Quote:
Originally Posted by
Lucky7 
Alas, someone who agrees with me! I often find myself fighting people who think fillet is the best...come on..no flavor give me a big juicy BONE IN RIBEYE!!!!
The problem with a Rib Eye or more marbled cuts is that it's great for a couple bites, but then it starts to make you sick. I've eaten at Sparks, Cap. Grille, Mortons, S&W, Lugers and many other steak houses and honestly the only steak I like eating anymore is a large filet. I don't exactly understand how that has no flavor. I think it has a very nice meaty, clean flavor. I used to always get fattier cuts but now it actually makes me sick after a few bites. For some reason a massive slab of ribeye isn't as pleasing as an expertly prepared piece of pork belly (which is in fact more fatty). There's something very dull about the average steak, for me. Although, I must say that real Wagyu prepared properly (not rare like some morons do here) is divine.
I also really love Bison, which isn't abundantly available. For the most part I don't eat at steak houses anymore, having grown up a little. Honestly I find beef at great fine dining establishments to be much better than the typical steakhouses mentioned above. I think the whole idea of eating a steak with little or no extra help from sauces or preparations is a bit stupid. I think a big steak is great but I like variety. Why is it ok for people to go nuts from some amazing reduction/glaze/sauce/compote on a piece of lamb, pork or fish/fowl, but then suddenly when it's a steak, it's sacriledge? I can think of many great restaurants where a chef will use a sauce with a good cut of beef, and it's divine. Steak houses serve shades of gray. A nice shade of gray, but there's absolutely no excitement.
I had a steak at Mesa Grill (Bobby Flay) that had this chipotle and bourbon (I think?) incredible sauce. It was better than anything I've had at any steakhouse. The best steaks I've had were quite honestly in Paris and Tokyo if I recall.
