At a very expensive steak house, and they swear this is a ribeye.
First one was dry and not good at all, they all agreed something was wrong. They bring out the second and the same thing. $100 and it taste so bland and dry.
by blkwrxwgn
30 Comments
Virtual-Respond-5080
looks like a Bigfoot print. More likely strip though.
_Infinite_Love
Looks like a NY
Pelicangulp
i would refuse to pay
pfizersbadmmkay
NY/striploin – they’re delusional.
chi-kasha
Leanest rib eye I’ve seen
SaintJimmy1
Technically I could see this being a piece off the very end of the loin side of the ribeye and they’re taking the scummy route and still selling it as ribeye. That or they’re ignorant enough to not understand why they shouldn’t do this. Either way I wouldn’t go back.
wigglin_harry
Looks like a ribeye with the cap removed
poorleno111
Name & Shame
Indaarys
Was it even temped correctly, cause I can tell whoever cooked that was blasting the shit out of it.
Even a cruddy no-marble strip shouldn’t be dry if its 125-137.
FriendlyTop1593
I’ve been brought behind house to inspect the bs they brought me two shit FIBeyes from. Get back there and see the first cut he gave me was the end, then the rest is select at best as he’s telling me it’s ribeye and this was at a restaurant that says they only sell prime. Didn’t pay for either and left a review with a picture of their whole “ribeye”. Crazy how they will hire people who don’t know cuts of beef to be a chef
Perfect-Presence-200
That’s a New York my friend.
KochuJang
Omg. Same thing happened to me this year! I was at some sleazy golf resort in Ohio and they pulled the same shit. In the end, they apologized, charged me for a strip, and took half off my bill.
Imperial_Eggroll
Name and shame
Open_Mortgage_4645
That’s absolutely not a ribeye. That’s very clearly a NY Strip.
Looks like a strip. But it could be a really small ribeye maybe
Helpful-nothelpful
Can we talk about the $10 side of peppers?
raythedrummer
Name and shame, already.
Definitelymostlikely
Since learning to properly cook a steak I’ve realized how much steakhouses absolutely suck ass
BloodbuzzLA
Why aren’t you mentioning the restaurant name?
ajrivera365
It’s a transition steak.
You can see the baby spinalis up top. Someone probably should have used their eyes on this one but you are dealing with an entry level workforce most of the time.
Butcher never even noticed and the grill guy just took it from the Ribeye bin and put it on the grill.
My company just did a photo shoot with some Waygu strip and they have a loin that is more of a ribeye than this and no one noticed until I said something after the shoot was over and they were sending me pictures.
RepresentativeNo3365
I’ve cut many a whole prime rib where the end piece does come out looking a little NY-ish
AkButterandrice907
That is the flip of a flop
austin_throw_awayy
If it’s dry aged, the edges are typically trimmed off. This looks like a ribeye in which the cap got tripped pretty heavily, with the cap’s fat looking like the end of a strip. This doesn’t have that bottom “tail” other strips have, and the fat folds off where it connects to the meat in a weird way.
Maybe I’m just over thinking it, but I eat strip almost exclusively, and this one looks just a bit different
DragonSurferEGO
Ask them to point out the eye
all_opinions_matter
It looks like a foot to me
VAce420
This is a ribeye, but should not have been served. This is the end piece of the ribeye and has absolutely no eye, marbling or cap left. Looks extremely similar to NY strip. Also, could have just been a NY and they’re a shit restaurant.
TehOuchies
The amount of people on here that think they experts…
30 Comments
looks like a Bigfoot print. More likely strip though.
Looks like a NY
i would refuse to pay
NY/striploin – they’re delusional.
Leanest rib eye I’ve seen
Technically I could see this being a piece off the very end of the loin side of the ribeye and they’re taking the scummy route and still selling it as ribeye. That or they’re ignorant enough to not understand why they shouldn’t do this. Either way I wouldn’t go back.
Looks like a ribeye with the cap removed
Name & Shame
Was it even temped correctly, cause I can tell whoever cooked that was blasting the shit out of it.
Even a cruddy no-marble strip shouldn’t be dry if its 125-137.
I’ve been brought behind house to inspect the bs they brought me two shit FIBeyes from. Get back there and see the first cut he gave me was the end, then the rest is select at best as he’s telling me it’s ribeye and this was at a restaurant that says they only sell prime. Didn’t pay for either and left a review with a picture of their whole “ribeye”. Crazy how they will hire people who don’t know cuts of beef to be a chef
That’s a New York my friend.
Omg. Same thing happened to me this year! I was at some sleazy golf resort in Ohio and they pulled the same shit. In the end, they apologized, charged me for a strip, and took half off my bill.
Name and shame
That’s absolutely not a ribeye. That’s very clearly a NY Strip.
Buddy just be glad you didn’t get [this](https://www.reddit.com/r/KitchenConfidential/s/DyBmkEvaUV)
Looks like a strip. But it could be a really small ribeye maybe
Can we talk about the $10 side of peppers?
Name and shame, already.
Since learning to properly cook a steak I’ve realized how much steakhouses absolutely suck ass
Why aren’t you mentioning the restaurant name?
It’s a transition steak.
You can see the baby spinalis up top. Someone probably should have used their eyes on this one but you are dealing with an entry level workforce most of the time.
Butcher never even noticed and the grill guy just took it from the Ribeye bin and put it on the grill.
My company just did a photo shoot with some Waygu strip and they have a loin that is more of a ribeye than this and no one noticed until I said something after the shoot was over and they were sending me pictures.
I’ve cut many a whole prime rib where the end piece does come out looking a little NY-ish
That is the flip of a flop
If it’s dry aged, the edges are typically trimmed off. This looks like a ribeye in which the cap got tripped pretty heavily, with the cap’s fat looking like the end of a strip. This doesn’t have that bottom “tail” other strips have, and the fat folds off where it connects to the meat in a weird way.
Maybe I’m just over thinking it, but I eat strip almost exclusively, and this one looks just a bit different
Ask them to point out the eye
It looks like a foot to me
This is a ribeye, but should not have been served. This is the end piece of the ribeye and has absolutely no eye, marbling or cap left. Looks extremely similar to NY strip. Also, could have just been a NY and they’re a shit restaurant.
The amount of people on here that think they experts…
Its the Ugly end of the Ribeye.
It is not a new York strip.
This is a ny and it’s obvious.
That’s a NY strip