[QUOTE=dnooman]
The replies in this thread have been more than helpful. Thank you very much!
I find myself in the same predicament I was in before though. The filet, or something else? The T bone has a strip and a filet right? Maybe I’m best suited to that. I always prefer a leaner cut of meat, but I usually neglect the filet because of the cost to serving size ratio. The one on the online menu is 8oz I believe, which is a decent size if every last bite of those 8oz are edible.
The ribeye, I’m most uncertain of. I know that it has great marbling, which is key to a flavorful steak, but I’m concerned about it being too fatty for my taste. If it turns out to be too fatty, I would just cut off the offending portions, but it would seem a waste to me.
The NY strip seems to be a safe bet, but also seems the least adventurous, and perhaps not the best choice at a good steak house.
So, talking about the cut specifically, which would you choose?
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Assuming you want to eat every bite, the filet is the best choice, with the NY strip in second place. If you like rare or medium-rare, the filet (which is thicker and therefore easier to get the differentiated doneness) is a better choice. If you like medium, then I would recommend the NY strip.