... or one of the aged sirloins?
A friend of mine and I are doing a steakhouse tour of the city, since he's attempting to convert me to steak fanaticism. (Last week, we had the 40 Day Aged Ribeye bone-in, 20 oz at Porterhouse. It was good -- I think I do like aged, bone-in meats -- but it didn't knock my socks off.) Suggestions for Keen's? I've tried the chateaubriand for two on prior visits.