Uncle Ed's Steakhouse presents Steak of the Week

Jun 30 - July 5 Brandy Shallot Ribeye
A house favorite. It’s a boneless ribeye topped with brandy shallot demi glaze cream sauce.

$24.95 (12 oz.) $32.75 (16 oz.)

Most of us use the terms taste and flavor interchangeably, but they’re actually different. Taste refers to the five basic receptors: sweet, salty, sour, bitter and umami (the one we didn’t learn about in school). Flavor is a combination of taste plus the other sensations that influence our perception of food, such as aroma, texture, juiciness, mouthfeel and color.

The Five Taste Receptors
Receptors on our tongues and in our mouths send signals to our brains when we experience certain tastes. Salt and sour receptors are well understood while bitter and sweet receptors appear to be more complex.
Umami [oo-MOM-ee], known as the fifth taste, is described as meaty and savory or delicious (umami is derived from umai, the Japanese word for delicious). It is the taste of glutamates - the salts of an amino acid - and other small molecules called nucleotides. Although umami has been known for quite awhile, receptors recently have been clearly identified so this is a bona fide fifth taste.

July 7 - 12 Tequila Lime glazed T-Bone
A porterhouse T-Bone glazed with a lime honey tequila glaze and served with a mild pico de gallo

$29.95 (20 oz.) $36.95 (24 oz.)

July 14 - 19 Gorgonzola Peppercorn Filet
A filet topped with a gorgonzola blue cheese peppercorn cognac sauce

$26.95 (7 oz.) $33.75 (11 oz.)

July 21 - 26 Jamaican Flatiron
A flatiron with a spiced Jamaican rum glaze and topped with sautéed Caribbean vegetables

$16.95 (9 oz.) $21.75 (14 oz.)

July 28 - Aug 2 Philly Sirloin
A tri tip sirloin steak topped sautéed green peppers, onions, and shallots and topped with a vodka provolone-swiss cheese sauce

$19.95 (10 oz.) $25.75 (15 oz.)

Aging
In addition, ripening,
aging and fermenting foods can dramatically
increase their umami flavor compounds. That’s why aged beef, a ripe tomato, aged Parmigiano-Reggiano and fermented foods, such as wine and soy sauce, possess enticing, complex flavors - and also pair well with beef dishes.

Flavor Pairings
Part of umami’s great flavor power comes from synergism, or the fact that the whole is greater than the sum of its parts. When individual umami compounds are combined, they have a magnifying effect on each other. This explains the delicious
pairings of mushrooms and steaks, and wine or tomato sauces with beef.

August 4 - 9 Cowboy New York Strip - a
A New York Strip steak topped with with a southwestern seasoned combination of roasted corn, tomatios, onions, green peppers, blackbeans, and roasted pine nuts

$26.75 (10 oz.) $33.95 (16 oz.)

August 11 - 16 Honey Dijon Bone-In Ribeye
A bone-in ribeye glazed with a dijon mustard, honey and ale glaze and topped with caramelized onions

$29.95 (18 oz.) $34.95 (22 oz.)

Foods rich in Umami compounds

- beef	- aged cheeses
- mushrooms	- onions
- bell peppers	- garlic
- red wine	- tomatoes
- soy sauce	- barbecue sauce
- sour cream	- mustard
- peppercorns	- worcestershire sauce

A 50-50 mixture of two umami compounds can produce eight times as much flavor as either one of the compounds alone!

August 18 - 23 Burgundy Bone-In New York Strip
A bone-in new york strip with a burgundy wine demi glaze sauce and topped with sautéed portobello mushroom slices

$32.95 (17-18 oz)

With each steak of the week feature you order, you get your name entered into a drawing to win
1 free steak dinner each month for 6 months. Winners drawn weekly.