On Sun, 19 Mar 2017 12:09:31 -0500, Muggles
wrote:

On 3/19/2017 11:40 AM, wrote:
On Sun, 19 Mar 2017 09:52:00 -0500, Muggles
wrote:

Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

That is probably because bone in pork chops are usually rib or T bone
cuts. Boneless pork chops are usually sliced off of the loin and that
tends to dry out pretty fast if you just grill or fry them.
That tender part you like in a Tbone/Porterhouse is fillet mignon
(porterhouse being farther down that Tbone with a larger fillet part).
The larger part is New York Strip.


ahh! I didn't know that. I guess I'm a fan of fillet mignon!

These days you can buy a whole tenderloin for about $10 a pound. If
you slice that up into steaks, it makes a bunch. That is also what you
are supposed to be using for stroganoff and other things with thinly
sliced pieces of beef in sauce, You do not need to cook it as long (as
opposed to those recipes that have you braising chuck or sirloin tip
for 35-40 minutes)
I usually have a number of chunks in the freezer.