by Ian Froeb
I've never really thought of myself as a steakhouse guy. Can't afford 'em on my own dime -- and even under the auspices of my gig as a restaurant critic, I visit only one, maybe two, a year. For the most part, my steak preference is the bistro style: a less-tender, more-flavorful hanger steak with good French fries on the side.
But then, during my visits to Jeff Ruby's Steakhouse, I had a steak so awesome that it might make me a convert to the pricier cuts of steak -- and the fancy joints that serve them.
You'll have to wait till my review is published to learn which steak blew my mind. Enough about me, though. What do you think is the best cut of steak? I've listed the most common steakhouse cuts here, but feel free to vote for one not mentioned in the "Other" field.
Vote after the jump! You have until the end of Monday, July 19.