I apologize for my laziness, y'all, with the lack of STEAK

 

The tableside steak platter. YUM. Let me see how good I am with my steak cuts.

9:00 - Bone-in ribeye

12:00 - 2 cuts of filet

3:00 - NY Strip

5:00 - Dry aged Ribeye

6:00 - Ribeye

Cooked to medium rare perfection. I don't mean to go on a rant but seriously, how could anyone go to a prime steakhouse and order their steak cooked more than medium well? Why even bother to eat steak at all, much less a $45 one. It loses all of it's tenderness and flavor the more you cook it. I get why people order it rare because the flavor is so spot on but honestly it's a little too cold for me. My favorite temperature is medium rare because it's warm throughout and still has an incredible texture. Medium is alright but it starts to toughen up substantially after it's cooked beyond a full pink center and medium well is too hot for me. For all the people in the world that order their steaks well done, promise me that you will do this: look in the mirror and ask yourself if life is indeed too short to not have a delicious, tender, juicy piece of ribeye cooked to perfection at medium rare. I'm sorry I got on my soapbox for a moment there about steak temperatures and I'm getting off it again but I just had to get that out there. 

Another thing I adore about Hall's is the fact that the entire Hall family is there every time I walk through the door, shaking everyone's hands and making sure that all of their guests are having a fantastic time. Oh, and their desserts. Anyway, I have a lot of other blog entries to fill you in on so I'll end this on a high note.