I picked T-bone for the poll but I usually eat sirloin steak.
The porterhouse is generally a larger cut altogether, taken from the wider end of a short loin, so the strip side will be larger (on cuts from the same cow).
Yeah, well, maybe not funny but at least between the US and Canada you’d expect standardization.
Here’s what I see at the grocer:
Rib Steak
Rib Steak, cap off
Top Sirloin
Sirloin Tip
Beef Tenderloin
Striploin
T-Bone
That’s pretty much the standard list for grocery story steaks.
I voted filet mignon but then I remembered the existence of Prime Rib. Prime Rib.
God I love steak. I don’t eat it much since my husband is allergic to beef, but when we go out for a nice meal, it’s all about the steak.
What she said.
Grocery store cuts get more specific since they’re used for more than plain steak, and they can offer a wider set of options than is practical for most restaurants. Do you see any real differences at steakhouse restaurants?
I don’t really know. I can’t remember the last time I ordered a steak at a restaurant.
I don’t pay much attention to that portion of the menu, come to think of it. I’ll skip over to seafood and pasta and the like; I can have steak anytime at home.
Moved from IMHO to Café Society, where the filets frolic.
A big ole porterhouse with a sizable fillet - none of this almost-a-t-bone bullshit. It’s a NY strip and fillet in one. Two tasty steaks in one!
Don’t ask me the difference between an NY or a KC Strip, but I go with the strip steak. Excellent meat to fat ratio. I don’t like the ribeye as much, fat to meat ratio again.
Strip steak for me. Voted NY Strip. At Outback I get Filet Mignon. Theres is really good. The strip seems better at the other places I go and thats what I order.
Skirt steak. Especially done right, the way you get it in an Argentine or Uruguayan restaurant. Also great as part of the mixed grill, with prime rib, sweetbreads, blood sausage, and various other bits and pieces of meat.
Filet Mignon with my wife’s marinade, wrapped in bacon, and bbq’d by me.
Everything else is just filler.
There isn’t a difference.
Some would argue that a KC strip is just a NY strip with the bone in.
And some would argue that New Yorkers wouldn’t eat something called a Kansas City strip. (Because ya’ know rubes.) So they called it a NY strip instead.
Porterhouse in a restaurant because they look cool and taste good, and in the hopes the line cook respects the sheer Garnerity of the steak and cooks it good. I’d take two strips in exchange, though.
Ribeye is supposed to technically have a more beefy flavor, known to all as due to the spinalis dorsi, but I buy strips when I eat the cow, just because of their omnipresence and compact essence of cow.
I rarely if ever order steak in a restuarant but at home ribeye from a local source. Grass fed and no hormones. Whacked HARD with a wooden mallet twice per side and cooked medium rare on the BBQ.
Why would you marinade a fillet? Leave it in the marinade a bit too long and you get cow pudding. No?
Anyway, my go-to cut is a ribeye, but lately I’ve been experimenting with doing sous vide on alternate cuts, and a couple of times I’ve gotten extremely nice results doing sous vide on a thick top sirloin for an hour or so, then pan finishing. When I’ve done it right (or perhaps gotten an especially good cut) the steak was very tender and the flavor was an indescribable, very intense steak flavor. Highly recommended for you beer-cooler sous viders.
Chicken is handled differently around the world as well. In the US I’m used to obvious parts; thighs, legs, breasts, wings. In the Caribbean, they just take a whole bird and clever it into uniform sized pieces.
I’m right there with you.
I’ve only had (or really even seen) sweetbreads once, that at a South Texas hunting ranch where it was cooked almost to a crisp. They were having a hard time explaining in broken english just what it was other than ‘organ’, but without question it was absolutely delicious.