Ruth's Chris.
Just a few words about steaks, and about broiling them.
If the broilers there are anything like as hot as they note, which is atrociously hot, why then are the steaks not even very browned on the top and bottom when they reach the table, on a still sizzling plate? I admit they are done "rare" or "medium rare", through, but that is not at all the point.
Why?
BOOMERBUSTER
OLD CELLO
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