<!-- Option Content Start --> <noscript> <table bgcolor="#000000" width="548" height="100%" cellpadding="0" cellspacing="0" align="Left" style="border:solid #990000 0.1em;" Marginwidth="15" Marginheight="15"> <tr> <td><a href="steaks.asp" title="Steaks 101" target="_top" class="contrast"><img src="images/steaks_101_title.gif" alt="Steaks 101" width="101" height="15" border="0"></a> <p class="steakheadingalt">Prime Steaks!</p> <p class="maintextalt">At Steakhouse Sixty8 we serve only the best USDA Black Angus Steaks available for prime quality. Our beef comes from a ranch located in Kentucky, which is an ideal location where Black Angus cattle are raised for premium beef. We only purchase humanly raised cattle raised in an environmentally friendly approach, this includes no added hormones and antibiotics. The cows are fed 100% vegetarian diets and they are all source verified. Our supplier is one of only five beef suppliers that are E.U. (European Union Approved) Certified which meet one the strictest guidelines of sanitation and packaging requirements, animal handling, hormone testing and water quality standards</p> <p class="steakheadingalt">How do you like your steak prepared?</p> <p class="maintextalt">The higher Prime quality of beef means that our steaks have more marbling and as a result you enjoy a tender cut of beef. Marbling is the easiest way to spot a high quality steak. Marbling is the term used to describe the delicate webbing of interior fat in a steak, resembling a pattern in marbled stone. The marbling interlaces the lean meat and ads juiciness, tenderness and flavor. Some people mistakenly assume that the leaner cuts of meat will be the tenderest. Actually, the opposite is true. Marbling helps retain natural moisture within the steak as it cooks and allows it to be extremely tender. However, if you select to have your beef cooked at medium well to well done temperatures, the steaks will become tough. It&rsquo;s all up to your preference&hellip; so enjoy the Prime Steaks in life!</p> <table class="cell" border="0" width="500" cellspacing="0" cellpadding="0"> <tr><td bgcolor="#580000" rowspan="13" width="2"></td> <td bgcolor="#580000" colspan="3" height="2"></td> <td bgcolor="#580000" rowspan="13" width="2"></td> </tr> <tr> <td bgcolor="#820000" colspan="3" width="496" height="23" align="center"><a href="steaks.asp" title="Steak Chart" target="top" class="contrast"><img src="images/steak_chart_title.gif" alt="Steak Chart" width="114" height="15"></a></td> </tr> <tr><td bgcolor="#580000" colspan="3" height="2"></td> </tr> <tr> <td height="32" width="115" valign="middle" align="left"> <a href="steaks.asp" title="Rare" target="_top" class="contrast"><img src="images/steaks_rare.gif" alt="Rare" width="35" height="11"></a></td> <td bgcolor="#580000" width="1"></td> <td width="379" height="32" class="steakmaintextalt"> Nicely seared on the outside, red , cool on the inside. Loose to the touch.</td> </tr> <tr><td bgcolor="#580000" colspan="3" height="1"></td> </tr> <tr> <td height="32" width="115" valign="middle" align="left"> <a href="steaks.asp" title="Rare" target="_top" class="contrast"><img src="images/steaks_medium_rare.gif" alt="Medium Rare" width="92" height="12"></a></td> <td bgcolor="#580000" width="1"></td> <td width="379" height="32" class="steakmaintextalt"> Red, warm center. Has a springy firmness to the touch.</td> </tr> <tr><td bgcolor="#580000" colspan="3" height="1"></td> </tr> <tr> <td height="32" width="115"> <a href="steaks.asp" title="Rare" target="_top" class="contrast"><img src="images/steaks_medium.gif" alt="Medium" width="55" height="12"></a></td> <td bgcolor="#580000" width="1"></td> <td width="379" height="32" class="steakmaintextalt">Hot, pink center. More firm to the touch than medium rare.</td> </tr> <tr><td bgcolor="#580000" colspan="3" height="1"></td> </tr> <tr> <td height="32" width="115"> <a href="steaks.asp" title="Rare" target="_top" class="contrast"><img src="images/steaks_medium_well.gif" alt="Medium Well" width="95" height="12"></a></td> <td bgcolor="#580000" width="1"></td> <td width="379" height="32" class="steakmaintextalt">Cooked throughout. Firm to the touch. A slight hint of pink at the center.</td> </tr> <tr><td bgcolor="#580000" colspan="3" height="1"></td> </tr> <tr> <td height="32" width="115"> <a href="steaks.asp" title="Rare" target="_top" class="contrast"><img src="images/steaks_well.gif" alt="Well Done" WIDTH="78" HEIGHT="12"></a></td> <td bgcolor="#580000" width="1"></td> <td width="379" height="32" class="steakmaintextalt">No pink left at center. Very firm to the touch.</td> </tr> <tr><td bgcolor="#580000" colspan="3" height="2"></td> </tr> </table> <p class="steakheadingalt">Our Steaks</p> <p class="maintextalt"><span class="steakmaintitlesalt">Filet Mignon</span> - This is a very elegant cut of steak that deserves its reputation as the tenderest, and expensive. It's cut from the prized tenderloin and its high cost can be attributed to the fact that it takes nearly a pound of meat to yield one 6-8 oz portion.</p> <p class="maintextalt"><span class="steakmaintitlesalt">Porterhouse Steak</span> - This is truly the king of all steaks! In fact, it's actually two steaks in one. On one side of the bone there's a large New York (or Iowa) Strip and on the other side is a tender Filet Mignon. This steak is like a T-Bone Steak only the Filet side is much bigger on a Porterhouse.</p> <p class="maintextalt"><span class="steakmaintitlesalt">New York Steak</span> - Our fabulous New York steak is the ultimate steak-lover's steak taken off the t-bone. The thickness requires a longer grilling time and has moderate marbling. For the perfect taste, let the steak rest for several minutes before serving/slicing it.</p> <p class="maintextalt"><span class="steakmaintitlesalt">Prime Rib Steak</span> - Robust flavor, incomparable tenderness and delicious juiciness. Cooked in the broiler identical to the Rib Eye but is prepared on the grill.</p> <p class="maintextalt"><span class="steakmaintitlesalt">Rib Eye Steak</span> - Enjoy an ample boneless steak, cut from the very center of the rib, with generous marbling. Our Ribeye can handle the heat, and is a great choice for those who prefer their steak medium or beyond</p> <p class="maintextalt"><span class="steakmaintitlesalt">Flat Iron Steak</span> - Designated by many as the second-most tender steak, our version of this rare cut is well-marbled and works equally well for entertaining or family meals. Chefs rave about our Flat Iron's tenderness and natural flavor profile Best when served medium-rare to medium.</p> <p class="maintextalt">Beef and other Nutritional Information Web-site(s):</p> <p><a href="http://www.beef.org/" title="National Cattlemen's Beef Association - beef.org" target="_blank" class="contrast">http://www.beef.org</a><br><a href="http://www.nutritiondata.com/" title="www.nutritiondata.com" target="_blank" class="contrast">http://www.nutritiondata.com/</a><br> </p></td> </tr> </table> </noscript> <!-- Option Content Start -->
1200 Olmstead
Monterey, CA 93940
Phone: 831-373-6868
Fax: 831-373-6873
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