Steaks & Chops
Proper Steak Temperature Descriptions
Rare: Cool, red center
Medium Rare: Warm, red center
Medium: Hot, Pink throughout
Medium Well: Thin Line of Pink center, brown around edges
Well: Hot cooked all the way NO Pink throughout
Pittsburgh: Charred outside, cool inside
Once the guest receives their steak, be sure to ask them to cut down the center to insure accurate cook temperature of their choice.
* Use a flashlight when needed
Steak Cut Descriptions
· Ribeye Steak: This cut is sourced from the rib section of the cow. We believe that the ribeye represents the best choice for those who prize flavor above all else; for its well-marbled fat and high degree of tenderness, the flavor of a ribeye is second to none.
· Filet Mignon/Tenderloin: This cut, sourced from the center of the loin regions, is aptly named, as it is the most tender cut of meat on a cow. The three main “cuts” of the tenderloin are (in order from largest to smallest) the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, the center-cut for portion-controlled steaks like the coveted filet mignon and Chateaubriand, and the tail for recipes where small cuts of beef are used, such as Stroganoff. As it is leaner than the ribeye or strip, this cut is the better choice for those who prefer texture to flavor; it’s often described as being “melt-in-your-mouth” tender.
· Strip Steak (NY Strip): Sourced from the short loin, the strip is another cut of meat that is low in connective tissue (with the muscle having done little work for the cow), resulting in a tender cut of beef. Its fine marbling results in great flavor, generally second only to the ribeye.
· Porterhouse Steak: Sourced from the short loin of the cow. While both a T-bone and a porterhouse contain a T-shaped bone surrounded by tenderloin on one side and a strip on the other, the difference between the cuts lies in the quantity of meat in each of these two sections. Both T-bones and porterhouses contain a large section of strip steak. Porterhouse steaks are cut from the rear end of the short loin, and thus include a larger section of tenderloin. Porterhouses are fairly large cuts, and as such are fairly expensive – and best shared among friends!
· Tomahawk Steak: The tomahawk is carved from the beef rib – the same primal section as any other ribeye. Also known as a bone-in ribeye or tomahawk chop, it is a well-marbled, rich and buttery big, thick ribeye with a long bone still attached. It has five or more inches of extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe.
All steaks are heavily seasoned with sea salt and black pepper, then broiled to the desired temperature, then basted with whole butter and served.
Signature Filet Mignon
6 oz & 10 oz
Description: Hand cut 6 or 10 ounce filet mignon simply seasoned and served with Whipped potatoes, baby vegetables with a perigeaux sauce. perigeaux sauce ONLY comes with the 6oz filet.
Garnish: Parsley
Additional Information: Baby Vegetables are Parisian Carrots, Baby Zucchini, Half Candy Beets
Perigeaux sauce ~ is made from Madiera Wine, black truffle and onion.
Fire Back Question: Would you like the 6 ounce or 10 ounce filet? What temperature would you like your filet prepared at?
Allergies: Garlic, dairy
Station: Broiler
Cook Time: 10-20 minutes; depending on temperature
Table marking: Steak knife
AUSTRALIAN MS-7 WAGYU BEEF TENDERLOIN
Description: 8oz of ever so tender and flavorful piece of beef, coffee & cocoa rubbed, chimichurri, smoke treatment
Garnish: Parsley/ cilantro
Additional Information:
Fire Back Question: What temp would you like your steak?
Allergies: Garlic and Dairy GLUTEN FREE
Station: Broiler
Cook Time: 15-20 min depending on Temp
Table marking: Steak Knife
spiny 7 oz Lobster Tail & Filet (6 or 10 oz Filet)
Description: Hand cut 6 or 10 oz filet mignon simply seasoned with a 7 ounce Warm Water Lobster Tail topped served with whipped potatoes, haircot verts, roasted shallots and drawn butter.
