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From your first succulent bite of a Famous Filet, you will know you are africanamericancookbook enjoying something very special. The steak is good. It is one of Americas prized filet mignons. Its aroma, its flavor, its africanamericancookbook tenderness...all combine to whet the appetite and leave you with that fine, satisfied feeling of well-being. The classic favorite in the top steakhouses and homes of steak lovers across America is the New York Strip Steak. Thick and juicy, bursting with robust beef flavor, aromatic, africanamericancookbook tender, and savory---is it any wonder that steak lovers consider the New York Strip to be the "King of Steaks"? The classic favorite in the top steakhouses and homes of steak lovers across America is the New York Strip Steak. Thick and juicy, bursting with robust beef flavor, africanamericancookbook aromatic, tender, and savory---is it any wonder that steak lovers consider the New York Strip to be the "King of Steaks"?

Porterhouse Premium Steak -- When the mouth-watering juices of this steak flood your taste buds, they will register in your mind as part of the best steak you have ever tasted! The Premium T-bone is the same ''two-steaks-in-one'' as the mighty Porterhouse africanamericancookbook - a Filet africanamericancookbook on one side and a New York Strip on the other. africanamericancookbook But there are several africanamericancookbook differences between the mighty Filet and the new Premium T-bone. At 14 oz., our T-bone is ideal for those who enjoy the taste of both the Filet and New York Strip, but have a smaller appetite. The Premium T-bone has a smaller filet than the Porterhouse, making it perfect for those who like the robust flavor of the New York Strip, but want to savor and enjoy a smaller taste of our famous, fork-tender, subtly flavored Filets. To create a tender rib-eye steak, our master butchers take a prime rib roast and carve out the eye of the roast. They then hand-cut it into perfectly shaped steaks, meticulously africanamericancookbook hand-trimming them to leave only lean meat, with just enough marbling to guarantee superb flavor.