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Posted: 8/30/2004 1:17:09 PM EDT
I read the "marinade and rub your meat" thread and thought "Hey, I think I will try something interesting for dinner"... This could be a dinner pic tonite, but, I need suggestion of which cut to get and which marinade (basically, umm, instructions).
Normally I get like a sirloin steak throw some Worcestershire on it and sit on charcoal grill.. Thinking of something better for a steak. Other than the basics (chunk of meat that was cheap and heat it up), I don't dabble in "fine cuisine"  Hopefully this will get me as much info as the "Chili: Beans or not" threads.  |
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Posted: 8/30/2004 1:17:39 PM EDT
[#1]
Whatever part the Brisquette come from!
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Posted: 8/30/2004 1:21:26 PM EDT
[#2]
The tripe.
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Posted: 8/30/2004 1:21:37 PM EDT
[#3]
RIBEYE
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Posted: 8/30/2004 1:21:39 PM EDT
[#4]
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.
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Posted: 8/30/2004 1:22:51 PM EDT
[#5]
Rib Roast, or Ribeye for steaks.
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Posted: 8/30/2004 1:23:12 PM EDT
[#6]
DITTO, got to love them RIBEYES........
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Posted: 8/30/2004 1:23:47 PM EDT
[#7]
Thats just nastyyyyyyyyyyyy 
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Posted: 8/30/2004 1:24:57 PM EDT
[#8]
Ok, for ribeye or new york strip: Favorite marinade ingredients/instructions?
See, I gotta prove I know what a kitchen is to MarianLibrarian and at this point I can't.
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Posted: 8/30/2004 1:25:44 PM EDT
[#9]
Porterhouse is by far my favorite cut. Charcoal cooked seasoned with salt and pepper only.
Good steaks have thier own flavor. HS1 |
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Posted: 8/30/2004 1:27:30 PM EDT
[#10]
My favorite is the New York Strip. Love that cut.
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Posted: 8/30/2004 1:31:28 PM EDT
[#11]
I like KC strip.
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Posted: 8/30/2004 1:31:29 PM EDT
[#12]
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Posted: 8/30/2004 1:32:35 PM EDT
[#13]
You can't beat a good Ribeye. The marbling of that particular cut is what gives it the full flavor.
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Posted: 8/30/2004 1:36:31 PM EDT
[#14]
Tri-Tip.
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Posted: 8/30/2004 1:37:52 PM EDT
[#15]
you need a poll
i vote strip.. |
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Posted: 8/30/2004 1:38:14 PM EDT
[#16]
Porterhouse
Any other answer is incorrect |
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Posted: 8/30/2004 1:38:29 PM EDT
[#17]
New York strip or Filet minion
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Posted: 8/30/2004 1:42:26 PM EDT
[#18]
Poll Added: Remember, I am Not Rich right now...
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Posted: 8/30/2004 1:43:48 PM EDT
[#19]
Ribeye.
Has anyone else here ever ate beef heart or tongue ? They're actually pretty tasty if prepared right.
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Posted: 8/30/2004 1:50:04 PM EDT
[#20]
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Posted: 8/30/2004 1:50:08 PM EDT
[#21]
Porterhouse.
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Posted: 8/30/2004 1:52:04 PM EDT
[#22]
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. 
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Posted: 8/30/2004 1:54:13 PM EDT
[#23]
Cope tells it true! I use HotShot in place of plain black pepper (unless I'm grinding fresh) on just about everything!
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Posted: 8/30/2004 1:55:20 PM EDT
[#24]
Let's not go there, mmmmkay Brassy? Also, what's with the beef choices? You run out of deer and antelope? No buffalo? 
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Posted: 8/30/2004 1:55:57 PM EDT
[#25]
Ribeye and Strip steak are really good, but I have always been partial to skirt steak and flank. Meejum to meejum-rare :)
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Posted: 8/30/2004 1:58:38 PM EDT
[#26]
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. |
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Posted: 8/30/2004 2:00:02 PM EDT
[#27]
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Posted: 8/30/2004 2:00:21 PM EDT
[#28]
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!) |
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Posted: 8/30/2004 2:01:08 PM EDT
[#29]
Filet.
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Posted: 8/30/2004 2:02:16 PM EDT
[#30]
Ribeye....nothing like a thick slice of the prime rib grilled to your liking.
PS: That Black/Red pepper blend looks AWESOME!! |
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Posted: 8/30/2004 2:13:18 PM EDT
[#31]
Well, no tag / season yet, all the venison is gettin to year old, thought I would try something completely different! I think if Helldog approves Cope's selection and method I will go with that (perforate, add butter, salt, and HotShot)... Still open for more ideas tho! |
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Posted: 8/30/2004 2:14:33 PM EDT
[#32]
I second the Filet, even though I hardly ever have it. Just too expensive. Of the other choices I like a good strip steak. |
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Posted: 8/30/2004 2:15:34 PM EDT
[#33]
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
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Posted: 8/30/2004 2:20:33 PM EDT
[#34]
Filet and Ribeye, and as for marinades, salt and pepper! Good meat doesn't need flavor enhancers/tenderizers!
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Posted: 8/30/2004 2:23:39 PM EDT
[#35]
Filet minion
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Posted: 8/30/2004 2:30:53 PM EDT
[#36]
I've cooked over 700 pounds of tri-tip over the last two years for my command using Santa-Maria style spices. You might as well dip the stuff in crack cocaine that stuff is so addictive. You can buy the spice from Suzzi-Que over the Internet and just follow their instructions - the hickory wood is a nice touch. |
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Posted: 8/30/2004 2:34:53 PM EDT
[#37]
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. |
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Posted: 8/30/2004 2:49:18 PM EDT
[#38]
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. |
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Posted: 8/30/2004 2:56:16 PM EDT
[#39]
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. |
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Posted: 8/30/2004 3:02:11 PM EDT
[#40]
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. |
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Posted: 8/30/2004 3:02:49 PM EDT
[#41]
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. |
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Posted: 8/30/2004 3:05:42 PM EDT
[#42]
Porterhouse/T-bone is the best only cause you get 2 top cuts in one.
Ribeyes are awesome. Honestly, I don't care which one of these good cuts it is, just as long as it's on sale for $5/Lb. at Safeway cause I eat these cuts all the time. BTW, don't go poking holes in these cuts like someone mentioned. |
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Posted: 8/30/2004 3:05:44 PM EDT
[#43]
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. |
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Posted: 8/30/2004 3:07:47 PM EDT
[#44]
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 |
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Posted: 8/30/2004 3:12:44 PM EDT
[#45]
+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. |
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Posted: 8/30/2004 3:14:29 PM EDT
[#46]
Porterhouse is the best. On a budget it's ribeye.
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Posted: 8/30/2004 3:16:34 PM EDT
[#47]
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Posted: 8/30/2004 3:20:49 PM EDT
[#48]
New york with horseradish
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Posted: 8/30/2004 3:25:50 PM EDT
[#49]
The butcher told me the difference between T-Bone and Porterhouse is they are the same except the Porter has a bigger filet portion |
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Posted: 8/30/2004 3:45:04 PM EDT
[#50]
Ok, stab the hell out of it and season if it is ribeye Salt and pepper if it is Porterhouse/T-Bone? Since the votes for those two are about the same, I am off to get probably the ribeye and stuff. |
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