# Steak Night - What is your cut of choice? **URL:** \ **Category:** Cafe Society\ **Created:** [February 5, 2013, 4:49pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398 "2013-02-05T16:49:33Z")\ **Posts on this page:** 15\ **Page:** 4
**Author:** ![chargerrich](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chargerrich/32/5399_2.png) [@chargerrich](https://boards.straightdope.com/u/chargerrich)\ **Post date:** [February 6, 2013, 1:38pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/61 "2013-02-06T13:38:26Z")
> [@Leaffan](#): > > Porterhouse and T-bone are used interchangeably, in my experience, and KC Strip: what the heck is that? My understanding is the Porterhouse has more tenderloin/filet, is larger and clearly a different “cut”. As for NY/KC Strip I always believed the cut was similar but the KC Strip is bone in. Then again I am FAR from an expert, exemplified by the fact that I thought T-Bone was considered the best cut UNTIL I bought two $14 Ribeyes and fired them up last night with some special home made Prime Horseradish sauce… I am CONVERTED! 😃 Talk about melting in your mouth, the Ribeye was amazing. ---
**Author:** ![Dendarii\_Dame](https://avatars.discourse-cdn.com/v4/letter/d/bbce88/32.png) [@Dendarii\_Dame](https://boards.straightdope.com/u/Dendarii_Dame)\ **Post date:** [February 6, 2013, 3:46pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/62 "2013-02-06T15:46:39Z")
Prime rib. ---
**Author:** ![Spavined\_Gelding](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@Spavined\_Gelding](https://boards.straightdope.com/u/Spavined_Gelding)\ **Post date:** [February 6, 2013, 5:46pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/63 "2013-02-06T17:46:15Z")
At home the cut of choice is usually a NY/KC Strip. We get them at a nearby Fairway and they are a good value. When we go out, however, the preference is a Tenderloin/Fillet. A one pound strip gives me leftovers for a second meal and a four ounce Fillet is just about right when you ad in all the other stuff that comes with a complete restaurant meal ---
**Author:** ![Frazzled](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/frazzled/32/3368_2.png) [@Frazzled](https://boards.straightdope.com/u/Frazzled)\ **Post date:** [February 6, 2013, 6:45pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/64 "2013-02-06T18:45:33Z")
I’m in the “yes please” camp so it’s sometimes hard to choose a favorite. If I’m just going for steak I’ll cook a ribeye or a strip - both offer tons of beefy flavor that I love in a steak. Filet on the other hand is a perfect vessel for sauces - be it a wine reduction, cream, oscar, blue cheese. The extras make the fillet my steak of choice to show off because it’s so versatile. ---
**Author:** ![cmkeller](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cmkeller/32/118_2.png) [@cmkeller](https://boards.straightdope.com/u/cmkeller)\ **Post date:** [February 6, 2013, 7:59pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/65 "2013-02-06T19:59:23Z")
Other - Prime rib. I’m melting just thinking about it. That said, I have no experience with porterhouse or T-bone, as kosher butchers/restaurants don’t sell/serve those cuts. ---
**Author:** ![FrankJBN](https://avatars.discourse-cdn.com/v4/letter/f/f0a364/32.png) [@FrankJBN](https://boards.straightdope.com/u/FrankJBN)\ **Post date:** [February 6, 2013, 8:30pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/66 "2013-02-06T20:30:25Z")
“I can have steak anytime at home” yes, but you can’t have the best steaks at home since almost all prime goes to the restaurant trade. ---
**Author:** ![notfrommensa](https://avatars.discourse-cdn.com/v4/letter/n/f14d63/32.png) [@notfrommensa](https://boards.straightdope.com/u/notfrommensa)\ **Post date:** [February 6, 2013, 10:06pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/67 "2013-02-06T22:06:04Z")
Ribeye! My 2nd choice is Filet…But Ribeye is miles ahead. My dog prefers me to eat a T-Bone. or a Porterhouse. Because she gets the offal. ---
