Steaks Flashcards
Victoria’s Filet Mignon
The most tender and juicy thick cut
Sizes - 6 or 9 oz
Seasoned and Seared
Outback Center Cut Sirloin
Center Cut for tenderness, lean, hearty and full of flavor
Sizes 6, 9, 11 oz
Seasoned and Seared
Ribeye
Well marbled, juicy and savory. seasoned and seared for bold flavor
12 or 15oz
Bone-in Ribeye
Bone in and extra marbled for maximum tenderness
18oz
char-grilled
Melbourne Porterhouse
filet tenderloin & flavorful strip
22oz
char-grilled
Bone-in- NY strip
Thick cut, bone in and full of rich flavor
16oz
char-grilled
Classic Prime Rib
slow roasted with an herb crust
12 or 16oz
slow roasted
Outback Style Prime Rib
slow roasted, boldly seasoned and seared to perfection
served with a creamy horseradish sauce
12 or 16oz
slow roasted then seasoned and seared
Which steak is most tender
filet
which steak has the most marbling
ribeye
which steak are bone-in
ribeye ( 18oz cut ) porterhouse or NY strip
which grade of steaks do we have
choice