Picture a thick rib steak, charred and the size of a seat cushion serving two or more. Where are your favorites ? Where are they terrible ? What makes them perfect or was less than perfect to you ? My favorites, easy:
L'Ami Louis-Paris; 1.5 kilos Desnoyer is the butcher, aged to perfection, not overly tender but very full of flavor.
Berns Steakhouse-Tampa, FL.; 18-20 oz after very accurate trimming, aged dry in house, get it with 10 choices of doneness and it comes exactly as you order it, plus best wine list l have ever seen.
Balthazar-Manhattan, NY; 24 oz or so, aged beef with great tenderness and again served perfectly.
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