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AT BLACK ANGUS STEAKHOUSE
WE TAKE  IN EVERY STEAK WE SERVE |
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 Black Angus Beef
Aged 21 to 28 days
Each steak is hand cut daily by our Chefs in our kitchen
Grilled to order over an open flame
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Filet Mignon, Center-Cut
Considered the finest of all cuts, the center-cut is lean and naturally tender, with a mild flavor and fine-grain texture.
New York Strip
Hearty and robust, with a perfect balance of flavor, texture, and tenderness.
Rib Eye
Well-marbled, making this cut tender, juicy, and our most flavorful.
Top Sirloin
Naturally lean and firm, with a bold meaty flavor.
Prime Rib
The same cut as the Rib Eye, Prime Rib is usually seared and slow-roasted to maximize tenderness and seal in flavor. |
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RARE: Cool center, red interior.
MEDIUM RARE: Warm, red center.
MEDIUM: Warm, pink center.
MEDIUM WELL: Hot, slightly pink center.
WELL DONE: Hot, fully cooked throughout.
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