Filet.
Never understand why so many are hung up on Ribeye (my Father's favorite also). A Medium Rare Filet has so much flavor and practically melts in front of you, especially if it's aged properly. You practically don't even need a knife to cut it.
Going to Ruth's Chris this Sat, maybe I'll give the Ribeye another shot...
PS - You Porterhouse fans do understand that the smaller portion on the other side of the bone is a filet right? That's why you like it so much.
