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Filet Mignon, Porterhouse, Ribeye or New York Strip?

  • s

What is your favorite steak? Going to a great steakhouse and considering the choices. Growing up we normally had T-Bone/Porterhouse tons of time on the charcoal grill. Yum. Usually get that or a NY Strip now.

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  1. Well, filet is usually a bland waste of time; I think of it a beefier veal, mostly a vehicle for a sauce. Bone-in meat is usually best, but a porterhouse is usually too big for me. The strip and the ribeye thus stand as the preferreds for me, in that order.

    6 Replies
    1. re: Karl S.

      Huge prime rib washed down with massive quantities of Stout

      1. re: Karl S.

        Unless someone can really twist my arm, I never apply any sauce to my beef, and especially a Filet, but that is just me.


        1. re: Bill Hunt

          I'm twisting :) Here's Julia Child's recipe for Steak Diane.


          This was a huge first "big girl" dinner party dish. It's lovely.

          1. re: Bill Hunt

            If someone serves me hollandaise or bernaise sauce, I am going to eat it. Sure, I prefer my steak to be un-adorned, but how do I get these luscious sauces into my mouth without a vehicle? Yes, I sop the sauce off my plate with bread, but that doesn't get all of it; neither does the asparagus. Filet seems like a good way to transfer these sauces to me, while, at the same time, improving the steak.

            Sure, I could dunk my bread in the sauce or merely just drink it, but that always seems uncouth. Scooping it up on my fork with a less tastier cut of meat, like filet, has always seemed more appropriate.

            1. re: MonMauler

              At one of our daughters' wedding reception, there was a piece of filet with a cognac cream sauce in a litle pitcher. It was wonderful.

            2. re: Bill Hunt

              My favorite steak preparation involves a NY strip and a compound butter containing lemon and thyme. It is sublime.

          2. definitely Ribeye. i used to be a porterhouse, shell steak fan, but have switched to ribeye, which I consider to be more tender and tastier.

            1. Ribeye if I'm the only one eating steak.

              Porterhouse if I have someone to share with as it's too large for just me.

              2 Replies
              1. re: MicDago

                Now that I'm the only carnivore in the house, I get meat only at lunchtime or when Mrs. O dines out with her old school friends, which is most Thursdays. My favorite steak is porterhouse; yes, it's too big for me too. So I grill it somewhere between rare and medium-rare, trim out and bag the tenderloin, and then have the sirloin for supper. Next day I slice up the tenderloin, give the strips a fast sizzle in some butter, and have some truly fine steak and eggs for lunch. Don't do that very often, but it's a lovely sometime luxury.

                1. re: Will Owen

                  Will, that's an awesome idea. Thanks.

              2. Porterhouse!


                1. The Ribeye is too fatty and the porterhouse too big so I usually go with the strip.

                  I only like a filet if its been Pittsburgh'd.

                  3 Replies
                  1. re: BlueHerons

                    What is Pittsburgh'd?

                    1. re: valerie

                      Charred on the outside, essentially raw in the center. Also referred to as "black and blue." Very difficult to reproduce at home and even for some restaurants. You can cheat by starting with a frozen piece of meat, but the results are not really the same.

                      1. re: FlyFish

                        Correct. You really must have a professional kitchen to properly Pittsburgh a filet. My husband, a former restauranteur does the best. I think the grill has to be something obscene like 1500 degrees.

                        He uses butter with a very high percentage of milkfat to char the steak on the outside.

                  2. t
                    Tha Groovin' Gourmet

                    Filet all the way. Preferably charred rare or "pittsburgh" style. Best I ever had was at Restaurant Dora in Buenos Aires. Runners-up are The Steak Pit (Snowbird, UT), Restaurant Tallent (Bloomington, IN) III Forks (Dallas, TX).

                    1. Its really a personal choice. My favorite is a ribeye, but alot of people find it too fatty. I really dislike a filet as it doesn't really have much beefy flavor, its selling point is that it is very tender and light tasting. I kind of think of a filet as a beginner's steak.

                      Of course, a porterhouse is a tenderloin (filet) and NY Strip on the bone, so if you are having a tough time deciding, this might be the best. You have the strip steak, which is chewier and beefier and then the tender filet.

