[t951]

It greatly depends on how you cook it. According to some of the experts (the meat guy at Burn's steak house.....(Odd, name for a steak house, but i digress). The order is:

Filet
Porterhouse (b/c it contains a filet and strip)
T-bone (same as a porterhouse, but less filet more strip).

Ribeyes are considered flavorful (b/c of the high fat content). Personally, I dont care for these, as there is too much fat.

Prime rib....basically fat with meat.

The tougher cuts of meat can be made good with expertise.

It all depends what you want.

I have had pretty much one of each at all of the best US steakhouses (Burns, Mortons, Manny's, Ruth Chris', Charlies, Capital Grill, and Bones) and I think the porterhouse is king. (Oh, as a Sales Engineer we usually take clients out to these fancy places when we close a deal....so, I haven't had to pay for most of those!!)

Also, as good as those are, I think I have rivaled some of those grilling at home on my Big Green Egg.

t.