with for two two sides two salads & two desserts

40 oz. Steak

40 oz. Steak for two, two sides, two salads & two desserts

T BONE PRIME

New Zealand Mussels

Prime burger topped with bacon, sharp cheddar cheese, crispy onions, lettuce, and tomato

T-bone Prime Burger

Grilled chicken with buffalo sauce, American cheese, and tomato on a brioche roll

Spicy Chicken Sandwich

Crispy chicken with buffalo sauce, provolone cheese, lettuce, and tomato

Crispy Chicken Wrap

Truffle Fries

Blackened chicken, fresh tomato, onion, jalapeño, and creamy cheddar cheese

Blackened Chicken Nachos

Roasted Pork Medallions

Stuffed Sole

Grilled Salmon

Shrimp with seafood stuffing in a lemon white wine sauce

Stuffed Shrimp

Chicken Marsala

Chicken Cantradina

Chicken Piccata

Chicken Parmigiana

Penne Marinara

Meatballs

Penne Vodka

Rigatoni Bolognese

Sausage, Peppers & Onions

Cannoli

Tiramisu

Cheesecake

Remove the 40 oz steak from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature. Pat dry very well with paper towels. Generously season both sides and the edges with the kosher salt and then the coarsely ground black pepper; press seasoning into the meat.

Bring to room temperature and season

Preheat oven to 400°F (200°C). Place a large cast-iron skillet or ovenproof heavy pan on the stove over medium-high heat for 5 minutes until very hot.

Preheat oven and pan

Add the neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan and sear, undisturbed, for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. Sear the edges for 1–2 minutes to render any fat.

Sear the steak

Add the unsalted butter, smashed garlic, and herb sprigs to the pan and transfer to the preheated oven. Roast until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium — expect roughly 8–18 minutes depending on thickness. Halfway through, baste the steak by spooning melted butter and juices over the top.

Finish in the oven and baste

Remove steak from oven and transfer to a cutting board. Tent loosely with foil and rest 12–20 minutes to allow juices to redistribute. Sprinkle with finishing sea salt just before slicing. Slice against the grain into thick slices and serve family-style.

Rest and slice

Preheat oven to 425°F (220°C). While the steak is coming to room temperature, toss the halved/quartered baby potatoes with olive oil, minced garlic, salt, and black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 25–30 minutes, turning once halfway, until tender and golden-brown and edges are crisp.

Remove from oven and immediately toss with grated Parmesan and chopped parsley. Keep warm while steak finishes and rests.

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain and pat dry.

In a medium skillet over medium heat, warm the olive oil or butter. Add sliced garlic and cook 30–45 seconds until fragrant but not browned. Add blanched green beans, salt, and pepper and toss to coat; sauté 2–3 minutes until heated through and garlic has infused.

Finish with a squeeze of lemon if desired and transfer to a serving dish.

Place chopped romaine in a large bowl. Add Caesar dressing and toss gently to coat evenly (start with 3 tbs and add more to taste).

Add croutons and grated Parmesan, toss lightly again, then divide between two plates. Finish with a tiny squeeze of lemon if using.

In a medium bowl combine arugula and halved cherry tomatoes. Drizzle with extra-virgin olive oil and balsamic vinegar, season with salt and pepper, and toss gently. Divide between two plates.

Preheat oven to 325°F (160°C). Place chopped chocolate in a heatproof bowl.

In a small saucepan, warm the heavy cream and milk until just steaming (do not boil). Pour hot cream over the chopped chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in vanilla and a pinch of salt.

In a separate bowl, whisk the egg yolks with granulated sugar until pale. Temper the yolks by slowly whisking in a few tablespoons of the warm chocolate mixture, then whisk the yolk mixture back into the chocolate bowl until homogeneous.

Strain the custard through a fine sieve into a measuring cup. Divide evenly between two small ramekins. Place ramekins in a roasting pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (water bath). Bake 22–30 minutes until edges are set but centers gently wobble.

Carefully remove ramekins from the water bath and cool to room temperature, then refrigerate at least 2 hours. Serve chilled.

In a small bowl, stir mascarpone with powdered sugar and lemon zest until smooth. If too thick, loosen with 1–2 tsp cream or milk.

Divide mascarpone between two small serving dishes. Top with mixed berries and a few extra berries for garnish. Serve chilled or at cool room temperature.

Arrange sliced steak on a large board or platter. Place the two sides and two salads on plates for each person. Sprinkle any remaining finishing salt and garnish with fresh herbs if desired. Serve the two desserts individually after the main course.

