Doe's Eat Place Of Jonesboro

Ribeye-Bøf

This massive cowboy cut bone-in steak is highly marbled and packed with flavor. This makes it a favorite of steak lovers everywhere.The rib-eye may be cooked to any single temperature.

Porterhouse

Our Signature Steak cut from the middle portion of the loin, this steak contains a T shaped bone separating the larger strip side from the succulent filet side. The strip and filet may be cooked to two different temperatures.

Mørbrad

The last cut from the loin, this enormous, boneless steak has a delicious flavor is great for sharing. We will be happy to cook any sirloin to two different temperatures.

Filet Mignon

A thick, hand-cut medallion of succulent, aged beef tenderloin .

T-Bone

The first cut from the loin, the T-bone is a mainstay of every fine steakhouse. This steak is perfect for people who want their own steak. The T-Bone may be cooked to any single temperature.

Rejer

Broiled – Seasoned with Doe's secret blend of spices and Broiled to perfection in golden garlic butter. Fried – Lightly hand-battered in Doe's unique way they Fry up beautifully to a flaky, golden brown.