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Depends on the restaurant. At home and very nice steakhouses I may go for a bone in ribeye. Anywhere else I usually stick with the NY strip.
Often times at places other than very good steakhouses or buying my own to cook at home I find the ribeyes can be low quality and gristly. NY strips are a safer bet.
Actually one of my favorite cheap steaks is the NY strip at Longhorn. However the key for me is to order it with the 7 peppercorn seasoning. Honestly rarely disappoints, except one or two locations that suck ass.
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