Steaks Flashcards
6,8,11 (hearty), 16 oz (cowboy) - most popular cut - very lean and hearty cut of meat
Brushed with melted margarine
USDA choice sirloin
10,12,16oz - most flavorful steak due to “marbling” which seals the flavor
Brushed with melted margarine
Ft. Worth Ribeye
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
Dallas filet
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
Filet medallions
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
New York strip
23 oz - 2 cuts of meat - strip and filet; brushed with melted margarine
Porterhouse T-bone
20oz - most flavorful steak made even more so by leaving it on the bone; brushed with melted margarine
Bone-in Ribeye
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
Sirloin kabob
Chopped steak topped with sautéed mushrooms, onions, and Jack cheese; brushed with melted margarine
Road kill
10,12,16 oz - ribeye that has been slow roasted for 3.5 - 4.5 hours
Garnish = 2 oz Au Jus
Prime rib
Cool red center
Rare
Warm red center
Medium rare
Hot pink center
Medium
Slightly pink center
Medium well
No pink
Well done