Steaks Flashcards

1
Q

6,8,11 (hearty), 16 oz (cowboy) - most popular cut - very lean and hearty cut of meat
Brushed with melted margarine

A

USDA choice sirloin

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2
Q

10,12,16oz - most flavorful steak due to “marbling” which seals the flavor
Brushed with melted margarine

A

Ft. Worth Ribeye

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3
Q

6 and 8 oz - most tender steak, melts in your mouth, cut thick, May butterfly and guests request or if cooked MW-W;
Brushed with melted margarine

A

Dallas filet

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4
Q

3-3oz medallions (9oz) - same cuz as Dallas filet, served on bed of rice; brushed with melted margarine, choice of : peppercorn or portobello mushroom sauce

A

Filet medallions

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5
Q

8 oz (thick cut) or 12 oz (traditional) - 2nd most tender next to filet - strip has a strip of fat that runs along the top portion of the steak; brushed with melted margarine

A

New York strip

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6
Q

23 oz - 2 cuts of meat - strip and filet; brushed with melted margarine

A

Porterhouse T-bone

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7
Q

20oz - most flavorful steak made even more so by leaving it on the bone; brushed with melted margarine

A

Bone-in Ribeye

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8
Q

8oz - marinated cubes of steak, red and green peppers, onions, tomorrows, and a mushroom cap served over a bed of rice (and only 1 other side); brushed with melted margarine

A

Sirloin kabob

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9
Q

Chopped steak topped with sautéed mushrooms, onions, and Jack cheese; brushed with melted margarine

A

Road kill

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10
Q

10,12,16 oz - ribeye that has been slow roasted for 3.5 - 4.5 hours
Garnish = 2 oz Au Jus

A

Prime rib

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11
Q

Cool red center

A

Rare

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12
Q

Warm red center

A

Medium rare

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13
Q

Hot pink center

A

Medium

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14
Q

Slightly pink center

A

Medium well

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15
Q

No pink

A

Well done

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