Steaks

Question 1

Ribeye

Answer 1

16 oz., $34. The Ribeye is a very flavorful cut of beef that comes from the rib section of the steer and consists of primarily the longissimus dorsi (back). The cut has more marbling and is “fattier” than other cuts that we carry

Question 2

New York Strip (16 oz)

Answer 2

16 oz., $36. Not as tender as either the ribeye or the filet. Typically the “chewiest” of the cuts. Comes from the longissimus muscle, referred to as the short loin. Decent marbling, lots of flavor. Boneless.

Question 3

Petite Filet Mignon (8oz)

Answer 3

$38
BUTTERFLY: med well to well
Very tender and flavorful cut of meat that comes from the posts major muscle. Very lean with little to no grisel (cartilage)

Question 4

Grand Filet Mignon (12 oz)

Answer 4

$49
BUTTERFLY: med to well
Very tender and flavorful cut of meat that comes from the posts major muscle. Very lean with little to no grisel (cartilage)

Question 5

Crusts

Answer 5

Black Pepper     2
Horseradish       3
Garlic Butter       3
Bleu Cheese      4
Foie Butter         6
Oscar Style        12

Question 6

Sauces

Answer 6

Béarnaise          2
Hollandaise       2
Gorgonzola Cream     3
Horseradish Cream    3
Demi Au Poivre      5
Sauce Chasseur     6

Question 7

Seafood by the Piece

Answer 7

Jumbo shrimp 5
Crab Cake 6
Jumbo Scallop 9
Lobster Tail (8oz) 28

Question 8

Porter House Steak

Answer 8

24 oz., $48. Bone in. Cut from the short loin, like the NY strip. Must be at lest 1.25 inches wide. Consists of the filet/tenderloin and the strip, separated by the t-bone. Topped with two home made onion rings.

Question 9

Steak Preparation

Answer 9

• Iowa CAB
• wet-aged (vacuum sealed in its own juices and aged in a refrigerator) for at least 4 weeks
• all beef cuts are served with a red wine demi-glace, which is made by reducing a stock made of veal bones, carrots, onion, celery, red wine and thyme. Reduced until viscous and rich
• standard is to put demi on the steak, but it can be plated in a small dish on the side
• All steaks are seasoned with kosher salt, black pepper, and cooked to order
• each steak is presented with roasted garlic and thyme oil
• comes with soup, house salad, or ability to upgrade to a signature salad

Question 10

Cooking Temperatures

Answer 10

Blue Rare: 115 degrees, seared outside, but red/purple throughout, meat is gel like and hard to chew. No juices flowing

Rare: 120 degrees, seared outside, but red/purple 75% of the steak, considerably more tender than blue rare, will have some juices flowing

Medium Rare: approximately 126 degrees, seared and red/purple in the middle (50% of steak). Some juices flowing

Medium: 134 degrees, seared outside, little red, mostly rosy pink, once rested will push out considerable juices

Medium Well: approximately 150 degrees, only a slight amount of pink in the center. Will start to become tough and dry. Most juices will be purged by this point

Well: approximately 160 degrees. No pink, meat is brown. All juices have been purged and meat will be dry and tough.

Half-Temps/ “plus”: between two temps. ex. Med Rare plus

Butterfly: only filets. reduces cooking time and chances of over char.