1
Q
victoria’s filet
A
6 FILET/8 FILET
6/8 oz- seasoned & seared- tender
2
Q
outback center cut sirloin 6/8oz
A
6 SIRLOIN/8 SIRLOIN
center cut- flavor- 6/8 oz
seasoned and seared
3
Q
ribeye
A
13 RIBEYE
marbled, seasoned and seared- 13 oz
4
Q
bone in ribeye
A
20 BONE RIBEYE
20 oz, bone in, char-grilled
5
Q
delmonico ribeye
A
15 DELMONICO
15 oz, char-grilled, rich flavor
6
Q
New York strip
A
12 NY STRIP
12 oz, seasoned & seared, tender and flavor
7
Q
classic prime rib
A
PRIME 12/ PRIME 16
slow roasted, 12/16 oz, served with au jus
friday-sunday
8
Q
which steak is the most tender?
A
Victorias filet
9
Q
steak most marbling?
A
ribeye, BI Ribeye, delmonico
10
Q
steaks are bone-in?
A
ribeye 20oz
11
Q
grade of steak?
A
choice
outback menu
flashcards
Decks in class (5)
# Cards
