$29 for $50 Worth of Food and Drink for Two or More, Valid Sunday–Thursday at Don Pancho’s Steakhouse

Don Pancho’s Steakhouse

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Customer Reviews


126 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

JB

Josephine B. · 8 reviews TOP REVIEWER
· Reviewed September 27, 2017
We had crab cake appetizer it was ok The food was good , price is reasonable the best was the watermelon margarita, only negative was drink was too small

OG

Octavia G. · 5 reviews TOP REVIEWER
· Reviewed September 10, 2017
Service and food was great!!!

S

Stephanie · 22 reviews TOP REVIEWER HELPFUL REVIEWER
· Reviewed September 1, 2017
Sushi Mambo was amazing, I'm going back for sure. Great service and wonderful deal!

What You'll Get


  • $50 Worth of Food and Drink for Two or More, Valid Sunday–Thursday

Choosing the Right Cut of Steak: The Marvel of Marbling

Should you order steak, you’ll have your choice of cuts. To narrow down a tough menu decision, read on.

Like choosing the right wire to cut to disarm a teenager’s radio, selecting the right cut of steak can be daunting. Often, though, the choice is simple: the best steak for you depends on how you want it cooked. Fatty steaks deserve more time on the grill, whereas a thin, lean cut is best served rare.

This is because of marbling—the term for the fat deposits that seem to weave through the meat like veins in stone. As a steak cooks, the fat begins to liquefy and seep into the meat itself, enriching its flavor. The more marbling a cut exhibits, the more heat it can handle before it begins to exhibit its full potential; conversely, a leaner cut should never be cooked higher than medium, lest it become dry and tough. Although the cuts available at a market or butcher may vary, most will carry these popular cuts: 

Rib Eye: Cut from the tender muscle that runs along the cow’s spine, a rib eye contains some of the richest marbling out there. Cook it to at least medium, though it may be better suited to the pan or broiler than the grill. 

Strip Steak: Also known as kansas city steak or new york strip, this tightly textured steak is well balanced, with many thin rivulets of fat throughout. That balance makes it equally tasty whether cooked medium-rare or medium-well.

Filet Mignon: A fancier name for tenderloin, filet mignon is one of the supplest and least marbled cuts out there. Because of its low fat content, it should be served rare or medium-rare, with no uncooked fat.

T-bone: This cut is actually a combination of two other types of steak—strip and tenderloin—separated by a T-shaped bone. Here, a unique challenge: since both meats are suited to different temperatures, you want to make sure the (larger) strip portion cooks longer than the tenderloin.

The Fine Print


Promotional value expires 120 days after purchase. Amount paid never expires. Valid for Dine-in only. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Not valid with any other promotions or specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Don Pancho’s Steakhouse


Don Pancho's isn't your typical steakhouse. Sure, you can get a juicy rib eye or medium-rare new york strip with mashed potatoes. But you can also get an unexpected taste of Mexico, courtesy of the menu's avocado salad, chicken empanadas, and strawberry margaritas.

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.