                      1. Personally, I like a Delmonico, but really what is important here is what YOU like, not what I like.

                        2 Replies
                        1. re: Two Forks

                          Is a Delmonico just a boneless ribeye?

                          1. re: sablemerle

                            "Is a Delmonico just a boneless ribeye?"


                        2. Depends on my mood, but my fave is the NY Strip.

                          1. The first REAL steak I ever had was a T-bone (several T-bones, actually; it was a feast!), and after trying all the rest that's still my favorite. Basically just half a porterhouse - the better half, IMO, since that muscle did a bit more work and is therefore more flavorful. That also addresses a problem some posters here have with the porterhouse, which is that it's just too big.

                            I don't mind a filet once in a while, but I consider it the meat equivalent of a fancy chocolate: rich and trivial.

                            1. My favorite cut, by far, a well done RARE prime rib... If not, then a Filet. I really don't like beefy taste or fatty cuts of meat, but I do love my beef absolutely RARE...


                              8 Replies
                              1. re: Dommy!

                                Do you mean a prime ribeye? Prime rib is just a marketing term for a slice from a standing rib roast. It's almost never prime rated meat.

                                1. re: Ericcc

                                  "prime rib" is closely tied to a specific preparation of a specific cut of meat. More than "just a marketing term."

                                  1. re: tommy

                                    By specific preparation do you mean cutting a slice from a standing rib roast regardless of whether the meat is graded 'prime' and serving it with au jus and horseradish sauce?

                                    A lot of people still think that prime rib is necessarily high quality meat but really there is no official standard as to what constitutes 'prime rib' at least not so far as quality is concerned. The 'prime rib' at Carrows hardly seems like the same cut of meat as you'd get at Ruth's Chris or Claim Jumper. Tho it is much more affordable.

                                    1. re: Ericcc

                                      I don't know if it is a marketing term, per se, it's the name for the roast from the back four ribs of the rib section. There's obviously different qualities, but it's still a prized cut (yeah, the "prime" isn't gradation but "first", being the first cut, rather than the large end "second cut" rib roast).

                                      1. re: Ericcc

                                        Yup, like you said, "prime rib" is the name of a slice of meat cut from a rib roast served with au jus. It's not a marketing term, and it has nothing to do with the grade of meat. It's the name of a dish.

                                        1. re: joonjoon

                                          While I prefer my meat rare, there is something quite dreamy about an end-cut. Fantastic.

                                          Also, FYI, the 32oz Durgin Cut ($39.95) at Durgin Park is a lot of meat.

                                            1. re: GraydonCarter

                                              Yep the Maillard reaction on the end cut delivers a lot of flavor.

                                  2. Prime, well marbled ribeye has the most flavor, after all we are not eating steaks for out health!

                                    1. i prefer my boyfriend's. nooooo, that isn't dirty, it just seems that whenever we go out, I get one cut, he gets another (most often a porterhouse, frequently porterhouse) and always like his best (we both order nearly all meat medium rare, if not rare).

                                      why do I feel strange, as a woman, ordering a porterhouse - especially when we are out with his parents ? i always feel like I should get the filet (and just had one at Capital Grille - au poivre - and hated it). (oh....the self-image issues...i can order a heavy au poivre sauce...but cannot get a big piece o meat???? what's wrong with me? don't answer that...)

                                      5 Replies
                                      1. re: rumdrinks

                                        i don't know what's wrong with you. but there is definitely something...

                                        1. re: rumdrinks

                                          Maybe it's all those rum drinks! ;)

                                          1. re: rumdrinks

                                            Get the Porterhouse. I always think it's cool when a chick orders a big, bloody steak. It's right up there with a woman ordering a Scotch or a gin Martini. No more lame filets!

                                            1. re: rumdrinks

                                              A woman who is confident and secure enough to order a porterhouse steak is as sexy as a woman who has the courage to wander into Radio Shack on her own... :)

                                              1. re: DigitalVelvet

                                                A woman who wanders into a Radio Shack with a rare porterhouse dangling from her mouth is the woman of my dreams.

