Steaks Flashcards by Taylor Henderson

Lunch steak size:
Top sirloin
Pat's Ribeye
Prime Rib
Top Sirloin (Steak&Shrimp)

Top sirloin - 7 oz
Pat’s Ribeye - 10 oz
Prime Rib - 8 oz
Top Sirloin (Steak&Shrimp) - 7 oz

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Dinner steak sizes:
Top sirloin
Pat’s Ribeye
NY Strip

Top sirloin - 9 oz or 11 oz
Ribeye - 12 oz or 16 oz
Strip - 12 oz

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Dinner steak sizes:
T-Bone
Center cut Filet
Porterhouse
Prime Rib
Cowboy Ribeye

T-Bone - 17 oz
Center cut Filet - 6 oz or 9 oz
Porterhouse - 22 oz
Prime Rib - 8 oz, 12 oz or 16 oz
Cowboy Ribeye - 24 oz

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Describe smothered sirloin

8 oz sirloin smothered with diced sauteed mushrooms and carmalized onions in a homemade herb butter

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Describe blue cheese filet

6 oz filet (not center cut) wrapped in bacon and topped off with homemade Blue Cheese Butter

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When are the tenderloin tips served?

Lunch

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Tenderloin Tips ingredients

8 oz tenderloin tips, cognac pepper sauce, mushrooms and mashed potatoes

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What are the 2 versions of the chopped sirloin steak?

CAB chopped sirloin topped with grilled onions, sauteed mushrooms and cognac pepper sauce
CAB fresh ground steak topped with grilled onions, cheddar cheese and diced tomatoes

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When is the chopped sirloin steak served?

Lunch and dinner

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Lunch entree serving sizes:
Lunch fried shrimp
Grilled chicken breast
Chicken tenders
Lunch vaquero tacos

Lunch fried shrimp - 6 each
Grilled chicken breast - 10 oz
Chicken tenders - 6 each
Lunch vaquero tacos - 2 each

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When is the Hill Country Sausage and Chicken platter served and what are the portion sizes of the Sausage and Chicken?

Served during lunch
Sausage - 4 oz
Chicken - 6 oz

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Describe the Chicken Fried Chicken

6 oz boneless chicken breast lightly battered and deep fried, topped with cream gravy

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Hickory chicken ingredients

9 oz chicken breast topped with sauteed mushrooms and onions, BBQ sauce, melted jack cheese and bacon

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Describe the Chicken Laredo

9 oz marinated chicken breast grilled and topped with melted jack cheese, carmalized onions, tomatoes and poblano peppers. Garnished with chives, cilantro, lemon juice, feta cheese and an avocado fan

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Describe the Stuffed Chicken

9 oz marinated chicken breast stuffed with artichoke hearts and creamy spinach. Topped with sundried tomatoes, spinach, lightly fried artichoke leaves and lemon butter

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Portion size for:
Fried shrimp addition
BBQ shrimp addition
Grilled shrimp addition
Coconut shrimp
Range rattler addition

Fried shrimp addition - 5
BBQ shrimp addition - 4
Grilled shrimp addition - 5
Coconut shrimp - 5
Range rattler addition - 2

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Describe the sauteed mushrooms and onion combo

4 oz of button mushrooms and 4 oz of grilled onions. Served in a cast iron skillet with a triangle folded linen napkin under the skillet. Perfect for sharing

What is bleu cheese butter?

Garlic butter whipped with bleu cheese crumbles & Worcestershire and a hint of cognac pepper sauce

Describe the Horseradish butter

Butter whipped with horseradish and a touch of Worcestershire sauce. Perfect with the Prime rib

Describe the Oscar topping

Jumbo lump crab meat drizzled with lemon butter and accompanied by 3 lightly fried asparagus spears. Garnished with red pepper flakes and chives

When a guest orders a steak with Cognac pepper sauce how is the steak prepared?

Cracked black pepper corns are pressed into the steak and then topped with the Cognac pepper sauce

What is the smothered topping?

Diced mushrooms and onions sauteed in house made herb butter

Describe the double boned pork chops

Juicy 2 inch thick double boned pork chop cooked to order, topped with steak butter.

Describe the BBQ ribs

A full rack of our “fall off the bone” tender pork Baby Back ribs grilled and basted with BBQ sauce
Lunch: 1/2 rack of ribs

Describe the Chicken Fried Steak

CAB inside round cutlet battered and deep fried, topped with cream gravy Lunch: 4 oz Dinner: 9 oz

Describe the Sirloin Kabob

Sirloin medallions basted with homemade herb butter, accompanied with red and poblano peppers, red onions and zucchini. Garnished with melted steak butter

Describe the BBQ ribs and chicken breast combo

1/2 rack of our "fall off the bone" tender ribs and a 6 oz. marinated grilled boneless chicken breast

Describe the BBQ ribs and gulf shrimp

1/2 rack of our "fall off the bone" tender ribs and a choice of 5 fried, grilled, stuffed BBQ or coconut shrimp

Describe grilled chicken breast and gulf shrimp

10 oz marinated grilled boneless chicken breast and a choice of 5 fried, grilled, stuffed BBQ or coconut shrimp

Describe fried shrimp and chicken tenders combo

4 Jumbo gulf shrimp, butterflied and lightly battered in Cajun flour with 4 chicken tenders Garnished with lemon wedge, cocktail sauce and cream gravy

Which menu items come with a salad or a cup of soup? For which menu items can a salad be added for an extra charge? What is a charge?

All dinner entrees are served with a salad or a cup of soup. Lunch steak platters also include a salad or a cup of soup. A dinner salad can be added to non steak lunch entrees for $2.99.

For which menu items can a baked/sweet potato be substituted for an additional charge and how much? What menu items can a baked/sweet potato be added for no charge?

Lunch entrees can add a potato for $1.99 | Dinner entrees can add a potato for no charge

What low fat or no fat dressings do we offer? Are they homemade? How are they served?

Low-fat ranch, fat-free italian and Catalina. | Not homemade, they come in individual containers but should be served as all the other dressings

What is added on top of each steak? what are the ingredients?

Steak butter. Made of butter. margarine, garlic and white wine

When is the soup and sandwich served and describe it

Served during lunch. Cup of soup and 1/2 a Texas Cheese Steak. Comes with fries and Au Jus

When is early dinner served?

From 4 - 6 Monday to Friday

Describe early dinner steak and shrimp

6 oz top sirloin served with 3 fried shrimp

``` Describe steak temperatures: Rare Medium rare Medium Medium well Well done ```

``` Rare - red cool center Medium rare - warm red center Medium - pink throughout Medium well - thin line of pink Well done - no pink (dry) ```

``` Name the cut: 2 sides of the T-Bone Most tender cut of beef Small line of fat on one side Most flavorful steak 2 cuts from the ribroll Has 2 steaks in one Steaks with the most marbeling Same cuts, different preperation ```

2 sides of the T-Bone - strip and filet Most tender cut of beef - Filet Small line of fat on one side - Strip Most flavorful steak - Ribeye 2 cuts from the ribroll - Ribeye and Primerib Has 2 steaks in one - T- Bone and Porterhouse Steaks with the most marbeling - Ribeye Same cuts, different preperation - Primerib and Ribeye

What is Certified Angus Beef?

Beef from Angus or Angus type cattle. Falls in the top 8% of all beef in the US. Has to meet 10 rigid quality standards. Known for its great marbeling which correlates with beef flavor and juiciness