Page 45 - March & April

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STEAKHOUSE CUTS
Filet Mignon
This is the most tender cut of
steak, and the most popular
choice at steakhouses. It is cut
from the tenderloin, which runs
through the short loin and sirloion.
Rib Eye
This is the richest and juiciest cut
of steak. It is highly marbled with
a large swath of fat, which gives
it a robust, beefy flavor.
Strip
This is the ideal steak for beefy
flavor and a good chewy texture.
It is cut from the most tender
section of beef, the short loin.
This is Dick Brennan’s favorite cut.
T-Bone
This steak is actually two steaks
in one. It’s name comes from the
T-shaped bone that separates the
center-cut strip steak and center-
cut Filet Mignon.
Sometimes it’s as simple as just throwing
‘em on the grill. You’ll never know what
you like or what you’re capable of doing in
the kitchen if you limit yourself to the same
culinary experiences all of the time.”
We lingered over the prawns and Louisiana
shrimp during our store tour, cruised the
aisles for olive oil and seasonings, then made
a stop in the cheese department for brie and
Ciliegine mozzarella, which is fresh, sold in
water, and about the size of a cherry. In the
beer aisle, it was all about local. “I use Abita
Amber in the barbecued shrimp I serve over
rib eyes.”
When we hit the meat department, Chef
Alfred lit up like my little brother in a
candy store. Local Chappapeela Farms
ducks are on the menu at Dickie Brennan’s
Steakhouse – Chef Alfred makes a duck
confit served over pommes frites, and a
smoked duck and ham sandwich. “You
can get the same ducks we serve at Dickie
Brennan’s Steakhouse right here at Rouses.”
“I like the variety of steaks at Rouses. You
can do a lot with an inexpensive cut. But
dry aged beef, which Rouses sells in some
of their stores, now that’s a treat. Dry aged
beef has a really concentrated flavor because
the steak looses so much water during the
aging process. You don’t need anything but
salt and pepper with a dry aged steak. It’s
got that meaty, buttery flavor already”
Chef Alfred only cooks USDA Prime beef
at Dickie Brennan’s Steakhouse (just the
top 2% of all beef produced in the United
States is certified prime grade). “I like
seeing that USDA Prime in the fresh meat
cases at some of Rouses stores, and all the
different cuts. Rouses butchers like to strut
their stuff.”
And so does Chef Alfred.