australian rack of lamb rubbed with our steak seasoning, broiled to your desired temperature. The full eight bone rack is then split in half and served on a 400 degree plate with clarified butter and topped with chopped parsley.
Rare
Red throughout, cold center
(offer the guest a cool plate,
so that their steak will not over cook while it is on the plate at the table).
What are our steak temperatures, verbatim?
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
