Sea Dangles
03-28-2012, 09:43 PM
I went to the best steakhouse I have eaten in last night.I had the porterhouse of course.One in the party said it beats Peter Lugers of Brooklyn. What are your favorite cuts?
FILET MIGNON
Filet Mignon is a boneless cut of beef that is also the most tender cut of steak. Specifically selected for us from heavy U.S. tenderloins. Aging makes this Filet more flavorful and sweeter than the usual Filet.
CHÂTEAUBRIAND
Châteaubriand and Filet are both tender and both come from the tenderloin, the long tender part next to the Strip. The difference is that Filets are generally cut smaller and broiled with the grain running up and down; heating through easier and broiling faster.
The Châteaubriand is a larger cut of tenderloin and is broiled laying down with the grain running horizontally against the heat. It is more difficult for the heat to penetrate and it results in a better crust with a nice pink or red warm center. Chateaubriand takes longer than other steaks of equal thickness to broil but achieves greater charcoal flavor.
Your waiter will carve your steak our way, in two.
SPECIAL CHÂTEAUBRIAND
Loin-aged, cut and trimmed to order. Five to 14 oz., but please allow a 1-2 oz. variable.
STRIP SIRLOIN
Strip Sirloin or New York Strip, is very popular because of its flavor. If you like rare to medium-rare steaks, we highly recommend that your party order a Strip for two or three or more. You’ll get far more flavor from the slower, longer exposure to the coals.
We remove the regular “tail” of flank, and replace it with a lean slice of tenderloin. This gives you two “pieces” but it is far better eating. If, instead of our boneless Strip, you’d prefer your Strip with the bone left in, order your steak BONE-IN (Kansas City Strip). Broiling with the bone retains more juice. Except with our beef, after the meat is aged and trimmed, there isn’t much “bone” left. Same prices.
The Porterhouse end of all Strips contains the beginning of the Sirloin steak, and this is connected by a seam. We try to remove this seam when we serve medium and mediumwell strips – again, to give you better eating.
DELMONICO
Delmonico is the eye of the rib (called “Rib-Eye” in meat circles). It is known, generally, for its richness; because of the greater quantity of fine fat grains – especially in the outer part of the eye and especially when cut nearer to the chuck end. Some people mistake this outer section for “tail” or flank, but it is absolutely the sweetest and juiciest of beef eating (in our opinion) in the world.
“Prime Rib,” refers to beef which is roasted as a whole and then sliced – unlike steak, which is trimmed of fat first, and then broiled. Prime Rib may be any grade of beef.
PORTERHOUSE
Porterhouse is sort of “two steaks in one”: an aged-on-the-loin Filet (better because of longer dry aging) and a Strip. The Porterhouse is the most aged steak we have and should be ordered only if you like well aged steak.
Remember also, that this popular steak may have one or two tougher bites because the true sirloin begins here and is connected with a seam that we do our best to remove.
T-BONE
T-Bone is the same as Porterhouse, except with a smaller filet. This is the only steak not practical to serve fresh because it’s in the center of the loin and would necessitate cutting a fresh loin in two. It is generally not quite as aged as the Porterhouse.
FILET MIGNON
Filet Mignon is a boneless cut of beef that is also the most tender cut of steak. Specifically selected for us from heavy U.S. tenderloins. Aging makes this Filet more flavorful and sweeter than the usual Filet.
CHÂTEAUBRIAND
Châteaubriand and Filet are both tender and both come from the tenderloin, the long tender part next to the Strip. The difference is that Filets are generally cut smaller and broiled with the grain running up and down; heating through easier and broiling faster.
The Châteaubriand is a larger cut of tenderloin and is broiled laying down with the grain running horizontally against the heat. It is more difficult for the heat to penetrate and it results in a better crust with a nice pink or red warm center. Chateaubriand takes longer than other steaks of equal thickness to broil but achieves greater charcoal flavor.
Your waiter will carve your steak our way, in two.
SPECIAL CHÂTEAUBRIAND
Loin-aged, cut and trimmed to order. Five to 14 oz., but please allow a 1-2 oz. variable.
STRIP SIRLOIN
Strip Sirloin or New York Strip, is very popular because of its flavor. If you like rare to medium-rare steaks, we highly recommend that your party order a Strip for two or three or more. You’ll get far more flavor from the slower, longer exposure to the coals.
We remove the regular “tail” of flank, and replace it with a lean slice of tenderloin. This gives you two “pieces” but it is far better eating. If, instead of our boneless Strip, you’d prefer your Strip with the bone left in, order your steak BONE-IN (Kansas City Strip). Broiling with the bone retains more juice. Except with our beef, after the meat is aged and trimmed, there isn’t much “bone” left. Same prices.
The Porterhouse end of all Strips contains the beginning of the Sirloin steak, and this is connected by a seam. We try to remove this seam when we serve medium and mediumwell strips – again, to give you better eating.
DELMONICO
Delmonico is the eye of the rib (called “Rib-Eye” in meat circles). It is known, generally, for its richness; because of the greater quantity of fine fat grains – especially in the outer part of the eye and especially when cut nearer to the chuck end. Some people mistake this outer section for “tail” or flank, but it is absolutely the sweetest and juiciest of beef eating (in our opinion) in the world.
“Prime Rib,” refers to beef which is roasted as a whole and then sliced – unlike steak, which is trimmed of fat first, and then broiled. Prime Rib may be any grade of beef.
PORTERHOUSE
Porterhouse is sort of “two steaks in one”: an aged-on-the-loin Filet (better because of longer dry aging) and a Strip. The Porterhouse is the most aged steak we have and should be ordered only if you like well aged steak.
Remember also, that this popular steak may have one or two tougher bites because the true sirloin begins here and is connected with a seam that we do our best to remove.
T-BONE
T-Bone is the same as Porterhouse, except with a smaller filet. This is the only steak not practical to serve fresh because it’s in the center of the loin and would necessitate cutting a fresh loin in two. It is generally not quite as aged as the Porterhouse.