You come here for Gorgonzola-crusted, bone-in buffalo rib eye or red-wine-braised Montana lamb shank.
What did surprise me was that the thinner T-bone was better than the rib eye, usually my favorite steak.
With its telltale proteins section you can order an eighty-eight-dollar rib eye for two, sides not included the menu seems specifically designed for expense accounts.
Between raving recommendations for the best smoked brisket, fried catfish and grilled rib eye, I was left lusting after a lonely side dish of cheese enchiladas.
Ms. Karmel recently organized a blind taste-test for friends that included rib eye, New York strip and skirt steak, all cooked with nothing but salt and pepper.
Gordon Ramsay has previously advised Singapore Airlines on its premium in-flight menus, which include offerings such as a pan-seared salmon escalopes, and tender rib eye steaks in red wine sauce.
That being said, the rib eye was excellent, but the T-bone was awesome, as good as any steakhouse steak I have ever had, and the rib eye a very close second.
If you're going that route, you might as well go all the way and use something like rib eye, which has a rich, meaty flavor and good marbling to produce a moist burger.
Across the road, the Chophouse is a large-windowed gastro pub that serves a menu of comfort food classics like fish and chips, and an exemplary Charolais Rib Eye steak, which has been dry-aged for 32 days.
The result is the full traditional Argentinean steakhouse experience, with all the unique cuts (short rib across the bone, boneless rib eye, skirt steak), traditional sauces, accompaniments, and appetizers (tripe, sweetbreads and chorizo), but done better.
Gather at the Chop House for rib-eye, rack of lamb, or wild Atlantic salmon.
For a main course, the black bass or rib-eye steak are tops.
And sure, maybe the wife doesn't even want a dry-aged rib-eye or a big platter of that buttermilk fried chicken I'm making about once a week.
In the past, he would typically consume a salad, a bowl of onion soup, a 14-ounce rib-eye steak with french fries, vegetables, bread and butter and a dessert--all washed down with diet Coke.
I'm down with Jeffrey Steingarten, Vogue's food writer, who says that the carapace of super-fatty beef that curves around the top of most rib-eye cuts is the best there is (though a case can be made for the tender smaller side of a Porterhouse or T-bone).
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