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02 February 2007

Porterhouse, t-bone, ribeye, sirloin or filet? I'm going to a steakhouse tonight. Decisions, decisions...
I've always been a porterhouse (bloody rare) man, although filet is good, too. (are you going to Peter Luger's? If you say yes, I'm going to turn green as lime jello with envy)
posted by jonmc 02 February | 15:08
Nah, I'm not. Frankie and Johnnie's. Peter Luger's is a once-a-year proposition, and we went oh hell, I guess it was last May. Anyways, Luger's only does porterhouse so there wouldn't be a decision.

I too like bloody rare.
posted by gaspode 02 February | 15:10
1) Porterhouse
2) T-bone
3) Ribeye
4) New York
5) Prime Rib
posted by It's Raining Florence Henderson 02 February | 15:11
Porterhouse. It's the king of steaks and who doesn't want to sear and eat a king?
posted by Divine_Wino 02 February | 15:16
My favorite part of Luger's is when you go in to drop a couple hundred bucks and the waiter walks up and says "What can I get you buncha shitheels?" and then slaps your face.
posted by Divine_Wino 02 February | 15:18
Filet! Always filet!

Actually, if someone had good reasons for not getting a filet, I'd be interested in hearing them. I don't understand the point of other cuts of meat very well.
posted by occhiblu 02 February | 15:19
occi - I'm not much of a filet girl myself. It really lacks the flavor of a good ribeye. Most people like filets because of the "mouth feel" of the meat, I think, but when I eat steak I want to taste it.

Anyway, ribeye is probably my favorite cut, for the reason above. You can't go wrong with a Porterhouse, either.
posted by muddgirl 02 February | 15:23
occhi, I love filet*, but it's served without a bone. There's something very primal and unapologeticaly carnivorous about gnawing meat off a bone.

*when I was a teenager, sometimes on easter mom would make filet. for a week afterwords, I would reheat leftovers and eat them with eggs over easy, toast and fries. One of my favorite memories.
posted by jonmc 02 February | 15:24
Ribeye (Angus) for me too. What muddgirl said.
posted by arse_hat 02 February | 15:25
Well occhi: a porterhouse incorporates a tenderloin (as does a t-bone, albeit smaller) and then has a strip steak as well. So you have flavor and texture in one cut.
posted by gaspode 02 February | 15:25
Hm, I just read this: "The porterhouse and the T-bone are the same except that the porterhouse is cut from the larger end of the short loin and thus provides more of the filet mignon." So a Porterhouse contains the tenderloin, but it's on the bone? Meat is weird.

Speaking of odd cuts of meat, I really miss barbequed tri-tip sandwiches. I used to eat them in California, but I can't find any here!
posted by muddgirl 02 February | 15:27
Yeah muddgirl - a t-bone and a porterhouse are kind of the same thing (strip steak on one side of the T, tenderloin on the other) but like you said, the porterhouse is heavier on the filet.
posted by gaspode 02 February | 15:29
The filet in a t-bone or porterhouse is better than a boneless cut because the bone flavors the meat during cooking.
posted by It's Raining Florence Henderson 02 February | 15:32
I tend to like my steaks pretty much as rare as possible, which is probably also why I tend to like the filet; it always seems like other cuts need a bit more cooking to have the right texture.

But I can *totally* see how a filet plus bone would be heavenly. I'm sold!
posted by occhiblu 02 February | 15:39
This is kinda maybe an off-the-wall suggestion, but if they have hanger steak on offer, I'd suggest that. So deliciously beefy...

Failing that, ribeye all the way. A dry-aged prime ribeye steak served rare is one of natures most miraculous inventions.
posted by dersins 02 February | 15:42
posted by loquacious 02 February | 15:45
Nice link, loq, but they neglect to mention the all-important letting the meat rest before you eat it stage.
posted by gaspode 02 February | 15:51
Hanger steak!

posted by me3dia 02 February | 16:04
Nice link, loq, but they neglect to mention the all-important letting the meat rest before you eat it stage.

It can rest plenty while I'm getting a fresh beer and cutting my first bite. I wouldn't want it to run away.
posted by loquacious 02 February | 16:34
I'm a filet guy all the way.

You'll have to report back on your dinner, gaspode! Whatever you get, I'm sure it's gonna be yummy.
posted by BoringPostcards 02 February | 16:38
Dammit, I really want a porterhouse now. I just had a sausage biscuit from the gas station (now does everyone understand why jonmc and I get along so well?) and it was pretty much the bizzaro universe Porterhouse steak. In fact if that fucking thing ever touched a proper porterhouse... goodnight Manhattan.
posted by Divine_Wino 02 February | 16:49
I like prime rib best--hot and bloody. But I prefer things served on china-- the sound and feel of metal utensils against metal plate makes me cringe.
posted by brujita 02 February | 16:50
*dons bib*

pass the A1 pleeze
posted by Pips 02 February | 18:06
This looks like a job for Alton Brown's Beef Map (aka 'the cow with antennae')
≡ Click to see image ≡
posted by wendell 02 February | 19:09
Rib eye, my all time favorite, nice and rare and juicy. More flavor than most steaks, in my opinion. I like porterhouse (that's what we had tonight), and filet is nice when done right, but I love rib eye.
And yes, muddgirl, a t-bone and a porterhouse are from the same piece. A t-bone is just further up the rib. Technically, when the butcher gets to a certain part of the t-bone, it no longer qualifies as a t-bone, but instead becomes a strip steak. Go further up from that, and that's where your rib steak begins. Tenderloins are just cut lengthwise from the short loin area. The top sections are made into strip steaks.
Meat these days comes all broken down in large portions. Years ago we used to get the hanging beef, where butchers really knew their stuff, and had to break it down by hand. Nowadays, especially in supermarkets, the "butchers" are known as "meat cutters", and many of them would have no idea what to do with a hanging beef.
posted by redvixen 02 February | 20:23
*looks around nervously*

Me, I like my meat dead. As in brown all the way through.

*ducks, runs away*
posted by deborah 02 February | 21:18
Ribeye, on the bone, is the true test of a steakhouse. Anybody can sear a decent filet, but selecting and cooking the perfect ribeye is an art.

Porterhouses are for businessmen on their way to the strip club. I should know.
posted by eamondaly 03 February | 14:23
That's my whole life right there, just a shuttle bus between Babycakes and the steakhouse for a porterhouse.
posted by Divine_Wino 04 February | 00:02
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