Favorite cut of steak?

Younger days loved thick Porterhouse and Filet choice grade or above. Recently have found bone in Ribeye to be my favorite cut of beef:whistle:

I just like meat, porkchop, bacon, ham, hamburger, beef tips, roast beef, I like meat. :drool:

leaving out filet of course I like prime rib or ribeye

Ribeye.

Does it matter? Almost any steak is just fine with me. :yum:

Filet, only. I don't like big pieces of fat or any bone in my steak, and I like it rare, so filet is the only way to go for me. :D

Beef it's whats for dinner http://www.kxmb.com/UserFiles/%7B24E2E918-AD71-42C9-913E-B97C73941FA1%7Dkx_ss_beef.jpg

Ribeyes... are the Best! http://musable.com/images/restingsteaks.jpg I can taste it already...

http://i2.photobucket.com/albums/y21/vatorman/4sale/4sale043.jpg or http://i2.photobucket.com/albums/y21/vatorman/4sale036.jpg

Nothing beats a nice Filet Mignon but just about anything will do. I love Porterhouse, T-Bone steaks and prime rib are always good.

Ribeyes taste really good but I usually get the NY Strip since it's leaner. Filet is hard to beat...dayum....I'm getting hungury just posting this....

Bone in ribeye is my favorite next is the t-bone the fat is were the flavor comes from. when I grill burgers I buy the chepest fattiest ground beef I can because that makes them oh so greasy good. That was until I found out I had high chloresterol....:nonod:

Cow.

I grew up next to a cattle farm so I was pretty much rasied on great meat. anything sirlon from any restraunt minus outback blows. And I always read menus to see what kind of cuts they are, chioce, prime choice or top choice?. Anyway FAV has to be Ribeye. YUM go out and pick your cow in da morning and having the steaks for dinner is the WAY to go. Or let them aged, if you have a properly aged steak it will melt in your mouth!

Bone in ribeye is my favorite next is the t-bone the fat is were the flavor comes from. when I grill burgers I buy the chepest fattiest ground beef I can because that makes them oh so greasy good. That was until I found out I had high chloresterol....:nonod: :iagree: except for the burger thing. I love the Ribeye and T-bone. Burger has to be actual beef, not store bought chit. I like my burgers to be the same size after they have been cooked as they were before they were cooked. :drool:

Prime rib or ribeye cooked medium rare :)

Prime rib or ribeye cooked medium rare :) :iagree: :iagree: :iagree: :drool: :drool: :drool: With lots of Lawry's garlic salt and Montreal steak seasoning. The fat all crispy and the meat all hot and warm,at least body temp in the middle! Oh........excuse me I'm firing up the f-ing GRILL RIGHT NOW!!!!!

:iagree: :iagree: :iagree: :drool: :drool: :drool: With lots of Lawry's garlic salt and Montreal steak seasoning. The fat all crispy and the meat all hot and warm,at least body temp in the middle! Oh........excuse me I'm firing up the f-ing GRILL RIGHT NOW!!!!! Are you cookin??? I'm on my way...don't forget the baked potatos!

:iagree: :iagree: :iagree: :drool: :drool: :drool: With lots of Lawry's garlic salt and Montreal steak seasoning. The fat all crispy and the meat all hot and warm,at least body temp in the middle! Oh........excuse me I'm firing up the f-ing GRILL RIGHT NOW!!!!! Medium rare and I'll be therre in 15. :lol:

I find T-Bones, Ribeyes, Delmonico's, and maybe Sirloins best for grilling. If it isn't grilled, it isn't steak!

http://i2.photobucket.com/albums/y21/vatorman/4sale/4sale043.jpg SWEET! What time is dinner? :drool:

All you people crowning the filet as the best steak are wrong and missing out. Common misconception. Filet mignon is, yes, the most tender steak, but it is NOWHERE near the most flavorful. Ribeye is an excellent cut of meat. T-bone as well. Top sirloin is also very flavorful. Porterhouse is a little fattier, but also good. Also, treatment is EXTREMELY important. A good dry-aging will provide your best meats, especially if it's for at least a week. I would take a dry-aged sirloin or ribeye over a filet any day of the week. Try it. And please, cook them medium-rare to rare. The way it was meant to be.

Now you are talking my speed, bring me those bad boys and I will show you how to boil those suckers. I will bring the shrimps, seasoning, red potatoes, corn, onions, lemon, andouille, and french bread. Not too long and we will be getting some good crawfish to add as well. Hell I'll get my mom in from singapore and have her make some of the best gumbo on the planet. http://i2.photobucket.com/albums/y21/vatorman/4sale036.jpg

All you people crowning the filet as the best steak are wrong and missing out. Common misconception. Filet mignon is, yes, the most tender steak, but it is NOWHERE near the most flavorful. Ribeye is an excellent cut of meat. T-bone as well. Top sirloin is also very flavorful. Porterhouse is a little fattier, but also good. Also, treatment is EXTREMELY important. A good dry-aging will provide your best meats, especially if it's for at least a week. I would take a dry-aged sirloin or ribeye over a filet any day of the week. Try it. And please, cook them medium-rare to rare. The way it was meant to be. :iagree: Dry Aged FTW. However, last minute I want a F'n steak moments can be solved by a decent Angus steak. Now you are talking my speed, bring me those bad boys and I will show you how to boil those suckers. I will bring the shrimps, seasoning, red potatoes, corn, onions, lemon, andouille, and french bread. Not too long and we will be getting some good crawfish to add as well. Hell I'll get my mom in from singapore and have her make some of the best gumbo on the planet. BOIL !?!?!?! SACRILEGE !!!! Steam only.

Prime rib is my favorite. I will eat pretty much any steak you lay in front of me though.