Garnish: Parsley sprig, lemon, drawn butter, chives on lobster tail
Additional Information: *
Fire Back Question: Would you like the 6 ounce or 10 ounce filet? What temperature would you like your steak prepared at?
Allergies: Garlic, dairy
Station: Broiler
Cook Time: 10-20 minutes; depending on temperature
Table marking: Steak knife, butter warmer
filet mignon medallions
Description: 2 each 3 ounce Filet Medallions, celery root puree, wild roasted mushrooms, and sauce Perigueux.
Garnish: Broad Leaf Watercress
Additional Information: *Periguex sauce is made from Madiera Wine, black truffle and onion
Celery Root Puree ~ Celery Root, Yukon Gold Potatoes, butter, heavy cream, salt
Roasted Wild Mushrooms~ Wild or Shitake mushrooms, olive oil, fresh parsley, mixed herbs(rosemary and thyme) salt, pepper, and whole garlic cloves.
Fire Back Question: What temperature would you like your Medallions?
Allergies: Garlic, dairy
Station: Broiler
Cook Time: 10-20 minutes; depending on temperature
Table marking: Steak knife
parmesan crusted chicken
Description: 7 oz Chicken Breast Parmesan crusted sauteed in a pan with garlic-lemon butter sauce, whipped potatoes, shaved fennel and carrot salad
Garnish: Chopped Parsley, Half Roasted Lemon
Additional Information:*
Fire Back Question: N/A
Allergies:
Station: Side
Cook Time: 8-10 minutes
Table marking: Steak knife
BONE-IN DUROC PORK CHOP
Description: 14 oz Duroc coffee rubbed, served with whipped potatoes, roasted shallots, Mango-apple chutney (apple, mango, red pepper, habanero pepper, apple cider vinegar, cardamon, salt and pepper) and topped with chipotle herbed butter (honey, chipotle pepper, tomato, rosemary, thyme, salt and pepper).
The meaning of Duroc: highly regarded breed of pig raised for meat
Garnish: micro greens
Additional Information: N/A
Fire Back Question: What temperature would you like your pork chop prepared at?
Allergies: dairy, garlic, shallots, mango
Station: Broiler
Cook Time: 12-15 minutes; depending on temperature
Table marking: Steak knife
BONE-IN TOMAHAWK RIBEYE
48 ounces
Description: 48 oz with the bone (the bone weights 6-8 ounces approximately) broiled to a temperature of choice. Served sliced off the bone for easy sharing and eating. Great for 2-3 people, but can be ordered by 1 person. Seasoned with salt and pepper. It is the same cut of steak as our 22 ounce Bone-In Ribeye. The bone is about 12 inches long, for presentation. This is served with Choice of two sides from the a la carte list and one selection from sauce or rub enhancements included.
Garnish: Parsley
Additional Information: N/A
Fire Back Question: What temperature would you like your steak prepared at?
Allergies: Garlic, dairy
Station: Broiler
Cook Time: 20-40 Minutes; depending on temperature
Table marking: Steak knife, plates if sharing
8 oz Sirloin and Shrimp scampi
Description: 8oz. Sliced sirloin and 5 each 16/20 Scampi shrimp. Served with whipped potatoes, haircot verts and roasted shallots.
Garnish: Parsley & Chives
Additional Information: N/A
Fire Back Question: What temperature would you like your steak prepared at?
Allergies: Shellfish, dairy, onion, garlic
Station: Broiler- Hot Apps / sides
Cook Time: 12-18 minutes; depending on temperature
Table marking: Steak knife
10 oz Filet & Colossal crab oscar
Description: 10 oz Filet Mignon topped with bearnaise sauce and Colossal crab, served with whipped potatoes, asparagus, bearnaise
Garnish: Chopped chive
Additional Information:
Fire Back Question: What temperature would you like your steak cooked?
Allergies: Garlic and Dairy
Station: Broiler
Cook Time: 15-20 min
Table marking: Steak Knife
14 oz new york strip
Description: Hand cut 14 oz boneless NY strip simply seasoned and served with whipped potatoes, baby vegetables and Perigueux sauce.
