STEAKS

Question 1

8 oz TRUFFLE BUTTER FILET

Answer 1

CENTER CUT From DAKOTA CITY, Nebraska.
Seasoned with Cracked Black Pepper, Black truffle salt
Finished with house whipped truffle butter.

Question 2

12 oz BONE-IN FILET

Answer 2

Prime cut from Waucoma, IA.

Question 3

10 oz CHILI RUBBED GRASSFED NY STRIP

Answer 3

From GREELY, CO
Seasoned with Salt, black pepper , blackening spice.
Topped with Chili butter

Question 4

14 oz DELMONICO aka BONELESS RIBEYE

Answer 4

A boneless ribeye from BRANDT FARM.

Question 5

32 oz. PORTERHOUSE

Question 6

DRY AGED STEAKS
(200 year old MEAT BOX) in CHICAGO

Question 7

6 oz DRY-AGED RIB CAP (28 days)

Answer 7

The BEST part of the RIBEYE
From FORT MORGAN, COLORADO.

Question 8

12 oz DRY-AGED COWGIRL RIBEYE (32 days)

Answer 8

A LEANER and CLEANER form of traditional RIBEYE.

From FORT MORGAN, CO

Question 9

12 oz DRY-AGED BONE IN STRIP (38 Day)

Answer 9

From CAMERON TX

Question 10

40 oz DRY-AGED TOMAHAWK (35day)

Answer 10

Aka RIBEYE with a long bone.

Chef recommends MEDIUM temp.