                                            2. I like 'em all, so it depends on my mood. More likely than not, I'll order a ribeye or NY strip. But sometimes I'll split a porterhouse, and sometimes I just want a filet and a salad.

                                              1. even done the side by side test to pick rib eye is my favorite

                                                1 Reply
                                                1. re: eve
                                                  ChowFun (derek)

                                                  Rib eye is my favorite as well!
                                                  Much greater beef flavor..

                                                2. A coupla points:

                                                  A prime rib is a roast, not a steak. The "prime" is a marketing term started in the 50's and has nothing to do with the USDA grade, but rather designating the large end vs. the small end of the ribs. Of course, you can have Prime Grade Prime Rib... Rib steak - either with the bone or trimmed off the bone (Rib-eye or Delmonico) is the steak equivalent.

                                                  Also, someone mentioned T-bone vs. Porterhouse. Same muscles, just further down the cow - both are in the short loin section (ahead of the sirloin). Both have the shell (outside muscle) and the tenderloin (inside) on the T-shaped bone that separates the muscles. The The size is irrelevant, as they can both be cut to whatever thickness one prefers. The tenderloin is typically bigger on the porterhouse, so if you want more shell, relatively speaking, get the T-Bone. (The tenderloin actually extends into the sirloin.)

                                                  Having a preference is like deciding whether to drive the Porsche or the Lexus... I mean... do you have to always chose one?

                                                  1. Thanks everyone. Seems like I only go out to a big steakhouse every 6 months or so. I ended up getting the ribeye, 16 oz, pretty much what I was thinking of getting (seemed to be the popular choice here, with the rest not far behind). As expected, there was some fat to cut away – but easier to deal with than a porterhouse (which is what I got last time at a nice steakhouse).

                                                    The steak and entire meal was very good – this was at Donovan’s in San Diego.

                                                    1. decisions, decisions. :-)

                                                      It is hard to turn down either a great rib eye of a TB. jfood has ordered many in his life after getting the guts to stand up to his family's filets are the best steak syndrome.

                                                      when he is in a steak house he probably orders TB to Ribeyes aon a 4:1 ratio. There is just something about a great TB staring him in the face. He has now converted mrs jfood to the strip steaks are better than filet side of the fence, but is not sure he has as good a chance with the full conversion to ribeyes.

                                                      To all you pseudo-psycological-sociological types, yes jfood understands this must be some deep seeded meaning of refusal to give up the past and please the parents with the filet part of the TB syndrome. But as freud said...sometimes a steak is just a steak.

                                                      1. NY strip is my go-to steak.

                                                        1. My first choice in a top level steakhouse is a Porterhouse. I don't order it in a level 2 or below restaurant as they usually sub a -bone at porterhouse pricing.
                                                          My second choice is a bone in Rib Steak
                                                          Third, a bone in NY strip.
                                                          I never order Filet, as I find it has no body or texture.

                                                          18 Replies
                                                          1. re: bagelman01

                                                            What would you say is the difference between a porterhouse and a t-bone?

                                                            1. re: tommy

                                                              How large the filet side is. That's it. Otherwise they are the same" New York strip attached to the T-bone and the filet on the other side.

                                                              1. re: Caroline1

                                                                I know what it is. I was curious as to what bagelman01 thinks.

                                                                1. re: tommy

                                                                  Sorry! I was a bit curious too when he said he likes Porterhouse but doesn't like filet. My bad!

                                                                    1. re: Caroline1

                                                                      Caroline1 and Tommy..
                                                                      The T bone comes from further down the loin an there is less meat attached to the bone.
                                                                      I know that the filet is attached to one side of the Porterhopuse. I like the meat attached to the bone. To quote my late gandmother: "the nearer the bone, the sweeter the meat." I like getting a truly rare edge of the steak that has not been exposed to direct heat, or human hands. It tends to have a bit more chew than the mushy Filet cooked on its own.
                                                                      In fact you'll notice that I'll only order a NY strip on the bone, same with a rib steak.