Estimated plating order: salads first (to start), main steak with both sides, then desserts. Enjoy.

bone-in ribeye or porterhouse (approx. 40 oz / 1.1 kg)

kosher salt

coarsely ground black pepper

neutral oil (canola, grapeseed)

unsalted butter

fresh garlic cloves, smashed

fresh thyme or rosemary sprigs

baby red potatoes, halved or quartered to similar size

olive oil

garlic, minced

grated Parmesan cheese

fresh parsley, chopped

salt

black pepper

fresh green beans, trimmed

olive oil or butter

garlic, thinly sliced

lemon wedge (optional)

romaine lettuce, chopped

Caesar dressing

croutons

grated Parmesan

fresh lemon (optional)

baby arugula

cherry tomatoes, halved

extra-virgin olive oil

balsamic vinegar

dark chocolate (60–70%), chopped

heavy cream

whole milk

egg yolks

granulated sugar

vanilla extract

mascarpone cheese

mixed berries (strawberries, blueberries, raspberries)

powdered sugar

lemon zest

coarse sea salt or finishing salt

fresh herbs for garnish (optional)

Remove the 40 oz T-bone from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. Allow it to come to room temperature for more even cooking.

Bring steak to room temperature

Generously season both sides and the edges of the steak with the kosher salt, freshly ground black pepper, and garlic powder. Press seasonings gently so they adhere.

Season

Preheat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot (3–5 minutes). Add the neutral oil and heat until shimmering but not smoking. Place the T-bone in the pan and sear, without moving, for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes.

Preheat and sear

Reduce heat to medium-high. Add the unsalted butter, rosemary, thyme, and crushed garlic cloves to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes to build flavor. For a 40 oz T-bone approximately 1.5–2 inches thick, transfer the skillet to a preheated 400°F (204°C) oven and roast for 6–10 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium: roast 10–14 minutes (130–140°F / 54–60°C). If your pan is not ovenproof, transfer steak to a baking sheet before roasting.

Butter‑baste and roast (if thick)

Remove steak from oven/pan and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes to allow juices to redistribute. Slice the steak against the grain into portions for two, keeping the bone intact if serving table-side. Spoon any pan juices over slices before serving.

Peel (if desired) and cut the russet potatoes into even 1–1.5 inch cubes. Place in a pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain thoroughly and return to the warm pot to dry for 1–2 minutes over low heat.

Prepare mashed potatoes

Heat the milk and 2 tbs butter until warm (do not boil). Mash the potatoes using a potato ricer or masher, then stir in warmed milk and butter until smooth and creamy. Taste and adjust salt as needed. Keep covered and warm until serving.

Mash and finish

Preheat oven to 425°F (220°C). Toss broccoli florets and sliced carrot with 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast 12–16 minutes, turning once halfway, until edges are lightly browned and vegetables are tender-crisp. Remove from oven and keep warm.

Roast vegetables

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk or shake until emulsified.

Make dressing

Divide the mixed salad greens between two plates (about 2 cups per person). Top each portion with halved cherry tomatoes, sliced cucumber, and a few thin red onion slices. Drizzle dressing over each salad just before serving and toss gently to coat.

Assemble salads

Spoon one scoop of vanilla ice cream into each dessert bowl. Divide the fresh berries between the two bowls and spoon 1 tbs chocolate sauce over each scoop. Garnish each with a mint leaf. Serve immediately.

Plate desserts

Arrange the sliced T-bone on a large serving platter with the bone visible. Add a portion of mashed potatoes and roasted vegetables to each side of the platter or plate individually. Place salads and desserts alongside or serve family-style. Provide steak knives and enjoy.

40 oz (total) T-bone steak

Kosher salt

Freshly ground black pepper

Garlic powder

Neutral oil (canola, grapeseed, or vegetable)

Unsalted butter

Fresh rosemary sprigs

Fresh thyme sprigs

Garlic cloves, lightly crushed

Russet potatoes (for mashed potatoes)

Whole milk

Unsalted butter (for mashed)

Salt (for potatoes)

Olive oil (for roasted vegetables)

Broccoli florets

Carrot, peeled and sliced on bias

Salt (for veg)

Black pepper (for veg)

Mixed salad greens

Cherry tomatoes, halved

Cucumber, sliced

Red onion, thinly sliced

Extra-virgin olive oil

Red wine vinegar

Dijon mustard

Salt (for dressing)

Black pepper (for dressing)

Vanilla ice cream

Fresh berries (strawberries, blueberries or raspberries)

Chocolate sauce

Mint leaves (garnish)

Place mussels in a large bowl and discard any with cracked shells or that do not close when tapped. Rinse mussels under cold running water, discarding sand and debris. Use a small knife to remove beards by pulling toward the hinge. If particularly sandy, soak mussels in 1 cup cold water with 1 tsp kosher salt for 15 minutes, swishing occasionally, then drain and rinse.

Inspect and Clean

Keep cleaned mussels refrigerated until ready to cook. Do not soak for longer than 30 minutes.

In a large, deep sauté pan or wide pot with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams. Add minced shallots and sauté 2–3 minutes until softened and translucent but not browned. Add minced garlic and sliced ginger and cook 30–45 seconds until fragrant.

