Which restaurant has the best steak in Louisville ?

Now, am I correct in assuming that a Porterhouse is both a loin steak and a newyork strip,just on opposite sides of the shared bone? Thats what I thinking earlier when I said two steaks in one.

Now, am I correct in assuming that a Porterhouse is both a loin steak and a newyork strip,just on opposite sides of the shared bone? Thats what I thinking earlier when I said two steaks in one.

Indeed, you are correct senor. However, a "porterhouse" is only a porterhouse if the filet diameter is greater than 1.5 inches, otherwise it's just a T-bone (cut further down a short loin). The down side of this cut is that the filet side, due to it's texture, will cook much faster than the strip side resulting in an uneven overall temp (I.E. medium filet/rare strip). Regardless, I dig a fat porterhouse and Mortons has a 48oz. one that will fit the bill nicely...

I loove filets. I love the thick fatless spherical quality of them. I'm never bored with a filet because if I'm eating beef, that's what I want, and you have the opportunity to have a little brown outer, an eggshaped bloody middle, and it's all pure meat. Sides, sauce, and bev never fail to round out the flavors.

A "real" steak has a bone in it.

Where's your smiley face? Are you kidding? I never know with you... but that's okay, cause I'll "see" your Flintstone and raise you... a thousand dollars. Yup, I'd rather eat a filet than a bone-in steak for the above posted reasons and I'd wager $1000 I won't change my mind (words of disclaimer - I've eaten a LOT of good steak).