Quote:
Originally Posted by mikesouth
For the money Longhorn is probably the best steak on the planet. yes you can get better steaks for twice the price (or more) at Ruths Chris but it wont be more than about 10% better for double the price...
but for the hands down best steak at any price...period...Bernes in Tampa FL.
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Bernes... one of the few places in the country that properly dry ages the beef. In Seattle Gauchos does that too and it makes a huge difference. Most people don't realize that the mold that develops on the meat actually helps tenderize and flavor the meat. In this day and age if people saw a piece of properly aged beef that has a mold crust on it they would toss it in the garbage.
No sauce on a ribeye but I do have a great rub - couple table spoons ground coffee, little brown sugar, salt, pepper, some smoked paprika and a pinch of cayenne. A lot of times you will see it on menus as a "cowboy" bone in ribeye