Rosemary wrote:To quibble a seemingly minor point:
Anyone else care about flavor as much as texture? Not all "butter knife" steaks are flavorless, but my gosh, sometimes the best-tasting cuts require a sharp knife and a little more chewing. And by golly, you're grateful for that extra work. I'm sure part of my appreciation for such a steak comes from eating homegrown steaks on the farm, but I'm not the only one who feels like this.
I'm with you on that. Many steaks here are very tender, but also pretty tasteless. I grew up in Australia, where all the steaks are grass fed - much tastier. In Madison we basically get steaks from Fountain Prairie at the Farmer's Market, and grill them at home. Best steaks I've had anywhere in Madison. The next best steak I've had is the Tenderloin at El Dorado - the only food I think is good there. Better than anything I've had at Tornado, Smokeys, Harvest, Capitol Chophouse, etc.