Alexander’s Steakhouse Menus
|Restaurant||Dinner Menu||Lunch Menu||Early Dining Menu||Wine List||Wines by the Glass|
|Alexander’s Springfield, IL||Menu Springfield||N/A||Early Dining Springfield||Wine List Springfield||Wines By the Glass Springfield|
|Alexander’s Peoria, IL||Menu Peoria||Lunch Menu Peoria||Early Dining Peoria||Wine List Peoria||Wines By the Glass Peoria|
|Alexander’s Normal, IL||Menu Normal||Lunch Menu Normal||Early Dining Normal||Wine List Normal||Wines By the Glass Normal|
|Alexander’s Champaign, IL||Menu Champaign||Lunch Menu Chanpaign||Early Dining Champaign||Wine List Champaign||Wines By the Glass Champaign|
A juicy, generously marbled steak and one of the tenderest cuts of beef. Its finely-grained structure lends a smooth, rich, beefy flavor. This is the most popular grill steak in the country.
New York Strip and Kansas City Strip
A lean cut of meat that is also tender and full-flavored. They cook quickly with a smooth fine-grained, sturdy texture. It’s available boneless as a New York Strip and bone-in as a Kansas City Strip.
The most tender beef cut. It’s lean yet succulent, with a buttery texture, subtle flavor and compact shape. It’s known for “melting” in your mouth. Available in a variety of cuts and can also be marinaded in Teryaki.
Porterhouse and T-Bone
The Porterhouse and T-Bone are made up of two lean, tender steaks, both the Strip and Filet. Those are connected by a tell-tale T-shaped bone. If diameter of Filet is larger than a golf ball, it’s considered a Porterhouse. If it’s smaller than a golf ball, it’s a T-Bone.
A lean, well-flavored and moderately tender beef. Known for its hearty, meaty texture and extreme beef flavor. A great value steak with no bones and little fat. The Top Sirloin is the second most popular grill steak in the country. Also available as a Teryaki Top Sirloin, marinated in Soy Sauce, Sugar & Spices or a Top Sirloin Santa Maria where it’s hand-rubbed with Pappy’s Choice seasoning. There’s also the Beefeater, a 3 lb version to take on the heartiest challengers.