If it was a yankee, probably told you to season it with catsup.

Truth!

Putting ketchup on everything is a big thing in the South too (not Texas or Louisiana). I worked offshore with guys from Alabama, Georgia, and Mississippi and they put ketchup and freakin’ everything. Perfectly cooked tender ribeye steaks and they cover it with ketchup. Mashed potatoes, gotta have ketchup on it.

They don't, but they use gallons of A-1

What part of PA? What type of places have you tried? Are we talking big chain steak restaurants like Ruth’s Chris, or a local steak house, mom and pop style?

If it’s the latter, it’s going to be a much different experience than you’re used to in Texas. It’s shameful that places don’t have a ribeye, but it also might go by other names up there. I have family and friends in PA, and I’ve spent a lot of time up there. More details, please.

Years ago I worked for a company that had a main office in New York. One evening we went to one of the higher rated steakhouses in the city (I forget the name). I was very disappointed in the flavor of the steak I got. It was a great cut of meat, but so bland. I had the same experience in Chicago. Admittedly, both experiences were one shot deals, so it wasn’t a long term scientific test. It seems there are distinct regional differences in seasoning.

I had a buddy that grew up in New Orleans. In later years he married a gal from Iowa. At Thanksgiving they cooked separate Turkeys. He liked Cajun style and she liked seasoning of just salt and pepper. They had fought over the seasoning until they decided it was just better to cook one of each.

If they ask if you would like some steak sauce, tell’em, “I hope not.”

She did ask, the other night. I just laughed and said no.

I rarely order steaks at chain places, anymore. I stick to local places.

I’ve been in Ohio, mostly. As for PA, I’ve been staying in Du Bois.

Don’t go to Hoss’ and order a steak, that’s all I can say. Not too familiar with that area. Fort Worth Steakhouse menu looks terrible. Probably going to have to drive to State College or Pittsburgh for a decent cut of beef.

As far as chain restaurants I've never really had a bad steak from a Sizzler

Fort Worth is where we went, on a recommendation from a local. I doubt I’ll go back.

Sizzler?

My hen makes a good one. I don't eat New York strips often because and doesn't have a lot of fat but it was great. Using hard core carnivore charcoal seasoning these days.

Back at you.

I spent 6 month in Yankee land (Philadelphia, Pa) back in 1968. First restaurant I went in. I ordered tea, they brought hot tea. I said I want Ice tea, response, sir we don't have iced tea. If you ordered coffee, you better say black or you would get cream in it.

Didn't get it hot enough cause there is a white worm or 2 in it.

Huh?

DLALLDER, a Brit I worked with had the opposite problem with tea. We were at lunch when he first came to the US, and he ordered tea. They brought iced tea. He told the waitress he didn’t want any ice, so she came back with a glass of tea with only half a glass of ice. She could not understand why someone would want tea with absolutely NO ice. He finally got tea with no ice, but it was warm, not hot.

Just referencing your post under mine on pg 2 lol I guess you were talking about another place

Fort Worth is the name of the restaurant.

Is The Cattlemen's in Fort Worth still up and running?

google Look it up.

Can’t speak to the Yankees in the Northeast but Wyoming, Montana, and Idaho knows how to cook one

Yes, Bill it is. The Fort Worth restaurant sneaky and I are talking about is in western Pennsylvania. I checked the menu and it’s not a steakhouse but is a very Pennsylvania-style dining establishment. If someone from Texas went in there looking for a steak, they would be very disappointed, as sneaky was. Gonna be tough to find a decent steak in a town that size and in that part of the state.