On 2013-05-06 14:21:33 +0000, Susan said:

>> You get filet mignon with each t-bone or porterhouse I prefer getting the
>> bone. The best steak I ever ate was a, for two, Ruth Chris porterhouse corn
>> fed beef. Nice and thick. I only ate there once, in Florida. I have been
>> cooking mostly rib-eye lately.
>
> While I've occasionally enjoyed sharing a large, dry aged steak house
> porterhouse for two, it's made of two of my least favorite steaks,
> filet and NY strip.

I understand that the porter house is comprised of a piece of the
tenerloin and a "strip steak". Is there a difference between a strip
steak and a NY strip?