I tend to reach for the ribeyes too but here whoever runs the meat counter doesn't know what a porterhouse is. Sells them as T-bones.
That is not surprising to me.
Works out for me. I pick out the ones with the full filet. Thank you sir may I have another. They were on sale last weekend, got a couple of beauties and hammered them already.
Just buy the fillet then and forget needing to eat through the tougher ribeye portion on the other side of the T-bone or porterhouse. You are going to eat the fillet portion first anyway, right?
My other auto is a .45
The bitterness of poor quality is remembered long after the sweetness of low price has faded from memory
