Walked into a new steakhouse downtown and the ribeye was cut wrong
I was at The Oak Grill in Springfield last night and ordered a 16oz ribeye. When it came out, I could see they cut it with the grain, not against it. The muscle fibers were running the long way across the whole plate. It makes the meat way tougher to chew, even if it's cooked right. How does a place charging $45 for a steak not train their guys on basic cutting direction? Has anyone else run into this at a supposedly nice restaurant?