[Kansas58]

Rib Eye, Porterhouse, T Bone, then Sirloin, in that order are my favorite cuts.
On the grill? I like to start with frozen cuts over a hardwood bed of coals. 4 minutes each side, then test, then maybe another couple of minutes if too rare.
Worcestershire sauce at the ready if they get too dry.

[elcid1970]

“To avoid overcooked steak, simply instruct your waiter to stride briskly through the kitchen while waving the steak in the direction of the stove.”

Old quote.

[bgill]

Until the beef association decides to change the cut and rename them.

Tonight, it’s ribs here.

[traderrob6]

Bacon wrapped Pork boneless center cup loin chops 1 1/4 “ thick are a far more economical (and in my mind) more flavorful choice.

On special at our local IGA for 1.79/lb. for 1/2 loin.