Steak Video
Our Mission:
To serve the best steak in the area.
Many of us miss the tender aged steaks at the Bolo, so how did they do it? We discovered their secret.
Aging the beef!
What is an aged steak? Beef that is refrigerated under controlled conditions for several weeks becomes more tender as it ages. Ours are aged longer than the Bolos and more tender!
The Journey:
We started by consulting with the beef experts at SYSCO FOODS of Baraboo to find their best cut of
New York Strips and Rib Eyes, which is already wet aged 4 weeks for maximum tenderness.
After studying research done by Colorado State University, we found that 4 weeks is the industry
standard for wet aging steak. Our mission, can we improve upon that tenderness and taste profile!
We purchased cases of strip loins and rib eye loins and aged them in our commercial coolers, cut them
into steaks and sampled them after 5 weeks, 6 weeks, 7 weeks, 8 weeks, 9 weeks, 10 weeks, 11 weeks,
12 weeks WOW, what a difference. Now how about dry age? We put 1 day, 2 days, 3 days, 4 days, and
5 days of dry age on top of the wet age. Can we tell a significant difference? YES! 10-12 weeks of
wet age followed by 1-2 days of dry age! FORK TENDER and melt in your mouth! The cooking process?
Pan fried..Charbroiled…Grilled on a seasoned flat top? The seasoning? None…Some? Before or after
cooking? How about a finishing sauce? The salt? None…Table salt…Kosher salt…Sea salt?
Success:
Our signature steaks are wet aged for 10-12 weeks, dry aged for 1-2 days, cut to order, seasoned lightly
with sea salt, grilled on a charbroiler, topped with herbed butter and served with a pippin hot baked
potato. We serve our steaks with a steak knife, although you shouldn't need one. As this aging process
takes several weeks, we have limited quantities available, so reservations are recommended. Our goal
is simple: to serve a steak that you will remember as "One of the best damned steaks I ever ate" and where - at the Pioneer in Menomonie.
The journey was worth it, we are proud of the outcome - our specialty steaks! Try one, we guarantee it will be one of
the best steaks you have eaten in the area, maybe the best.
The Prime Rib Story:
After years of developing this superb recipe, we have the market cornered on this one! We inject
the aged rib roast with garlic infused olive oil, heavily coat the exterior of the roast with special
seasoning, then vacuum seal the roast to enhance the seasonings into the meat and let it rest in the
cooler for 2 days before slow roasting for hours until fork tender. Limited quantities - reservations
required by noon on Fridays.
WE ARE THE ONLY RESTAURANT IN THE AREA THAT AGES OUR BEEF ON PREMISES.
(AGED & HAND CUT IN HOUSE!)
Warm and pink, charred and rare, juicy and flavor-rich - It's called USDA aged steak for a reason.
Come taste for yourself...Claim your steak today!
Signature Steaks - available Thur - Sat
Before each juicy, delicious steak is delivered to you, it is hand-selected, aged for tenderness,
cut thick to ensure juiciness and hand trimmed. Then it is expertly seasoned and seared over a red hot
grill to seal in its bold flavor. Topped with fresh herbed butter that sizzles seductively on your
plate, announcing the arrival of a fantastic steak you'll be talking about for days.
Ribeye
Well-marbled for peak flavor, deliciously juicy. Carefully hand-cut and aged just right.
14 oz….served with a pippin hot baked potato and side salad…$17.99
New York Strip
Full bodied texture that is slightly firmer than a rib eye. Our most flavorful cut 14 oz….served
with a pippin hot baked potato and side salad….$17.99
Prime Rib
Meticulously aged, generously seasoned with special seasonings, then slow-roasted to seal in the
savory beef flavor and tenderness, hand-carved to order and served with our mouth watering au jus and
creamy horseradish sauce. A culinary delight!
Includes garlic mashed or baked potato and a side salad.
10 oz...$12.99....16 oz....$16.99
