When you sit down at a steakhouse like Morton’s in Uptown Dallas, you may at first be overwhelmed with the number of choices when it comes to different types of steak on the menu. But Executive Chef William Barber recently sat down with Nightcap to show the different and delicious cuts of meat and what separates the best from the rest.
Best cuts of meat according to Morton’s Steakhouse Executive Chef William Barber:
No. 5: New York Strip
No. 4: Rib Eye
No. 3: Cowboy Rib Eye
No. 2: Filet Mignon
No. 1: Porterhouse
Press PLAY to see why Chef Barber prefers the Porterhouse steak.
1 Comment to “Top 5 Cuts Of Meat At A Fine Steak Restaurant”
February 6, 2013 at 9:28 PM
And that is why it is better than the filet…you get both! Thanks for commenting!