Steak Menu Flashcards
When a customer orders any item off the Steak Menu, what are the follow up questions?
How do you like your steak cooked?
Would you like to accompany your steak with scallops, lobster tail or crab oscar?
Any steak enhancements?
All steaks are served with chefs veg and potato du jour, would you like to add any additional sides?
What are the 5 traditional ways steak is cooked?
Rare Medium-Rare Medium Medium-Well Well-Done
What are the 7 Steak Enhancement Options?
Au Poivre Reduction House Bearnaise Wild Mushroom Demi-Glaze Mission Fig Cabernet Reduction Gorgonzola Gratin Gorgonzola Cream Kona Coffee Rub
Rank the best steak cuts top to bottom
KOBE Wagyu
NY Strip Steak
Ribeye
Filey Mignon
What does USDA mean?
USDA stands for the US Department of Agriculture.
A USDA PRIME steak is the highest grade that meat can be ranked. This superior ranking is well known for being juicy, flavorful and tender with the highest level of marbling.
What are the 3 NY Strip Steak Options?
NY 14oz Strip
PRIME 16oz NY Strip
Dry-Aged 18oz Bone-in Kansas City
What does Dry-aged mean?
Dry aging is the process in which large cuts of beef are aged anywhere from several weeks to several months before being trimmed and cut into steaks
This process ensures the steak develops flavor and makes it far more tender than it would be completely fresh.
What are the 2 Rib-eye options?
Dry-aged bone-in 20oz rib-eye
PRIME Delmonico 20oz rib-eye
What are the 2 KOBE Wagyu options?
Single KOBE Wagyu Tomahawk 32-34oz
KOBE Wagyu Tomahawk for 2 - served with starter, two salads and dessert
Describe “Rare”
Rare is cold, red center and soft
Describe “Medium Rare”
Warm, red center, slightly firmer than rare
Describe Medium
Pink & slightly firmer than medium rare
Describe “Medium Well”
partially pink center
Describe “Well-Done”
Completely cooked through, firm.
