Things you don’t like but everyone else seems to - Page 9 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Yes, but by the time I saw that, I had already spent 20 minutes researching and composing my post, so I'll be damned if I was going to waste all that time and not hit "send"

Legit loled. Or at least, chuckled.

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02-05-2024 , 11:20 PM

#202

kevstreet

Pooh-Bah

Join Date: Dec 2004 Posts: 4,620

Quote:

Originally Posted by golddog

I also don't get the allure of prime rib.

I agree.

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02-06-2024 , 01:05 AM

#203

GusJohnsonGOAT

SESwamiGOAT

Join Date: Mar 2011 Posts: 15,810

Quote:

Originally Posted by AquaSwing

I agree. I'm talking about traditional prime rib and done in a way that makes it as good, in a different way, as a traditional ribeye chop. About every other time I go to St. Louis I get that prime rib. Partially because it's that's good but mostly it's a place I enjoy spending time with my friends and family.

I'm done going to steak houses unless someone else is paying. Thanks to the availability of decent meat and the reverse sear, I can do far better at home. The chains are all ridiculously expensive and most of the old school places don't put the attention into the details so you end up with a terrible steak. Plus they're all to ****ing stuffy. I'm done wearing a jacket to dinner.

Edit:
Forgot to mention that I went to a fancy local place here in Boulder about a year ago and got the ribeye. Didn't notice it was "center cut" and it came without the cap. WTF? You cut off the best piece of beef in a cow?

What's the place you go to in STL?

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02-06-2024 , 03:08 PM

#204

AquaSwing

veteran

Join Date: Aug 2005 Posts: 2,262

Kreis' Steakhouse

This is my prime rib from last week:

Where do you go?

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02-06-2024 , 04:34 PM

#205

CowboyCold

Pooh-Bah

Join Date: Jul 2010 Posts: 3,934

Oh my Lloyd. That is a fantastic looking piece of YUM!!!

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02-06-2024 , 06:28 PM

#206

AquaSwing

veteran

Join Date: Aug 2005 Posts: 2,262

I want to know what they do as the meat has a different texture, very soft and silky, than a reverse seared ribeye and they manage absolutely no gray band. Ate all but that little square of fat in the middle. Served in lukewarm au jus and horseradish on the side.