BOIL !?!?!?! SACRILEGE !!!! Steam only. You need to go to Southern Louisiana to learn the error of your yankee ways.

And please, cook them medium-rare to rare. The way it was meant to be. That was my largest pet peeve. When i worked at outback, these red necks would come in and order steaks butter-flied and EXTRA well done. UGH would just make me cringe, then they ask for alot of take home ketsup... I always just wanted to say "maby if you didnt get it burnned to fukk you wouldnt need ketsup and lots of A1"

Ribeye maybe flavorful, but im a fan of filets and the only filets im satisfied with are the ones i cook myself.

Fort Worth Texas and Kansas City Kansas were, the biggest beef hubs in the United States back in the Day. Theres a place here call Saltgrass Steakhouse here in Texas that is freakin awsome. If you come to Texas you have to go there, I don't know if it's anywhere else but I know they have them here In the Dallas Fort Worth area

That was my largest pet peeve. When i worked at outback, these red necks would come in and order steaks butter-flied and EXTRA well done. UGH would just make me cringe, then they ask for alot of take home ketsup... I always just wanted to say "maby if you didnt get it burnned to fukk you wouldnt need ketsup and lots of A1" I agree, when a steak is cooked to well done, you may as well consider it ruined!

I used to like steak until I saw how the poor cows are mistreated and slaughtered...Then I became a vegitarian.:nonod: JUST KIDDING!:slol: I love steak! Any steak. If it is aged and prepared properly it needs no sauce or catchup. In fact it really doesn't need any sides if it is large enough! Just put it on the plate. (in my best fat bastard voice) GIT IN MY BELLEH!:cheers:

I enjoy the tatse of a good steak with nothing.... but IMHO A1 adds the perfect compliment to any steak. Theres plenty who say "blah blah blah im a dirty tramp steak doesn't need any sauce if its cooked right" but thats just BS... A1 makes it better!

I enjoy the tatse of a good steak with nothing.... but IMHO A1 adds the perfect compliment to any steak. Theres plenty who say "blah blah blah im a dirty tramp steak doesn't need any sauce if its cooked right" but thats just BS... A1 makes it better! Yeah, sometimes it is nice to have a different flavor. I like to marinate mine in this local brewery's ale and other seasonings just to give it a little something extra.

Ribeye.

Yes, Marinades rock too. A1 has a new Cracked Peppercorn too, thats pretty tasty :drool:

This is the strangest thread.

This is the strangest thread. it isnt a meal w/o meat on the plate :lol: Tators too btw :dthumb: :cheers:

I agree, when a steak is cooked to well done, you may as well consider it ruined! Some countries such as England, you order rare steak you get it well done:barf: For some reason these people cannot cook rare steak :screwy:

As to steak: ceo has it correct: the most flavorful cuts of meat are those that get a little workout; the fillet is the tenderest, but has almost no marbling, ergo less flavor. The ribeye (ie, rib steak, prime rib, delmonico) has, for my money, too much fat. I prefer a good sirloin (New York Strip or Strip Steak) or even a nicely aged Top Sirloin (Butt Steak) over the others for best flavor. As to Crabs: I know ya'll down South in Looosiana think you have the best answer for shellfish with your crab and shrimp boil spices...but you are wrong. I've sampled crab and shrimp from all over the world, and proper steaming with a good spice blend strikes the best balance, especially with crabs. Most of the flavor from crabmeat comes from the fat content (chloresterol, yum). Boiling the crabs melts the fat and DECREASES the flavor, because the fat floats to the surface of the boil (all that "scum" is really all the crab flavor). How do I know this? Because I owned and operated my own crabhouse on the Chesapeake Bay for 9 years.

As to steak: ceo has it correct: the most flavorful cuts of meat are those that get a little workout; the fillet is the tenderest, but has almost no marbling, ergo less flavor. The ribeye (ie, rib steak, prime rib, delmonico) has, for my money, too much fat. I prefer a good sirloin (New York Strip or Strip Steak) or even a nicely aged Top Sirloin (Butt Steak) over the others for best flavor. :iagree: I just had a nice New York Strip for dinner. It was excellent. Now it's time for the sox game. Tonight rocks.

:iagree: I just had a nice New York Strip for dinner. It was excellent. Now it's time for the sox game. Tonight rocks. the rookies going to show up n play tonight or send in wyf ever that was on the field lastnight? :lol:

Appetizer with three kinds of pates: pork campagna style, duck liver mousse and salmon mousse, all accompanied with a nice and crisp champagne like Salon. Soup must be vegetable beef. Watercrest salad in strong vinagrette to cleanse the palate. Filet mignon, rare Chateaubriand style, served with at least a 5th Premiere Cru Bordeaux. Alternately New York strip, medium rare with the gristle seared for flavor, served with at least a nice red Cotes de Beaune Burgundy...or more adventurously with a Krug Grand Cuvee rose champagne. Slightly sauteed greenbeans with creme hollandaise and thinly sliced, vinegared ripened tomatoes. Heavily carameled flan with Remy Martins XO cognac as desert. That's guaranteed poon action afterward!!! With all the meats and a moderate amount of booze to lubricate the loins...shall we say doors in hurricane?

****e FNFAL! I will sleep with you for that!:slol: Um Just kiddin':bslap: I don't know if I wouldn't eat all that up and just pass out. I just found out my diet sux. There was a celeb on TV trying to lose her baby fat, Trista somebody. Anyway they showed her "menu" for each day and she was eating better on her diet than I do normally:yikes: :motz:

Ribeye maybe flavorful, but im a fan of filets and the only filets im satisfied with are the ones i cook myself. The only steaks I am satsified with are those I grill my self. I am always dissapointed when I order a steak out even in a high faluting place. The grill cook at resteraunt is typically too busy to put the love into grilling ones steak just right.

:iagree: