Wassa matter, Larry, you've never seen a high end steak before? If you ever tried one, even one bite, you'll never go back. After all, what's an extra 50 hours on the treadmill...
It just looks like mostly fat to me, but I suppose that’s where the taste is. My rich brother in law once took me to Del Friscos in Manhattan and bought me a steak. It was smaller than my hand but it was good!
That's not fat guys, it's marbling which is flavor...most of it melts into the meat during cooking. Now back to our regularly scheduled program...
Yer killin' me. Now I gotta go cook burgers 'n stuff. ps do I see some fresh cuke in that thing? I'ma gonna have to try that!
I had a burger there once, I would swear they put a killer rib eye into the meat grinder and cooked it to perfection.
There used to be a great independent restaurant at the Flying J truckstop in Grand Forks, ND which served burgers like this. Sadly they closed over a year ago due to Flying J not renewing their lease, or something like that. Most truckstops nowadays only want to provide and serve fast food garbage. Sit down restaurants are becoming rare.
“As legend has it, the chateaubriand was named after a French aristocrat named François-René de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in poor-quality steaks (sometimes recounted as the smaller end pieces from the filet), tying it up, grilling it until charred, and tossing the outer steaks. The perfectly-cooked inner roast was deemed the chateaubriand. (Perhaps appropriately for someone whose name has been attached to such an opulent dish, Chateaubriand was exiled during the French Revolution.”.” I don’t toss the outer cheaper cut pieces though… I eat everything!