Buffett will be having his usual rare T-bone steak and two orders of hashed brown potatoes.

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T-bone steak (deboned) in London's Smithfield meat market as a gesture of solidarity.

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Within hours of the news, supermarkets around the country had begun to take oxtail, T-bone steak and beef ribs off their shelves.

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More than rain on a Sunday afternoon with a good book, more than the first bite of a T-bone steak at Les Halles.

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Who else can wear a T-bone steak as a dress or show up at a baseball game in nothing but a bra and knickers?

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Along with classic western dishes including T-bone steak, elk fillet and steelhead trout, the restaurant also has vegetarian options, and the food is regionally sourced whenever possible.

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The result is the full traditional Argentinean steakhouse experience, with all the unique cuts (short rib across the bone, boneless rib eye, skirt steak), traditional sauces, accompaniments, and appetizers (tripe, sweetbreads and chorizo), but done better.

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That being said, the rib eye was excellent, but the T-bone was awesome, as good as any steakhouse steak I have ever had, and the rib eye a very close second.

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What did surprise me was that the thinner T-bone was better than the rib eye, usually my favorite steak.

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For starters we have our own cuts, and we like to separate the different types of meat by its texture and shape, so for example what you guys call T-bone we actually divide into two different cuts: the boneless Lomo and the small steak Costeleta.

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