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.
Prime rib.
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
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.
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.
“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.
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.
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.
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.
It’s the same cut of meat, but the consensus seems to be that the KC must be on the bone.
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).
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
per the site… top sirloin
I wonder why you can’t find United States Department of Agriculture Prime in Toronto, Canada? 
I meant the ‘dry aged’ and ‘prime’ parts.
Real Philly Cheese with roasted peppers and fries.