All reviews are from people who have redeemed deals with this merchant.
Reviewed April 13, 2013
Reviewed June 11, 2012
Reviewed June 10, 2012
What You'll Get
Steak is the breakfast of champions, the lunch of kings, the dinner of industrial barons, and the dessert of T. rexes. Enjoy high-quality cuts regardless of social or philosophical status with today's Groupon: for $10, you get $20 worth of steaks, ribs, and southwestern eats at Santa Fe Cattle Co. Choose between the following two locations: Glenpool or Broken Arrow. The Broken Arrow location serves dinner only.
At each of the Santa Fe Cattle Co's locations, butchers hand-cut USDA–certified steaks that are aged in-house while chefs bake fresh batches of yeast rolls and concoct fresh, tangy sauces. Grab a handful of complimentary peanuts from a bucket to munch on while perusing a menu populated with steakhouse favorites and southwestern fare. Chefs slather the club steak teriyaki with teriyaki glaze and top it with grilled pineapple ($9.99). They rely on the smoke from hickory chips to infuse the juicy, 1-pound Texas T-bone with its flavor ($19.99). Onions, mushrooms, and monterey jack cheese crown the Santa Fe burger ($7.99), and chipotle barbecue sauce blankets pork ribs ($12.99/half; $17.99/full) and reddens mouths in preparation for a date with a clown. Santa Fe Cattle Company's rustic Western interior includes walls teeming with rusty artifacts, the busts of wild game, and bright-glowing neon signs.
The Fine Print
Promotional value expires Jun 6, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for location purchased. Not valid for the purchase of alcohol. Dine-in only. Not valid for gift card purchases. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Santa Fe Cattle
The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.