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Tongue, liver and brain is the only way to go.

Sounds like a bunch of tripe

ribeye falls behind, strip, t-bone/porterhouse, fillet, and above average sirloin

but, there are other things that can make perfectly good burger

Ribeye is the king of steak. Fat is flavor.

Filet is basically baby food. It's tender, but it's one of the least flavorful steaks.

Fazoli’s is an Italian/American fast-casual restaurant chain.

GM, Krissie Schroeder say, “Fazoli’s pasta and sauces, breadsticks and salads are freshly prepared throughout the day. Our food isn’t ‘fast food.’ It’s fast, fresh, Italian!”


coming in early 2021 to an abandoned Pizza hut building near my golf course

is it worth trying or just chain food crap?  Do they serve beer?

Think of it as a rung or two on the chain below Olive Garden. 

The good news is that mediocre Italian food, kind of like mediocre pizza, is still pretty satisfying. But that's about the best thing you can say about Fazoli's. 

Chewing through unrendered fat is gross, and steak doesn't cook anywhere near long enough to render fat.

Strip is a much better texture-to-flavor ratio.

But like I said, ribeye makes good hamburger so there you have it.

Not going to argue about the fat. I find those chunks of fat in a ribeye to be delicious, but YMMV.

But we can both agree that flavor-wise, either a ribeye or a strip is light-years ahead of a filet. 

@MarqHusker .......... might be a bit North of you, but might be worth checking

Smokin' E's BBQ in Lake Station has the meats.

Its beef brisket was crowned Best of the Midwest at a Master Pro Kansas City Barbeque Society competition in Union Grove, Wisconsin. Its brisket placed first out of 50 competitors.

"It's pretty amazing because brisket is king of the meats and we had amazing competition," owner Tim Easton said. "It was an honor just getting in and we finished first place."

Easton, his wife Ginny Easton, his son CJ Easton, his wife's sister Casey Harman and Mike Robertson served on the winning team at the professional tournament. The family opened Smokin' E's BBQ in a former Maxwell Street Polish restaurant space at 2401 Central Ave. in Lake Station three years ago. The southern-style barbecue restaurant is the only one to have any staying power in that spot, where others have folded in a few months. But it lately has been struggling because of the coronavirus pandemic.


https://www.nwitimes.com/business/local/lake-station-barbecue-restaurant-s-brisket-crowned-best-in-the-midwest/article_82b758f6-c40c-57d7-b134-4ba225812f04.html

Not going to argue about the fat. I find those chunks of fat in a ribeye to be delicious, but YMMV.

But we can both agree that flavor-wise, either a ribeye or a strip is light-years ahead of a filet.

Yeah, I don't want to upset Fearless, but definitely.  And the sheer COST of filet... wow.

Fazoli's is no worse than Olive Garden, whatever that might mean for you.

Olive Garden is like dog food. Worse maybe. No self respecting italian, italian-american, or lover of italian culture/cuisine would eat at Olive Garden even if it was the last place on earth to eat and they were dying of starvation. 

Which doesn't make sense to me, because it's the same company (Darden) which owns Capital Grille and Longhorn Steakhouse, and I quite like those places as far as big chain steak houses goes.