I just came back from my first visit to Montreal ever, and had a great steak at a popular steakhouse down there named "La Queue de Cheval"
I went to order the striploin from their menu, as I always do as its usually my favorite, but the waiter insisted I get their specialty cut instead, because it has a little more flavor from the bone
It was a 20oz. Bone-in Kansas City striploin steak. It was dry aged, and pretty spectacular..
Has anybody heard of this cut before? It seems to be a NY Strip with a long narrow bone attatched, running the length of the steak
I am dying to find some of these locally here in the GTA, I don't mind the cost, I just am looking for a damn fine steak
I haven't been to Cumbrae's in some time, and have never been to Oliffe, has anybody seen these dry aged steaks before?
And, what do you think (rough estimate) an aged steak like that would cost? I'm looking at 16 to 20 oz :)
Thanks for reading
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