Reply to why are steak houses so boring in the US?

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Reply to "why are steak houses so boring in the US?"

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[quote=Anonymous]We get it, all you know are overrated/overpriced cuts of steak like porterhouse/ribeye/strip/filet.  Why do steakhouses in the US overwhelmingly only serve these cuts of steak?  Filet has gotta have the most overrated and overpriced cut in the planet.  Where are American style steak houses offering much more interesting cuts of steaks like pichana, bivette, tri tip, hanger, flatiron, etc?  The flatiron is infact the second most tender cut of the cow, yet it is very hard to find on menus while restaurants try to gouge you for trash like filet. Hanger steaks are so good they are known as the 'butcher's cut' because butchers sell plebs overpriced stuff like T bones and NY strips while they traditionally kept hanger for themselves.  So, sooo underwhelmed with steak in the US.  Why don't we take it seriously like they do in Japan, South Korea, or South America?  Same ol boring cuts everywhere they markup with extraordinary prices tomgice you overrated cuts that are worse than cheaper stuff.[/quote]

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