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02-20-2021 08:01 PM - edited 02-20-2021 08:01 PM
02-20-2021 08:07 PM
T bone well done
02-20-2021 08:07 PM
I never have cared for filet but I love me a good Porterhouse. When they're on sale we have the butcher cut them about 2 inches thick and DH does them medium rare on the grill. I get first dibs on the bone after we cut the filet and strip portions off.
If we're eating out I usually get a ribeye.
02-20-2021 08:09 PM
Porterhouse & ribeye are a tie for me
"Never argue with a fool. Onlookers may not be able to tell the difference."
02-20-2021 08:13 PM
Making me hungry and am certainly missing my favorite steak house.
02-20-2021 08:15 PM
Porterhouse & Ribeye
02-20-2021 08:18 PM - edited 02-20-2021 08:19 PM
Porterhouse, T Bone or Ribeye. Medium.
02-20-2021 08:18 PM
Porterhouse and a thick sirloin cooked medium rare.
02-20-2021 08:21 PM
Sirloin - less marbled fat than others.
Filet - also less fat.
02-20-2021 08:23 PM
Rib eye is numero uno. Then sirlion strip.
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