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And while we’re at it, Ruth’s Chris or Morton’s?
Filet or Rib Eye?
14 Friday Aug 2015
Posted in Food Photography & Styling
The Novice Gardener
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14 Friday Aug 2015
Posted in Food Photography & Styling
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And while we’re at it, Ruth’s Chris or Morton’s?
Angie, your photos are beautiful! I would choose the filet, but that is just me. 🙂
I did have the filet and enjoy it but the rib eye was very nice, too. I appreciate the compliment; meat is hard to photograph IMO and it was dark in there. I had to crank up the lighting 😀
I agree–meat is really hard to photograph. But you made it look appetizing and mouth-watering!
Thank you so much! You’re so nice! Haven’t seen you @Fiesta Friday lately?
No, I was on vacation and in a blogging rut….:) I am there today though! Glad to be getting back in the swing of things.:)
Oh, good! Will be looking for your link! 🙂
That fillet looks amazing, I can practically feel it melting in my mouth – I can’t get it here, they cut up the meat differently, so it is not quite the same…..
Really?! Not even in restaurants? That’s a bummer. Maybe get friendly with a butcher, haha…
Its the way that they cut up the carcass Angie – completely different, so some cuts are similar, but never exactly the same, it is the same for lamb and porc. Maybe this iss something that I should include in my blog as it is a real ‘Frenglais’ issue.
That would be an informative post since probably not many people know that meat is cut differently in different countries. I didn’t!
Neither Ruth Chris nor Mortons but grass fed free range home cooked ! that’s my vote right there, the filet looks great, well done!
I’m still trying to work my way up there, Poli, but someday I’ll be able to enjoy free-range grass-fed home-cooked steaks 😃
let me know when you’ve made it over :)! Or you are in Montana, either one likely works! your steak looked divine
My vote goes to the fillet in this case. Looks very appetizing👍
That was my choice but I did try a piece of the rib eye and it was oh so good! Both were excellent!
Great photos~I’d go for the rib eye.
Thank you! The rib eye was amazing!
Awesome photos! I’d also go the rib eye!
Thanks! Rib eye seems the more popular cut 🙂
they really know how to prepare their meat -It starts with good cuts too. I have been to the Palm Beach location and here in Toronto. both were device!
Morton’s is good too –Toronto eatery! If I had to vote I would pick Morton’s in Toronto -It all depends on the chef – wouldn’t you agree!
The chef has a lot to do with how well your meals turn out, I suppose. I do notice differences from different locations. I haven’t had anything really, really bad, though. A few items I didn’t care for but they weren’t exactly bad. Maybe I’m just lucky 🙂
Usually at high end restaurant they will have good chefs. If the chef is sick or away you will get another “Chef” of sorts. Who knows? I have dined out a lot and frequented one of the top 3 restaurants in Toronto for lunch and dinner. They did have a miss once. At another place the same happened. I always think that the “real” chef must have been absent. I never draw attention to the food..unless it is good. I don’t want to ruin the evening with my guests.
Do I need to choose? (Amazingly beautiful pics – not easy to do with meat)
Of course not, you can have both! Thanks for the compliment. It was pretty challenging to photograph. I must have taken at least half dz shots of each, until the waitress came and ask if I wasn’t worried the food was getting cold. I told her the blog was more important 😀
Delicious!
Thanks! Which cut do you prefer? 🙂