Quote:
Originally Posted by Sedan_Clan
I really prefer Fleming's!
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Quote:
Originally Posted by Keto
Do they dry age?
Steak eating, for me, is done one of two ways -- Argentinian style places with flank/hanger/skirt, or dry aged black and blue Kansas City strip (NY strip, porterhouse or ribeye acceptable substitute).
Filet is for the uninitiated masses.
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Bone in filet is the only way I will buy or consume one. Meat needs to have fat on it for flavor. Chima is not bad, problem I end up eating so much I go in to meat coma.