Steaks Flashcards

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1
Q

Victoria’s Filet Mignon

A

The most tender and juicy thick cut
Sizes - 6 or 9 oz
Seasoned and Seared

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2
Q

Outback Center Cut Sirloin

A

Center Cut for tenderness, lean, hearty and full of flavor
Sizes 6, 9, 11 oz
Seasoned and Seared

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3
Q

Ribeye

A

Well marbled, juicy and savory. seasoned and seared for bold flavor
12 or 15oz

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4
Q

Bone-in Ribeye

A

Bone in and extra marbled for maximum tenderness
18oz
char-grilled

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5
Q

Melbourne Porterhouse

A

filet tenderloin & flavorful strip
22oz
char-grilled

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6
Q

Bone-in- NY strip

A

Thick cut, bone in and full of rich flavor
16oz
char-grilled

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7
Q

Classic Prime Rib

A

slow roasted with an herb crust
12 or 16oz
slow roasted

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8
Q

Outback Style Prime Rib

A

slow roasted, boldly seasoned and seared to perfection
served with a creamy horseradish sauce
12 or 16oz
slow roasted then seasoned and seared

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9
Q

Which steak is most tender

A

filet

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10
Q

which steak has the most marbling

A

ribeye

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11
Q

which steak are bone-in

A

ribeye ( 18oz cut ) porterhouse or NY strip

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12
Q

which grade of steaks do we have

A

choice

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