/ck/ - Food & Cooking

>>5438892
Oh, don't I know it. I started out liking a filet mignon because it was the most tender. It was really good... like eating meat butter.

But then I tried a Porterhouse... that was like a bone-in filet mignon PLUS an extra steak. And soon I realized that while the NY strip side is less tender, it has more flavor.

That's when I decided I'd rather have a bone-in NY Strip then a boneless filet mignon.

Porterhouse remained my favorite until I was ready for the adventures in fat, flavor, and texture that is the Bone-in Ribeye steak.

I've tried prime rib, too. But A well-seared medium-rare (closer to rare) Bone-in USDA Prime RibEye steak... that's the best. (pic related one of mine)

Damn my camera was way cleaner before.