Steaks, Chops, & Poultry
Proper Steak Temperature Descriptions
Rare: Cool, red center
Medium Rare: Warm, red center
Medium: Hot, Pink throughout
Medium Well: Hot, Pink center, gray around edges
Well: Hot, Gray 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.
CENTER CUT FILET MIGNON
6 oz & 10 oz
Description: Hand cut 6 or 10 ounce filet mignon simply seasoned and served with Mashed Potatoes and a roasted tomato and garlic confit.
Garnish: Parsley
Additional Information: *Confit consists of roasted tomato, garlic, and parsley
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
HIgh angus 14 oz new york strip
Description: Hand cut 14 oz boneless NY strip simply seasoned and served with Mashed Potatoes and a roasted tomato and garlic confit.
Garnish: Parsley
Additional Information: *Confit consists of roasted tomato, garlic, and parsley
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
surf & turf (Filet & lobster)
Description: Hand cut 6 or 10 oz filet mignon simply seasoned with a 7 ounce Cold Water Lobster Tail topped with bernaise served with mashed potatoes and a roasted tomato and garlic confit.
Garnish: Parsley sprig, lemon wrap, drawn butter.
Additional Information: *Confit consists of roasted tomato, garlic, and parsley
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
36 day Dry aged cowboy ribeye
Description: 36- day dry aged ribeye 22-24OZ simply seasoned and served with mashed potatoes a roasted tomato and garlic confit.
Garnish: Parsley
Additional Information: *Aging beef is the process of letting meat fibers break down into a more tender state. This also gives the meat a chance to develop a more flavorful profile. ... Dry Aging – Dry aging is the process of letting meat hang in the open air of a climate controlled cooler.
*Confit consists of roasted tomato, garlic, and parsley
Fire Back Question: 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
Shrimp Scampi surf & turf
Description: 8oz. Sliced sirloin and 5 each 16/20 Scampi shrimp. Served with mashed potatoes and tomato-garlic confit
Garnish: Parsley & Grilled lemon
Additional Information: N/A
*Confit consists of roasted tomato, garlic, and parsley
Fire Back Question: What temperature would you like your steak prepared at?
Allergies: Shellfish, dairy, onion, garlic
Station: Grill station
Cook Time: 12-18 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 mashed potatoes.
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
BONE-IN DUROC PORK CHOP
Description: 14 oz Duroc coffee rubbed, served with yukon gold mashed 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: Roasted tomato and garlic confit
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
DOUBLE-BONE RACK OF LAMB CHOPS
Description: 2 double boned (14oz) roasted Australian rack of lamb, flavored with our dried porcini rub served sliced over Yukon gold mashed potato, roasted garlic and tomato confit, and finished with our 12 year aged balsamic and chimichurri.
Garnish: Roasted tomato and garlic confit
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
Organic free range chicken breast
Description: 10 oz bone in, skin on chicken breast served with kale bacon potato hash sweet onion chicken au jus.
Garnish: Chives
Additional Information:* Kale Bacon Potato hash contains~
*Sweet onion chicken au jus consists of French onion soup broth, seasoned with reduced sherry and thickened roux
Fire Back Question: N/A
Allergies: Gluten, dairy, onion, garlic (can be made without bacon)
Station: Fish
Cook Time: 14-16 minutes
Table marking: Steak knife
AUSTRALIAN MS-7 WAGYU BEEF TENDERLOIN
Description: 8oz of ever so tender and flavorful piece of beef, Served with Mashed Potatoes topped with truffle butter.
Garnish: Truffle Butter
Additional Information: Linz Family Beef
Fire Back Question: What temp would you like your steak?
Allergies: Garlic and Dairy GLUTEN FREE
Station: Broiler
Cook Time: 10-20 min depending on Temp
Table marking: Steak Knife
OL’COUNTRY BRAISED BONE-IN BEEF SHORT RIBS
Description: slow braised in zinfandel wine and aromatics, served over mashed potatoes, grilled asparagus roasted shallot, topped with wild mushroom jus
Garnish: Micro flowers
Additional Information: None
Fire Back Question: None
Allergies: Garlic and Dairy
Station: Broiler
Cook Time: 12-15 min
Table marking: Steak Knife
Steak Additions
TOPPINGS & SAUCES
Bearnaise- Clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs
Oscar style - Asparagus, crab and bernaise
Au Poive- Crusted with black peppercorns and covered with a cognac cream sauce
Crab and shrimp béchamel stuffing topped with lemon caper butter
Blue Cheese
Chimmichurri
Wild Mushrooms
Roasted Shallots
Truffle-herb butter
PROTEIN ADD-ONS
Broiled 7 ounce Cold Water Lobster Tail
3 grilled shrimp
Shrimp with crab stuffing
Seared U-10 Dayboat scallop
1/2 lb Snow crab cluster with cajun garlic butter
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)
Tuscan Herb Rub ~ Garlic cloves, rosemary, sage, lemons, EVOO, black pepper, kosher salt, granulated garlic, balsamic vinegar.
Black Pepper Truffle-herb Butter ~ Clarified Butter, grated truffle, kosher salt, black pepper, truffle infused oil.