I am quite sure I have never enjoyed steaks, ANYWHERE (and I'm from Luger-Land), that are as perfect as Mastro's. I've spent many moments, many times debating whether to go for the bone-in-filet or the bone-in-NY (aka Kansas City) but no more. I have been seduced by the ribeye! I was at a Mastro's wedding reception this weekend and my girlfriend had the ribeye and I, the bone-in-filet. After massive helpings from the amazing seafood towers spaced around the room only one of us (me, that is) was hungry enough to get through both steaks, and enjoy a true side-by-side comparison. The ribeye won hands-down. It was divine. The grainy, super-marbled (and super-delicious) meat was like a combination of a braised meat (think short-ribs) and a much firmer, stronger meat with a bone-hugging (rather than falling-off-the-bone) structure. I was mesmerized with each bite.
We've got Langer's and we've got Mastro's. Where's the beef, NY?