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Posted: 8/3/2005 7:16:43 PM EDT
had these beef tenderloin yesterday and they were best I have had. SOOOOOOOOO tender and they were FREE!!!

Ribeye used to be my favorite.

And please share your steak recipies

Link Posted: 8/3/2005 7:17:35 PM EDT
Ribeye
Link Posted: 8/3/2005 7:20:45 PM EDT
New York Strip I'm hungry now. I hate you.
Link Posted: 8/3/2005 7:23:23 PM EDT
Prime rib. Don't get it very often, though.
Link Posted: 8/3/2005 7:24:09 PM EDT

Originally Posted By MrClean4Hire:
Ribeye



what he said
Link Posted: 8/3/2005 7:24:38 PM EDT
T-bone / Porterhouse
Link Posted: 8/3/2005 7:25:00 PM EDT
Delmonico
Link Posted: 8/3/2005 7:25:10 PM EDT
[Last Edit: 8/3/2005 7:27:14 PM EDT by WildBoar]


Porterhouse. That way I get my two favorite cuts, filet and ny strip at the same time.

No need to marinate. Always cook on grill and a pinch of salt is all that is needed for flavoring. Well sometimes I crumble gorgonzola cheese on top to make it different and cap it off with a giant portabello.
Link Posted: 8/3/2005 7:25:55 PM EDT

Originally Posted By Penguin_101:
New York Strip I'm hungry now. I hate you.



MMMMmmmmmmm New York Strip!!!
Link Posted: 8/3/2005 7:26:38 PM EDT
[Last Edit: 8/3/2005 7:33:46 PM EDT by Daytona955i]
steak r-e-c-i-p-e?

Take a cow, wipe it ass, pass it over a flame to get it warm and then eat it.

I like sirloin and NY strip
Link Posted: 8/3/2005 7:27:58 PM EDT
The whole God damn thing. If it aint a steak, make hamburger out of it.

T-Bone for me, plenty of meat to keep me happy.
Link Posted: 8/3/2005 7:28:14 PM EDT
Tri-Tip.
Link Posted: 8/3/2005 7:28:50 PM EDT
ribeye, prime rib and porterhouse in that order.
Link Posted: 8/3/2005 7:29:09 PM EDT

RIBEYE! HANDS DOWN!
Link Posted: 8/3/2005 7:29:42 PM EDT
Yes, I am ready waiter.
For salad, Garden please with Blue Cheese.
I'll have the large Filet, Bearnaise on the side, medium please.
Baked potato please, both butter and sour cream.
And another Makers Mark on the rocks.

Charge it.

DanM
Link Posted: 8/3/2005 7:29:45 PM EDT

Originally Posted By MrClean4Hire:
Ribeye


+1
Link Posted: 8/3/2005 7:30:00 PM EDT
If not accounting for cost, you cannot go wrong with tenderloin. Of course, any cut of baby beef is good as well.
Link Posted: 8/3/2005 7:31:48 PM EDT
Fillet Minon, hands down.
Link Posted: 8/3/2005 7:32:07 PM EDT
... USDA Kobe, dry-aged - Rib Eye Steaks

... unfortunately, they run about $72/lb
Link Posted: 8/3/2005 7:33:10 PM EDT
tongue by far. no im not kidding.
Link Posted: 8/3/2005 7:33:38 PM EDT
skirt steak
Link Posted: 8/3/2005 7:33:40 PM EDT

Originally Posted By Stealth:
Tri-Tip.



+100000000000
Link Posted: 8/3/2005 7:34:10 PM EDT
Was always the filet, until recently...lately I can find anything I like more than a decent ribeye!
Taking my father-in-law out for steaks on Saturday after a long day out at the farm with the AR and the Enfield!

Definitely a ribeye in the next 72 hours
Link Posted: 8/3/2005 7:34:44 PM EDT

Originally Posted By sysop:
Fillet Minon, hands down.



One L. Add a G.
Link Posted: 8/3/2005 7:34:53 PM EDT
[Last Edit: 8/3/2005 7:35:25 PM EDT by Roadhawk]
I love the dry aged ribeyes from Whole Foods. They cost 19.99 a lb.

They rock!


A few good drinks and cigar afterward. Yum!
Link Posted: 8/3/2005 7:37:33 PM EDT
I probably eaten all the cuts of steak.Filet/porter,you name it. But these tenderloin were so good it reminded me of when I had Kobe beef in Japan. I've got about 10 more peices in the freezer.
Link Posted: 8/3/2005 7:37:39 PM EDT
Sirloin or ribeye
Link Posted: 8/3/2005 7:38:04 PM EDT
Got a couple sirloins ready for the grill tomorrow. First time Ive had a grill in 2 years. Damn I cant wait
Link Posted: 8/3/2005 10:48:45 PM EDT
New York Strip grilled rare.
Link Posted: 8/3/2005 10:52:38 PM EDT
Toss up.

