According to the USDA:

USDA Prime: Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has abundant marbling -- flecks of fat within the lean -- which enhances both flavor and juiciness. Prime roasts and steaks are unexcelled for dry-heat cooking (roasting and broiling).

What does that mean? Decadence...pure decadence.

Now, I had a coworker and friend dine at one of Omaha's abundant selections of Prime Steakhouses and the waitstaff actually warned him away from ordering a ribeye, because he's at a Prime steakhouse. It was recommended that he try a Filet.

Even if you go all the way down to USDA Select (one step below Choice and the lowest I'd go for a steak), Filet Mignon is going to be fairly tender and if prepared correctly should be flavorful. You don't need to order USDA Prime to get a tender Filet.

Now, don't get me wrong. A USDA Prime filet can be a magical dining experience. It can have a buttery soft texture, such amazing flavor and just melt in your mouth. 

However, for my two cents, something like a Ribeye is what makes USDA Prime beef really shine. A ribeye is NOT the most tender cut of meat, it is however, just about the most flavorful.

So, on Thursday night, when I had my first dining experience at Fleming's Steakhouse, I was very happy to see them feature their Bone-In Ribeye prominently on the menu, all 22 glorious corn fed USDA Prime dry-aged ounces of it.

The evening started well for me. The lot of us, about 18 or so, met at the bar to begin with. I ordered a Smoky Martini, and wasn't surprised to have the bartender ask what that was. If I had a slight criticism of Fleming's, it would be that their bar was not as well stocked as I might have liked with Single Malts and such. However, they had a Macallan 18 year, which paired nicely with Grey Goose Vodka and a lemon twist for a Smoky Martini.

Probably the single most unique feature of Fleming's when compared to their competition (Ruth's Chris, Morton's, etc.) is there 100 wines by the glass. While this means they have to choose wines that are produced and available in sufficient quantities to be served "by the glass", they have a wonderful selection.

I would love to say that I love every appetizer on their menu. However, I haven't had every appetizer on their menu yet, so I can only claim to love each one I had. Smoked Salmon Bruschetta, Tenderloin Carpaccio, Lump Crab Cakes and Calamari with Roasted Red Peppers in a Sweet Chili sauce.

Each one was superb, the salmon melted on your tongue, the tenderloin was perfectly seasoned, the lump crab cake was more crab than cake, flaky and full of flavor...but, the Calamari was the winner. Each bite I was sure to get a bit of the roasted red pepper (amply available on the plate in small lengths so you could enjoy it with each piece of squid), a piece of calamari and dredge them both through the chili sauce. It was sweet, savory, chewy, crisp...just amazing.

Like most other Prime Steakhouses in its class, Fleming's serves A La Carte sides, sufficient to serve 2-3 people each. I was able to try the Fleming's Potatoes (a spicier, more flavorful house version of Scalloped potatoes), their Gorgonzola Mashed Potatoes, sauteed onions and mushrooms and Giant Onion Rings served with a chipotle aeoli. Every one of them was superb. But there was no doubt that the center piece of my plate was the Ribeye.

I had my steak medium (yes, I'm normally a medium-rare guy, but I'll explain) and had Bearnaise sauce on the side with it. When you are pan searing, or grilling a steak on your own (or on my own) in order to have the exterior and interior done as I choose, I order or prepare it Medium Rare. However, when you are at a USDA Prime Steakhouse, where they are going to finish off your steak in a 1600 degree oven, in order to get the texture and flavor you are typically used too, you might want to go one step up (never go all the way to well done though). So medium rare, becomes medium.

It was juicy, flavorful, succulent, tender, ample and fared well with the Bearnaise sauce, which I typically reserve for Filets. I cannot recommend it enough and I am thoroughly pleased that I did not go with a filet.

Dessert was a sampler plate. I can personally vouch for the Peach Cobbler, Chocolate Lava Cake and Cheesecake being wonderful.

They had the makings, so I was content to finish an amazing meal with my favorite after dinner drink, which you'll not find on any menu.

I call it, Scotch Tea (but you'll not find it on any menu)

Equal parts Drambuie and Ghodiva Chocolate Liquer, topped off with half and half, shaken, on the rocks in a highball glass.

We talked work, football (soccer), football, culture, wine and...Scotch. I've planted the idea in John's mind that if I find myself in England, we'll have to eat at The Fat Duck. You can be sure if I do, it'll be written about here.