quote:Originally posted by wine+art:quote:Originally posted by kumazam:quote:Originally posted by Dale451:
For me it has to be the bone in "Cowboy Ribeye"...
when i was in Santa Barbara about a month ago i went to a steakhouse called Holdren's and had the cowboy cut Ribeye, it came on a bed of fried jalapenos & onion strips
okay, let me clarify - I have seen it called the Cowboy Ribeye, but I am speaking of the bone in ribeye. while I like both jalepenos and onions, I will pass with the steak. As I said, this is a rare occasion for me and I want a nice, thick steak, rare/rare+ with salt and pepper. Fixins are for others.
I just did my first one of the year last week and passed on all the soups/apps/sides and just focused on the wine and the steak. It was perfect. Followed it all up with a nice glass of Basil Hayden, and then slept like a baby.
That's Santa Barbara for ya!