For grilling my choice is Porterhouse. My all time favorite steak is Rib eye, prime if possible. With a dusting of sea salt, fresh ground rainbow pepper corns and fresh ground dry rosemary. Cooked upon an inverted smoking hot black cast iron skillet on my 22”Weber kettle . This process allows a full sear sealing in all those tasty juices that would be dripping in the coals if grilled. At med rare to med and allowed to rest a few minuets , roasted garlic smashed potatos………..getting hungry here !


Rick

I like a med rare ribeye. My favorite way is with allspice and slivers of garlic!

Montreal Seasoning on med rare thick porterhouses!!! Come on! IT'S TWO STEAKS IN ONE!!!

CUT:
Toss-up - Strip (Well-trimmed NY or aged KC)
vs. Rib-Eye

SEASONING:
On a good cut of meat - don't do anything too fancy -
Flake kosher salt & cracked tri-color pepper on both sides, pat it down about 20 minutes before grill time.

COOK: Medium-Rare
Seared for a little "crust" on outside - the salt, juices, & pepper mingle

OK, not I'm hungry too!

at first i wanted only garlic salt and pepper on my steaks, but now i'm a big fan of the montreal seasoning.

Porterhouse are great too. Coarse sea salt, freshly ground black pepper and a touch of garlic. Medium rare for the Mrs. and just a few more seconds for me. Occasionally just a small handful of mild wood chips for a mildly smoky flavor.

Nothing beats a Ribeye cooked medium rare. I do have to cook my wife's to "well done" which makes me cringe...but whatever.

Probably T-bone would come in 2nd for me.

Big fan of the ribeye and I also love a good Delmonico. Lately though I've been buying some of the larger cuts of skirt and flashing those on a piping hot fire. Really enjoy the taste of a skirt.....plenty of fat in them. (There might have been an unintentional pun in there...)

For me it's the Rib eye with sea salt and fresh ground black pepper, seared and finished indirectly until medium rare. Like to serve with a little horseradish, and a baked potato along side a fresh green salad. For me, it just doesn't get any better than that; unless of course you have good friends over to share it with.

My favorite cut is a porterhouse, though I don't get them unless they're on sale. A month or so ago I was at the grocery store, and asked the guy in the meat department if he had any that were thicker than those in the display case. He said he needed to cut a few more, so he opened up one of the primal cuts (whatever it's called) and cut me a couple that were around 1-1/4 to 1-1/2 inches thick. Those were nice - thick enough that I had less worry about accidentally getting them too well done.

When I first voted in this I chose ribeye, but after having a few Porterhouse's, well, I'm digging them.

Maybe not my fav, but coming on strong.

A well marbled ribeye rubbed with a little garlic and Montreal steak spice topped with grilled mushrooms. mmmmmm!