Many of these dining establishments here also do their own wet- or dry-ageing to concentrate the beef’s flavours, before searing the steak over intensely high heat. Then there are the cuts. Ribeye and ...
“Cap steak is like the best steak on the entire animal ... The tenderloin that the filet comes from is torpedo-shaped, rather than a uniform cylinder. Toward the rump end of the tenderloin, you’re ...