Steaks

Question 1

Victoria’s Filet Mignon

Answer 1

The most tender and juicy thick cut. Available in 6 or 8 oz. seasoned & seared

Question 2

Outback Center-Cut Sirloin

Answer 2

Center-cut for tenderness. Available in 6, 8, or 11 oz. seasoned & seared

Question 3

Ribeye

Answer 3

Well-marbled, juicy and savory. Available in 12 or 15 oz. Seasoned & seared

Question 4

Bone-in natural cut ribeye

Answer 4

extra marbled for maximum tenderness. available in 18 oz only. char-grilled.

Question 5

melbourne porterhouse

Answer 5

filet tenderloin & flavorful strip. 22 oz. char-grilled.

Question 6

bone-in NY strip

Answer 6

thick cut and full of flavor. 16. oz. char-grilled.

Question 7

classic prime rib

Answer 7

slow roasted, and hand carved with an herb crust, served with au jus. 12 or 16 oz. slow roasted.

Question 8

outback style prime rib

Answer 8

slow roasted, seared to perfection and served with a creamy horseradish sauce. 12 or 16 oz. slow roasted, then s&s

Question 9

Which steak is the most tender?

Answer 9

Filet

Question 10

Which steak has the most marbling?

Answer 10

Ribeye

Question 11

Which steaks are bone-in?

Answer 11

Ribeye (18 oz.), porterhouse, and NY strip

Question 12

What grade of steaks do we serve?

Answer 12

B. Choice