Cow surgery

[noxious.sunshine]

A large dry aged porterhouse.

Go big or go home, bitches.

I usually get sirloin cuz cheap, though ordering from FreshDirect, steaks are $7/lb or so, so it isn't often I buy them.

If I'm making tacos, I'll grab flank or something thin & cheaper than sirloin because it gets finely chopped and cooked with onion, garlic, and jalepeno and stuff.

I really like bone-in ribeye and NY Strip as well.

Absolutely -no- "thin cut" business. I prefer 1.5" - 2" thickness because it's easier to get them Pittsburgh rare/med rare.

Also, I look for good marbling throughout the steak. I used to eat the fat, but I don't anymore.