I've just discovered Bohemian Steak tonight. I picked one that was beautifully marbled and cooked it at home. It didn't cost much more than a Skirt Steak, has slightly less beefy flavor than skirt steak, but is still plenty flavorful, and yet buttery tender cooked medium rare.
They told me it's the tail end of the Porter House. The way it comes, about 1.5 inches thick, makes an more attractive serving than skirt steak.
Why didn't anyone tell me about this cut? Is it new?