Gotta agree with Gundo, rib steak is king for me.
It's weird moving to another country, you have to translate beef cuts. What I know as ribeye is called scotch fillet here. A porterhouse only contains the striploin part, it doesn't have the bone and tenderloin like a Canadian porterhouse or t-bone. So I guess that makes it a New York strip. Tenderloin is called beef fillet. Luckily, I am at one with beef, and can sense a good cut from across the aisle. Aussie beef is damned fine too, if you know which supplier to get it from.
A couple of buddies moved here from Calgary a week ago, having them over to watch the hockey game tomorrow afternoon (even though one's a Flames fan, I'm charitable that way). The BBQ will be raging and the beer frosty. The local supermarket sells these awesome uncut ribeye steak that are wide enough for four steaks (of course, I only turn them into two >2" each).
Can't wait... shooting the bull with the boys... hockey... beer... steak... where am I again?
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