What's the best steak cut?

We can both order the bone-in. You take the meat and I'll take the bone. I love'em if there is a little meat left on them. Yum! [img]/images/graemlins/tongue.gif[/img]

[smokingrobot]

the delmoico is a nice cut too. although perhaps not the best out there.

but a nice peppered delmonico is excellent on the grill.

[slamdunkpro]

A “Delmontico” can be many things. The most common is Delmontico = ribeye, but it can also be a piece of top sir loin or a bone-in short loin cut.

[Bigdaddydvo]

The Cowboy Ribeye (bone in, well marbled) cooked medium rare at Ruth's Chris is awesome.

[SomethingClever]

As others have mentioned, perhaps more important than the cut is the quality of the beef.

Select < Choice < Prime

Also, for the best tenderness and flavor, you want it dry-aged anywhere from 15-30 days.

Oh, and for fck's sake, don't overcook it!

I like just about any cut, but filets and flank are what I make the most often.

[PITTM]

i bought a porterhouse tonight. it was 26 dollars, i thought that was a lot. but it was well worth it. thanks guys. [img]/images/graemlins/heart.gif[/img]

rj