Ribeye.

Ribeye !

& they got the t-bone & porterhouse steaks labeled incorrectly.

no arguing a rib eye is premium, but i do enjoy a bone-in hunk of steak

Ribeye by far has the best flavor.

Ribeye, blue-rare, please. Though I do love a nice, big strip loin for that piece of caramelized fat that runs on the outside.

Ribeye no doubt...

Depends on who is picking up check

They are all GOOD!

+1

I've never done it, but has anyone ever gone to a Ruth's Chris, or another high end joint and paid a hundred bucks for a steak dinner....?

The Salisbury steak as well.

Ribeye medium rare cooked on an open Oak pit grill.

Ribeye at home.

Quite some years ago, so I'm not sure our bill reached $100 per person, but back when I was traveling a bunch I was having dinner with a lawyer in the (or one of the) Houston Ruth Chris steak houses. He was apparently the godson of the original Ruth and so tended to take visitors there whenever he was entertaining on the corporate dime.

We were about 2/3 of the way through our meal when these two 50-something Texans walked in with two extremely attractive 20-something women. We were just finishing up when their meal was served. The waiter brought out two huge steaks for the men and two of the biggest lobsters I've ever seen served anywhere for the women.

My buddy, who had been a Texas boy all his life, looked at that meal and commented "It would have been cheaper for those guys to have just rented those women for a couple of hours than it was to feed them." Even back then, I'm fairly sure he was right.

that looks great, but wasn't one of the choices therefore it's disqualified

I'll try to destroy the evidence.

Ribeye! Thick, medium rare, and bone in preferable.

Ribeye, it's not even close.


But, I'm only a little prejudiced and a lot beef eater.


I'm happy to eat any of those, plus sirloin if it's tasty, juicy, not overdone,
And not too tough.

I've had our rib steaks cut as rib steaks, cap on. Nothing is lost, the cap may be a bit tougher, so?

Porterhouse.

But that ain't it in the photo.

Barry! I'm not used to seeing you down here.

Blush, I'll say it out load for all the world to hear. I like a good sirloin as well as anything.

No contest....ribeye. It looks to me like they have their photos for the t-bone and porterhouse swapped.

it's on the internet so it must be true

don't know what it's called, but i really like that smaller hunk of meat on the bone-in cuts

Hard to believe that many of you are wrong....in one place.

Strip steak is the best. Hands down.

Rib steaks are for hipsters, Japs and old women.


Runner up is T bone.
.

Assuming perfect examples of each type to choose from it's strip steak for me.

Ribeye.

Working in Mexico we frequently went to an Argentinian steakhouse (note on front of menu “proudly only serving certified US Angus”). There I often only ordered the ribeye cap. Best steakhouse I’ve ever been to, and that includes some of the famous ones in Chicago.

Isn’t a porterhouse just a tbone with the filet side bigger than on the tbone?

PH , ribeye, and NY are all variations on a theme.

Regardless, a Porterhouse is the KING of steaks.

Yes.

Spinalis is great. I like more meat than fat though.

That's the filet, and yes it'x awesome. I don't like them because they are a bitch to cook and the strip side is not very tender.

We can hardly eat steak these days. Just lost the desire somehow. When we do we will split a strip.

The only thing good about a porterhouse is the strip side has enough fat to give the tenderloin some flavour.

you probably cut the strip into strips and eat it like spaghetti

50-50 is about right for me...

May be some helpful information from Weber

10 years or so ago, not $100 a plate, but well over $50 after figuring in the tip and all .

Steak was tasty, not sure I'll ever do it again though, unless the wife hits the Powerball BIG!

i'm sure these days if you add a few cocktails, yer easily over a hundred

That Weber site has one thing right - steak has to be BIG and THICK. Thin steaks are a waste of time.