So far the best aged cowboy ribeye I have found is Ruth's Chris. I am not a filet mignon or Waygu/Kobe person as this meat is too lean. I am looking for the fat that is marbled and that is why ribeye is the only cut that works for me.
I have been disappointed at:
Mastro's, Madeo, Craft Steakhouse, Lawry's, Katana, Campanile and even Peter Luger's (Brooklyn).
Is there any other place that I will not be disappointed? BTW, it doesn't need to be bone-in/cowboy ribeye, as long as it is ribeye it would work. Thanks.
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