Prepare the Base

Increase heat to medium-high, pour in 3 cups dry white wine to deglaze, scraping any browned bits from the pan. Let the wine simmer 1–2 minutes to reduce slightly. Add 1 cup chicken or fish stock, 1 tablespoon unsalted butter, 1 tsp soy sauce and 1 tsp fish sauce (if using). Stir in 2 tablespoons fresh lemon juice. Taste and adjust — the broth should be bright, slightly salty, and aromatic.

Deglaze and Build Flavor

Bring the broth to a rolling simmer over high heat. Add the cleaned mussels to the pot in an even layer. Cover immediately with the lid and reduce heat to maintain a vigorous simmer. Steam 4–6 minutes, shaking the pot gently once or twice during cooking to redistribute mussels. Check after 4 minutes: mussels that have opened are done. Continue until almost all mussels open; discard any that stay tightly closed after 6–8 minutes.

Steam the Mussels

While mussels steam, reserve the cooking liquid by using a slotted spoon to transfer mussels to a warmed large bowl; keep lid on pot to preserve liquid and aromas.

Return the pot with reserved cooking liquid to medium heat. Stir in remaining 1 tablespoon butter to enrich the broth and swirl until melted. Taste and adjust with additional lemon juice (up to 1 tablespoon), salt or pepper if needed.

Finish the Broth

Pour the finished broth over the mussels in the serving bowl. Sprinkle chopped parsley, cilantro, sliced green onions and thinly sliced red chili over the mussels. Grind 1/2 tsp black pepper across the top. Toss gently to coat.

Combine and Garnish

Serve mussels immediately with crusty bread for dipping and lemon wedges on the side. Provide a bowl for empty shells. Keeps best eaten within 30 minutes of cooking for texture and temperature.

fresh New Zealand green-lipped mussels (cleaned, beards removed)

cold water (for soaking/rinsing)

shallots, finely minced

garlic cloves, smashed and minced

fresh ginger, peeled and thinly sliced

dry white wine (e.g., Sauvignon Blanc)

low-sodium chicken stock or fish stock

lemon juice, fresh

soy sauce

fish sauce (optional, for umami)

fresh flat-leaf parsley, roughly chopped

fresh cilantro, roughly chopped

green onions (scallions), sliced on bias

red chili (bird's eye or small red), thinly sliced (optional for heat)

freshly ground black pepper

crusty bread or baguette, sliced

lemon wedges

Combine the ground beef and finely chopped or ground T-bone steak in a large bowl. Add Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands until just combined — avoid overworking. Divide into two equal portions and shape each into a ball, then gently flatten into patties about 3/4 to 1 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Form Patties

Preheat a cast-iron skillet or grill over medium-high heat until very hot. Lightly brush the cooking surface with vegetable oil.

Cook the patties 3–4 minutes per side for medium-rare to medium depending on thickness and heat. Flip once. During the last 1–2 minutes of cooking, place two slices of sharp cheddar on each patty and cover the pan (or close the grill) to melt the cheese. Remove patties to rest 2–3 minutes while finishing other components.

While patties cook, place bacon in a cold skillet in a single layer. Turn heat to medium and cook until crisp, 8–10 minutes, turning occasionally for even browning. Transfer to a paper-towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if needed. Reserve bacon fat for another use or discard.

Thinly slice the yellow onion into rings and separate into individual rings. Pat the rings dry with paper towel to remove excess moisture.

Prepare Onions

Toss the onion rings in a bowl with the flour, cornstarch, salt, and black pepper until evenly coated. Heat neutral oil in a medium saucepan or deep skillet to 350°F (175°C). Fry the onion rings in batches for 2–3 minutes or until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season lightly with salt. Keep warm or crisp them up in a 300°F (150°C) oven for a few minutes before serving.

Batter & Fry

Slice the tomato into 1/4-inch thick rounds. Pat dry to remove excess juice. Tear or trim lettuce leaves to bun size.

Mix mayonnaise and mustard in a small bowl. Spread about 1 tbs of the mayo-mustard on each bottom bun and 1 tbs on each top bun if desired.

Butter the cut sides of the brioche buns lightly. Toast buttered sides in a skillet over medium heat or on the grill until golden, about 1–2 minutes.

Place a mayo-mustard–spread bottom bun on a plate. Add two lettuce leaves, then a slice of tomato (season tomato lightly with a pinch of salt and pepper if you like).

Top the tomato with the cheddar-topped burger patty. Place two slices of crispy bacon across the patty. Pile a generous handful of crispy onion rings on top of the bacon (use more or less to taste). Add pickles if using.

Cap with the toasted top bun and press gently to compress the burger slightly. Serve immediately with fries or your preferred side.

40 Oz. Steak

T Bone Prime