What is prime select? Prime (more marbling) and Select (less marbling) straddle Choice (some marbling), so I’m not getting where you’re coming from.
Also, you’re not doing yourself any favors when you don’t let the meat rest…
Amen. Chaffing and all.
TMI sir!
I used to be a nothing-but-ribeye man, and would raise my nose in haughty disdain at anyone that dared to suggest another cut of steak. “Fools”, I thought, “who do a disservice to their pocketbooks and tongues”.
But I have seen the error of my ways and experience, that golden teacher whose lessons come only with time, has shown me the glory of a perfectly cooked NY Strip.
This poll is flawed. ALL steak is delicious! How am I supposed to choose?
Definitely Porterhouse. It’s two steaks in one. I’ll go with any of the choices though.
Yeah, there should be a “Yes, please!” option.
Ribeye, of course. Specifically, the deckle. I’ve been to all the top steakhouses in NYC, but my favorite cut ever is known as the “Butcher’s Cut” at Le Marais. Le Marais doesn’t have the glitz and glamour of the top steakhouses (or the prices), but it has the great steak. The Butcher’s Cut is the deckle, or top layer of the ribeye. Try it if you can.
Ribeye is always the first choice but NY Strip, TBone and Porterhouse are close behind. Steak!
Funny how cuts have different names in different countries.
Why is that funny?
It’s not just different cuts have different names. Different countries butcher their cattle differently, so there’s often not even a 1:1 correspondence between cuts in one country and another.
Bone-in ribeye. Just had one at Ruth’s Chris the other day. Mmm Mmm. Delicioso for me AND my spoiled beagle hound.
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.
Porterhouse and T-bone are used interchangeably, in my experience, and KC Strip: what the heck is that?
Used to be del monico but now it’s either porter or T-. Rib eye may be well-marbled but the center ‘eye’ doesn’t really taste that well, and it’s tough. At least the sirlion/new york side of a T- or porterhouse is really tasty.
Porterhouse and T-bone are both cut from the short loin. The difference between the two cuts is the porterhouse comes from the end that has more tenderloin on it, so a porterhouse will have a bigger tenderloin than a T-bone. You can actually see a video of it here.
The true porterhouse has a full cut of tenderloin on it, while the T-bone has only a fragment of tenderloin, or none at all. Real steakhouses won’t mix the two up, lesser quality restaurants and grocery stores may not always stick to the book on that. The KC strip is the same as the NY strip, but some people say the KC has to be on the bone.
Is it me or is the New York side of a porterhouse also wider than with the T-?
Thought porterhouse has the filet and tbones not