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T-bone or NY strip/filet mignon?

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How would you butcher your beef?

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When I was installing fence for a living, we had a job on Jekyll Island, Georgia. It was the week before Christmas, so the entire place was dead. No tourists at all. The weather was fall like. I loved it. Went to the Huddle House on the island for breakfast and lunch everyday. Except for the last day. We went to the place at the hotel. I ordered the 30oz Porterhouse. It was the best thing I've ever eaten in my life. Blood everywhere. Then, went to the hotel bar and got wasted, the Mayor of the island picked up the tab.
 
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Oneshot;1561397; said:
T-Bone. The bone makes the difference.


As per usual.

Also, you'd better be grilling these things up. If you dishonor the meat by cooking it in a skillet... the consequences will be dire.
Click to expand...

Whereas you're generally right - while I was trapped en casa with the busted foot, I learned to do a mean skillet t-bone. Just saying, desperate times...
 
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