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. .
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. .
If you can find a local butcher that you can trust, go in and talk steak with him. Talk about what you like and see what he suggests. I'd bet it would be ribeye then either t-bone or strip.
I don't know where you live but there has to be a small, family-owned restaurant that makes a good steak within driving distance. Find one and try those same three cuts.
If you can find a local butcher that you can trust, go in and talk steak with him. Talk about what you like and see what he suggests. I'd bet it would be ribeye then either t-bone or strip.
I don't know where you live but there has to be a small, family-owned restaurant that makes a good steak within driving distance. Find one and try those same three cuts.
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