AllenOK
New member
Last year, I was cutting a Prime Rib clod into 8 oz Ribeyes to use for chicken fried steak. I had been asked by my Chef to start thinking about new menu ideas. I asked my Chef what the cost/pound was for the Prime Rib clods. It worked out that they 8 oz steaks I was cutting cost us about $3.50 or so. Off the top of my head, I popped off this sandwich:
8 oz Ribeye, hand-cut, seasoned, and grilled to order (they're kind of then, anything rare - med rare is tricky not to overcook). Served open-faced on a toasted hoagie roll, covered with sauteed onions and mushrooms, then a ladle of gravy over top. Served with fries or chips.
About 15 minutes after I mentioned it, when I finished cutting the Prime clod for CFS, I had a 6 oz piece remaining. I went ahead and made one of these sandwiches as a trail. OMG!!!!
Oddly enough, this sandwich enjoyed limited movement during lunch, and rarely during dinner service. I attribute that to: 1) We started seeing a loss of business volume at the start of the recession, 2) Even though it's 8 oz, THIS IS A FREAKING BIG MEAL, most folks don't want something that big and heavy for lunch.
8 oz Ribeye, hand-cut, seasoned, and grilled to order (they're kind of then, anything rare - med rare is tricky not to overcook). Served open-faced on a toasted hoagie roll, covered with sauteed onions and mushrooms, then a ladle of gravy over top. Served with fries or chips.
About 15 minutes after I mentioned it, when I finished cutting the Prime clod for CFS, I had a 6 oz piece remaining. I went ahead and made one of these sandwiches as a trail. OMG!!!!
Oddly enough, this sandwich enjoyed limited movement during lunch, and rarely during dinner service. I attribute that to: 1) We started seeing a loss of business volume at the start of the recession, 2) Even though it's 8 oz, THIS IS A FREAKING BIG MEAL, most folks don't want something that big and heavy for lunch.
