Rib-Eye all the way. I prefer a Rib-eye with bone around 1 1/2 inch thick and around 20-24 ounces. Medium cooked. Add portebella mushrooms, vidalia onions and a creamy vodka sauce on top and it is awesome.
For some reason, while growing up, we never called it a T-Bone steak. We called them Porterhouses...And yes, they're my favorite, along with a baked potato with REAL butter. If its seasoned correctly with just coarse salt and pepper, it doesn't need A-1 steak sauce!
Gosh, my mouth is watering! I tried becoming a vegetarian for 5 days and damn near lost it
A porterhouse and a T-bone are not exactly the same. They are cut from opposite ends of the same muscle group. Many people prefer the porterhouse because it has proportionally more of the tenderloin muscle.
Definitely the T-Bone. Its two steaks in one. Seriously have you ever noticed how each side has a slightly different flavor and texture. The tenderloin on one side and a new york strip on the other. Medium, marinated overnight, grilled. mmmmmmm
I can't believe that people ask for steak in a restaurant and ask for Med. Rare, and bitch about it being raw inside? are they mental or do they just not understand the procedure to cook such an article?