El Grill Steak House

If this was a T-bone steak Jim, then it was not as we know it. Seduced by the new shiny colourful menu promoting meat of only "prime quality", the 500g Argentinian T-bone steak offered by El Grill was too much to resist. What was served was a scandal. For those that don't know, and that includes the chef of the El Grill Steak House, a T-bone steak has a bone embedded in it, in the shape of a T, hence the name. On the smaller side, one expects to find fillet steak (tenderloin) and on the larger side, some sirloin (loin). This T-bone steak failed on all three counts. It was not only boneless, (more on that later) but the meat was an amorphous slab of either stewing steak or brisket (or French entrecôte).