SNJCruisers Posted April 3, 2017 #26 Share Posted April 3, 2017 Does the Cowboy have the long french bone? No...That is called a Tomahawk Chop and the only mainstream cruise line that I know of that has it is Cagney's on NCL. Sent from my XT1254 using Forums mobile app Link to comment Share on other sites More sharing options...
CJHAN Posted April 3, 2017 #27 Share Posted April 3, 2017 Going on the vista soon, have reservations for the first night and just wanted to look thru the menu. Can't decide on which of the 2 to have (prefer a larger steak over the small fillet). So I'm asking for your help/suggestions on which to have (cooked medium) don't want to pick something that's not that good. What exactly are the differences with the two of them? Pics would be awesome! I had the spiced ribeye on the breeze and it was disgusting. The spice is just way to much go with the cowboy. Sent from my SM-G935P using Forums mobile app Link to comment Share on other sites More sharing options...
Adc430 Posted April 3, 2017 Author #28 Share Posted April 3, 2017 I had the spiced ribeye on the breeze and it was disgusting. The spice is just way to much go with the cowboy. Sent from my SM-G935P using Forums mobile app Maybe you got a bad steak? Alot of people here enjoy it, it seems. Link to comment Share on other sites More sharing options...
isaiahsnana Posted April 4, 2017 #29 Share Posted April 4, 2017 Loved the spiced ribeye - I have had it on several ships! Link to comment Share on other sites More sharing options...
ksmcdonald Posted April 18, 2017 #30 Share Posted April 18, 2017 No...That is called a Tomahawk Chop and the only mainstream cruise line that I know of that has it is Cagney's on NCL. Sent from my XT1254 using Forums mobile app Here's NCL Cagney's Tomahawk And last year, forgot to take picture until after we ate! Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
SNJCruisers Posted April 18, 2017 #31 Share Posted April 18, 2017 Here's NCL Cagney's Tomahawk Sent from my iPhone using Tapatalk Now... That's a steak. [emoji3] Sent from my XT1254 using Forums mobile app Link to comment Share on other sites More sharing options...
sjn911 Posted April 18, 2017 #32 Share Posted April 18, 2017 (edited) Not sure but think this is just a rib eye leaving more or almost all the rib bone on it,???? Sometimes to me rubs and spices sneak in not good tenderizers..I just love really good meat with a cooked over the coals kind of flavor..and slight marbling to make tender. Marbling usually best achieved by a little corn feed at end before butcher, 3 to 4 weeks....all grass beef is just not as tender. Best as ground beef to me...low fat ground. At home for steaks I usually just get good sirloins on sale. But love tenderloins, T-bone, rib eye and NY Strip. Sometimes a rib steak can be too fatty and too much gristle..places can give you huge ones that are lower grade...look good and then...wow the meat to fat and gristle ration is What?? I think all the meat looked good at the Steakhouse. I am sure there is a fluke piece of meat and mistake that should be remedied with another one pronto. Edited April 18, 2017 by sjn911 Link to comment Share on other sites More sharing options...
GeorgiaMomof4 Posted April 19, 2017 #33 Share Posted April 19, 2017 I debated too - went with the spiced ribeye and it was to die for! Did not regret my decision at all. Link to comment Share on other sites More sharing options...
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