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10 Cards in this Set
- Front
- Back
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STEAKS temp.
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Steak Temperatures RARE – Cool red center
MEDIUM RARE – Warm red center MEDIUM – Hot pink center MEDIUM WELL – Slight pink center WELL – No pink |
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ROADHOUSE
SIRLOIN |
6oz, 8oz, 11oz
(HEARTY) & 16oz (COWBOY) Most popular – a very lean and hearty cut of meat. Served with two side items. |
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FT. WORTH RIBEYE
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10oz, 12oz,
16oz & 22 oz Bone-In (specified regions) Most flavorful steak due to “marbling”, which seals in the flavoring. Served with two side |
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DALLAS FILET
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6 oz and 8 oz Leanest and most tender steak…Melts in your
mouth! Served with two side items. |
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FILET MEDALLIONS
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Three
medallions-3 oz each Same cut as the Dallas Filet except these are three ounces each (9 oz total…great value!). Served on a bed of rice, choice of Peppercorn or Portobello sauce and served w/ 2 side items. |
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NEW YORK STRIP
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12 oz and 16 oz Flavor is similar to Sirloin. Aged longer for extra
tenderness. Served with two side items. |
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TEXAS T-BONE
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18oz
Consists of two cuts of meat, the N.Y. Strip and the Filet. Because of the bone, we do not cut on premises, but it is FRESH! Served with two side items. |
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SIRLOIN K-BOB
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1 K-Bob – 8
ounces of meat Homemade marinated cubes of sirloin, red peppers, tomatoes, green peppers, onions, and a mushroom cap, served on a bed of rice. Choice of one side item. |
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ROAD KILL
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10oz Chopped steak topped with sautéed mushrooms
and onions and jack cheese. Can only be cooked medium well and well done. Served with two side items. PRIME RIB 10 oz, 12 oz and 16 oz Prime rib is our ribeye meat, which is slow roasted for 3 ½ - 4 ½ hours. We do not pre-cut our prime rib, so once we run out, we are out for |
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PRIME RIB
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10 oz, 12 oz
and 16 oz Prime rib is our ribeye meat, which is slow roasted for 3 ½ - 4 ½ hours. We do not pre-cut our prime rib, so once we run out, we are out for the entire evening. Served with two side items. |
