Essentially a
T-Bone steak with the bone removed, leaving a fabulous cut of
meat full of flavor and ultimate tenderness. The New York /
Striploin is a great steak for those who like a lean but juicy
steak. Easily prepared at home, this restaurant quality steak is
sure to please even your pickiest dinner guests !
Suggested Single
Serving - 8 Ounces
Grilling Steak -
Dry, direct heat; grill, broil or pan-fry
Ribeye Steak
Cut from the
juiciest, most flavorful part of the forequarter. Distinctly
well marbled but trimmed of all non-essential fat, this cut
delivers a tremendous flavor preferred by so many and remains
tender whether cooked medium or well done. Same as the Rib Steak
less the bone.
Suggested Single Serving - 8 Ounces
Grilling Steak - Dry, direct heat; grill, broil or pan-fry
Offering a "two in
one special" with both New York / Striploin and Tenderloin all
in one steak plus a bone in the centre that helps to retain
moisture while cooking. This cut is undoubtedly a BBQ favorite!
Suggested Single
Serving - 10 Ounces
Grilling Steak - Dry, direct heat; grill, broil or pan-fry
Porterhouse Steak
Quite simply is a
larger version of a T-Bone steak sure to satisfy even the
heartiest appetite. Once again you have a combination of two of
the best cuts, a tender Fillet and a juicy NY / Striploin. Have
one custom cut to your delight!
Suggested Single
Serving - 12 Ounces
Grilling Steak -
Dry, direct heat; grill, broil or pan-fry
Prime Rib Steak
Known as "the King
of Steaks" is perfection on a plate. Watch and drool while we
custom cut you a steak to your specifications. Cut from the rib
section next to the shoulder these steaks are well marbled,
tender, and on the bone to retain and enhance steak juices...the
ultimate grill fantasy come true!
Suggested Single
Serving - 8 Ounces
Grilling Steak -
Dry, direct heat; grill, broil or pan-fry
Tenderloin Steak / Filet Mignon
Usually the
gourmet’s choice. No other steak is as highly prized for it’s
"melt in your mouth" goodness while remaining one of the leanest
cuts available. Properly prepared, it can actually be cut with a
fork. Try it with a béarnaise sauce or red wine
reduction....it’s the "I love you lots" steak, sure to impress!
Suggested Single
Serving - 6 Ounces
Grilling Steak -
Dry, direct heat; grill, broil or pan-fry
Top Sirloin Steak
Cut from the end
portion of the loin and offers a robust flavor and tenderness
quality all it’s own. Not pricey or short on tenderness, this
cut can be enjoyed plain or marinated and is sensational
charbroiled.
Suggested Single
Serving - 8 Ounces
Grilling Steak -
Dry, direct heat; grill, broil or pan-fry
Marinate.
Soak your steaks, in the fridge, in barbeque sauce or a fancy
marinade for at least an hour but no more than overnight.
Start with a hot
grill. Whether indoors or out, be willing to wait that extra
couple of minutes for the cooking surface to be really hot.
The first step of the process is mostly cosmetic - to give the
steaks those nice grille stripes. Let the steaks sit and sizzle
for about two to three minutes each side (at most) on
High. Now that you have the look, cook on medium
temperature for several minutes or until desired wellness.
Don't forget the
BBQ Sauce !
W h e r e W e '
l l
M
e a t
A l l Y o u r N e e d s ! !
™
