Steaks

Question 1

Ribeye

Answer 1

16 oz
From rib loin
Dry aged

Question 2

Bone in ribeye

Answer 2

20 oz
Wet aged
From export rib loin
Broiled with bone

Question 3

Strip

Answer 3

Wet aged
16 oz
From short loin

Question 4

Porterhouse

Answer 4

Short loin cut
Size varies
Strip + filet

Question 5

Flemings touch

Answer 5

Salt and pepper
Broiled at 1600 or iron crusted
Butter and parsley
300 degree plate

Question 6

Angus block cut ribeye

Answer 6

Ribeye cut from splitting ribeye loin

Butter and parsley

Question 7

Prime Rib Dinner

Answer 7

MR
Rub: garlic pepper, salt, onion, thyme
Parsley garnish

Au jus: pomace oil, meat trimmings, chicken Demi, beef base, carrots, celery, onion, tomato paste, bay leave, pepper, thyme

Horseradish mustard sauce: horseradish, Dijon, mustard, au jus, pomace, tomato paste, S&P

Horseradish cream sauce: horseradish, sour cream, worstershire sauce, chives, S&P

Question 8

Filet Mignon

Answer 8

5, 6, 8, 12, 14
6 oz served with 1/3 Flemings potatoes -new port filet Mignon
-14 = bone in