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Mastro's Steakhouse NYC > STEAKS AND CHOPS > Flashcards

Flashcards in STEAKS AND CHOPS Deck (41):
0

"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

 

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1

"Chef's Cut" Ribeye 33oz.

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  • 33oz. bone in cut
  • Prime
  • Larger version of the 22oz. cut and selected from chuck end making it more marbled and flavorful.

 

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2

Bone-In Filet 12 oz.

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  • 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

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2

Bone-In Filet 18oz.

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  • 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

2

Bone-In Ribeye 22oz.

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

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2

Bone-In Kansas City Strip 18oz.

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  • 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.

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3

Can we do Blue Cheese Crusted?

Or Horseradish Crusted?

Yup.

4

Do we feature wet or dry aged beef?

We use 28-day wet aged steaks.

4

Double Cut Pork Chop 16oz.

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  • 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.

5

Double Cut Porterhouse 48oz.

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  • 48oz. cut
  • Prime
  • Designed to be shared  
  • Served sliced on a large platter
  • Accompanied with tongs
  • Garnished with a parsley bunch

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6

Filet 12oz.

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  • 12 oz. portion
  • The most lean and tender cut.
  • All filets are choice center cuts from the short loin.

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6

Herb Roasted Chicken

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  • Half of a 5lbLidori 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

 

7

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"

9

Medium

Bright pink to red, warm center

11

Medium Rare

Red throughout, warm center

13

Medium Well

Slightly pink, hot center

13

New York Pepper Steak 16oz.

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  • 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

14

New York Strip 16oz.

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

15

PETITE FILET 8oz.

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  • 8 oz. portion
  • The most lean and tender cut.
  • All filets are choice center cuts from the short loin.

 

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16

Pittsburgh

Charred, rare

17

Porterhouse 24oz.

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  • 24 oz. cut​
  • Prime
  • A tenderloin and a strip loin on the bone

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18

Rack of Lamb 22oz.

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  • 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.

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20

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).

20

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

22

Veal Chop 16oz.

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  • 16oz. bone-in cut
  • Milk fed
  • Prime
  • Cut from rib section

 

Tableside Schpiel:

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 your desired temperature in our steak seasoning then finished with clarified butter and topped with chopped parsley.

 

24

Well

Cooked throughout

26

What is "Oscar Style"?

"Here at Mastro's we add a seared 4oz. Crabcake on top of your steak and top it with Bernaise... (If the guest prefers a traditional style...ring in: a small order of asparagus & a crabcake "sub jumbo-lump")

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What is in our Steak Rub Seasoning?

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

29

What is on the plate when we serve our steaks?

One tablespoon of clarified butter and some chopped parsley.

30

What is our signature cut?

The Bone-In Filet.  12 and 18 ounce cuts available. This is our signature steak. It is cut from a short loin. 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 are center cuts. These cuts are broiled to the desired temperature in our steak seasoning and then finished with clarified butter

 

31

Wagyu Tomahawk 30oz.

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  • 30oz. bone-in ribeye cut
  • Australian Wagyu
  • Grass fed
  • Wet aged
  • Hormone free
  • BMS is 5 out of 12 on the American scale.

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32

What is the breed of cattle that we use for our steaks? What is the reason we use this breed?

HolsteIn. This is a larger steer than Angus (the other, more commonly sourced breed in the United States). Holsteins are most commonly used as dairy cows; the beef from the steer is very flavorful and has a firm texture. Our NY strip, for example, has a nice chew to it...it doesn't get "mushy" under the broiler...

33

What is Wagyu?

A breed of cattle, originally from Japan, (but now also raised elsewhere) that is prized for the tremendous marbling and flavor...

34

What should the server offer when a guest requests a filet medium well or well done?

Suggest that the steak be butterflied. This process allows the steak to cook without burning or charring, while still keeping the steak's flavor...

35

What temperature do we keep the plates holding before we plate a steak?

400 degrees.

36

Where are the cattle that we use for our steaks raised?

Packerland Farms.

In Green Bay, Wisconsin.

They come from farm codes:

562

562M

37

Where do we get our steaks from? (Who is our purveyor?)

Michael's Meats -based in Colombus, Ohio

38

Why do we use "abundantly marbled Prime corn fed beef"?

Beef cuts with high levels of marbling are more likely to be tender, juicy, and flavorful....

39

Why use a dry steak rub? What does ours do to the steak while in the broiler?

A dry rub will season the steak, complimenting the natural sweetness of the meat, or the charred flavors from the cooking process... Our steak rub, specifically, has a little four in it, which holds the steak's juices at the surface while a crust forms to seal in all the juice and flavor...the sugar in the rub also helps in this process by helping the rub caramelize...

40

What does the term "A5" in reference to Wagyu Beef Signify?

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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.

 

41

A5 Grade Wagyu NY Strip

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  • 8oz. New York strip cut
  • Japanese pure bred Wagyu cattle
  • Grass and grain fed
  • Fed beer to increase fat content in muscle
  • Wet aged
  • BMS is 12 out of 12 on the American scale
  • 5 out of 5 on the Japanese scale
  • Can be available in different portion sizes

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