5127 Merrick Road
Massapequa Park, NY 11762
Our steaks are well-known throughout the area for over 58 years of outstanding service and delicious meats. When you're in the mood for a steak, we've got you covered - from Filet mignon, Porterhouse, and Sirloin to New York Strip and U.S.D.A. Prime steaks.
For prices and more information, be sure to give us a call. Listed below is a selection of our steaks and their descriptions. Click here for a full list of our steaks.
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U.S.D.A. Prime is the highest grade given to beef by the Department of Agriculture. Prime makes up less than 2% of all beef. Aged Beef has undergone a process of allowing the enzymes to break down and soften the meat to deliver the great flavor and texture that gives you a remarkable steak-eating experience.
The largest steak from the short loin section, Porterhouse Steaks contain a large cut of the filet and a strip steak. A true Porterhouse has a small section of sirloin on the outside of the strip, connected by a seam.
Similar to our Porterhouse with a smaller filet and a seamless strip section.
New York Strip
Identical to our Shell Steak, without the bone.
Considered the most tender cut of beef, filets are cut from the entire tenderloin section.
Cut with the bone from the prime rib section, known for its marbling, tenderness and flavor.
Similar to our Rib Steak, without the bone and excess fat.
Cut from the Sirloin section, a large steak with a flat bone. Bone-In Sirloins contain a large Filet Mignon portion and generally feed 4-6 people.
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Identical to our Porterhouse and T-bone cuts without a filet.
A boneless steak that is very tender. Usually for one or two people.
A large, lean and tender steak suitable for 2-4 people. Moderately priced.
Sirloin Cap (Picanha)
A thickly cut slab that feed 2-3. A cap of fat gives it richer flavor.
A very lean steak that can be cut large to feed 3 to 6.
Similar to Top Round. Can be better marbled and sweeter, but tends to be smaller with a slight nerve running through it.
A thin flat steak with deep grain. Very tender when cut across the grain lines.
Tri Tip (Triangle)
A well-marbled cut from the sirloin. Has great flavor.
Any steak that requires being sliced thinly for tenderness is considered a London Broil. London Broils can be cut from any of the following:
Small eye of the chuck, close to the rib. Less expensive than our Rib Eye Steaks. Great flavor and tender enough.
A rich and tender thin cut from the shoulder. Tender and full of flavor, a great value.
Hanging tenderloin off the rib section. The flavor and texture is between the strip and skirt steak.
From the rib section. Slightly chewy, but extremely flavorful.
The best steaks come from the short lin and rib sections - the middle of the cow (or steer), where the muscle movement is minimal.