According to Wayne Campbell, professor of nutrition science at Purdue University, people generally exhibit a “thermic response” when they put on the feedbag and could get similarly hot and bothered if they horked down a mountain of, say, carrots. But since we’re far more likely to OD on ribs or burgers or steak, most people’s post-gorging discomfort is laid solely at the feet of meat.
Or perhaps your gastrointestinal tract is simply registering its displeasure at getting too much of a good thing. Wayne says that about three ounces of meat provides the protein your body needs. Which means that when you hoover a quarter-pounder, only the first three ounces actually contributes anything to your body’s health and maintenance. The rest goes to your waistline—after pausing for a moment at your body’s internal thermostat to crank up the heat.
We love steak, any way you slice it. In Indianapolis, there’s a steakhouse to cater to every occasion and level of sophistication, and after months of dining like wealthy cavemen, we present them to you here, in juicy detail. A la cartes include a primer on the king cuts (for those who don’t know a porterhouse from a portobello), tips on the best cheap chops in town, a cattle call of beefy terms, and a stab at defining that common condition among steak-lovers—the meat sweats. You want a piece of this? Dig in.