Our Smoke and Sear
WE SMOKE OUR STEAKS LIGHTLY OVER OAK, HEAT THEM LOW AND SLOW TO SERVING TEMPERATURE, AND THEN SEAR IN BUTTER IN CAST IRON OR OVER OPEN FLAME. THESE STEAKS HAVE A SATIATING SMOKEY FLAVOR, PERFECT-EDGE-TO-EDGE DONENESS, AND A RICH AND FLAVORFUL EXTERIOR.
This is our recommended serving temperature for all of our steaks. They are perfectly done and juicy pink edge-to-edge with no raw center.
For those desiring more doneness in their steak, we offer offer this temperature. It is is juicy light pink from edge-to-edge with a richly flavored seared exterior.
If you insist on a thoroughly cooked steak, we offer this finishing temperature. It’s a well-done steak like no other–completely cooked through, but still juicy with flavorful seared crust.
The ultimate indulgence steak.
The ribeye is a rich, flavorful, and satiating steak. With lots of marbling and deep beefy flavor, the ribeye is the quintessential steak-lover’s steak. We serve a 16 oz boneless USDA prime ribeye. This steak takes the smoke beautifully with enough beefy flavor to round out the flavor profile.
THE MOST ELEGANT & TENDER STEAK.
The filet is cut from the beef tenderloin, making it extremely lean, tender, and delicate in flavor. This is a light, but satisfying steak that really showcases the virtues of smoke and sear. We love it with blue cheese butter and red wine reduction.
For those looking for something a little beefier and more marbled than the filet, but not as decadent as the ribeye, the strip is a great choice. The strip loin from is a leaner, slightly less tender relative of the ribeye. We cut ours into ample 14 oz portions that can be enjoyed end-to-end.
SKIRT STEAK FRITES
While no longer the inexpensive budget cut it once was, the outside skirt is still one of the great values in steak. Deeply rich and beefy, the skirt steak is another steak-lovers favorite. With its great marbling, full flavor, and slight chew, the skirt offers a phenomenal eating experience.
We like it best as our Steak Frites…topped with our red chimichurri and served with our bistro fries.
THE BISTRO STEAK
A fairly recent discovery and still a relative-unknown, the teres major, which we have titled the Bistro, is the 2nd most tender muscle on the steer, second only to the tenderloin. But, being cut from the chuck, it is distinctly beefier than a tenderloin. This whole-muscle steak has a fairly coarse grain and looks very much like a pork tenderloin. It is lean, flavorful, and tender, and a great option for a weekday steak dinner.