The sizes are named for cuts of beef — Filet Mignon, Ribeye, Porterhouse, Beef Stick — and the cigar is built to be smoked after a heavy meal rather than before one.
Rich and savory, with dark chocolate, black pepper and a meaty depth that the name is only half joking about. It needs a full stomach and it rewards one.
Wrapper: Ecuadorian Habano
Binder: Mexican San Andres
Filler: Nicaraguan and Pennsylvanian
Strength: Full
Sizes: Filet Mignon (5.0" x 54), Ribeye (6.0" x 52), Beef Stick (6.0" x 48), Porterhouse (6.0" x 60), Fritanga (6.0" x 52)
Steak first, then the Porterhouse. That is the intended order.