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AT BLACK ANGUS STEAKHOUSE
WE TAKE  IN EVERY STEAK WE SERVE |
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 All-Natural
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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From Our Executive Chef Dave Ohlsen
Summertime is the perfect opportunity to fire up the grill and Black Angus Steakhouse would like to share some our expertise on serving a flavorful, mouth-watering steak. |
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The most tender and flavorful steaks come from All-Natural Black Angus beef.
The juiciest steaks are Fresh-Cut daily and NEVER frozen.
The Best Cuts include Filet Mignon, Ribeye, New York Strip, and Top Sirloin.
Purchase steaks that are at least 1 1/4" thick. This will allow the steaks to sear on the
outside without being overdone on the inside.
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Grill your steak over an open flame to lock in flavor.
Before cooking, brush a little vegetable oil on the grill to keep the steak from sticking to it.
For a perfectly grilled steak, only turn it twice on the grill.
When turning your steak, use tongs rather than a fork to keep in the juices.
While grilling, lightly brush your steak with butter, salt, and pepper to enhance flavor.
Check your steak every now and then before it is done |
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The Perfect Complements: fresh vegetables like Fire-Roasted Corn-on-the-Cob and
seasoned, grilled asparagus.
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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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All of our steaks are
char-grilled over an open flame and brushed with our seasoned steak
butter.
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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