On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze
wrote:

On 10/25/18 12:20 PM, True North wrote:

On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite"
- show quoted text -
"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24
oz. I eat a lot and I took a big chunk home."



Good Lord!
These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.
If I'm hungry I might move up to the 12 oz steak.


My wife and I usually will split an eight ounce steak. One of the
restaurants we frequent serves up what it calls a tomahawk steak and if
memory serves, the menu describes it as a 30-36 ounce steak. I've seen a
couple of patrons order one at nearby tables...I can only guess that it
is either shared or a huge chunk of meat is taken home for Fideaux.

"Tomahawk Steak" is a clever way to serve you a great big bone at
restaurant prices. All they do is leave the whole rib bone on a butt
end rib steak, similar to how you "french" lamb chops. Usually they
cut that bone off.
I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The
meat they cut off that bone end used to be called "plate" and it was
so cheap at Swift that my sister fed it to her dogs. Then when the
fajita craze started, they called it flank steak and charged more for
it than the rib steak.