The Most Interesting Man In The World

I've never thought filet was all the great. Not that ribeye is cheap lol

It seems very tender. And honestly it's the only cut of meat I can identify. I couldn't tell a rib eye from a ... umm... whatever other cuts of steak there are. LOL

A lot of it really comes down to how they are prepared. I've had good and bad examples of both. Also, it's often about the secret steak seasoning used in restaurants all over: butter.

The butter may be why. Never knew they did that in spite of having worked in restaurants for at least 12 years. I just like to slap on a cast iron with a grind or two of black pepper. I also prefer well done. Not cooked to shoe leather, but until the pink is just gone.