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Posted: 8/30/2004 12:17:09 PM EST
[Last Edit: 8/30/2004 12:23:13 PM EST by brasspile]
Link Posted: 8/30/2004 12:17:39 PM EST
Whatever part the Brisquette come from!

Link Posted: 8/30/2004 12:21:26 PM EST
The tripe.
Link Posted: 8/30/2004 12:21:37 PM EST
RIBEYE
Link Posted: 8/30/2004 12:21:39 PM EST
I like a New York strip but rib eyes are pretty good too. If you want to impress, do a nice thick porterhouse, though that will set you back some coin. But for tonite get a New York strip about an inch and a half to two inches thick, throw on some rub, and grill it to your taste.
Link Posted: 8/30/2004 12:22:51 PM EST
Rib Roast, or Ribeye for steaks.
Link Posted: 8/30/2004 12:23:12 PM EST

Originally Posted By ar50troll:
RIBEYE




DITTO, got to love them RIBEYES........
Link Posted: 8/30/2004 12:23:47 PM EST

Originally Posted By osprey21:
The tripe.



Thats just nastyyyyyyyyyyyy
Link Posted: 8/30/2004 12:24:57 PM EST
Link Posted: 8/30/2004 12:25:44 PM EST
Porterhouse is by far my favorite cut. Charcoal cooked seasoned with salt and pepper only.
Good steaks have thier own flavor.

HS1
Link Posted: 8/30/2004 12:27:30 PM EST
My favorite is the New York Strip. Love that cut.
Link Posted: 8/30/2004 12:31:28 PM EST
I like KC strip.
Link Posted: 8/30/2004 12:31:29 PM EST

Originally Posted By ar50troll:
RIBEYE

Link Posted: 8/30/2004 12:32:35 PM EST
You can't beat a good Ribeye. The marbling of that particular cut is what gives it the full flavor.
Link Posted: 8/30/2004 12:36:31 PM EST
Tri-Tip.
Link Posted: 8/30/2004 12:37:52 PM EST
you need a poll

i vote strip..
Link Posted: 8/30/2004 12:38:14 PM EST
Porterhouse

Any other answer is incorrect
Link Posted: 8/30/2004 12:38:29 PM EST
New York strip or Filet minion
Link Posted: 8/30/2004 12:42:26 PM EST
Link Posted: 8/30/2004 12:43:48 PM EST
Ribeye.

Has anyone else here ever ate beef heart or tongue ? They're actually pretty tasty if prepared right.
Link Posted: 8/30/2004 12:50:04 PM EST
[Last Edit: 8/30/2004 12:50:40 PM EST by JosieWales]
The best of all worlds...Stories of the best cut...

Porterhouse !! =
Half New York strip
Half Filet Mignon
Don't get no betta than that
Link Posted: 8/30/2004 12:50:08 PM EST
Porterhouse.
Link Posted: 8/30/2004 12:52:04 PM EST
Take a couple of Ribeyes, poke the everlovinghell out of them with a fork, flip and repeat. Melt a couple tablespoons of butter in a small microwave safe dish. Pour melted butter over steaks, and apply a liberal amount of coarse ground kosher salt and black pepper. Flip and repeat. Poke a few more holes in the steak after applying ingredients so they soak well into the meat. By this time, the grill should be hot.

I actually prefer to use Hot Shot instead of black pepper. I use this stuff on everything.

Link Posted: 8/30/2004 12:54:13 PM EST
Link Posted: 8/30/2004 12:55:20 PM EST
Link Posted: 8/30/2004 12:55:57 PM EST
Ribeye and Strip steak are really good, but I have always been partial to skirt steak and flank. Meejum to meejum-rare :)
Link Posted: 8/30/2004 12:58:38 PM EST
You guys suck...

I just got back from having a molar removed because it was cracked. I'm going to be eating jello and pudding for a couple of days.

If I could have a steak, my choice would be a nice Filet or a Ribeye.
Link Posted: 8/30/2004 1:00:02 PM EST

Originally Posted By VTHOKIESHOOTER:
New York strip or Filet minion



Calling spelling Police
Link Posted: 8/30/2004 1:00:21 PM EST
Steak??? You mean.........like from a cow?

I haven't had a beefsteak in over a year. I still have around 40 pounds of elk and mule deer in the freezer.

For steak on a budget, go hunting. It is the most natural meat out there. Guaranteed to not have any chemicals in it (except for maybe about 180 grains of lead--but it usually goes right on through!)

Link Posted: 8/30/2004 1:01:08 PM EST
Filet.
Link Posted: 8/30/2004 1:02:16 PM EST
Ribeye....nothing like a thick slice of the prime rib grilled to your liking.

PS: That Black/Red pepper blend looks AWESOME!!
Link Posted: 8/30/2004 1:13:18 PM EST
Link Posted: 8/30/2004 1:14:33 PM EST

Originally Posted By VTHOKIESHOOTER:
New York strip or Filet minion



I second the Filet, even though I hardly ever have it. Just too expensive. Of the other choices I like a good strip steak.
Link Posted: 8/30/2004 1:15:34 PM EST

Originally Posted By JosieWales:

Originally Posted By VTHOKIESHOOTER:
New York strip or Filet minion



Calling spelling Police



so I managed to mis-spell a French word...hey it is the end of the day and I am tired..cut me some slack
Link Posted: 8/30/2004 1:20:33 PM EST
Filet and Ribeye, and as for marinades, salt and pepper! Good meat doesn't need flavor enhancers/tenderizers!
Link Posted: 8/30/2004 1:23:39 PM EST
Filet minion
Link Posted: 8/30/2004 1:30:53 PM EST
Link Posted: 8/30/2004 1:34:53 PM EST
Porterhouse. Touch of steak seasoning.

