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Posted: 9/6/2010 9:44:52 AM EDT
for me its a porter house served medium rare hot off the grill... smothered with fresh mushrooms! just a dab of A-1 thick n hearty.
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Posted: 9/6/2010 9:45:57 AM EDT
[#1]
Medium-rare NY strip
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Posted: 9/6/2010 9:46:39 AM EDT
[#2]
rare filet followed by medium rare t-bone
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Posted: 9/6/2010 9:46:49 AM EDT
[#3]
I haven't found one that I don't like but hard pressed I might pick a ribeye as my favorite.
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Posted: 9/6/2010 9:48:15 AM EDT
[#4]
ibt tri tip fags
ribeye with alot of fat 
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Posted: 9/6/2010 9:48:17 AM EDT
[#5]
Ribeye here.
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Posted: 9/6/2010 9:49:16 AM EDT
[#6]
Filet mignon is the best cut.
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Posted: 9/6/2010 9:49:28 AM EDT
[#7]
Rare NY
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Posted: 9/6/2010 9:50:53 AM EDT
[#8]
Quoted: for me its a porterhouse served medium rare hot off the grill... smothered with fresh mushrooms! just a dab of A-1 thick n hearty. This except left to rest for a minute or so. Also without the blasphemous sauce. |
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Posted: 9/6/2010 9:50:55 AM EDT
[#9]
medium rare ribeye, salt and black pepper, side of sauteed mushrooms.
ETA: what kind of heathen uses sauce on a steak? |
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Posted: 9/6/2010 9:51:07 AM EDT
[#10]
still mooing ribeye
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Posted: 9/6/2010 9:51:18 AM EDT
[#11]
Quoted: Medium-rare NY strip This one. I used to like ribeyes, but they are too rich. All the fat is like trying to eat meat out of a butter tub. ETA: Filet Mignon really is the best cut, but it's so expensive, and you don't get a lot of meat for what you pay. The best bang for your buck is going to be the NY Strip every time. |
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Posted: 9/6/2010 9:51:59 AM EDT
[#12]
NY, Ribeye or prime rib
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Posted: 9/6/2010 9:53:35 AM EDT
[#13]
Filet, I get the full loin from Costco and cut my own thick ones.
The end pieces I use for the best tacos, burritos and chili (w/teh beanz) .
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Posted: 9/6/2010 9:53:53 AM EDT
[#14]
Quoted:
still mooing ribeye Yep |
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Posted: 9/6/2010 9:56:10 AM EDT
[#15]
Quoted:
Ribeye here. With the bone in, medium rare. |
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Posted: 9/6/2010 9:56:56 AM EDT
[#16]
Quoted:
Medium-rare NY strip First reply nails it |
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Posted: 9/6/2010 9:57:47 AM EDT
[#17]
Filet, rare'ish FTW! About an inch and a half thick, grilled about 6 minutes on each side
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Posted: 9/6/2010 10:02:28 AM EDT
[#18]
Quoted: Quoted: Medium-rare NY strip This one. I used to like ribeyes, but they are too rich. All the fat is like trying to eat meat out of a butter tub. ETA: Filet Mignon really is the best cut, but it's so expensive, and you don't get a lot of meat for what you pay. The best bang for your buck is going to be the NY Strip every time. +1 in absolute agreement. |
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Posted: 9/6/2010 10:05:17 AM EDT
[#19]
T-bone. It's two, two, two steaks in one!
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Posted: 9/6/2010 10:28:03 AM EDT
[#20]
The kinds made of steak
Though Rib eyes are my least favorite |
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Posted: 9/6/2010 10:28:51 AM EDT
[#21]
Philly
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Posted: 9/6/2010 10:31:22 AM EDT
[#22]
Waigu filet mignon, well done with lots of ketchup
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Posted: 9/6/2010 10:32:48 AM EDT
[#23]
Quoted: NY, Ribeye or prime rib One of each please. |
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Posted: 9/6/2010 10:34:07 AM EDT
[#24]
Well as a butcher, my opinion is worth more & I say the sirloin is one of the finest cuts of meat there is.
Not too much fat like the ribeye, just a little marbeling here & there. You can marinade it with this for about an hour or two. http://www.amazon.com/Original-State-Fair-Spiedie-Sauce/dp/B002JVDS5C You cook it medium-medium well. Your welcome.
