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who's got the beef?
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Both please!

Filet, but I won't turn down a NY strip.

Strip has tons more flavor, but the filet is so tender. I'm gonna go with strip over filet, unless the market offers a better price on filet.

I'll love either, but will go with filet on special occasions and Strip most of the other time! However, Oz and I had some mean Porter Houses which I think is an upgrade to Strip and they were delicious and the Ribeye's for Valentines Day were maybe cooked a bit too long, but still absolutely delicious!

cl15876 wrote:I'll love either, but will go with filet on special occasions and Strip most of the other time! However, Oz and I had some mean Porter Houses which I think is an upgrade to Strip and they were delicious and the Ribeye's for Valentines Day were maybe cooked a bit too long, but still absolutely delicious!

It's an even bigger upgrade to the FIlet. When I'm feeling especially carnivorous, I'll go with a porter house hands down.

Miles wrote:

cl15876 wrote:I'll love either, but will go with filet on special occasions and Strip most of the other time! However, Oz and I had some mean Porter Houses which I think is an upgrade to Strip and they were delicious and the Ribeye's for Valentines Day were maybe cooked a bit too long, but still absolutely delicious!

It's an even bigger upgrade to the FIlet. When I'm feeling especially carnivorous, I'll go with a porter house hands down.

A big porterhouse combines the strip with the filet, and you get to gnaw on the bone at the end! I love both. I also love a good ribeye.

OZZIE4DUKE wrote:

Miles wrote:

cl15876 wrote:I'll love either, but will go with filet on special occasions and Strip most of the other time! However, Oz and I had some mean Porter Houses which I think is an upgrade to Strip and they were delicious and the Ribeye's for Valentines Day were maybe cooked a bit too long, but still absolutely delicious!

It's an even bigger upgrade to the FIlet. When I'm feeling especially carnivorous, I'll go with a porter house hands down.

A big porterhouse combines the strip with the filet, and you get to gnaw on the bone at the end! I love both. I also love a good ribeye.

All porterhouse combine the strip and filet. Which is why I think it's a bigger upgrade for the filet. As the tenderloin gets smaller, we start to venture into t-bone country. Nothing wrong with a good t-bone, except the filet just too small.

I was in Chicago a few years ago on business and we went out for the obligatory business steak dinner. The special that night was the "Chicago Strip"; a frenched, bone-in strip, which was basically a porterhouse minus the tenderloin and then frenched. It looked like a gigantic meat axe. It was a very special meal.

I think I'll do this soon!

I'll take a rib steak over either (although if forced to choose between filet and NYS, I'll go with the strip). Pittsburgh rare, obviously.

I've always been partial to lips and cheeks.
Either of the topic choices will do. It depends on the costs.

Usually I go with the strip but would never say no to either of them.

colchar wrote:Usually I go with the strip but would never say no to either of them.

I prefer a strip.

Filet - but wouldn't turn down a KC Strip.