p=Red Oak Steakhouse%7Cundefined undefined%7Cundefined%7CGlobe %2F Garry Jeffries%7Cundefined&m=undefined%7Cundefined%7C0%7C1%7C1%7Cundefined%7CFFFFFF%7C000000&n=version%7C681%5Ecredits%7CGlobe%20%2F%20Garry%20Jeffries%5Eheader%5Fheadline%7CRed%20Oak%20Steakhouse%5Eabstract%7Cabstract%20here%2E%2E%2E%5Eheader%5Ffont%5Fhex%7C000000%5Eheader%5Fhex%7CFFFFFF%5Eheader%5Fheight%7C30%5Ebody%5Fhex%7C000000%5Ebody%5Fframe%5Fhex%7C000000%5Econtrols%5Fhex%7C333333%5Econtrols%5Fstyle%7Cdefault%5Efooter%5Fhex%7CFFFFFF%5Efooter%5Ffont%5Fhex%7C000000%5Efooter%5Fheight%7C15%5Ehtmlbg%5Fhex%7CFFFFFF%5Eplayer%5Fstyle%7Cdefault%5EautoStart%7Cfalse%5EautoShowCaptions%7Cfalse%5Edisplay%5Fsizes%7Cfalse%5Edisplay%5Fheadline%7Ctrue%5Edisplay%5Ffooter%7Ctrue%5EshowCredits%7Ctrue%5EshowCaptions%7Ctrue%5Eembed%5Fstyle%7Cfalse%5Ecenter%7Ctrue%5Eheader%5Fheadline%5Ffont%7CArial%5Ecaption%5Ffont%5Fface%7CArial%5Ecaption%5Ffont%5Fsize%7C11%5Efooter%5Ffont%5Fface%7CVerdana%5Efooter%5Ffont%5Fsize%7C9%5Escrub%5Fpreview%7Cfalse%5Eshow%5Fvolume%7Cfalse%5Etransition%5Ftype%7Ccrossfade%5Etransition%5Ftime%7C0%2E7%5Eshow%5Fthumbnails%7Ctrue%5Eslide%5Fonly%7Ctrue%5Eduration%7Cundefined%5Etlength%7C138469%5Efla%7C407230%5Eswf%7C841112%5Euser%7Cundefined&t=0%7C081808%5Ffood%5F3a%2Ejpg%7CThe Red Oak Steakhouse buys top quality steaks from vendors in Kansas City and St%2E Louis such as from the left%2C the Tribal cut a 24%2Doz%2E bone%2Din ribeye steak%3B a 12%2Doz%2E filet%3B and the Buffalo T%2Dbone steak%2E                                 %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E2074%7C081808%5Ffood%5F3b%2Ejpg%7CA close up shot of the Buffalo T%2Dbone steak%2E                                                                 %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E4800%7C081808%5Ffood%5F8%2Ejpg%7CAt the Red Oak Steakhouse you can watch your steak being prepared%2E Here Executive Chef T%2EC%2E McCone turns a buffalo T%2Dbone steak%2E                   %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E6546%7C081808%5Ffood%5F9%2Ejpg%7CAt the Red Oak Steakhouse you can watch your steak being prepared%2E Here Executive Chef T%2EC%2E McCone turns a buffalo T%2Dbone steak%2E                               %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E8896%7C081808%5Ffood%5F10%2Ejpg%7CRed Oak Steakhouse executive chef%2C T%2EC%2E McCone%2C prepares a garnish to go with a Tribal cut ribeye steak%2E                                %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E10936%7C081808%5Ffood%5F1%2Ejpg%7CThe finished product%2E  From left%2C the 12%2Doz%2E filet%2C Buffalo T%2Dbone and the Tribal cut%2E %0D  %0D                              %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E12898%7C081808%5Ffood%5F7%2Ejpg%7CRed Oak Steakhouse executive chef%2C T%2EC%2E McCone%2C keeps a watchful eye on carrots and asparagus as he prepares a meal on Friday%2C August 15%2C 2008%2E%7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E14687%7C081808%5Ffood%5F11%2Ejpg%7CA plate of beef tenderloin carpaccio one of many appetizers at the Red Oak Steakhouse%2E                               %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E16384%7C081808%5Ffood%5F2%2Ejpg%7CA plate of crab leg appetizers in front of a large bowl of Red Oak Steakhouse French onion soup and a signature salad%2E                                 %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E18513%7C081808%5Ffood%5F4%2Ejpg%7CCapers add flavor and a distinctive color to a beef tenderloin carpaccio at the Red Oak Steakhouse%2E                              %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E20272%7C081808%5Ffood%5F6%2Ejpg%7CThe steaks are the centerpiece of any meal at the Red Oak Steakhouse%2E                                 %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100%5E22463%7C081808%5Ffood%5F5%2Ejpg%7CA sample of the entries and side dishes offered by the Red Oak Steakhouse%2C sliced carrots sauted in butter%2C the steaks%2C asparagus sauted in butter and Chef T%2EC%2E McCone%27s own creamed corn creation%2E                                %7C%7C%7C%7C0%7C0%7C100%7C0%7C0%7C100&oe=&lta=