[Split from http://www.chowhound.com/topics/484116]
Filet Mignon - for the romantic candle lit dinner or not! Filet Mignon is the tenderloin section removed from the Porterhouse. Can easily get 1, 2 or more pieces depending how many you are serving. Usually wrapped in fat and string by the butcher to help keep it all together when cooking.
Porterhouse - a big cut of meat for two or more.
T-Bone - from the center of the short loin.
NY Strip or Shell Steak
Sirloin - usually a pretty large piece of meat
Flank - good for stir-fries or broiled quickly.
Not really familiar with Newport but here as old and short CH link: