text: I will go on record of saying it this might possibly be the best steak I have had in Montreal The ribeye perched noble and proud was the focal point of the butcher block Grilled with only sea salt we were explained that pepper would overpower the subtle intricacies of the cut of meat Ridiculously tender we were able to cut through the steak like a screaming hot knife through butter The skirt steak a classic gaucho cut of beef was grilled with salt and pepper then finished with coarse salt Mixed with its own juices the salt created a briny sheen to the steak which made it glisten and begged to be devoured Again tender and fullbodied the meat was what I imagined making out with my highschool crush would be like messy messy and delicious