ORDER ONLINE DOWNLOAD OUR APP MENU LOCATIONS CATERING ABOUT COVID-19 CONTACT GIFT CARDS CAREERS STEAKS Since the first day, we have always held our food to the highest standards possible and we are proud to serve up quality cuts of meat for our customers. All of our beef is 100% grain-fed USDA graded American beef. We prepare our food fresh daily with our special seasonings just the way you like it. So give us a try. Pick your favorite steak cut, the temperature to which you would like it cooked, then sit back, relax, and prepare to savor the sizzle. STEAK CUTS RIBEYE A rich, juicy, and flavorful cut of steak. It is cut from the rib area of the cow, without the bone. It should have generous marbling throughout making it one of the more tender cuts. SIRLOIN A lean, well-flavored, and moderately tender cut of steak. It contains no bones and has very little fat. T-BONE A delicious combination of two lean, tender steaks separated by the bone. The larger portion of the cut is a strip steak, while the smaller portion, usually the size of a golf ball, is filet mignon. BONE-IN RIBEYE (ONLY AVAILABLE IN SELECT LOCATIONS) The same rich, juicy, flavorful cut with marbling throughout, just with the bone still attached. FILET MIGNON (ONLY AVAILABLE IN SELECT LOCATIONS) The most tender cut of beef, usually described as having an elegant, buttery texture. N.Y. STRIP (ONLY AVAILABLE IN SELECT LOCATIONS) A lean, tender, and full-flavored cut. It will have more marbling than the sirloin but less than the ribeye. At Steak-Out it is served without the bone. STEAK TEMPS *Hover for additional information SIGN UP FOR OUR NEWSLETTER Please select... Athens, AL Birmingham, AL Decatur, AL Montgomery, AL Augusta, GA Columbus, GA Warner Robins, GA Swansea, IL Sioux Falls, SD NUTRITION & ALLERGEN CAREERS FRANCHISE PRIVACY POLICY, TERMS AND CONDITIONS FAX ORDER FORM SITEMAP FRANCHISE LOGIN GIFT CARDS BLOG FOLLOW US: Copyright © 2021 Steak-Out Franchising, Inc. All Rights Reserved. Design by Kandice Hutcheson