whats your favorite cut of steak? - Page 2

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[ARCHIVED THREAD] - whats your favorite cut of steak? (Page 2 of 3)

Posted: 9/6/2010 12:34:06 PM EDT

[#1]

Quoted:

Quoted:

...sirloin for fajitas...

WTProtector

Location: TX, USA

Transplants are ruining my state

Yeah, right. Like:

Waigu filet mignon, well done with lots of ketchup

is anything but abnormal. It may not rank down there with
sucking cock a nickle a herd but, it sure is worse than
pushing baby ducks into a pond on a rainy day.

Posted: 9/6/2010 12:52:51 PM EDT

[#2]

medium-well filet mignon

Posted: 9/6/2010 12:57:43 PM EDT

[#3]

Fillet.

But if it mooos I tend to like it. I've yet to find one I haven't been willing to try.

Posted: 9/6/2010 12:58:27 PM EDT

[#4]

Quoted:

Quoted:
Ribeye here.

With the bone in, medium rare.

This... Petro Truck Stops had these on special a couple months ago. I had no idea how much better they are with the bone still in them!

Posted: 9/6/2010 1:00:12 PM EDT

[#5]

Quoted:
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

WTF is wrong with women? they almost all like their steaks ruined

Posted: 9/6/2010 1:00:46 PM EDT

[#6]

porterhouse.

Posted: 9/6/2010 1:17:27 PM EDT

[#7]

rib eye.

http://www.youtube.com/watch?v=PiQ0VOJmCbg

Posted: 9/6/2010 1:20:19 PM EDT

[#8]

Quoted:
Filet mignon is the best cut.

This.

Posted: 9/6/2010 1:21:53 PM EDT

[#9]

Meduim rare ribeye followed by a Strip meduim rare as well.

Posted: 9/6/2010 1:22:16 PM EDT

[#10]

strip medium well

Posted: 9/6/2010 1:24:03 PM EDT

[#11]

Tri-tip

Posted: 9/6/2010 1:28:00 PM EDT

[#12]

Flatiron - Medium Raw

Posted: 9/6/2010 1:33:18 PM EDT

[#13]

Filet Medium Well.

Posted: 9/6/2010 3:29:04 PM EDT

[#14]

Count me in with the rare ribeye crowd!

Posted: 9/6/2010 3:38:26 PM EDT

[#15]

Porterhouse (best of both worlds), about a pound and a half, perfectly marbled, on the rare side of medium rare. Slavered with butter while it's grilling. Good, aged beef. A nice little pile of grilled onions on top.

Served with either a really nice baked potato, or cheese fries. Small garden salad, and those nice rolls, the crunchy chewie ones.

You know, like this:

Posted: 9/6/2010 3:40:39 PM EDT

[#16]

Butt meat all the way. I like a challenge. Let me do my thing and I'll turn it into mignon.

Posted: 9/6/2010 3:41:55 PM EDT

[#17]

Quoted:

Filet Medium Well.

Posted: 9/6/2010 3:42:21 PM EDT

[#18]

Quoted:
Porterhouse (best of both worlds), about a pound and a half, perfectly marbled, on the rare side of medium rare. Slavered with butter while it's grilling. Good, aged beef. A nice little pile of grilled onions on top.

Served with either a really nice baked potato, or cheese fries. Small garden salad, and those nice rolls, the crunchy chewie ones.

You know, like this:

http://i6.photobucket.com/albums/y249/Cpt_Kirks/PDR_0044-1.jpg

That A1 better be for the tater.

Posted: 9/6/2010 3:55:26 PM EDT

[#19]

I like them all.
Prefer not overcooked though.
In my life, I've ruined many an expensive piece of meat on the grill, but I've made many cheap cuts taste good in the kitchen, or over a campfire.

I guess, like anything else... it depends on the surroundings.

:edited for spellin':

Posted: 9/6/2010 3:59:00 PM EDT

[#20]

Quoted:
Waigu filet mignon, well done with lots of ketchup

And no one has castigated you for this thought crime! I know no one is so base, so low a cur as to actually do this, but conjuring the image

in others heads should earn you a couple o swift kicks to the nuts!

Posted: 9/6/2010 3:59:59 PM EDT

[#21]

Quoted:

Quoted:
Porterhouse (best of both worlds), about a pound and a half, perfectly marbled, on the rare side of medium rare. Slavered with butter while it's grilling. Good, aged beef. A nice little pile of grilled onions on top.

Served with either a really nice baked potato, or cheese fries. Small garden salad, and those nice rolls, the crunchy chewie ones.

You know, like this:

http://i6.photobucket.com/albums/y249/Cpt_Kirks/PDR_0044-1.jpg

That A1 better be for the tater.

It's THAT important.

Posted: 9/6/2010 4:01:07 PM EDT

[#22]

Quoted:
Medium-rare NY strip

Second response nails perfection.

Posted: 9/6/2010 4:02:53 PM EDT

[#23]

Quoted:

Quoted:
Ribeye here.

With the bone in, medium rare.

THIS.

Posted: 9/6/2010 4:04:45 PM EDT

[#24]

Quoted:

Quoted:

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

WTF is wrong with women? they almost all like their steaks ruined

I always cook my wife's steaks "well done". (Or so she thinks.)

I've been steadily decreasing the cook time down to medium, and she loves them. She says I cook the best steaks she's ever tasted. The funny thing is, she still thinks I'm cooking them "well done".

I'm not brave enough to try slipping a medium rare in on her yet.

Posted: 9/6/2010 4:05:20 PM EDT

[#25]

Quoted:

Porterhouse (best of both worlds), about a pound and a half, perfectly marbled, on the rare side of medium rare. Slavered with butter while it's grilling. Good, aged beef. A nice little pile of grilled onions on top.

