304 North Cardinal St.
Dorchester Center, MA 02124
304 North Cardinal St.
Dorchester Center, MA 02124
A few of our menu favorites at Saltgrass Steak House include:
Smothered Topping homemade herbed butter smothered with sauted mushrooms & caramelized onions.
10 oz. Certified Angus Beef Ribeye topped with fresh garlic butter and seasoned with our own Saltgrass-7 steak spice for the best flavor and cooked medium-rare of course!
It all starts with the Legend of the Saltgrass Trail Saltgrass Steakhouse got its name and its inspiration from an old Texas legend that dates back to the 1800s. Hundreds of years ago Longhorn cattle roamed all over the state, creating a source of wealth and prosperity for many cattle ranchers during the pioneer days.
Saltgrass Menu prices
|Wagon Boss Top Sirloin||Top sirloin, lean & full of flavor||$13.99 – $15.99|
|Pat’s Ribeye||10 oz Certified angus beef ribeye is our most flavorful steak||$17.99|
|Prime Rib – Lunch Cut||8 oz Certified angus beef prime rib, herb crusted & slow roasted||$16.99|
Your steak probably tastes better at a steakhouse because we use lots (and lots) of butter. Bonus points when it’s compound butter! Even the dishes that aren’t served with a pat of butter on top are likely doused with a ladle of clarified butter to give the steak a glossy sheen and a rich finish.
Why do people put butter on steak? Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender. But a good Steak Butter should complement the flavor of a steak, not mask it.
Saltgrass Steak House seven spice steak seasoning. Made with 7 smokey, savory, second-to-none, fresher-than-ever spices. The ideal, custom, Texas seasoning for the ideal, true, Texas Steakhouse. Ingredients Kosher Salt, Black Pepper, Paprika, Garlic Powder, Onion Powder, Dry Mustard, Ground Thyme.
If you join the Landry’s Select Club you will get a FREE $25 Birthday Reward that can be redeemed during your birthday month. You can use your FREE Birthday Reward for FREE Birthday Food or FREE Birthday Appetizers or even a bunch of FREE Birthday Desserts if you really have a sweet tooth!
How much are they? $44 for the whole Cheesecake.
Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.
Center-Cut Top Sirloin, choice of shrimp.
The first Saltgrass Steak House opened its doors in 1991 along the historic Salt Grass Trail in Houston, TX. Now, the popular restaurant can be found all throughout Alabama, Arkansas, Colorado, Florida, Louisiana, Mississippi, Missouri, Nevada, Oklahoma and Texas with more than 80 locations and counting.
In 2002, Nelson signed a deal to become an official partner of Texas Roadhouse. … Willie Nelson is the owner of the Texas Roadhouse in South Austin, TX.
Landry’s Saltgrass Steak House / Parent organizations It currently spans 10 states, mostly in the South including Texas, Alabama, Arkansas, and Florida but also in the West in Colorado and Nevada. Saltgrass Steak House is owned by Landry’s Restaurants, which went private in 2010, after being a public company from 1993 until then.
An Award Winning Steakhouse The menu captures the flavor of the open campfire, featuring Certified Angus Beef steaks that sizzle alone, or with a choice of toppings. Each steak is topped with fresh garlic butter and seasoned with the original Saltgrass-7 steak spice for mouthwatering flavor.
U.S Military Members, and Veterans, WE SALUTE YOU. *15% discount is available for dine-in only for parties up to 4. … Must have valid military ID.
Sirloin Any cut you could hope for is on the menu, including New York strip, ribeye, T-bone, filet, filet medallions, prime rib, and steak kabobs, but the all-time best-seller is the 6-ounce USDA Choice Sirloin.
Average Saltgrass Steakhouse Host/Hostess hourly pay in the United States is approximately $10.33, which is 14% below the national average. Salary information comes from 10 data points collected directly from employees, users, and past and present job advertisements on Indeed in the past 36 months.
There are two methods that work best: 40 Minutes before you cook the steak: This allows the salt to penetrate through the surface and break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaces has time to reabsorb, which keeps the meat juicy.
The frosted windows that separate Scott’s from the street help to keep the intimacy and celebrity feel of the restaurant alive. A small gap of clear glass, far too high up to be seen over by patrons and pedestrians alike, refreshes the room with a bit of natural daylight. Above images credit James MacDonald.
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. … It can also be referred to as a tomahawk chop, bone-in ribeye, and cote du boeuf.
You Must Rinse the Salt Off before Grilling. When the rest period is over, rinse both sides of the steak in cool running water to remove the excess salt. When rinsing, rub down the surface of the meat well. … And I stress, you need to do a good job of rinsing or the meat will end up tasting too salty.
Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking. Brush each side with 1 teaspoon extra virgin olive oil. … For a rare or medium finish, turn the steak over and finish cooking to the right temperature.
Oil the meat, not the pan This ensures a nice, even coating, helps the seasoning stick to the steak and means you won’t have a pan of hot oil spitting in your face. … If you’re feeling particularly indulgent, drop a nice blob of butter into the pan once the steak is underway and use it to baste the meat.
The 7-bone roast or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a 7, which gives the steak its name.
Try shaking on as you’re baking or grilling or broiling. Use in place of salt and pepper or with barbeque sauce to boost the flavor even more. This Saltgrass steak seasoning rub is perfect as a marinade for your t-bone steaks, sirloin and rib-eyes, or whatever your choice cut of beef.