Rib eye, fillet, or prime rib.
Link Posted: 8/3/2005 10:53:22 PM EDT

Originally Posted By MrClean4Hire:
Ribeye



+1

I just haven't tasted that much of a difference in the cuts that are more expensive that a good ribeye. Certainly not enough of one to justify the much higher price.
Link Posted: 8/3/2005 10:55:35 PM EDT

Originally Posted By sysop:
Fillet Mignon, hands down.



+1
Link Posted: 8/3/2005 11:00:23 PM EDT

Originally Posted By Wash-Ar15:
I probably eaten all the cuts of steak.Filet/porter,you name it. But these tenderloin were so good it reminded me of when I had Kobe beef in Japan. I've got about 10 more peices in the freezer.



Pretty sure tenderloin is the part of the cow they cut into filets dude. Anybody who is a steak fan.....

If you are EVER passing through Colby Kansas, stop at the Comfort Inn. They have a little bar/retaurant next door.....best steaks on planet earth. I have no idea why they are so good, but many times traveling between here and Colorado I'll alter my trip just to eat there.
Link Posted: 8/3/2005 11:03:35 PM EDT
I've always wandered what Rocky Mountain Oysters are like, but they are the one thing I can not bring myself to try. I will try almost antyhing, but I can't not think about what they are. Anyone have them? Are they good? Instead of calling them cow fries or whatever why not just call them what they are?
Link Posted: 8/3/2005 11:03:59 PM EDT
Ribeye, NY
Link Posted: 8/3/2005 11:04:29 PM EDT
ya ive had them, there good.
Link Posted: 8/3/2005 11:04:30 PM EDT
Ribeye, preferably dry-aged for (minimum) 25 days. Cooked over HOT mesquite coals. RARE, and I mean cold-in-the-center rare.

And if you keep the damn "sauce" away from it. Steak doesn't need anything, but the steak.
Link Posted: 8/3/2005 11:05:13 PM EDT
Sirloin or Tri-tip, baby!
Link Posted: 8/3/2005 11:09:48 PM EDT
Tenderloin filets, seared over high heat, just shy of medium rare
Link Posted: 8/3/2005 11:11:38 PM EDT

Originally Posted By Gloftoe:
Ribeye, preferably dry-aged for (minimum) 25 days. Cooked over HOT mesquite coals. RARE, and I mean cold-in-the-center rare.

And if you keep the damn "sauce" away from it. Steak doesn't need anything, but the steak.



Damn straight. Mashed taters and steamed brocolli on the side.
Link Posted: 8/3/2005 11:14:39 PM EDT
New York Strip or Sirloin
Link Posted: 8/3/2005 11:29:37 PM EDT
filet.
Link Posted: 8/3/2005 11:42:00 PM EDT
[Last Edit: 8/3/2005 11:44:11 PM EDT by Chida66]

Originally Posted By Nimrod1193:

Originally Posted By MrClean4Hire:
Ribeye



+1

I just haven't tasted that much of a difference in the cuts that are more expensive that a good ribeye. Certainly not enough of one to justify the much higher price.



My dad is a filet eater, and does a damn fine job of cooking them to a nice med-rare.

Seconding this post though. Other than there being less cutting to the filet to get out the large chunks of fat, the ribeye is the top cut price for quality.

I will salt and pepper my steak. Even rub it with olive oil to help sear the out side. Olive oil burns faster than most other oils and will seal up the blood and water in the steak when it cooks.

That is when you sop it up with your baked potato, or sans tater, tilt the plate to your mouth and lap it up.

Damn it! My mouth is craving the juice!
Link Posted: 8/3/2005 11:59:10 PM EDT
Ground
Link Posted: 8/4/2005 6:40:53 AM EDT
+1 on the ribeye. Best I've ever had, bar none was at a dove hunting camp in South Texas. The guys grilled them outside over an open pit with mesquite wood fire. Damn good steak.
Link Posted: 8/4/2005 6:52:35 AM EDT
Top Serloin, medium rare.
Link Posted: 8/4/2005 6:54:16 AM EDT
New York Strip - About 1-1/2" thick.

Ruths' Chris, mmmmmmmmm

Link Posted: 8/4/2005 7:00:49 AM EDT
Either prime rib


or Brisket
Link Posted: 8/4/2005 7:04:03 AM EDT
[Last Edit: 8/4/2005 7:05:44 AM EDT by FloridaConfederate]
Churrasco. (Skirt Argentina style)
Link Posted: 8/4/2005 7:05:17 AM EDT
Prime Rib or Ribeye
Link Posted: 8/4/2005 7:06:25 AM EDT

Originally Posted By ironoxbows:
Prime Rib or Ribeye




Arent they the same thing ?

PR is just roasted ?
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