Garnish: Parsley
Additional Information: *Periguex sauce is made from Madiera Wine, black truffle and onion
Fire Back Question: What temperature would you like your NY strip prepared at?
Allergies: Garlic, dairy
Station: Broiler
Cook Time: 10-20 minutes; depending on temperature
Table marking: Steak knife
10 oz gorgonzola crusted Filet mignon
Description: 10 oz Filet Mignon seasoned with a salt and pepper rub. Topped with a blue cheese crust, served with Bacon, scallions, whipped potatoes, house made steak sauce
Garnish: Chopped Scallions
Additional Information:
Fire Back Question: What temperature would you like your steak cooked?
Allergies: Garlic and Dairy
Station: Broiler
Cook Time: 15-20 min
Table marking: Steak Knife
Broiled australian lamb chops
Description: 2 double boned Lamb Chops French bone (12 oz) porcini rubbed lamb chops, celery root puree, wilted spinach, raisin-pine nut-jus
Garnish: basil oil, paprika oil and micro blend
Additional Information:
Dried Porcini Rub (porcini powder, cocoa powder, red pepper flakes, granulated garlic, sugar, salt and pepper)
Fire Back Question: What temperature would you like your lamb chops prepared at?
Allergies: Mushrooms, dairy, garlic, peppers (in rub)
Station: Broiler
Cook Time: 10-12 minutes; depending on temperature
Table marking: Steak knife
14 oz boneless ribeye
Description: 14 oz Boneless Ribeye seasoned with a salt and pepper rub, served with Whipped potatoes, haricot verts and roasted shallots, garlic-herb butter
Garnish: Chopped Parsley
Additional Information:
Fire Back Question: What temperature would you like your steak cooked?
Allergies: Garlic and Dairy
Station: Broiler - Hot Apps/ Side
Cook Time: 15-20 min
Table marking: Steak Knife
Cajun Marinated Ribeye & Lump Crab Meuniere
Description:
14 oz spicy Cajun marinated ribeye, topped with lump crab meuniere and fried onions, served with whipped potatoes
Garnish: Chopped Chives
Additional Information: Cajun is spicy
Fire Back Question: What temperature would you like your steak cooked?
Allergies:
Station: Flat Top
Cook Time: 15-20 Minutes
Table marking: Steak Knife
usda prime steakhouse classic cuts
22 oz BOne In dry aged ribeye
18 oz bone in new york cut
26 oz Bone In dry aged Porterhouse
Important Note about the Porterhouse ~ It will come sliced with the Bone on the plate.
Steak Additions
Seafood & Steak Enhancements
Oscar style - Asparagus, crab and Bearnaise
Colossal Seared Scallop
Crab Stuffed Shrimp
7 ounce Spiny Lobster Tail Broiled
TOPPINGS & SAUCES3
Au Poive- Crusted with black peppercorns and covered with a cognac cream sauce
Roasted Shallot Butter Sauce
Perigueux Sauce- made from onion, black truffle and madiera wine
Black Pepper Truffle-herb Butter ~ Clarified Butter, grated truffle, kosher salt, black pepper, truffle infused oil.
Chimmichurri ~ parsley, garlic clove, oregano, red wine vinegar, salt, black pepper, crushed red pepper flakes, canola oil
Maytag Blue Cheese
Bearnaise- Clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs (is not listed on the menu but is available if requested.)
rUB ADD-ONS
Signature Coffee Rub Seasoning ~ ancho chili powder, coffee, dark brown sugar, paprika, dry mustard, salt, pepper, coriander, dry oregano, ground ginger, chili de arbol powder
Dried Porcini Rub ~ porcini powder, cocoa powder, red pepper flakes, granulated garlic, sugar, salt and pepper
Ancho Chili Rub ~ ancho chili powder, paprika, mustard powder, oregano, cumin, salt and pepper, chili de arbol powder