Steaks

Question 1

Filet Mignon

Answer 1

most tender & juicy cut
6oz or 8oz

Question 2

Sirloin

Answer 2

Center cut for tenderness, lean, hearty & full of flavor
6oz 8oz 11oz

Question 3

Ribeye

Answer 3

Juicy, savory, fatty, the fat giving the most flavor, seasoned & seared for bold flavor
12oz 15oz

Question 4

Prime Rib

Answer 4

Slow roasted, herb crust served with aju sauce , hand carved to order
12oz 16oz

Question 5

OB Style Prime Rib

Answer 5

Our own seasoning slow roasted w creamy horseradish sauce
12oz 16oz

weekdays after 4 & weekends all day

Question 6

Bone In Ribeye

Answer 6

Bone in Ribeye for max tenderness
18oz

Question 7

Bone In NY Strip

Answer 7

Thick cut, bone in, full of flavor
16oz

Question 8

Porterhouse

Answer 8

made up of 2 steaks, NY strip & filet
22oz

Question 9

Temperatures Of Steaks

Answer 9

Rare- Cool Red Center
Medium Rare- Warm Red Center
Medium- Warm Pink Center, touch of red
Medium Well- Warm Brown, Pink
Well Done- Hot Brown Center

Question 10

Cook It Up

Answer 10

Too Pink, Too Rare, Too pink
Rare down to Medium
Medium down to Well
Recook is recooking the whole thing, throw the other one out