Steak-out!
Pier 1 Pizza shaves and marinates its steak in-house. This sandwich comes with American cheese, red and green peppers, red onion, mushrooms and mayo. Courtesy of Pier 1 Pizza
Blue cheese strip steak at Mine Oyster. Ralph Smith photo
Filet served with exotic mushrooms, mashed potatoes and asparagus from local farmers’ markets. Courtesy of Whale’s Tale
“Steak and (Crab) Cake” at Brady’s: A six-ounce tenderloin topped with a blue cheese crown and blueberry port wine mushroom. Demi paired with a four-ounce crab cake topped with tomato confit, crispy onions and Remoulade sauce. Courtesy of Brady’s
Slow-roasted prime rib of beef at Boat House Bistro. Ralph Smith photo
Tugboat Inn’s Down East steak – a 6 ounce top butt sirloin and lobster tail topped with lobster newburg. Kevin Burnham/Boothbay Register
Pier 1 Pizza shaves and marinates its steak in-house. This sandwich comes with American cheese, red and green peppers, red onion, mushrooms and mayo. Courtesy of Pier 1 Pizza
Blue cheese strip steak at Mine Oyster. Ralph Smith photo
Filet served with exotic mushrooms, mashed potatoes and asparagus from local farmers’ markets. Courtesy of Whale’s Tale
“Steak and (Crab) Cake” at Brady’s: A six-ounce tenderloin topped with a blue cheese crown and blueberry port wine mushroom. Demi paired with a four-ounce crab cake topped with tomato confit, crispy onions and Remoulade sauce. Courtesy of Brady’s
Slow-roasted prime rib of beef at Boat House Bistro. Ralph Smith photo
Tugboat Inn’s Down East steak – a 6 ounce top butt sirloin and lobster tail topped with lobster newburg. Kevin Burnham/Boothbay Register
Steak sells itself, but that does not stop Midcoast restaurants from getting creative on how to serve it and what with.
Enjoy this look at some of what you’ll find when you have steak in mind.
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