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Posted: 9/6/2010 10:34:24 AM EDT
[#25]
Nothin like a good cut of new york strip.
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Posted: 9/6/2010 10:35:04 AM EDT
[#26]
I like either a good porterhouse or NY Strip. Always by out of the butcher cabinet, never prepackaged.
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Posted: 9/6/2010 10:38:21 AM EDT
[#27]
Just made three ribeyes last night for my gf myself and my best friend. Me and my boy had medium and she requested well done.
I then sat and watched her chew on some rubber. what a fucking waste |
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Posted: 9/6/2010 10:40:42 AM EDT
[#28]
Looks like the poll is correct.
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Posted: 9/6/2010 10:50:42 AM EDT
[#29]
I like rib eyes.
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Posted: 9/6/2010 10:52:53 AM EDT
[#30]
Fajitas, steak and eggs, cheesesteaks, which I believe all use skirt steak so I guess that.
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Posted: 9/6/2010 10:57:15 AM EDT
[#31]
Very rare ribeye.
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Posted: 9/6/2010 11:21:38 AM EDT
[#32]
Sirloin steak cut sliced into strips for bulgogi.
A close second is beef hot dog cut. |
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Posted: 9/6/2010 11:25:11 AM EDT
[#33]
Bone on ribeyes for when I go total carnivore, and sirloin for fajitas, tacos or something that needs meat.
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Posted: 9/6/2010 11:29:14 AM EDT
[#34]
Medium NY strip.
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Posted: 9/6/2010 11:31:05 AM EDT
[#35]
Filet mignon/chateaubriand
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Posted: 9/6/2010 11:32:33 AM EDT
[#36]
Juicy porterhouse, done through with a side of grilled Walla Walla onions.
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Posted: 9/6/2010 11:35:12 AM EDT
[#37]
Quoted:
for me its a porter house served medium rare hot off the grill... smothered with fresh mushrooms! just a dab of A-1 thick n hearty.
I was with you right up till here |
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Posted: 9/6/2010 11:36:20 AM EDT
[#38]
Quoted: ...sirloin for fajitas... WTProtector Location: TX, USA Transplants are ruining my state  |
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Posted: 9/6/2010 11:38:47 AM EDT
[#39]
Rib eye.
But I did try a flat iron last week. It has the flavor and texture of rib eye, without the fat. |
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Posted: 9/6/2010 11:57:08 AM EDT
[#40]
Quoted:
Quoted:
for me its a porter house served medium rare hot off the grill... smothered with fresh mushrooms! just a dab of A-1 thick n hearty.
I was with you right up till here what do you prefer? |
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Posted: 9/6/2010 11:58:12 AM EDT
[#41]
Quoted: Quoted: Quoted: for me its a porter house served medium rare hot off the grill... smothered with fresh mushrooms! just a dab of A-1 thick n hearty. I was with you right up till here what do you prefer? Blood |
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Posted: 9/6/2010 12:00:41 PM EDT
[#42]
no sirloin on the poll?
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Posted: 9/6/2010 12:04:00 PM EDT
[#43]
Flat Iron steak from Krogers is my favorite at the moment. For such an inexpensive cut, it's very tender and tastes great!
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Posted: 9/6/2010 12:09:00 PM EDT
[#44]
Cowboy Steak 18oz rib-eye on the bone
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Posted: 9/6/2010 12:10:32 PM EDT
[#45]
Thick cut porterhouse, seasoned with Riley's cajun season cooked medium rare.
NO SAUCE!
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Posted: 9/6/2010 12:12:07 PM EDT
[#46]
Rib steak, cooked fast enough that the fat is a little crispy on the outside, but not a tick past medium rare in the center.
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Posted: 9/6/2010 12:12:56 PM EDT
[#47]
Rib Eye
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Posted: 9/6/2010 12:16:51 PM EDT
[#48]
Churrasco (Grilled sirloin). Its served extremely hot, sizzling in its own juices on a cast iron skillet on a wooden platter.
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Posted: 9/6/2010 12:21:54 PM EDT
[#49]
Medium Rare Grilled Porterhouse for me, it tastes great - unless you put one of those taste wrecking sauces on it......
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Posted: 9/6/2010 12:23:12 PM EDT
[#50]
Med-Rare Ribeye
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