Prime Steak & Chops

Question 1

Center-Cut Filet Mignon

Answer 1

12 OZ, 8 OZ, 6 OZ

12 oz. , 8 oz., 6oz. leanest most tender cut.
Seasoned with Morton’s seasoned salt.
Grilled to temerature.
Garnish is watercress.
Hot oval plate.

Question 2

Porterhouse Steak

Answer 2

24 PH

24 oz. combination of both the New York Strip and the filet.
Seasoned with Morton’s seasoned salt.
Grilled to temperature.
Garnish is watercress.
Hot oval plate.

Question 3

Signature Cut Prime New York Strip

Answer 3

NY

16 oz. High marbling gives intense flavor.
Seasoned with Morton’s seasoned salt.
Grilled to temperature.
Garnish is watercress.
Hot oval plate.

Question 4

Center-Cut Prime Ribeye

Answer 4

EYE

16 oz. Highest fat content of all very flavorful and rich tasting.
Seasoned with Morton’s seasoned salt.
Grilled to temperature.

Garnish is watercress.

Hot oval plate.

Question 5

Double Porterhouse for Two

Answer 5

48 PH

48 oz. Double the 24 oz. steak.
Large enough for 2 people.

The presentation of this steak is done by a manager table side.
Server is responsible for tray set up.
Refer to training job aid for this.

Question 6

Chicago Style Prime Bone-In Ribeye

Answer 6

BONE IN

Cut from the export rib, the bone is frenched (to seperate a portion of the meat from the bone by cutting the meat from the end of the bone - creating a “handle”).

Seasoned with Morton’s seasoned salt.

Grilled to temperature.
Garnish is watercress.

Hot oval plate.

Question 7

Double-Cut Prime Pork Chop

Answer 7

PORK

16 oz. frenched double bone pork chop seasoned with Morton’s seasoned salt and topped with Au Jus.
Garnish is watercress.
Hot 12” round plate.

Question 8

Double-Cut Rib Lamb Chops

Answer 8

LAMB

6 oz. (3 pieces) of double cut bone in lamb chop seasoned with Morton’s seasoned salt and served with Apple Mint Chutney (blend of mint jelly, five peppercorn spice mix, horseradish and grated red delicious apple).
Garnish is watercress.

Hot Metro square plate and a gooseneck.

Question 9

Bone-In Veal Chop

Answer 9

VEAL

16 oz. bone in chop where the bone is Frenched.
Topped with Black Truffle Butter (black truffle oil based butter with minced shallots and garlic).
Garnish is watercress.
Hoth 12” round plate.

Question 10

Cajun Ribeye Steak

Answer 10

CAJUN

16 oz. merinated Ribeye in Cajun spices for up to 48 hours.
Seasoned with Morton’s seasoned salt.
Grilled to temperature.
Garnish is watercress.
Hot oval plate.

Question 11

Five Peppercorn Rubbed Prime Strip Steak

Answer 11

PEPPERCORN

16 oz. New York Strip steak with five peppercorn rub and served with a peppercorn sauce (peppercorn base sauce with a hint of cognac).
Hot Freestyle Platter.