Longhorn Steakhouse

Elite '08

431

65

Mark T.

Decatur, GA

A GOOD STEAK BELIES BLOOD AND MUSCLE FIBERS no matter how you cook it - and I've had a couple of great ones. When the slab comes out and you hope for the best, you hope that it's not cooked through and what's left are shades of red that serve as evidence that this meat before your eyes was once alive.

You're optimistic that no matter what, it's not fully cooked and the bloodiness of the meat is preserved and protected at all cost. As if any side of beef that's cooked all the way should be thrown out, or served to the less worthy.  

I have to hand it to them. This Longhorn steakhouse cooked the meat to the definition of  'medium'. A fine cut from a perfectly decent and dead cow. With the gaudy 'Texas' paraphenalia hung from the walls and ceiling, joined by the elegant servers dressed in western-wear as if the Lonestar state vomited all over them, I still enjoyed my steak.

When you get down to it, a dead cow is a dead cow - unless it's from Japan - then it's magic. They don't serve magic at Longhorn but it's still good enough to eat.

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