I typically buy Ribeyes or NY Strips from the local butcher and make them at home. They are both also my go-to orders at restaurants, unless I'mm in the mood for a Porterhouse.
I've had way too many over the years to identify a 'best steak' in a restaurant.
Don't you think T-Bones are good, they seem to have a really good flavor.
Do you like lamb?
Yes, NY strip is what I cook at home, but isn't true that with ribeye, half of it is kinda chewy?
Don't you think T-Bones are good, they seem to have a really good flavor.
T-Bones and Porterhouse are both cut from the short loin of the cow and should have similar flavor profiles. Generally speaking, T-bones have a smaller portion of the tenderloin.
Do you like lamb?
I do, but most I often make or order chops.
Yes, NY strip is what I cook at home, but isn't true that with ribeye, half of it is kinda chewy?
Ribeye shouldn't be chewy at all. It should be very tender due to the marbling throughout the cut.
Ah, didn't know that about T-Bones and Porterhouse, makes sense.
But it seems there's always a tender part and a not so tender part, with ribeye's. .
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