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Steak Question - moved from Los Angeles Board

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A few nights ago we went to Pacific Dining Car in SM. I had the boneless ribeye which was excellent, but my SO had the bone-in ribeye -- and was disappointed with the flavor.

Now my understanding is that bone-in steaks are normally more flavorful, not less so. Are there any carnavores out there can give clarity to this? Was the bone-in steak my SO had maybe older, from a different, ahem, animal, or is there maybe something else going on here we were missing?

The rest of the meal was uneventful. PDC's salads and side dishes were decent but unremarkable. Their service however was impeccable, they treat you like royalty. And in a city like LA, where there are far too many restaurants that don't know how to treat customers who drop $300 on a meal, there is real value in that.

As long as the steaks are good.

Any thoughts welcomed.

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  1. Quite easy to have meat from a different animal. Was the meat aged? If so how long? Maybe the Texas Ribeye(bone in) was an "older" piece of meat.