My personal favorite
1 tenderloin filet's, 2 sirloin/strip, 3 T-bone, 4 ribeye. I had the best filet at the texas roadhouse yesterday. The waitress told me that they do custom cuts! When i get the coin together im gonna get a 28 oz!! cant wait
does anybody have a 'capers' where they are from? Where you pay by the ounce? Less then 4 weeks till im there throwin down on a 25pd new york strip!!!!!!!
Ooops, drooled on my keyboard a bit....
you know why there good at the roadhouse.....they take the steak and dip it in a big vat of butter and then start it out on the flat top to seal the butter in....only after its seared do they put it on the grill .....your lean fillet just turned into a steak with more fat than a ribeye.....