                                                                      I'm an old-fashioned chop person. I want my meat attached to the bone": Steaks, roasts (serve me the prime rib with bone), veal chops, lamb chops, chicken breas with the rib cage. Spare me the boneless/cutlets, I'm old enough and not too old to cut my own meat from the bone.

                                                                      1. re: bagelman01

                                                                        I was also under the impression that the p-house is generally cut thicker than the t-bone.

                                                                        1. re: bagelman01

                                                                          Actually T-bone steaks are cut from the front of the short loin closest to the rib section. Porterhouse steaks are cut from the back of the short loin closest to the sirloin section. If you removed the bone from both steaks you would have a strip and a filet steak only from the Porterhouse. The small filet attached to the T-bone would not be a steak by itself.

                                                                          I find the texture and flavor of the strip side to be superior on a T-bone where it can almost have a rib steak quality. I am also satisfied with just a few bites of filet from the bone.

                                                                  1. re: tommy

                                                                    I think to be classified as a porterhouse, the filet has to be at least 1 1/2" in diameter.

                                                                    1. re: bagelman01

                                                                      If you think a filet has no body or texture why would you care if your porterhouse is a t-bone? Actually why would you order a porterhouse at all?

                                                                      My pet peeve against porterhouse and t-bones is that the two sides never seem to cook at the same rate.

                                                                      My preference is for choice ribeye and prime strip.

                                                                        1. re: observor

                                                                          For me the ultimate cut of steak is a well marbled, aged strip - the combination of beefy flavor, chewy texture and intramuscular fat can't be beat.

                                                                          However in most choice cuts, the strip loin doesn't quite have the marbling and tenderness of ribeye - so when it comes to choice I prefer ribeye because of its fat content and tenderness. But I feel those advantages get lost when it comes to prime aged cuts. Some times a prime ribeye can be too fatty for steak IMO. The first bite is great but the fat can quickly become overwhelming. I'm talking specifically for steak here - big honkin pieces of meat. For example a crazy marbled wagyu is just too much for steak - they're much better eaten in bite size pieces in small quantities.

                                                                        2. re: joonjoon

                                                                          The strip[ size of the Porterhouse is also larger, not just the filet side.

                                                                          1. re: bagelman01

                                                                            I think you missed my post above. What cut do you cook at home? I never eat steak in a restaurant because I can cook it so well at home and at a fraction of the cost.

                                                                            1. re: c oliver

                                                                              I agree with you. I usually prefer the ribeye but sometimes, when my eyes are bigger than my stomache, I like a porterhouse.

                                                                            2. re: bagelman01

                                                                              Bagelman - I don't understand...assuming what you're saying is true, why would you care if you got a Tbone or a porterhouse? As long as the weight of the steak arrives as advertised, you're claiming that the porterhouse will have a bigger filet and a bigger strip side...so why would you care whether you got a T-Bone or a Porter as long as the weight is there?

                                                                            3. re: joonjoon

                                                                              Well, you do get some extra flavor in the filet when it's cooked on the bone.

                                                                          2. Ribeye is my fave and I never order filet.

                                                                            2 Replies
                                                                            1. re: Island

                                                                              Maybe it is just me; but I find that sometimes a filet has a livery taste and is too soft and mushy. Bagel man has my vote is Porterhouse at Berns or Luger's.

                                                                              1. re: ospreycove

                                                                                Grew up eating at Peter Lugers with Paternal grandfather (I inherited his two digit Luger's credit card) and the Old Homestead with my maternal grandfather.............
                                                                                Porterhouse is the knig of steaks (and I like creamed spinach too...)

                                                                            2. If you're not too embarrassed by "doggy bags," absolutely the Porterhouse! I often do that simply because it is delicious AND steak houses manage to get a quality of meat not normally available to the average consumer. I eat the filet there and bring home the NY strip on the bone. What could be better than that? (assuming you're not going out partying after dinner)

                                                                              1. Rib eye is too fatty for my taste...a NY strip is a classic chunk of beef.

                                                                                27 Replies
                                                                                1. re: observor

                                                                                  I remember my father eating t-bones and cutting huge pieces of fat off and enjoying them better than the meat. My preference is NY cut.
                                                                                  In July I was at a trade show in Vegas and was treated to eat at a restaurant that had a Waygu hangar steak. We ordered so many apps that this small steak seemed perfect.
                                                                                  It is hard to describe this small piece of heavenly meat, it was cooked rare to medium rare perfectly. The flavor was great, but the thing that got me was the texture.
                                                                                  My friend next to me had a bone in fillet and I gave him a small piece of my steak and he could not believe the taste and texture.
                                                                                  A market in my area sells the Kobe beef which is comparable so I may try to cook a Kobe NY steak. Last time I checked it was only $29.95 lb.

