| Traditional "poultice" for a shiner | 45 |
| The turf in 'surf and turf' | 35 |
| The "turf" on some menus | 34 |
| Tartare or Swiss | 16 |
| T-bone, say | 11 |
| T-bone, e.g. | 12 |
| T-bone or strip | 15 |
| T-bone or rib eye | 17 |
| T-bone or porterhouse | 21 |
| Surf-n-turf item | 16 |
| Surf and turf serving | 21 |
| Surf and turf component | 23 |
| Surf 'n' turf's turf | 32 |
| Strip, for one | 14 |
| Something served au poivre | 26 |
| Something grilled | 17 |
| Skirt or flank | 14 |
| Sirloin, e.g. | 13 |
| Shell, strip or Swiss, e.g. | 27 |
| Salisbury, for one | 18 |
| Salisbury ___ | 13 |
| Salisbury __ | 12 |
| Round or minute | 15 |
| Ribeye, e.g. | 12 |
| Rib-eye, for instance | 21 |
| Rib-eye | 7 |
| Rib eye, e.g. | 13 |
| Rev. Horton Heat: "Eat ___" | 37 |
| Rev. Horton Heat "Eat ___" | 36 |
| Restaurant turf? | 16 |
| Rare treat, sometimes | 21 |
| Rare order, perhaps | 19 |
| Rare entree? | 12 |
| Prime purchase | 14 |
| Porterhouse or strip | 20 |
| Porterhouse or sirloin | 22 |
| Outback offering | 16 |
| Nowadays, it's rarely served less often | 43 |
| New York strip, e.g. | 20 |
| Minute ___ (thin cut) | 21 |
| Meat sometimes served au poivre | 31 |
| London broil | 12 |
| Lobster companion | 17 |
| It's sometimes rarely served | 32 |
| It's rarely served? | 23 |
| It's rarely served, sometimes | 33 |
| It often gets a grilling | 24 |
| It might be served au poivre | 28 |
| It might be a minute | 20 |
| It may get a grilling | 21 |
| It may be served rarely | 23 |
| It may be round or cube | 23 |
| It may be rare | 14 |
| It gets a grilling | 18 |
| It can be rarely served | 23 |
| Hearty dinner entree | 20 |
| Half of surf and turf | 21 |
| Half of "surf and turf" | 33 |
| Grill meat | 10 |
| Filet mignon, for one | 21 |
| Filet mignon | 12 |
| Fajita meat | 11 |
| Fajita choice | 13 |
| Dish sometimes served au poivre | 31 |
| Diner's "turf" | 28 |
| Delmonico, for one | 18 |
| Cube, flank or Swiss | 20 |
| Cookout splurge | 15 |
| Cookout serving | 15 |
| Cookout choice | 14 |
| Chop relative | 13 |
| Chop alternative | 16 |
| Chateaubriand | 13 |
| Barbecued food | 14 |
| A rare entree, sometimes | 24 |
| ''Swiss'' entree | 32 |
| -- au poivre | 12 |
| __ Diane | 8 |
| __ au poivre | 12 |
| Peppered meat dish | 18 |
| Peppered entrée | 18 |
| Peppercorn-coated beef entrée | 32 |
| Flambéed beef entrée | 26 |
| Apt entree for Sawyer? | 22 |
| Sawyer's beef? | 18 |
| Flambéed entrée | 21 |
| Filet mignon dish named for a goddess | 37 |
| Entree for newscaster Sawyer? | 29 |
| Beef dish named after a Roman goddess | 37 |
| Apt entree for actress Keaton? | 30 |
| Actress' main course? | 25 |
| Hot entree | 10 |
| Hot cut? | 8 |
| Bistro fare for meat-and-potatoes lovers | 40 |
| Restaurant offering rare entrées | 35 |
| Outback cutting implement | 25 |
| Sharp silverware | 16 |
| Grilling choice | 15 |
| Griddle order | 13 |
| Policeman's barbecue, perhaps | 33 |