WBRC FOX 6 – Perry’s 22 oz. Bone-in Ribeye & Truffle Merlot Demiglace sauce
On this sizzling segment, Perry’s Master Development Chef Rick Moonen unveils the secrets to a cut above the rest!
Get ready for a mouthwatering cooking demo with Perry’s 22 oz. Bone-in Ribeye, our Truffle Merlot Demiglace sauce and showcasing some of the 15 sauces, styles and toppers available at Perry’s!
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FOX 7 ARIZONA – In The Kitchen With Perry’s Steakhouse
Perry’s Master Development Chef, Rick Moonen, had a blast in the kitchen sharing how we create variety and customization throughout our menu, including one of our signature dishes: Chateaubriand Three Ways. Made with an 8 oz. Filet Mignon—one of the most tender cuts of beef available—the filet is sliced into three medallions, with each prepared […]
Read MorePerry’s Steakhouse & Grille Unveils the Rare Rita, A Clarified Margarita Featuring Socorro Tequila
Perry’s Steakhouse & Grille and Socorro Tequila announce the launch of the Rare Rita, now featured on menus across Perry’s locations nationwide. The Rare Rita is a silky, crystal-clear clarified Margarita made with Socorro Tequila Blanco, fresh-pressed lime, agave nectar, orange bitters, and finished with a Valencia orange peel mist and golden salt rim. “Socorro […]
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