Served with either a really nice baked potato, or cheese fries. Small garden salad, and those nice rolls, the crunchy chewie ones.

You know, like this:

http://i6.photobucket.com/albums/y249/Cpt_Kirks/PDR_0044-1.jpg

20!

Posted: 9/6/2010 4:25:07 PM EDT

[#26]

Filet, temp varies based on meat quality. In most steakhouses i would order medium rare, unless its prime (or of otherwise exceptional quality) in which case i would like it rare.

Honorable mention: not really my favorite, but definitely most under rated is the flank steak.

Posted: 9/6/2010 4:53:24 PM EDT

[#27]

I'm partial to a great Strip 1st
Ribeye next

You girls can have your filets. That's a fucking womans steak.

Speaking of skirt steak, my lovely bride just came home from Publix w/ one. I almost had to fo her ass. It was 6.99/lb. I'll repeat that:

Six fucking ninety nine! Publix had ribeyes for 6 fucking 49 this weekend!

Fuck

Posted: 9/6/2010 4:55:42 PM EDT

[#28]

Med rare sirloin.

Posted: 9/6/2010 4:58:02 PM EDT

[#29]

Rib eye

Posted: 9/6/2010 5:01:35 PM EDT

[#30]

I prefer the porterhouse with a big chunk filet attached. After that it's ribeye all the way.

Posted: 9/6/2010 5:06:12 PM EDT

[#31]

Thick filet cooked rare.

Second, T-Bone cooked just a little over rare.

Posted: 9/6/2010 5:21:55 PM EDT

[#32]

Hack off the horns wipe it's ass and the slab better still have muscle twitches!

No serious Rare Flat iron with a decent crust is sex on a plate. I have some t-bone dry aging as we speak and will be tomorrows gullet busters with sweet sautéed onions and mushrooms, a garden fresh squash and zucchini bake with pistachios and lemon, and to top it off balsamic brushed grilled leeks.

Posted: 9/6/2010 5:34:47 PM EDT

[#33]

Smoked ribeye (rare) from Mykel's in Soldotna or a med rare ribeye from Thorn's Showcase in Seward.

Posted: 9/6/2010 6:29:06 PM EDT

[#34]

Quoted:
Porterhouse (best of both worlds), about a pound and a half, perfectly marbled, on the rare side of medium rare. Slavered with butter while it's grilling. Good, aged beef. A nice little pile of grilled onions on top.

Served with either a really nice baked potato, or cheese fries. Small garden salad, and those nice rolls, the crunchy chewie ones.

You know, like this:

http://i6.photobucket.com/albums/y249/Cpt_Kirks/PDR_0044-1.jpg

That A1 bottle just turned the most epic diner pic into waste....

Posted: 9/6/2010 6:34:17 PM EDT

[#35]

Quoted:

Quoted:
Porterhouse (best of both worlds), about a pound and a half, perfectly marbled, on the rare side of medium rare. Slavered with butter while it's grilling. Good, aged beef. A nice little pile of grilled onions on top.

Served with either a really nice baked potato, or cheese fries. Small garden salad, and those nice rolls, the crunchy chewie ones.

You know, like this:

http://i6.photobucket.com/albums/y249/Cpt_Kirks/PDR_0044-1.jpg

That A1 bottle just turned the most epic diner pic into waste....

Think of it as a "Beauty Mark".

See the bottom right corner of my avatar?

Posted: 9/6/2010 6:43:59 PM EDT

[#36]

this thread is making me hungry

Posted: 9/6/2010 6:45:02 PM EDT

[#37]

Porterhouse here

Posted: 9/6/2010 6:45:51 PM EDT

[#38]

Super well done with ketchup

Posted: 9/6/2010 6:46:51 PM EDT

[#39]

Quoted:
Super well done with ketchup

Mom?

Posted: 9/6/2010 6:47:16 PM EDT

[#40]

Who remembers some guy posting this same thing like three years ago but he left ribeye off of the poll. Ah, good times...

Posted: 9/6/2010 6:49:54 PM EDT

[#41]

Quoted:

See the bottom right corner of my avatar?

I'm aware that your avatar has a bottom right corner, but I have no idea what's there.

Posted: 9/6/2010 6:50:57 PM EDT

[#42]

Quoted:

Quoted:

See the bottom right corner of my avatar?

I'm aware that your avatar has a bottom right corner, but I have no idea what's there.

It's that important.

Posted: 9/6/2010 7:03:58 PM EDT

[#43]

Quoted:

Quoted:

See the bottom right corner of my avatar?

I'm aware that your avatar has a bottom right corner, but I have no idea what's there.

It's that important.

Its that pic that you posted w/ the A1 isn't it....

Posted: 9/6/2010 7:20:50 PM EDT

[#44]

Quoted:

ibt tri tip fags

ribeye with alot of fat

I smoked two tri-tips today and they where fucking awesome. I wouldn't really consider them steaks though.

Posted: 9/6/2010 7:38:21 PM EDT

[#45]

Yep Tri Tip is more a SLOWLY roasted slab of moo that deserves a primo amount of respect.

Posted: 9/6/2010 8:35:48 PM EDT

[#46]

Ribeye is my favorite, but filet is a very close second. My least favorite is NY Strip, I consider it wholly overrated. It's only one step up from a sirloin in my opinion. I don't even consider sirloin to be a legit steak it sucks so much.

Posted: 9/6/2010 9:00:11 PM EDT

[#47]

Med-rare porter house/t-bone right off the grill with sautéed onions or mushrooms. Blasphemy! NO steak sauce of any kind! Salt and pepper only.

Rib-eye comes in second.