Quote:
Originally Posted by sedated
I had a bad experience with rib-eye at what was supposed to be a good steak restaurant. At least half of it was gristle. I’ve avoided them ever since.
I’m a filet guy, but I cook it in bacon fat and serve with a red wine reduction/shallots/rosemary sauce. It might not be pure STEAK, but its damn tasty.
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Sounds good, but that pretty we'll exemplifies why filet is down on my list. It needs more to be good. A ribeye or strip is good with only salt and pepper, so it stands on it's own. Filet can't do that.
I honestly can't remember the last time I had steak at a restaurant. I find I can do an equal or better job than any but the high-end steakhouses, mostly due to available quality.