Strip and rib-eye steaks at Pappas are dry-aged prime, and it shows, though not on the plate. You won't find any vertical architecture emerging from the meat; no swirling threads of brightly colored, pleated sauces. The preparation here is unapologetically minimalist, with just a sprinkle of kosher salt, a dash of pepper, and a little butter to pull out the richness. A dusting of chopped parsley completes the presentation. This is the brute force of beef in all of its firm, juicy, tender, bold glory. We're waiting for the Pappas Bros. triple-bypass quick mart to round out the experience.