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Nutrition: Tomahawk Ribeye (40 oz.): Calories: 3160 cal. Between its sterling t-bones and ribeyes, Ruth's Chris is a steakhouse chain that knows how to cook meat on the bone. The fast-growing ...
For another casual lunch option, Logan's Roadhouse offers an enticing special for just $10.99. The Houston-based chain serves up American Roadhouse Meals, which are served every day from 3 to 6 p ...
Claim to fame: Vernales co-owners Joe Guthrie and Keith Lynch, the executive chef, source local products and offer prime American wagyu beef, including a dry-aged 30-ounce tomahawk rib-eye steak ...
A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.
La Ferneteria also offers three large tableside plates for sharing: bistecca alla Fiorentina, a 40-ounce Tomahawk served with asparagus and thick-cut fries ($210); a 10-layer lasagna with slow ...
The menu includes several kinds of steak (including a 40-ounce prime tomahawk) from Brandt Beef in Southern California. Oysters on the half shell, clam chowder and other dishes are available.
The steakhouse [4] has served a 25-day dry-aged New York strip with salsa, as well as the Aguja Norteña, which has wagyu and a cactus salad. [7] Other menu options are Carne en su Jugo, [9] chile en nogada, [4] [10] cochinita pibil, [6] tostadas, [11] Tomahawk steak, guacamole, and margaritas. [5] Salsas use house-roasted tomatoes. [3]
Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland ).