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Omaha, NE - don't know the year - 1971 or later

I'm not a fan of T-Bone or even porterhouse.

My wife for some reason loves the Brazilian steakhouse deal.  I'm taking her to one for Mom's Day, she seemed excited.  The thing is she rarely eats beef and doesn't eat much of anything, girlish figure and all.  She does like dessert.

So, off to Fogo de Chai we go, to pay a fairly high price for relatively little actual steak.  Whatever.  I'm not one for any all you can eat place.

As for cut of steak, I like ribeye but not messing around with all the fat.  Filet is fine with me, but can be somewhat tasteless at times.  For my nickel, I go for flatiron every time.

My wife orders them blu rare, I've started to go rare if the steak is higher quality.  the "French" restaurant on the ship had pretty good filet.

ribeyes are a bit too fatty for me
the T-bone - porterhouse - strip steaks are my sweet spot between the fillet (not as much marbling & flavor) and the ribeye (too much fat) ..... I wouldn't say I'm not a fan of a good ribeye or fillet - I enjoy them.  Heck a good sirloin is a great cut for me, great flavor.  I need to try more flatirons.  I guess I'm just a fan of steaks.  Rare to med-rare.

ribeyes are a bit too fatty for me
the T-bone - porterhouse - strip steaks are my sweet spot between the fillet (not as much marbling & flavor) and the ribeye (too much fat) ..... I wouldn't say I'm not a fan of a good ribeye or fillet - I enjoy them.  Heck a good sirloin is a great cut for me, great flavor.  I need to try more flatirons.  I guess I'm just a fan of steaks.  Rare to med-rare.

I agree. Oh, and flat iron is great.


USDA Choice Black Angus Flat Iron Steak

Flatirons don't usually make restaurant menus.  Kroger here has them, I get them if the wife wants steak, she loves them.  I tenderize them with carbonate (baking powder).  There can be some gristle on the back side I trim out.

It basically is chuck.

What in the HELL is wrong with you???

Filet is too lean. Not that I don't eat filet, but it's not my steak of choice. 

I find strip to be a little on the tough side for the cost, and also a little lean. Not that I won't eat it, but it's not my steak of choice. 

Ribeye is my ideal steak. More tender than strip, and more marbled/fatty than filet. 

T-bone or porterhouse, IMHO, is just great marketing. "Two steaks, in one!" But for me it's two steaks I wouldn't choose on my own, having to be cooked together at the same time so monitoring doneness of both is a little more difficult than cooking each individually. And OFTEN the filet side of the T-bone isn't even all that big. I suspect that maybe in the old days of T-bone, it was a way to use up portions of the cow where the filet side wouldn't be big enough for anything but medallions, whereas the portions where the tenderloin was larger they skipped cutting it into T-bone and just cut it into separate steaks. 

Yeah, I totally slice flatiron very thin after resting.  It's very tasty.