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STEAK
What is the signature steak at Chophouse 285?
30-Day Dry-Aged Bone-In Ribeye 18oz ($78.80) — wet-aged 30 days, then dry-aged another 30 days in the Himalayan salt room. 60 total days of aging.
STEAK
How should dry-aged steaks be ordered?
LESS done than guests typically prefer. Aged beef has less moisture and gets FIRMER and DRIER when overcooked — opposite of fresh beef. Recommend medium or below for the dry-aged ribeye.
STEAK
What is the temperature for medium-rare (preferred)?
130°F — warm red center, perfect steak texture. The chef-preferred doneness.
STEAK
What temperature is well-done?
160°F+ — no color, very firm, dry. Always try to recommend less for aged cuts. Kitchen can butterfly to minimize shrinkage if guest insists.
STEAK
What are the two Wagyu cuts on the menu?
7oz Wagyu Flat Iron ($48) and 8oz Wagyu Manhattan Strip ($64). Both renowned for marbling and buttery texture.
STEAK
What are the steaks for two?
Chateaubriand 12oz ($78) or 18oz ($122) — center-cut tenderloin slow-roasted over white oak, carved tableside. AND 48oz CTO Bone-In Tomahawk ($148) — long-bone ribeye, photo moment.
STEAK
Name the 5 house-made steak sauces.
Hemingway Peppercorn ($5), Huckleberry Jam ($5.50), Bordelaise ($5.50), Uni Sauce ($5.50), Henry Bain ($5.50). Henry Bain is Kentucky-born — Laurie's roots.
STEAK
Name the 4 surf add-ons with prices.
4 Grilled Shrimp ($8.50), Crab Cake ($14), 7oz Wild-Caught Alaskan Halibut ($22), North Atlantic Lobster Tail ($29).
STEAK
What's the difference between dry-aged and wet-aged?
Wet-aged: vacuum sealed, retains moisture, milder flavor evolution. Dry-aged: open air with controlled humidity, loses moisture, develops concentrated flavor and tender texture. The Bone-In Ribeye gets BOTH (30 days wet + 30 dry).
STEAK
Wet-aged vs. dry-aged — what is the difference?
Wet-aged: vacuum-sealed ~30 days; stays juicy and tender with clean beef flavor. Dry-aged: hung ~30 days in our Himalayan salt room where moisture is drawn out and enzymes concentrate the flavor — nuttier, bolder, more intense. Both are 30 days; the dry-aged cuts are the deeper, more concentrated experience.