Prime Cuts, Wagyu, and Shareables
Proper Steak Temperature Descriptions
Rare: cool, red center
Medium Rare: warm, red center
Medium: pink throughout
Medium Well: slightly pink center, mostly cooked though
Well Done: completely cooked through, no pink
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
Filet Mignon PRIME
Description: 30 day wet aged 6 or 10 oz OR 30 Day Wet Aged 8 oz American Wagyu
Seasoned with salt and pepper, basted with butter and beef tallow, served with our house steak sauce, and garnished with roasted garlic
Garnish: Parsley, roasted garlic
Default sauce: House steak sauce
Fire Back Question: Temperature?
Allergies: Dairy
Station: Grill
Cook Time: 10-16 minutes
Table marking: Steak knife
14 Oz NY Strip PRIME
Description: 45 day dry aged, 14 oz. boneless strip, seasoned with salt and pepper, basted with butter and beef tallow, served with our house steak sauce, and garnished with roasted garlic
Garnish: Parsley, roasted garlic
Default sauce: House steak sauce
Fire Back Question: Temperature?
Allergies: Dairy
Station: Grill
Cook Time: 10-16 minutes
Table marking: Steak knife
20 oz Bone-In rib Chop PRIME
Description: 45 day dry aged, 20 oz. bone in ribeye, seasoned with salt and pepper, basted with butter and beef tallow, served with our house steak sauce, and garnished with roasted garlic
Garnish: Parsley, roasted garlic
Default sauce: House steak sauce
Fire Back Question: Temperature?
Allergies: Dairy
Station: Grill
Cook Time: 10-16 minutes
Table marking: Steak knife
48 oz TOMAHAWK PRIME
Description: 30 day wet aged, 48 oz. ribeye seasoned with salt and pepper, basted with butter and beef tallow, served sliced on a large board with our house steak sauce, garnished with maldon sea salt and roasted garlic
Garnish: Roasted garlic, parsley, maldon sea salt
Default sauce: House steak sauce
Fire Back Question: Temperature?
Allergies: Dairy
Station: Grill
Cook Time: 25-30 minutes
Table marking: Steak knife
48 oz porterhouse PRIME
Description: 30 day wet aged, 48 oz. T-bone steak seasoned with salt and pepper, basted with butter and beef tallow, served sliced on a large board with our house steak sauce, garnished with maldon sea salt and roasted garlic
Garnish: Roasted garlic, parsley, maldon sea salt
Default sauce: House steak sauce
Fire Back Question: Temperature?
Allergies: Dairy
Station: Grill
Cook Time: 25-30 minutes
Table marking: Steak knife
Steak Additions
Gorgonzola
Sautéed Mushrooms
Roasted pearl onions
U10 Sea Scallops
Grilled Colossal Shrimp
7 oz Lobster Tail
Truffle Butter
Garlic & Herb Butter
Au Poivre
Chimichurri
Oscar Style
Steak Cuts
Ribeye or Rib Chop: 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. It is known for its tenderness and high fat marbling. The flavor of a ribeye is second to none.
Filet Mignon or 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.
Shank: Arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow’s forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores. However, if you can find it, it’s a great inexpensive option for beef stock or lean ground beef. Because of its dry nature, it’s best cooked for a long time in moist heat. You’ll often find this cut used for stews, soups, braises, or prepared as the popular Osso Buco dish.
American Wagyu
Wagyu is a Japanese beef cattle breed – derived from native Asian cattle. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.
Wagyu were originally plow animals used in agriculture, and were selected for their physical endurance. These cattle were bred for hundreds of years and this selection favored animals with more intramuscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.
The production of Wagyu beef in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese Government banned the export of Wagyu and declared them a national living treasure.
Wagyu cattle were first imported to the U.S.in 1975. In 1989 the Japanese began to reduce their tariffs on imported beef and that encouraged U.S. producers to produce a high quality product for the Japanese market.
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into gourmet kitchens and fine restaurants across the US.
Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and the saturated fat contained in Wagyu is different. The profile of marbled Wagyu beef is more beneficial to human health. It also contains the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds. Foods that are naturally high in CLA have fewer negative health effects.
Wet Aged Beef
Wet-aging is essentially the opposite of the open-air process of dry-aging beef. This method of perfecting a cut of beef before cooking involves storing the beef in a cryovac bag. From there, the meat is stored in a refrigerator typically for 10 to 14 days or longer at around 35 degrees Fahrenheit. This method is best for thin, lean cuts of meat and produces a greater relative yield because vacuum-sealing locks in moisture to prevent dehydration.
Dry Aged Beef
Dry aging beef requires large cuts of beef to be hung at temperatures just above freezing for at least a few weeks, though 30 days is usually the ideal amount of time. By controlling the temperature at such a level, the beef has enough time to thoroughly tenderize and develop concentrated flavors without spoiling.
Moisture is the enemy of flavor. A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor. Additionally, the steak will form a thin layer of mold that gets trimmed away before it is processed for sale. This produces a smaller yield per cut attributing to its higher cost.
Tenderization occurs over time as enzymes naturally present in the meat act to break down the tougher muscle fibers and connective tissues.
Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.