If you've never been to the Logan Farm's Ham on Westheimer right outside the beltway, you're missing out. That owner has put in the most extensive variety of hot sauces I've ever seen.
Grendal's photo in another thread reminded me of something: As a side dish to a ribeye, baked red potatoes with Mrs. Dash seasoning is the best, hands down.
I'm not the biggest fan of any steak in any restaurant anywhere. Now that doesn't mean I don't like them or won't occasionally order one. I've just never been a huge steak-eater is all. BUT, I love me some store-bought steak marinated over-night in robusto Italian dressing and Tiger Sauce. Once I tried this marinade I realized what all the fuss was about.
It's a tie between a T-Bone(porterhouse), and a ribeye for me, depending on mood. Medium-rare(pink but not bloody). Grilled outside of course. Actually, a t-bone, or porterhouse is half New York Strip(big side), and half filet mignon(small side). I'm really not a fan of strip steaks myself(too tough), and sometimes depending on the individual steak, the large side of the t-bone can be a little tough also. But the tail, or filet(small side) is the absolute tenderest part of the cow. A ribeye on the other hand, is usually very tender throughout, partially because of heavy marbling. But the filet is tender on it's own, with really no discernable marbling. So the ribeye is the overall most tender, but the porterhouse contains the creme de la creme. And it is true that the difference between a t-bone, and porterhouse is that the small side(filet) is bigger. Some t-bones I've seen have virtually no small side whatsoever. So for all you t-bone lovers, the extra 10, or 20 cents a pound the porterhouse is over the regular t-bone is WELL worth it, and really a much better value(try pricing filet mignon by itself).
Regardless, we can all agree that a steak cooked to perfection is first and foremost. I can't tell you how pissed I was at my folks because they always served their dinner steaks "well done". Might as well have taken that $100 for steaks and thrown it down the toilet. To my credit, once I showed how a steak should be cooked, my mother never let my father (in my view) near an oven or grill again.
For anyone interested, Tom Thumb in Dallas (and I'm guessing Randall's in Houston since they're sister stores) had ribeye roasts for $3.99/lb. People were buying this stuff up like crazy. I believe bone-in ribeyes were $4.99/lb, too.
Hear, Hear! I so know what you mean. My father likes his really, really, really well done. Matter of fact it's almost impossible to burn it too much for him. He actually prefers to see black(char) on both sides so that he's sure it's done. At least we cooked steaks per individual preference. I could never enjoy a steak that was burnt, and dried up like that. DoD, That's a damn good price on the ribeyes. I always wanted to take a whole one, and cook it up "brisket style", and see how it would come out.
