5 Tips about Best steak house You Can Use Today
Tenderloin, strip, rib eye, porterhouse—the words and phrases alone of your choicest cuts of cow, aged to tenderized perfection and served below bordelaise, béarnaise, or au poivre, are adequate to secure a meat lover salivating and producing their next reservation for an evening at a steakhouse. Dry aged for months or months and carefully prepa