Texas Roadhouse Steaks

By KBJR News 1

August 4, 2010 Updated Aug 4, 2010 at 2:47 PM CDT

Steak Sizes and Descriptions:

All Texas Roadhouse steaks are choice, aged, grain fed beef, hand cut on premises. All steaks are seasoned with Texas Roadhouse’s own steak seasoning then seared and grilled to the guest specifications.

Sirloins:

This is their best seller. This steak is a very hearty and lean cut of meat. The sirloin is the top of the rump.

Sizes in ounces: 6, 8, 11 (hearty cut) and 16 (cowboy cut)

Filets:

Most tender steak…melts in your mouth. The filet is cut from the back strap (near the spine) where the muscle is barely worked, making this the most tender area on the cow. Filets are usually cut thick.

Done filet, suggest to “butterfly” the steak, speeding up the cooking process.

Sizes in ounces: Medallions (3-3 oz pieces), 6 and 8

Ribeye & Prime Rib:

Ribeyes are the most flavorful steak due to fat marbling. The marbling seals in the flavor.

Sizes in ounces: 10, 12, and in some areas the Big Hoss (18-20 oz)

Prime rib is Texas Roadhouse's ribeye meat, which is slow roasted for 3 ½ -4 ½ hours.

Sizes in ounces: 8, 12 and 16

T-Bones:

The t-bone is comprised of 2 different steaks…the filet and the strip. Due to a special and dangerous saw that is used to cut the t-bone, this is the only steak not cut at Texas Roadhouse. T-bones are sent to them cryo-vaced and frozen; therefore the steak will be pink in color rather than red upon preparation.

Sizes in ounces: 16

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