RARE:
Thin crust, warm RED center, very juicy.
MEDIUM-RARE:
Light crust, PINK with
small, warm RED center, juicy.
MEDIUM:
Nice crust, warm PINK center,
somewhat juicy.
MEDIUM-WELL:
Good crust, cooked
LIGHT BROWN all the way through.
WELL-DONE:
Sturdy small crust, no color, no juice,
dried-out. Also, NOT recommended!!!

T-BONE STEAK
This steak is actually two-steaks-in-one, a filet on one side of the bone and a strip on the other side. In fact, depending on where your steak was cut on the loin you may actually be receiving a Porterhouse Steak, although we still call it a T-Bone. Because there is a bone in this particular cut of beef, our chef must use a meat saw and pre-cut these steaks. These 1/2" - 3/4" thick steaks run in sizes ranging from 12 - 24 oz. with most being in the 15 - 22 oz. size. Occasionally we have larger steaks - Please inquire - but we cannot cook steaks larger than 22 oz. beyond MEDIUM temperature due to excess charring of the bone.
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N.Y. STRIP
New York strip, or sirloin is the larger section of meat from a T-Bone or Porterhouse Steak after the bone has been cut away. While not as tender as a Delmonico (because of a lesser fat content) the strip is still preferred by many because of its flavor. Because we serve a boneless strip rather than the Kansas-City Style bone-in strip, we are able to cut this steak to your specification. Please refer to the size recommendations listed under the Delmonico Steak.
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DELMONICO
Often called the "rib-eye", Delmonico is generally known for its richness and flavor, This steak has a higher fat content than other steaks, especially toward the "tail' end; however, by removing this or any fat, flavor will be lost. When ordering a Delmonico, please tell your server what size you would like: 8-10 ounce small appetite, 11-17 ounce for medium hunger, 18 ounces and up for the large appetite Please note: any Delmonico or NY Strip above 18 oz. ordered MEDIUM WELL or beyond MUST be butterflied.
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FILET
The most tender steak of all. Taken from the tenderloin right next to the strip, this steak is thicker than other cuts of beef. Because of the grain of the meat, heat takes longer to penetrate to the center; cooking time may be slightly longer than other steaks. Our chef will cut sizes only between 6 and 10 ounces. If you want more filet, we suggest ordering two steaks. Please note: 10 oz. filets can be very thick - any 10 oz. filet ordered MEDIUM WELL or beyond MUST be butterflied.

Because it is impossible to cut each steak exactly, please allow a variance of minus 2 ounces. For steaks ordered over 24 ounces, please allow for a variance of up to minus 4 ounces. We cannot guarantee any steak ordered medium well or well done.