which would you rather have - or - neither if your a vegitarian I guess -
Vegetarian T-bone...hahah, well I've had veggie ribs...so why not.
ither, long as it is rare, only sea salt and fresh ground black pepper.
Ribeye, at least 1 inch thick, coarse sea salt and cracked pepper, seared rare, BroadRipple BrewPub porter, topless waitress.
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.
I like treating myself to a nice juicy T-Bone after hitting a game-winning "Ribey". God bless you and god bless the american pastime. I Love football.
Garlic Herb Ribeye from Kansas City Steak Co
but thats from a KC girl
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.
I have a Rib-Eye covered with a dry rub I created wrapped in the fridge for the night. I will grill it tomorrow.
Ribeye, med rare with a nice glass of wine - Ridge Zinfandel.
When I am broke, which is a lot lately I buy chuck eye. Where I come from it's the poor mans ribeye.
Sounds good, think I will check out the freezer to see if that is what we will have for dinner.
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
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