5 Best Cuts of Steak to Get At Hugo’s Frog Bar & Chop House
Friday, January 12, 2018
At Hugos’s Frog Bar & Chop House, we are known for our mouth-watering steak. So just what makes our steak the best in the Philadelphia region? Our Black Angus beef is corn fed for 120 days and aged for 50 days to ensure maximum flavor and tenderness. Our Philadelphia steakhouse proudly serves USDA Gibsons Prime Angus beef, and we are the only restaurant group in the country to have its own USDA Certification.
If you’re craving a delicious steak that you’ll remember forever, treat yourself with a visit to our Philadelphia steakhouse. Now, let’s see what Executive Chef, Andrew Pearce has to say about his favorite cuts of steak at Hugo’s Frog Bar & Chop House:
The Philly Cut is a 16-ounce bone-in filet that is made from the ribeye cap and served beneath a smoked provolone sauce, crispy shallots, and fried herbs. It’s an underlooked cut that’s been a favorite of butchers and chefs for years. Ours is a high-end twist on a Philly cheesesteak.
You can’t go wrong with a perfectly seasoned and juicy 26-ounce porterhouse. However, if you and your guests think you have what it takes to eat three whole pounds of steak, a 48-ounce porterhouse is also available.
The Chicago cut is a bone-in ribeye that’s loaded with flavor and heavy marbling. All 22-ounces of this cut are sure to put a smile on your face.
For a classic steak dinner, the 12-ounce filet won’t let you down. It’s tender and juicy and everything you’d expect from a quality filet.
New York Strip
If you’re craving the perfect combination of tender juicy meat and flavorful fat, the 16-ounce New York strip will exceed your every expectation.
What are you waiting for? To experience one of these unbelievable cuts of meat, make a reservation at Hugos’s Frog Bar & Chop House today.