Tea Steak House founders and meatallurgists Lloyd and Rickie Ihnen developed an innovative two-week meat-aging process that transforms even the toughest cuts of beef into obedient slabs of savory meat. Enjoy the fruits of the Inhens' meat labors by sprinting toward Tea Steak House's dinner menu, best known for its steaks, such as a 16–18 oz. rib-eye ($15.99) served with a choice of potato, salad, and dinner rolls. Diners who think such an option is too petite for their palate tend to spring upon the 26–32 oz. ham steak ($14) or the pizzaburger ($2.55), while carniv-ornery cuisiniers will be sure to leave room for the heavy-as-lead 10–12 oz. steak sandwich ($11). A 30 oz.-plus Porterhouse T-bone ($25) for dessert completes the circle of meat. Vegetarians, meanwhile, can graze on the weeds growing out back, or opt for a chef salad ($5.99).