Pitmaster T
Babbling Farker
Totally agree about RC. This is better with my normal 2-3- 4 inchers.
Best is my block steaks cut from select rib eye lipon
Pitmaster T Video Test - Steak in HD
- Thread starter Pitmaster T
- Start date
Totally agree about RC. This is better with my normal 2-3- 4 inchers.
Best is my block steaks cut from select rib eye lipon
Sillius Sodus
Knows what a fatty is.
Just FFR, Ruth's Chris doesn't use a griddle. They use a broiler and they also heat the plates in the same broiler. The steak is then put on the plate and liquified butter is poured on to the steak/plate before it is carried out of the kitchen - resulting in the sizzle you hear when the plate is placed in front of you.
(I waited tables at RC for almost a year and my wife worked there for over three.)
Pitmaster T
Babbling Farker
I ate at RC in the 1980s. Cut into the steak and it squirted its juices on my tie.... I didn't complain but the manager saw it and handed me a card.
He said "go to see this man at Foleys and get a new tie on my acct.
I did and he did. Amazing. Of course I asked the guy how they cook them and then there was no reason to go anymore.
landarc
somebody shut me the fark up.
You didn't skimp on the quality of the meat Donnie. That is exactly how a great steak is done.
RevZiLLa
is One Chatty Farker
RC knows how to mess up a good steak..
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