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25 Cards in this Set
- Front
- Back
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1. Name all of the Steaks. (Hint: SFRP - BNT)
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Sirloins
Filets Ribeye & Prime Rib Bone-In Ribeye New York Strips T-Bone |
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2. Which steak is the best seller at Texas Roadhouse?
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The Sirloin
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3. Which process do you use to tenderize the Sirloin and what exactly do you do?
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Jaccarding: puncture holes in the muscle, making it more tender
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4. What sizes (oz) are there of the Sirloins?
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6, 8, 11(hearty cut), & 16 (Cowboy cut)
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5. Which is the most tender steak?
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The Filet
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6. Where is the filet cut from?
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The back strap (near the spine), where the muscle is barely worked. They are cut thick.
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7. If a guest orders a filet medium well or above, what should you suggest to them, and why?
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That you "butterfly" the steak, because it speeds up the cooking process.
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8. What sizes are there of the filets?
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6 & 8 Medallions: 3 - 3oz pieces
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9. Which is the most flavorful steak, and why?
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The Ribeyes, because of the fat content
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10. Where is the ribeye cut from?
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It is cut nearest to the ribs (hence the name ribeye).
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11. What are the sizes of the Ribeye (oz)?
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10, 12, and 16 ounces
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12. What is it called when you slow roast the Ribeye?
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Prime Rib
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13. Which steak do we not pre-cut?
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Prime Rib
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14. What are the sizes of the Ribeye (oz)?
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10, 12, and 16 ounces
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15. What is a more flavorful version of the Ribeye?
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Bone-In Ribeye
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16. What is the one size of the Bone-In Ribeye?
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20 ounces
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17.Which is the 2nd most tender steak?
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The New York Strip
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18. Where is the New York Strip cut from?
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From the strip loin portion of the sirloin.
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19. How can you tell the difference between a New York Strip and a Ribeye?
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By the fat content. The NYS has a "strip" of fat that runs along the top portion of the steak, while the Ribeye has fat throughout.
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20. What are the sizes of the New York Strip?
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12 & 16 ounces
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21. The ___________ is compromised of 2 different steaks: Filet & Strip.
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T-Bone
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22. Due to a special and dangerous saw, there is a steak that cannot be cut in-house. Which steak is it?
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The T-Bone
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23. How are T-Bones sent to Texas Roadhouse and how will the steak appear prior to preparation?
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Cryo-vaced and frozen; and it will appear pink in color, rather than red.
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24. When a guest orders a T-Bone medium well or above, what do we have to inform them of?
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That it will be slightly pink around the bone.
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25. What is the one size the T-Bone can be served?
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23 ounce (Porterhouse)
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