Longhorn Steakhouse

As a senior citizen and proficient home cook, I knew and miss the flavorful cuts of meat that used to be found in supermarkets and, even better — on steakhouses. Being totally disappointed with store meats these days, we decided to see how much better Longhorn could do as an early 11:00 a.m. lunch. Bad idea.
The 6 oz Black Pepper Sirloin special seemed promising and reasonably priced and we both went for it. Fresh hot bread was served quickly and we were off to an excellent start. A generous Caesar salad kept the expectations high, and we waited for the meat. .. and waited. .. and waited. When it finally arrived the meats were totally cold and served with simple french fries and a dipping dish of an equally cold barbecue sauce,
At our request, the steaks were taken back and were improved from cold to warm. That did not add much to the fact that this was the same bland and somewhat tough cut of meat that you can buy at a store and grill yourself — probably with better seasoning.
The manager was very attentive and provided remedial complimentary items, but I suspect that steakhouses have the same difficulty finding good meat as we do at home. Unless you can afford the very high-​end meat parlors, you are better off doing it yourself.