                                                                                  1. re: otps

                                                                                    Just remember it will be American Kobe, and will not be comparable to the Wagyu you had. How big was the steak? I didn't think there were bone-in filets, doesn't a filet come from the tenderloin?

                                                                                    1. re: observor

                                                                                      The tenderloin muscle is attached to the tbone. For every boneless strip you see, there could be a corresponding bone-in filet.

                                                                                      Related, the notion that the bone changes the piece of meat to any appreciable extent (aside from where the bone shields the meat from the heat) is a bit absurd.

                                                                                      1. re: tommy

                                                                                        That's not true, it has been shown that bone-in steaks offer more flavor and are not as dry.

                                                                                        1. re: observor

                                                                                          It has been shown? More flavor? Shown by whom? Scientists?

                                                                                          I don't put much faith in peoples' opinions. They generally say what they think is right.

                                                                                          1. re: tommy

                                                                                            That's quite wise of you, however, "shown" as in "measured by food professionals." Bone-in steaks and chops are preferred, generally speaking, that's why, I think, they are more expensive.

                                                                                            1. re: observor

                                                                                              I'm sort of with tommy on this one - if you actually think about what the bone can possibly provide in terms of flavor, the statement that bones give steak more flavor is kind of absurd. With stews and stocks, hell yes - the bones are important. But whatever flavor the bone provides cannot possibly permeate the meat in any appreciable level during the 10-15 minutes of cooking a steak gets. Unless you were tasting the meat right next to the bone, I'd bet a dollar you can't pick out the "bone in steak" in a blind test.

                                                                                              I'm personally not a huge fan of bone in steaks - for me all it does is present even-cooking challenges. The best part of a bone-in steak is when you're done with the steak and get to pick up a bone and gnaw on it.

                                                                                              1. re: joonjoon

                                                                                                Fish on the bone,(whole fish) much more flavorful than neatly trimmed filets....In my opinion, I try to avoid any fileted fish, except the pelagic fishes.

                                                                                                1. re: ospreycove

                                                                                                  Agreed on fish on the bone somewhat - but all the meat in a "bone in fish" is fairly close to the bones, and the bones are spread evenly throughout the body. Not only that, because of the bones being inside the protein, the "bone juice" would tend to stay in the fish..not exactly so with a bone-in steak.

                                                                                                  1. re: joonjoon

                                                                                                    The less said about bone juice the better.

                                                                                                    1. re: Perilagu Khan

                                                                                                      Actually I think the exact opposite is true!

                                                                                                2. re: joonjoon

                                                                                                  If you're "with Tommy" on this one then you might dismiss your opinion as "saying what [you] think is right" instead of being fact. You say bones add flavor, but not in shorter cooking times, which is pure speculation.

                                                                                                  1. re: observor

                                                                                                    A little research revealed that the flavor does not come from the bone itself but from the pockets of fat that are alongside the bone and which get removed if the bone is taken out. The bone also acts as insulation to the meat so less juice can evaporate, and since the meat next to the bone cooks more slowly than the rest of the meat, this also helps in juiciness and flavor.

                                                                                                    1. re: observor

                                                                                                      Yes observor, the comments I made on bone-in steak is pure speculation on my part and has no factual basis. But it's not hard to imagine why it seems like sheer lunacy to think that meat on the other end of the bone would be affected at all by the bone on the other side.

                                                                                                      Your comments about the bone acting as insulation is duly noted, but I would posit that what you're really saying is "the meat around the bone will be cooked less than the rest of the steak" - and I've had this happen fairly often where the meat around the bone is significantly less done than the rest of the steak. And the pockets alongside the bone are indeed delicious (which is why I love gnawing on the leftover bone) but it's usually hard to get at in a steak and knife configuration.

