So please help me out, 'Hounds.
We were out at a lovely steak dinner here in NYC with my dad for his 71st birthday over the weekend and he expressed his dismay that the steakhouse we chose did not offer a sixteen ounce filet mignon. There was porterhouse, rib eye, strip (all preferable to filet if you ask me) tomahawk. You name it. There was even a 14 ounce bone in filet mignon. My dad, who is definitely not your average diner, maintained that "you're not a legitimate steakhouse if you don't offer a 16 ounce filet mignon". To which my husband and I rapidly said BS. And then just for fun we decided to look at the menus of steakhouses all over the country that we have enjoyed: Chicago's Gene and Georgetti's. Tampa's Bern's. NOLA's Dickie Brennan's. Etc In addition to NYC's Keen's , Del Frisco, Old Homestead, Smith and Wollensky, the Palm etc Couldn't find a 16 ounce filet mignon anywhere. What do you guys think about this idea of a 16 ounce filet mignon being used as barometer of a "proper steakhouse". Be kind as I will show my dad this thread ;)