Beef

Question 1

Ribeye

Answer 1

12 ounces center-cut ribeye prepared to perfection. (Ribeye is the fattiest cut of steak that we serve)

Question 2

Skillet of Steak Strips

Answer 2

7 ounces of sirloin strips lightly marinated and served on a bed of sautéed peppers, onions, and mushrooms.

Question 3

Chopped Steak

Answer 3

8 ounce Angus beef chopped steak smothered with sautéed peppers, onions, and mushrooms. (May only be cooked Medium Well or above because it is ground beef)

Question 4

Filet Medallions

Answer 4

3 pieces of tender filet medallions, 2 ounces each.

Question 5

10 oz. Sirloin

Answer 5

10 ounces, juicy center-cut. (If we’ll done, ask if they want it butterflied)

Question 6

7 oz. Sirloin

Answer 6

7 ounces, juicy center-cut. (If well done, ask if they want it butterflied)

Question 7

20 oz. Porterhouse

Answer 7

T-bone style Porterhouse. Strip on one side, filet on the other.

Question 8

Twin Filets

Answer 8

Two 4oz filet mignons. Our most tender selection. (Filet mignon is the most tender cut of steak that we serve)

Question 9

Steak Toppers

Answer 9

Cheese Sauce, Mushrooms, Onions, Peppers & Onions, Garlic Butter, Shrimp (10 pieces of seasoned grilled shrimp)

Question 10

Steak Temperatures:

Rare

Answer 10

Cold, red center

Question 11

Steak Temperatures:

Medium-Rare

Answer 11

Warm, red center

Question 12

Steak Temperatures:

Medium

Answer 12

Pink center

Question 13

Steak Temperatures:

Medium-Well

Answer 13

Hot, slightly pink center

Question 14

Steak Temperatures:

Well Done

Answer 14

Hot, gray center

Question 15

The Beef is all served with…..

Answer 15

All served with a choice of 2 sides. Always ask about temperature.