Steaks

Question 1

Temperatures

Answer 1

Rare- red thoughout, cold center
MR- red throughout, warm center
Medium- Bright pink to red, warm center
MW- Slightly pink, hot center
Well- cooked throughout
Pittsburgh- charred, rare

Question 2

We Feature

Answer 2

USDA prime
Wet aged for 28 days
Holstein, corn-fed beef
Seasoned with dry house steak rub
Broiled at 1500 degrees
Served on 400 degree plates (except rare)
Finished with clarified butter & parsley
Kosher available

Question 3

Steak Rub

Answer 3

Salt, paprika, onion powder, garlic powder, flour, sugar, other spices

Question 4

Filet

Answer 4

6, 8, 12 oz.
Most lean & tender
Choice center cuts from short loin

Question 5

BI Filet

Answer 5

12, 18 oz.
Prime center cut
Bone is 3-4 oz., gives extra flavor

Question 6

NY Strip

Answer 6

16 oz. strip loin
Prime
Firm texture & full flavor

NY Pepper- house steak rub, fresh ground pepper

Question 7

Chef’s Cut NY Strip

Answer 7

20 oz. strip loin
Prime
Chuck end- more marbled & flavorful

Question 8

BI Kansas City

Answer 8

18 oz. strip loin
Prime
Firm texture & full flavor
Bone is 3-4 oz., gives extra flavor

Question 9

BI Ribeye

Answer 9

22 oz.
Prime
Most marbled & flavorful
bone is 4-5 oz.

Question 10

Chef’s Cut Ribeye

Answer 10

33 oz.
Prime
Chuck end- more marbled & flavorful

Question 11

Porterhouse

Answer 11

24 oz. with bone
Prime
Tenderloin + strip loin

Question 12

Double Cut Porterhouse

Answer 12

48 oz. (share)
Prime
Served sliced, large platter, tongs, lemon juice, clarified butter, parsley sprig

Question 13

Veal Chop

Answer 13

16 oz. with bone
Milk fed
Prime
Rib section

Question 14

Rack of Lamb

Answer 14

22 oz. BI
Australian
8 bone rack split in half

Question 15

Double Cut Pork Chop

Answer 15

16 oz. BI
US Grade #1
Marinated in garlic & broiled
Warm apple brandy pecan sauce

Question 16

Herb Roasted Chicken

Answer 16

Half of a 2 lb. jidori chicken
Free range, organic
Brined for 6 hours
Roasted with EVOO, butter, garlic, thyme, rosemary, salt, black pepper
Warm plate, rosemary & parsley garnish

Question 17

Wagyu- Tomahawk

Answer 17

30 oz. BI ribeye
Australia
Grass & grain fed
Wet aged
Hormone free
BM 5/12 on American scale

Question 18

Wagyu- A5

Answer 18

8, 10, 12 oz. NY strip cut
Japanese pure bred Wagyu
Grass, grain, beer fed (increases fat)
Wet aged
BM 12/12 American, 5/5 Japanese