Steak Flashcards
1
Q
Victorias Barrel-Cut Filet Mignon
A
Tender / juicy / thick barrel-cut
2
Q
Filet Sheila
A
Two tender filet medallions / melted provolone cheese / sautéed mushrooms / savory peppercorn sauce / fried Bloomin’ carrot crunch
3
Q
Outback Center-Cut Sirloin
A
Center-cut / tender / lean / hearty / flavorful
4
Q
Ribeye
A
Well marbled/ juicy / savory
5
Q
Classic Prime Rib
A
Slow-roasted / herb crust / hand-carved / au jus
6
Q
Outback-Style Prime Rib
A
Slow-roasted / boldly seasoned / seared to perfection / creamy horseradish sauce
7
Q
Melbourne Porterhouse
A
Two cuts in one / NY strip and Filet tenderloin
8
Q
Bone-In Ribeye
A
Extra marbled / maximum tenderness
9
Q
Bone-In New York Strip
A
Thick-cut / full of flavor
10
Q
Plus it up (enhance bold flavors)
A
- Toowoomba topping (seasoned shrimp / mushrooms / creamy creole sauce)
- Roasted garlic butter topping
- Sautéed mushrooms
- Grilled onions
- Gold Coast coconut shrimp
- Grilled shrimp
- Steamed lobster tail