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sometimes you have to read the fine print.
it may be 12oz's, but that is before cooking.
a good steak house ages their steak for weeks before actual consumption. this intensifies the flavour but also, any excess moisture in the beef is removed. with that said, they may be using angus beef, but if its too new, ur paying for the water.
all the good steak houses age their steaks. thats what i loved about morton's, aged and huge steak. i loved their chicago style bone in rib eye. omg, that was just amazing!
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