**Author:** ![Apocalypso](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@Apocalypso](https://boards.straightdope.com/u/Apocalypso)\ **Post date:** [February 6, 2013, 10:29pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/68 "2013-02-06T22:29:16Z")
I voted Ribeye. Never had one until a local grocery store started selling choice steaks, then my wife bought us some and cooked them up. Previously I HAD to have A-1 Steak Sauce on my steak, but these were so tasty that I didn’t use a drop. I’ve not been to any really high end steakhouses, but this was the best steak I ever ate. We’ve gotten them a half dozen times since and it was awesome every time. Of course I wouldn’t turn down a good steak of any kind. Filet, Porter, Skirt Steak, Chuckeye, it’s all delicious in the hands of a good cook. But given a choice I’d go with a Ribeye. What is the difference between a KC Strip and a NY strip anyway? I think I ate a KC strip once but it was over 20 years ago and my memory is hazy. Question 2: Those huge 72 ounce steaks that some restaurants have, what cut is that? I got the impression they are Porterhouses but I’ve never seen it other than on television so I’m not sure. Wish there was a restaurant in Pittsburgh that had it. ---
**Author:** ![JohnT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnt/32/15048_2.png) [@JohnT](https://boards.straightdope.com/u/JohnT)\ **Post date:** [February 6, 2013, 10:42pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/69 "2013-02-06T22:42:13Z")
Ribeye is the better cut and what I get when I go to those fancy restaurants with no prices on the menus, but something about the **T-Bone** appeals to the child-glutton in me. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [February 6, 2013, 11:06pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/70 "2013-02-06T23:06:46Z")
> [@Apocalypso](#): > > What is the difference between a KC Strip and a NY strip anyway? I think I ate a KC strip once but it was over 20 years ago and my memory is hazy. It’s the same cut of meat, but the consensus seems to be that the KC must be on the bone. > [@](#): > > Question 2: Those huge 72 ounce steaks that some restaurants have, what cut is that? I got the impression they are Porterhouses but I’ve never seen it other than on television so I’m not sure. Wish there was a restaurant in Pittsburgh that had it. Those are often cut from the round. There are some that are porterhouse but they would have to come from a beast much larger than is typically sent to the slaughterhouse. The closer you are to the cattle rancher the better your chance of getting a supersized porterhouse like that. (Though I don’t recall ever seeing a porterhouse hit 72 ounces unless it was very thick cut). ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [February 6, 2013, 11:31pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/71 "2013-02-06T23:31:20Z")
The Big Texan in Amarillo regularly offers 72-oz T-bones. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [February 7, 2013, 12:09am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/72 "2013-02-07T00:09:12Z")
> [@the\_diego](#): > > The Big Texan in Amarillo regularly offers 72-oz T-bones. The Big Texan is definitely NOT a T-Bone. [http://www.bigtexan.com/free72.html](http://www.bigtexan.com/free72.html) per the site… top sirloin ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [February 7, 2013, 12:37am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/73 "2013-02-07T00:37:30Z")
> [@Jackknifed\_Juggernaut](#): > > I’ve been to a few steakhouses in Toronto and they all seemed to have the same definitions. Unfortunately, I couldn’t find one that served dry-aged USDA Prime. I wonder why you can’t find United States Department of Agriculture Prime in Toronto, Canada? 😉 ---
**Author:** ![Jackknifed\_Juggernaut](https://avatars.discourse-cdn.com/v4/letter/j/9de053/32.png) [@Jackknifed\_Juggernaut](https://boards.straightdope.com/u/Jackknifed_Juggernaut)\ **Post date:** [February 7, 2013, 3:39am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/74 "2013-02-07T03:39:23Z")
> [@Shalmanese](#): > > I wonder why you can’t find United States Department of Agriculture Prime in Toronto, Canada? 😉 I meant the ‘dry aged’ and ‘prime’ parts. ---
**Author:** ![NadaHappyCamper](https://avatars.discourse-cdn.com/v4/letter/n/278dde/32.png) [@NadaHappyCamper](https://boards.straightdope.com/u/NadaHappyCamper)\ **Post date:** [February 7, 2013, 3:58am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/75 "2013-02-07T03:58:15Z")
Real Philly Cheese with roasted peppers and fries. [Previous page](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398.md?page=3)