Steaks

Question 1

How are the steaks cooked? With what woods?

Answer 1

Open hearth. Maple and ash

Question 2

What are the steaks brushed with? Why is this important to mention to guests?

Answer 2

Beefed up butter. Dairy allergy

Question 3

What 2 steaks are 28 day dry aged?

Answer 3

Bone in ribeye. Bone in NY strip

Question 4

What 5 steaks are wet aged?

Answer 4

6oz filet, 10oz filet, bone in filet, bone in cowgirl, hanger steak

Question 5

What is the difference between wet age and dry age?

Answer 5

Wet age is butchered then immediately vacuum sealed. Dry aged is butchered and then hung up to allow some of the liquid to evaporate making the beef flavor more concentrated

Question 6

Table marking for all steaks

Answer 6

Table fork, steak knife

Question 7

List the three filets and sizes

Answer 7

Petite filet 6oz
Filet 10oz
Bone in filet 16oz

Question 8

Steak Frites

1) basic description
2) what is hanger steak
3) name the three sauces
4) main ingredients of entrecôte sauces
5) allergies
6) table marking

Answer 8

1) 10oz hanger with entrecôte sauce
2) flavorful, tender cut from the belly of the cow
3) entrecôte, garlic aioli, bordelaise
4) bearnaise, chicken liver, foie gras
5) dairy, allium, egg, citrus
6) table fork, steak knife, share plate

Question 9

Ribeye

1) list the three ribeyes
2) what is a cowgirl? What is removed?
3) is the cowgirl wet or dry aged?
4) what is spinalis?
5) what are the sizes offered of spinalis?
6) what is the procedure if a guest asks about spinalis?

Answer 9

1) 28 day dry aged ribeye, “ tomahawk, 45 day dry aged tomahawk, bone in cowgirl
2) smaller leaner ribeye, fat cap is removed
3) wet aged
4) fat cap that is removed from top rib
5) 12oz, 18oz
6) check with guest to confirm availability

Question 10

Australian Rack if Lamb

1) basic description
2) how many pieces and how many ounces?
3) do we serve mint jelly? Is it in house?

Answer 10

1) Australian rack of lamb
2) 3 double cut chops, 20oz
3) no and no

Question 11

Pork Chop

1) basic description
2) is it sliced? How many ounces?
3) where is Becker Lane farms? What is important about them?
4) what is the pork sous vide in?
5) what is served with the pork? What is the herb component?
6) what are the steps to serve pork chop?

Answer 11

1) Becker Lane pork chop, bone marrow, truffle jus
2) yes, 16oz
3) Dyersville Iowa, small family, all organic
4) butter
5) bone marrow, fine herb salad
6) ask guest to place napkin over shirt, scrape bone marrow out onto plate, pour truffle just down the bone over the pork, remove everything no longer needed

Question 12

Surf and Turf

1) basic description
2) what is size of lobster and what sauces are on it?
3) allergies
4) table marking
5) what starch is served with it?
6) what sauces are served with the dish?
7) can the guest customize the S&T?

Answer 12

1) 6oz filet, half lobster
2) 1lb, garlic butter and chili oil
3) dairy, shellfish, allium
4) table fork, steak knife, share plate
5) truffle purée
6) bordelaise, lobster American
7) yes

Question 13

Describe the regular NY strip

Answer 13

28 day dry aged, center cut sirloin, subtle marbling, firm texture

Question 14

Describe our temperatures
Black and blue, Pittsburg 
Rare
Medium rare
Medium
Medium well
Well done

Answer 14

Charred texture, red, room temp center
All red, room temp center
All red, warm center
Thin red center, pink around, warm center
Barely pink, hot center
Grey, hot center