Victoria's Filet Mignon - Answer -The most tender and juicy thick cut.
Sizes for Victoria's Filet Mignon - Answer -6 oz or 8 oz.
Victoria Filet Mignon Cooking Style - Answer -Seasoned and Seared.
Outback Center-Cut Sirloin - Answer -Center-cut for tenderness. Lean, hearty and full of
flavor. Seasoned and seared on our hot grill.
What are the sizes for the Outback Center-Cut Sirloin? - Answer -6, 8 or 11 oz.
How is the Outback Center-Cut Sirloin cooked? - Answer -Seasoned and Seared.
Ribeye - Answer -Well-marbled, juicy and savory. Seasoned and seared for bold flavor.
What are the sizes for the Ribeye? - Answer -12 or 15 oz.
How is the cooking style for the Ribeye? - Answer -Seasoned and seared.
Bone-In Natural Cut Ribeye - Answer -Juicy, bone-in and extra marbled for maximum
tenderness.
What are the sizes for Bone-In Natural Cut Ribeye? - Answer -18 oz.
How is the Bone-In Natural Cut Ribeye cooked? - Answer -Char-grilled.
Melbourne Porterhouse - Answer -Best of both worlds! Filet tenderloin & flavorful strip.
What are the sizes for the Porterhouse? - Answer -22 oz.
What is the cooking style for the Porterhouse? - Answer -Char-grilled.
Bone in NY Strip - Answer -Thick cut, bone-in and full of rich flavor.
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