                                                                                                      For me the best thing about a bone-in steak is gnawing on the meat remains and bringing the leftover bone home.

                                                                                                      1. re: joonjoon

                                                                                                        I'm just saying that food preparation is more science than art in my opinion and science doesn't have room for rumination. That fat by the bone you like so much melts during cooking and that is what contributes flavor to bone-in steaks that boneless steaks don't have. The insulation of the bone makes the meat juicier and the fact the meat by the bone cooks more slowly helps retain juices also, so bone-in is preferable to boneless overall. Still if your center is the right temperature, I don't think a lot of the meat should be that less cooked around the bone. It would be nice if a steakhouse would cut the meat off the bone for you, considering I don't think a lot of people gnaw on bones in steakhouses anyway.

                                                                                                        1. re: observor


                                                                                                          OB please read the July 2009 posts in the above thread that deal with gnawing on the none at Peter Luger's

                                                                                                          1. re: bagelman01

                                                                                                            Bagel.....Bone gnawer here too!!!!!!!!!!!!!!!!!!!!!! Especially at Peter Luger..................

                                                                                                            1. re: bagelman01

                                                                                                              I'm not sure why you want me to read them, except to point out that some people gnaw on the bone. I would not think a lot of people in a top steakhouse would eat the bone, but I guess it does give them something to take home. Yet the restaurant must have incredibly sharp boning knives that could take most of the meat off the bone, so what would be the difference between that and having a boneless steak, except more flavor and juiciness? I think the only reason they serve it on the bone is so that you can verify you are having a bone-in steak.

                                                                                                            2. re: observor

                                                                                                              hah, I would.

                                                                                                              I was thinking almost the same thing. I assumed that the meat near the bone was actually heated by the bone from the inside, thus you can cook it through in less time and retain more juices, even if it looks less done.

                                                                                                              I know I've barbequed some incredibly juicy chicken legs (so much so that I was worried they were undercooked).

                                                                                              2. re: observor

                                                                                                My steak was only 6 oz, but with the apps we had it was just enough.

                                                                                                1. re: otps

                                                                                                  3/8ths of a pound...do you know what nation it was from? How much did it run?

                                                                                                  1. re: observor

                                                                                                    It's not unheard of in restaurants offering wagyu/Kobe beef to list the price in the menu per ounce, and then you order what you can eat or what you can afford. And for filet, a 6 ounce filet is not unusual.

                                                                                                    1. re: observor

                                                                                                      It did not say where it came from and I believe it was less than $35.00.

                                                                                                        1. re: observor

                                                                                                          We took the tram from the Hilton, I know when we got off we walked by a popular country place, maybe Toby Keith and we went further and it was to the left. Before we entered there was a bronze statue on the left, I knew right away it was a man spooking people. There was also a piano bar to the right. I will find out the exact name, and post it.

                                                                                                          1. re: observor

                                                                                                            The Range Steakhouse inside of Harrahs. I looked at the menu online and it is no longer there.

                                                                                                            1. re: otps

                                                                                                              Damn, what happened to the dining bargains in Vegas? That online menu looks like a kids placemat.

                                                                                              3. We don't get New York strip in the UK. Personally, I like rump for it's beefy flavour, or entrecote.

                                                                                                3 Replies
                                                                                                  1. re: greedygirl

                                                                                                    I just looked at some menus for steakhouses in London, and while not all had strip, most did. Is it not easy to find strip outside of major cities?

                                                                                                    1. re: greedygirl

                                                                                                      If you get cows you get NY strip...it's just called something else, I think.

                                                                                                    2. Totally ribeye - I love the fat. :\

                                                                                                      1. I like them all depending on the mood I am in. I am not a big fan of fat unless it is grilled to perfection, and so ribeye is the one I order out the least. filets are great sometimes, but overall I love the balance of a New York Strip, great flavor, great texture. I also enjoy the flavor of a nice sirloin, as long as it isnt cooked beyond medium rare.

