That’s my go-to as well. Tried a flight of A5 Wagyu to Texas Prime 4 oz strip cuts at a restaurant here recently. Really neat concept. Learned I’m not a big fan of A5 Wagyu.
I’m going to go ahead and add this to your long list of lies about Trump’s greatness. I don’t know which is harder to believe.
I want good food and a lot of it. I love filets, but o usually want more than 8 ounces of food too. Honestly, Texas Roadhouse has really good steaks. We went there one night a few months ago because it was the closest place and wasn't too busy, and I was very pleased. Have gone back several times since.
I’m going to get a dry-aged bone-in NY Strip next week at a place here in town. They’re actually only one of 9 places in the country with a license to import true Kobe A5 Wagyu but I’m not paying for that after what I learned on that steak flight. I’m going to hit that bone-in strip and it’s going to be amazing.
If we are doing a family dinner and I want a steak, that’s where we go to. I don’t need a massive steak but a 14 ounce strip hits the spot.
That's us, the family dinner. My son is picky, but loves their steaks. There is a restaurant here called Walnut Kitchen that we go to on date nights. Can buy from their butcher as well and we plan on buying some for NYE.
I had one recently and remembered why it’s such a good cut. But I’ve had so many misses with it I guess I need to build trust with the steakhouse first.
This place we are going to next week has a butcher shop downstairs that does a multiple course meat tasting (can pair with wine) for lunch. I’m thinking of requesting that for my birthday. And thinking about asking to go there for the tasting as well.
i'll be in the minority on ribeye. Always like it ok, especially the outside part near all the fat, which is always more tender than the middle circle of meat, but there always seems to be too much waste. 16 oz ends up being 12 oz and 4 oz of fat and gristle. Flat iron or filet here. Flat iron isn't flank as some may confuse as their packaging looks the same. It's seal packed with good marbling and no wasted meat. Costs $10-14 at Kroger. Thinly slice into 20 or so pieces and it'll feed 2-4 people. Boys love it and cut it with a fork.
went here with a friend one night. I don't go to places like this, unless business or someone takes me. Getting dressed up for an expensive meal and wine isn't my style. He insisted on buying me the Wagyu rib cap. Man was it good. I don't remember chewing. https://www.marriott.com/marriottassets/marriott/BNAJW/PDF/BNAJW_BS_Dinner.pdf
For reference, both because it’s well-deserved and in in hopes that some of you might make it up there. It looks to be doing a brisk trade, but I’m still glad to offer some help, however small, to any businesses that get it right, but especially those who are small and local. Best, the owner is hands on - he was personally serving customers the whole time I was there, including the telling of corny jokes, and hand-delivering my steak - and it shows in the food they produce. Address: 3905 Maynardville Highway, Maynardville, TN 37807
I’ve got a friend who loves the exact same - flank and filet - and won’t eat anything else. I’ve had many of both, and they’re each delicious, just not my personal favorites. The flank is a surprisingly tender steak, but still not on par with the more “traditional” cuts - but I’m all for whatever someone likes. Some people prefer a less tender / more firm cut, and there’s nothing wrong with that. All things being equal, I’d rank my favorite cuts as: 1. Tomahawk ribeye (it really eats like a different steak than a ribeye) 2. Brisket 3. Ribeye 4. Filet 5. Porterhouse (This is just a t-bone and strip, combined) 6(a). T-bone 6(b). NY Strip (which is the other half of a t-bone)