Grill over charcoal with mesquite smoke. Rare.

NO steak sauce.

Yeah, I'd like to have a properly aged steak and NOT have to use seasoning, but those are hard to find. And I've discovered that if you walk into a butcher shop these days they get pissy with you if you ony want 1 or 2 steaks and don't buy a whole side of beef.
Link Posted: 8/30/2004 1:49:18 PM EST

That’s a no brainer

Filet minion is the best. Most people won’t call it the best because it’s expensive and small. It’s the whole bigger is better thing, which is not true.
Link Posted: 8/30/2004 1:56:16 PM EST

Originally Posted By KN:
That’s a no brainer

Filet minion is the best. Most people won’t call it the best because it’s expensive and small. It’s the whole bigger is better thing, which is not true.



No, not really. It's a great cut (the most tender)--but it's lacking in flavor. This is the biggest reason it's not getting the popular vote (not the price or size). The tenderloin is a VERY lean cut of meat; since fat yields flavor, your highly marbled cuts (like ribeyes) are often chosen over the filet. This why it's not uncommon to see a filet served with a bearnaise sauce.
Link Posted: 8/30/2004 2:02:11 PM EST
I agree filet mignon is fantastic, but not enough fat.
A good prime rib or ribeye is better tasting to me.
What some are calling a Porterhouse, is that the same as a T-Bone?
I know a T-Bone is filet on one side and New York on the other. Pretty damn good steak.
Link Posted: 8/30/2004 2:02:49 PM EST

Originally Posted By Sharkman_75:

Originally Posted By KN:
That?s a no brainer

Filet minion is the best. Most people won?t call it the best because it?s expensive and small. It?s the whole bigger is better thing, which is not true.



No, not really. It's a great cut (the most tender)--but it's lacking in flavor. This is the biggest reason it's not getting the popular vote (not the price or size). The tenderloin is a VERY lean cut of meat; since fat yields flavor, your highly marbled cuts (like ribeyes) are often chosen over the filet. This why it's not uncommon to see a filet served with a bearnaise sauce.


Yep, I agree, it real tender, but not much flavor because there is not enough fat in it. That is why when you go to some resturants they wrap a piece of bacon around it to give it some fat. The fat is what give is the flavor.

For me I personally like the sirloin, the best balance between cost, flavor, and fat.
Link Posted: 8/30/2004 2:05:42 PM EST
[Last Edit: 8/30/2004 2:26:33 PM EST by MillerSHO]
Link Posted: 8/30/2004 2:05:44 PM EST

Originally Posted By sum-rifle:
I agree filet mignon is fantastic, but not enough fat.
A good prime rib or ribeye is better tasting to me.
What some are calling a Porterhouse, is that the same as a T-Bone?
I know a T-Bone is filet on one side and New York on the other. Pretty damn good steak.



A porter house is basically a t-bone, it's just that it's cut higher up on the carcas (if that makes sense) where the New York & filet are larger--and of course it's usually cut thicker too.
Link Posted: 8/30/2004 2:07:47 PM EST

Originally Posted By Sharkman_75:

Originally Posted By sum-rifle:
I agree filet mignon is fantastic, but not enough fat.
A good prime rib or ribeye is better tasting to me.
What some are calling a Porterhouse, is that the same as a T-Bone?
I know a T-Bone is filet on one side and New York on the other. Pretty damn good steak.



A porter house is basically a t-bone, it's just that it's cut higher up on the carcas (if that makes sense) where the New York & filet are larger--and of course it's usually cut thicker too.


That's implying it is not as great a cut as it really it.

There is no better cut of steak, IMO. A nice marbled Porterhouse over a mesquite flame, served with tortillas and a side of beer. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM­MMMM
Link Posted: 8/30/2004 2:12:44 PM EST
+1 for Sirloion. To me, its the most flavorful of the cuts. The consistancy is also appealing to me.
Yup, Sirloin is where its at.
Link Posted: 8/30/2004 2:14:29 PM EST
Porterhouse is the best. On a budget it's ribeye.
Link Posted: 8/30/2004 2:16:34 PM EST
I'm hungry now!
Note to self:
Publix has Porterhouse on sale for $7.99 a lb
Link Posted: 8/30/2004 2:20:49 PM EST
New york with horseradish
Link Posted: 8/30/2004 2:25:50 PM EST

Originally Posted By sum-rifle:
I agree filet mignon is fantastic, but not enough fat.
A good prime rib or ribeye is better tasting to me.
What some are calling a Porterhouse, is that the same as a T-Bone?
I know a T-Bone is filet on one side and New York on the other. Pretty damn good steak.



The butcher told me the difference between T-Bone and Porterhouse is they are the same except the Porter has a bigger filet portion
Link Posted: 8/30/2004 2:45:04 PM EST
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