assuming that price is not a concern... 1st choice: Porterhouse 2nd choice: Filet 3rd choice: Prime rib all cooked medium.
BTW, Don't bother with Steak Tartare. Pretty crappy, and not worth it. My favorite is a nice size T-Bone, cooked medium-rare. I simply can't stand people that ruin a perfectly good steak by overcooking it. My mother did that once... Once.
If you like T-bone, you will love the PorterHouse, it is a T-bone with a larger cut of the Filet side (small tender side). DD
So that's what the difference is? I've always thought that T-bone and Porterhouse were the same thing.
What he said...I've done this and don't get my wrong, I love brisket and fajitas, but it's different that steak as with steak, I can have a good glass of wine with it and savor each bite, rather than stuffing my face...
Porterhouse fo shizzle. Two of the best steaks all in one. I like my steaks in between medium rare and medium. When out I always ask for it medium because most places under cook steaks quite a bit. I like it really pink, not red, just really pink. Da-Glyde, that rub looks fantastic and I can't wait to try it out. Thanks for the post.
Almost...the T-bone is a Porterhouse light. TJ...we need an update or are you still sitting on the can straining? DD
What's for Christmas dinner? I know that folks in this thread can appreciate... a 7 lb Standing Rib Roast...Prime. Yummy. Maybe I'll make a bit 'o Yorkshire Pudding to go w/.
