$29 for $50 Towards Lunch for Two or $36 for $60 Towards Dinner for Two at McBride's Steakhouse (Up to 42% Off)

McBride's Steakhouse

Value Discount You Save
$50 42% $21
Give as a Gift

In a Nutshell

Family-owned iconic steakhouse features classic Texas-style beef cuts with shrimp, quail, baby back ribs, fried catfish, and more

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. No cash back on unspent promotional value. Gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $29 for $50 towards lunch for two or more
  • $36 for $60 towards dinner for two or more

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.

Customer Reviews

Everything was wonderful. This sevice Wes superb!! Our waitress went above and beyond! The food was delish!
Stacy W. · June 18, 2016
Great service and great food. Outstanding
John J. · January 4, 2017
Food and service were great
Merri-Dawn B. · December 2, 2016

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