Steaks And Chops

Question 0

What’s in the steak rub seasoning?

Answer 0

Salt, paprika, onion powder, garlic powder, wheat flour, sugar and “secret spices”

Question 1

Tell us a little about your steaks!

Answer 1

We feature the finest USDA prime steaks sourced from corn fed Midwest Holstein beef. All of our steaks are wet aged for 28 days, seasoned with a house steak rub, cooked in a 1500 degree broiler and served on 400 degree sizzling hot plates finished with clarified butter and chopped parsley.

Question 2

Bone in filet

Answer 2

12 & 18oz.
Prime center cut
Signature cut**
3-4 oz bone

Question 3

Filet

Answer 3

8 & 12 oz.

Question 4

New York strip

Answer 4

16oz. Prime
Firm texture and full flavor

Pepper steak is available (seasoned with our house steak rub and ground black pepper)

Question 5

Chefs cut New York strip

Answer 5

20oz. Prime

Larger version from chuck end making it more marbled and flavorful

Question 6

Bone in KC Strip

Answer 6

18oz. Bone in prime
Aged and broiled on the bone gives extra flavor
5-6 oz bone

Question 7

Bone in ribeye

Answer 7

22oz. Prime
Most marbled and flavorful
3-4 oz bone

Question 8

Chefs cut ribeye chop

Answer 8

33oz. Bone in prime

Larger version of 22 oz cut from the chuck end giving it more flavor and marbling

Question 9

Porterhouse

Answer 9

24oz. Prime

A tenderloin and strip loin on the bone

Question 10

Double cut porterhouse

Answer 10

48 oz prime
Designed to be shared
Served sliced on a large platter with clarified butter
Accompanied with tongs
Garnished with a parsley bunch

Question 11

Veal chop

Answer 11

16oz bone in cut
Milk fed
Prime
Cut from the rib section

Question 12

Double cut pork chop

Answer 12

16oz bone in cut
Us grade #1
Marinated in garlic and broiled
Accompanied with brandy Apple pecan sauce

Question 13

Rack of lamb

Answer 13

22oz bone in cut
Australian
Full 8 bone rack that is split in half

Question 14

Herb roasted chicken

Answer 14

Half of a 5lb chicken
Free range and organic
Brined for 6 hours 
Oven roasted with EVOO thyme, rosemary, garlic, butter, salt and black pepper 
Presented on a 200 degree plate 
Finished with rosemary
Garnished with chopped parsley

Question 15

Tomahawk

Answer 15

30oz bone in ribeye
Australian wagyu
Grass fed and wet aged
Hormone free
Bms is 5 out of 12 on the American scale

Question 16

A5 wagyu strip

Answer 16

8oz Ny strip cut
Japanese pure bred wagyu cattle
Grass and grain fed
Fed beer to increase fat content in muscle
Wet aged
Bums is 12 out of 12 on the American scale
5 out of 5 on the Japanese scale
Available in different portion sizes