Vent: Went to a new steakhouse in town and the way they cut their ribeyes is just wrong

I mean, I took my wife out to that new place, The Oak Grill, last Friday. I ordered their prime ribeye, and when it came out, I could tell right away. The grain was running the wrong way, like they cut it with the muscle instead of against it. It was a beautiful piece of meat, maybe 2 inches thick, but it was tough as leather because of that one basic mistake. You could see the long muscle fibers just pulling apart in strings instead of nice, short bites. It's butchering 101, and for a place charging $48 for a steak, you'd think they'd know. It just kills me because the flavor was actually really good, but the texture ruined it. Has anyone else run into a high end spot that just doesn't get the fundamentals right?

3 comments

3 Comments

the_claire10d ago

Did they use a chainsaw?

ellis.faith10d ago

Chainsaw? Use a handsaw for cleaner cuts.

milam4810d ago

That sounds like a really rough way to cut anything.