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STK > Steaks/sauces/toppings > Flashcards

Steaks/sauces/toppings Flashcards

1
Q

Medium

A

Bone in filet - 14oz
Bone in Rib steak 20oz
Filet 10oz
Sirloin 16oz

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2
Q

Large

A

Porterhouse 32oz
Porterhouse 24oz
Cowboy rib steak 34oz

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3
Q

Kobe selection

A

Served sliced per ounce. Minimum 3oz.

A5 Kobe ribeye. Most desired and highest quality. Genetically predisposed to intense marbling and to producing high percentage of oleaginous unsaturated fat

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4
Q

Small

A

Filet medallion - 6oz
Loin Strip - 10oz
Skirt Steak - 8oz

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5
Q

Steak Sauces

A

STK - au poivre – horseradish – chimichurri – blue butter – béarnaise – red wine – STK bold

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6
Q

Toppings

A 
Peppercorn crusted 
truffle butter 
foie gras butter
shrimp 
king crab 
king crab Oscar style 
lobster
Foie gras
Bone marrow
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STK (11 decks)

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