My favorite is ribeye because it is more flavorful and in my opinion all meats with the bone taste better than without. However, I don't think many ladies favor the ribeye, they prefer fillets. I also love porterhouse and find it to be the perfect steak for a date at my home. Prepare a nice steak dinner by grilling porterhouse with a complementary red wine. Cut the tenderloin off for the lady and you eat the strip steak with bone. Win win combo. They love the effort and consideration for the more tender part of the porterhouse.
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Porterhouse or ribeye
- Thread starter Dave52
- Start date
Ribeye is my favorite followed by filet Mignon. Porterhouses are also good. I marinade the Ribeyes and Porterhouses. Like to experiment with different marinades. I usually pick up a pack of four filets at Costco. They have two different cuts. Ribeyes and Porterhouses I get at shoprite. Lately, shoprite has had extra thick cuts. Don’t even have to ask the butcher. The ribeyes are thick enough to be prime rib.
Butcher terminology. at least regionally in metro NY/NJ. The intact piece of meat is called a Shell Strip. If the meat is taken off the bone, you get the NY Strip and the Tenderloin (Filet Mignon).
A bone-in NY Strip Steak is called a Shell Steak. It only has meat on one side of the bone. The tenderloin is removed.
If steaks are cut with the bone intact and with meat on both sides of the bone, it called either a T-Bone or a Porterhouse. There is a distinction between the two. The T-Bone is cut from the part closer to the front of the animal, where the tenderloin is not as wide (first 8-10 inches). As you move towards the rear, the tenderloin gets bigger, and the cut is then called a Porterhouse.
Further, there are only three ways that steak can be prepared: Rare, Medium Rare, and Burnt (which is everything else). There is a restaurant in the Phoenix, AZ area that, if you order your steak well done, they actually bring you a boot on a plate!
A bone-in NY Strip Steak is called a Shell Steak. It only has meat on one side of the bone. The tenderloin is removed.
If steaks are cut with the bone intact and with meat on both sides of the bone, it called either a T-Bone or a Porterhouse. There is a distinction between the two. The T-Bone is cut from the part closer to the front of the animal, where the tenderloin is not as wide (first 8-10 inches). As you move towards the rear, the tenderloin gets bigger, and the cut is then called a Porterhouse.
Further, there are only three ways that steak can be prepared: Rare, Medium Rare, and Burnt (which is everything else). There is a restaurant in the Phoenix, AZ area that, if you order your steak well done, they actually bring you a boot on a plate!
Ribeye and beer battered onion rings. For the steak, season it a few hours ahead and make sure it's at room temperature before you cook it. Use a meat thermometer and take it off about 5 degrees before your ideal temp. Cast iron pan for frying the onion rings or you can get a counter-top deep fryer will get them extra crispy.
I always go with top sirloin. I love a ribeye but the I will sub total amount of beef marinated and seasoned well over the natural fat flavoring of the ribeye. Ounces of beef are my thing lol. You can add flavor, can't add the meat part. haha.
Also go with a nice cheap flank stank marinated and cook meduim rare to make fajitas. Just put a pan of peppers and onion on the grill with the cut of meat and season accordingly. Damn i'm hungry now.
Also go with a nice cheap flank stank marinated and cook meduim rare to make fajitas. Just put a pan of peppers and onion on the grill with the cut of meat and season accordingly. Damn i'm hungry now.