                                                                                                        2 Replies
                                                                                                        1. re: chipmoose

                                                                                                          Sirloin is underrated, IMO. Flank steak can also be very nice.

                                                                                                        2. Porterhouse, yeah, but that's really cheating. Its like saying "both" when someone asks you which one you like better. I like Strip, then Ribeye, then filet. The strip is the best combo of flavor, fat and tenderness. The ribeye is just a little fatty for me generally, but still great. The filet, meh, why pay more for something with less flavor.

                                                                                                          1. Ribeye, specificially Argentine style. It is easily the most flavorful of all the cuts. Unfortunately, it's also the hardest one to get right, with most people killing it to death on the char.

                                                                                                              1. My Vote is for the Cowboy Steak, Rare- to med rare, "Kansas City Rare" is always good

                                                                                                                2 Replies
                                                                                                                1. re: SaminSFL

                                                                                                                  I've lived in KC for almost 50 years. I've never heard of Kansas City Rare. Is this another name for Pittsburg, or black and blue?

                                                                                                                  Also, I've never heard of a cowboy steak.

                                                                                                                  1. re: chileheadmike

                                                                                                                    I think a cowboy steak is another name for rib-eye.

                                                                                                                2. I love a good steak with salt and pepper. Here's a question... why do you never get ribs that way? They are either always rubbed with sugary dry rub or slathered with sauce. Are they too tough to just serve with salt and pepper?

                                                                                                                  2 Replies
                                                                                                                  1. re: GraydonCarter

                                                                                                                    I don't think pigs have as much intramuscular fat as cows so bare they would probably be bland.

                                                                                                                    1. re: observor

                                                                                                                      Well, it depends. I hate sugary sauces, but when my grandma used to make them, they were quite tough and dry. Never liked them that much, but they're my Dads favorite I think.

                                                                                                                      But can't you get almost the same thing with lamb, but much nicer?

                                                                                                                  2. Make mine a grilled, well-marbled, peppery rubbed medium rare rib-eye with or without the bone.

                                                                                                                    Nothing else comes close.

                                                                                                                    1. To be honest, all of the above are good if you're in rancher or farm country. To me, personally, it depends upon who's buying, lol.

                                                                                                                      Around here anyway, a good resaturant filet with the sides can go as low as seven bucks (If you know where to go).

                                                                                                                      1. I think a bone in ribeye that is not too fatty would be my favorite. I know people are saying the bone doesn't matter, but the connective tissue between the bone and meat provides additional flavor. I saw this on a Food Network show. Still haven't made it to the Holy Grail of steakhouses...Peter Luger. Next NYC trip.

                                                                                                                        2 Replies
                                                                                                                        1. re: jindomommy

                                                                                                                          I'm not a steakhouse habitué, generally getting mine from the supermarket, where Choice is as good as it gets. My main beef, so to speak, is that while my first love is usually porterhouse, I do love a good bone-in ribeye … but it MUST have the bone. And that's getting harder and harder to find in the markets I frequent. I went looking for one today and they had about 30 ribeyes, all boneless. So I settled for a lamb chop, what the hell.

                                                                                                                          1. re: Will Owen

                                                                                                                            Hey, Will Owen,

                                                                                                                            Do you shop at Safeway? Bob picked up two bone-in ribeyes today...in the 30% off bin :)

                                                                                                                        2. Definitely a Filet Mignon. I want my steak LEAN. Ribeyes are way too fatty. New York Strip would be my 2nd pick.

                                                                                                                          1. The difference between a Porterhouse and a T=Bone is that the PH must contain the Gluteus Meteus muscle. This muscle is located on top of the main strip loin muscle and borders the exterior fat covering. Normally there are only about two or three PH steaks before you run into the aitch bone in the top sirloin butt. A government agency in Canada, Consumer Affairs, made this law in about 1976 as too many of us meat cutters were getting about six PH steaks off a loin instead of the normal two or three.

                                                                                                                            To prevent a steak from curling when BBQing or panfrying, slash the fat by just slightly cutting into the meat. Do this about every two inches and it will remain flat when cooking.

                                                                                                                            Hope that info helps.

