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Steakhouses serve these big steaks. The first piece is hot, and the last piece is cold. The way I like to eat is to try three or four cuts of meat. People should actually be eating less meat, and the meat they eat should be special.

A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.

Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.

With us, it's a very specific audience. If you like steak, this is it for you.

I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.

People love steak all over the United States.

I sold steaks over the phone in Omaha, Nebraska. Marbling, fantastic. That's what makes a great steak; a lot of people don't know.

I love steakhouses. When I'm in Chicago, I know there's a Gibsons that's open late. 13 Coins at Sea-Tac Airport in Washington is a gourmet restaurant I love.

I remember watching steak being cooked on TV and wanting to try it. As a special treat, my mother cooked it for me, and I thought this would be the time I would eat with a knife and fork. Alas, I ate it with chopsticks!

The chili-rubbed rib-eye at Porter House New York is one of the best steaks that I've eaten anywhere in the world.