Nice flavorful t-bone with meat on both sides of the bone. Otherwise, a T-bone -- but that usually has meat just on one side of the bone. Both are tender and have lots of flavor. I rarely eat beef these days so it's been a while, but when I get the chance, I'll have a Porterhouse.

Ooh, yummy steak plus a birthday celebration!

I know you'll have a ball!

My favorite steak is actually the Spencer steak, or as it is also called, the ribeye steak. It's very flavorful, and quite tender. Filet mignon steak is even more tender, but to me, it lacks the flavor of the ribeye.

You can't go wrong with either one, IMHO.

I'd love to hear what you had, and how it was!

Not healthy, but the least unhealthy of the beefsteak cuts.

My personal favorite - filet mignon; so juicy, so tender, so flavorful, a-a-a-a-nd...a heart attack on a plate. But if you eat one, you'll die happy...

Or some kind of pasta dish. Or a dinner salad.

I find sitting down to a hunk of steak really boring.

My meat and potatoes son in law just doesn't understand how anyone could prefer something over a steak, but there it is.

It's usually the best piece of beef a steak house offers.

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I'm ALWAYS tempted by prime rib -- a FANTASTIC experience... often surpassing that of a great steak
and harder to ever prepare yourself at home.
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much taste. Why they are served with sauces, etc.

tenderloin fillet is very tender (done right, you can cut it with a fork), but less flavourful (hence the bacon wrapping, since it hasn't got much fat). Ribeye is not so tender but much tastier. Sirloin is a good compromise, so is strip; all around, porterhouse is the best of both (strip and tenderloin in one cut).

Steak tartare... medium rare!

Which is not really a steak but rather a cut from a roast. Many good steak houses serve prime rib on Friday and Saturday night. If I can't get prime rib, I prefer a rib eye (which is the same cut of meat, but cooked as a steak).

Juicy, tender, flavorful.

I used to say mediun rare, but steakhouses these days love to give it to you raw.

So if you order medium, you get what used to be called medium rare.

go by the sort you like - small boneless cut - sirloin or filet

better flavor, not quite as tender as filet - a new york, club or sometimes known as delmonico

always good in a good restaurant, T-bone or porterhouse

ribeyes are hard to beat in any situation - because they are fatty even lower grade cuts taste pretty good and are hard to ruin - also good as mentioned above, roasted and served as prime rib

at home my go to for the grill is ribeye for sure, in a restaurant I might take a T-bone/Porterhouse (like I can afford any of that these days)

hope you enjoyed your beef. some of us REALLY appreciate you!

googling...

EDIT: Oh!

I prefer prime rib or filet mignon, medium rare.

What did you order?

Go for the ribeye or a NY strip

"When money is no object, what the hell. But, when Ann and I are 'slumming', as it were, grilled Passenger Pigeon is also quite tasty, too. Heh heh heh."

- Mitt.

to piece together poor cuts of steak into one, as per the recent big investigative report.

Doubtful an issue in better restaurants, but I do wonder about some of the so-called "economy" restaurant chains.

But, you only live once. So go for what you think you want and just enjoy. Me, I'd love a good ribeye, filet mignon, or prime rib. Although if cooked right, there is hardly anything better than rack of lamb. It is rare to find on the menu, though.