                                                                                                                            1. what's with all this filet hate? Look, I love food, and I'm no pansy when it comes to the taste of beef, game, rareness, any of that.

                                                                                                                              All that aside, there is nothing in the world like a tender, moist, lean filet, crispy on the outside, melting on the inside, cooked with some fat... my mouth is watering already.

                                                                                                                              That said, a quality rib-eye or new york is good, depends on whether or not you like marbleized fat on your meat or not.

                                                                                                                              Portherhouse or T-bone... if you're looking to go all out and get a big fat steak, why not?

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                                                                                                                              1. re: x5love

                                                                                                                                All are (or can be great) and I agree that a prime grade (or close to it) filet is an amazing treat.

                                                                                                                                  1. I want to love ribeye, but the fact is it's very hard to chew and mostly fat so the bulk of it gets left on the plate. NY strip all the way.

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                                                                                                                                    1. re: rockandroller1

                                                                                                                                      Agreed. I just don't dig the ribeye, which is slightly problematic because it's the National Steak of Texas. You can't swing a dead cat without hitting one of the blasted things.

                                                                                                                                      1. re: rockandroller1

                                                                                                                                        Yea, I too have tried to get into the ribeye and it doesn't work for me although I have heard something about it being better cooked to medium whereas I like medium rare border of rare so perhaps that's why

                                                                                                                                        1. One vote here for a thickish bone-in ribeye cooked rare over a hot wood fire. I think of filets as a vehicle for sauce, sort of the beef version of veal scallops.

                                                                                                                                          1. Ask your butcher if he can cut a bone-in ribeye.

                                                                                                                                            You might be surprised.

                                                                                                                                            1. Ribeye is my #1 choice,followed by NY Strip. Filet Mignon is way too lean..

                                                                                                                                              1. Toss up between a florentine and a tomahawk. Either one - Steeler Blue.

                                                                                                                                                1. Ribeye, please! The fattier the better.

                                                                                                                                                  1. Not sure. Porterhouse, being a combo, doesn't make much sense to me. I definitely like Filet Mignon, but getting a flavorful one can be a challenge (however, flavorful ones are transcendent). Ribeye is a bit too fatty for my tastes. I don't think I've had New York Strip enough to judge, so that'll probably be what I experiment with next.

                                                                                                                                                    1. Strip from a thirty day aged caribou. Simply the best red meat on the planet.

                                                                                                                                                      1. Probably one of those questions that has no right or wrong answer. :-(
                                                                                                                                                        Each cut is different and it depends greatly on what Steak House, you are going to. Filet will have the least amount of fat and will most likely be great in Steak House. It is more about the texture with filet. New York steak will have more fat and won't be as tender, but cheaper. Ribeye and Porterhouse will be quite different.

                                                                                                                                                        At the end of the day, it is matter or personal preference and the kind of meat you usually enjoy. Mostly, the experience will be great if you go to an upper scale steak house. If you go to a cheap pretend steak house (A la Outback), then just skip steaks alltogether and just order some fries! :-)

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                                                                                                                                                        1. re: madcookist

                                                                                                                                                          Whereas *I* believe that "the experience will be great if you" cook it at home. Steak is probably THE thing that I never get in a restaurant cause I can do it so well at home. And if I'm going to spend a lot of money on a dish, I want it generally to be something that I don't/won't/can't fix at home. But that's the topic for another thread :)

                                                                                                                                                        2. Im not much of a steak eater but If I do eat steak it is either a 1" aged NY strip, or flat iron that has been marinated in red wine.

                                                                                                                                                          1. Without a doubt, Filet Mignon.


                                                                                                                                                            1. Ribeye. No doubt about it. Great flavor, wonderfully tender and the perfect amount of succulent fat. Juicy, flavorful, perfect steak.

                                                                                                                                                              1. A porterhouse is both a filet mignon and a NY Strip (short loin), so why not get both?

                                                                                                                                                                1. The answer is either Kansas City Strip or a bone in ribeye.

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                                                                                                                                                                  1. re: cwdonald

                                                                                                                                                                    thanks for resurrecting this thread cw. Was a fun read.