Steaks

Question 1

USDA Choice Sirloin-Description and Garnish

Answer 1

Description: 6, 8, 11 (HEARTY), and 16 oz (COWBOY). most popular cut. very lean and hearty cut of meat
Garnish: brushed with melted margarine

Question 2

Ft. Worth Ribeye-Description and Garnish

Answer 2

Description: 12, 14, and 16 oz. Most flavorful steak due to “marbling”, which seals in the flavor
Garnish: brushed with melted margarine

Question 3

Dallas Fillet-Description and Garnish

Answer 3

Description: 6 and 8 oz. most tender steak; melts in your mouth; cut thick (may butterfly at guest’s request or if cooked MW-W)
Garnish: brushed with melted margarine

Question 4

Filet Medallions-Description and Garnish

Answer 4

Description: 3 - 3 oz Medallions (9 oz). same cut as the Dallas Fillet. served on a bed of rice
Garnish: brushed with melted margarine
choice of: peppercorn or portobello mushroom sauce

Question 5

New York Strip-Description and Garnish

Answer 5

Description: 8 oz thick cut or 12 oz traditional cut. 2nd most tender steak next to the filet. The strip has a strip of fat that runs along the top portion of the steak
Garnish: brushed with melted margarine

Question 6

Porterhouse T-Bone-Description and Garnish

Answer 6

Description: 23 oz. two cuts of meat- strip and filet. we do not cut this steal premises because of the bone, but it comes to us fresh, never frozen
Garnish: brushed with melted margarine

Question 7

Bone-In Ribeye-Description and Garnish

Answer 7

Description: 20 oz. most flavorful steak made even more so by leaving it on the bone
Garnish: brushed with melted margarine

Question 8

Sirloin Kabob-Description and Garnish

Answer 8

Description: 8 oz of steak. Marinated cubs of steak, red and green peppers, onions, tomatoes, and a mushroom cap served over a bed of rice (served with one additional side)
Garnish: brushed with melted margarine

Question 9

Road Kill-Description and Garnish

Answer 9

Description: Chopped steak topped with sauteed mushrooms, sauteed onions, and Jack cheese
Garnish: brushed with melted margarine

Question 10

Prime Rib-Description and Garnish

Answer 10

Description: 12, 14, and 16 oz ribeye that has been slow roasted for 3 1/2 - 4 1/2 hrs. we do not precut our prime rib so once we run out we are out for the entire night
Garnish: 2 oz Au Jus

Question 11

Steak Temps- Rare, Medium Rare, Medium, Medium Well, Well

Answer 11

Rare- cool red center
Medium Rare- warm red center
Medium- hot pink center
Medium Well- slightly pink center
Well- no pink