I have 2 major complaints with Mastros:
1) Why do they drench a great piece of meat in butter? I had the bone-in rib-eye which is wonderfully marbeled and full of flavor. Not sure why Mastros ruins the steak by putting butter on it. Given the amount of fat in a rib-eye, there is already enough flavor. I seriously felt sick all night, as did one of the other diners at my table.
2) Why do they serve the steaks piping hot? For maximum flavor, one needs to let the sit "rest" for a period of time after cooking. So basically, they placed the steak in front of me and then I had to sit there eyeing my steak for 5+ minutes waiting for it to rest.
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