When done RIGHT, I'll take pork tenderloin or a chop over almost any steak. It's hard to find a good piece of pork in a restaurant, but it's getting to where you can't get a good steak, either. Luckily we can do both at home better than just about anywhere, but Jeff Ruby's bone-in hatchet is an exception. I can cook a steak at home that's a close 2nd place to that one, but it's worth the $150 once a year or so to gorge yourself on.