Filet or New York Strip?

[SnwflkCts]

A porterhouse or large Tbone is a filet AND a New York strip.

I was watching the food channel last week-end and they said this (and showed it!). I had never realized this until that moment!

Filet is usually a little smaller, but the quality of the meat is superior. I usually go for the filet because I prefer quality over size

Then you'll love me!

I'll be loved too using this criteria!


Anyway ... I LOVE filet. The only steak I eat. My DH loves the strip steak (will eat filet if strip not available). I don't think you can go wrong with either. I always found rib-eyes to be tough. Maybe it wasn't cooked properly. Interesting thread!

 

[jamstew]

I used to always eat T-bones and absolutely adored the tenderloin side, so tender and flavorful...I would save it for last. Then I had a ribeye and thought it tasted so tender and flavorful like the tenderloin side of a T-bone so I made the switch. Now we grill ribeyes all the time and yes, I like the fat...it adds sooo much flavor. I think I will go to the meat market tomorrow and get one filet, one ribeye, and one strip and do a taste test with a nice bottle of merlot. Nummy. I'll let you now the results of my very scientifc study.

Now that sounds like a plan I'll be right over