Sullivan's Steakhouse in Seattle has two cuts that traditionally do not offer the sweet tenderness a bone-in cut affords....at least not THAT size.
A Bone-in Filet Mignon slowly aged then hand-cut. As it cooks, the bone contributes to the subtly sweet taste and delicate texture that many filet lovers go for. This extremely rare cut (only two per cow) offers the exquisite taste of a traditional filet mignon with the added flavor that can only come from meat cooked on the bone.
The Tomahawk Steak is for its resemblance of a tomahawk axe. This steak is a large version of a classic bone-in ribeye with a 12"-15" bone - yes a full foot-plus - left on to allegidly enhance the taste and flavor of the meat but in fact it's a dramatic and memorable presentation.
If a Flintstone-size steak does not appeal to you consider Sullivan's happy hour, weekdays 3-7 p.m., Thursdays all night plus live music and 7 nights a week starting at 10 p.m.
There is still a deal at a downtown steakhouse. Sunday's 5-10 p.m. Sullivans offers 3 courses for $32. So go get your beef on....with or without the bone.
