On Aug 6, 11:19*pm, "jmcquown" > wrote:
> "Brooklyn1" <Gravesend1> wrote in message
>
> ...
>
> > Steak is on sale each week in the US at just about every
>
> I sure hope "Jill's" is the name of a meat market *I don't run out and
> buy steaks all the time. *But if I did, porterhouse would be the way to go.
> You get two good cuts from a nice sized porterhouse: the ribeye and the
> strip steak. *Cut them off and you've got a t-bone. *It's funny how they
> charge more for t-bone than they do porterhouse. *At least they used to.. *I
> don't know. *I don't eat much steak these days.
>
> Jill

A bitch and stupid to boot. Porterhouse has nothing to do with ribeye.
Porterhouse a specific type of T-Bone steak, which is the strip on one
side of the bone, the filet on the other. Cut the meat off the bone
and you get 2 steaks and a bone. IDIOT
If the filet side is substantial, it's considered a Porterhouse.
But it's always about you, isn't it?