Peter Luger sort of precuts your porterhouse for you (though not necessarily into bite-sized pieces).
But I've always been told that doing it is sort of bad form.
So, if you are at a steakhouse (Luger, Ruth's Chris, CUT, or whatever), is it bad form to pre-cut your ribeye or NY strip, or whatever cut of beef, into little bite-sized pieces and then dig away?
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