Americans are tried-and-true beef lovers. We consume 57 pounds per capita each year. Although burger and steak specialists may dominate the beef landscape, enterprising chefs have embraced their inner carnivores to showcase the versatility and value of the protein. It’s haute and it’s humble, sometimes on the same menu. The Cheesecake Factory’s Steak Diane, a take on the high-end specialty that’s typically flamed tableside, combines Angus beef medallions with ...
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