SWMBO and I went out to one of the more upscale steak places in town the other night and we split a 12oz Zabuton. I had never heard of this cut until then, by any name. We tried it on the sales pitch by the waiter. Normally my wife gets a fillet and I go the New York route but our eating habits have changed drastically in the last year or so as we are on a weight loss journey. We still eat what we want, including going out to eat, we just eat a lot less. So when going out we will split a meal. I wasn't looking forward to the fillet, I have never been that enamored with the taste. Just a cut of meat I can do without.
The Zabuton we found out, has the tenderness of the fillet with a flavor more like the New York. I was really impressed with the cut. Because they were kind enough to cut the steak in half before cooking we both got a rectangular piece of meat about 3.5 x 3.5 x 2.5. Because we do an appetizer, salad, and veggies with the meat it was plenty. Mine was cooked on the rare side of medium rare while hers was closer to medium. Both were juicy, tender and full of flavor. When someone says "cut it with a fork" this is the steak they are talking about. It has quite a bit of marbling (fat) to give it flavor.
I will try to find a butcher in town that does this cut and try it at home. If I can it will probably replace my standard purchase of Porterhouse steaks. With the Porterhouse I would always try to find one with a decent filet side for the wife to eat and I will do the strip side. But with this new found knowledge I can just get the one cut without having to prowl the stores looking for decent Porterhouse steaks to divide up.
So if you ever get the chance, I would recommend this cut to anyone. Tender and flavorful.
bob
http://www.foodrepublic.com/2016/04/06/beef-talk-what-is-a-denver-cut/