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Posted: 2/6/2006 6:40:40 PM EDT
The market was outta referee meat,

So I grabbed a couple'a T-Bones. I really think I like 'em better than sirloin or even NY Strip. What's your favorite grilling fodder?
Link Posted: 2/6/2006 6:43:52 PM EDT
Fillet....
End of Story!
Link Posted: 2/6/2006 6:47:06 PM EDT
New York
Link Posted: 2/6/2006 6:50:14 PM EDT
I think I actually like rib-eyes the most, with NY and T-bone following a close 2nd and 3rd. There is just something about the extra flavor from all that fat. mmm
Link Posted: 2/6/2006 6:59:37 PM EDT
A butterfly from backstrap of deer or elk.
Link Posted: 2/6/2006 7:11:08 PM EDT
[Last Edit: 2/6/2006 7:11:30 PM EDT by OdT]
Link Posted: 2/6/2006 7:13:20 PM EDT
Porterhouse, man. You get a little bit of everything.

But for every day artery packing, I really like the tri tip. It's usually cheap, it's got a good texture, grills well, and tastes great.

God bless the tri tip; the unsung hero of the dead cow world!
Link Posted: 2/6/2006 7:26:06 PM EDT
Ribeyes are #1
New York #2
T-Bone or Porter House #3

Most often found in my place, cheap chuck steak.
Link Posted: 2/6/2006 7:37:24 PM EDT
I'll take whatever you got! Just slap it on the plate, spud on the side, vegetable optional (though I'm partial to green beans with my beef)--

--and don't forget the BEER !!!!
Link Posted: 2/6/2006 7:44:15 PM EDT
#1 - Porterhouse. BTW A Porterhouse is not the same thing as a T-Bone.
#2 - Ribeye
Link Posted: 2/6/2006 8:02:01 PM EDT
Used to be called Spencer cuts.....I think it is ribeyes now.
Link Posted: 2/6/2006 8:04:02 PM EDT

Originally Posted By gwitness:
Used to be called Spencer cuts.....I think it is ribeyes now.



I think the Spencer is a Ribeye off the bone?
Link Posted: 2/6/2006 8:06:20 PM EDT

Originally Posted By Paradox800:

Originally Posted By gwitness:
Used to be called Spencer cuts.....I think it is ribeyes now.



I think the Spencer is a Ribeye off the bone?



Yep...My wifes step dad was a butcher.....she knows the best cuts..
Link Posted: 2/6/2006 8:10:15 PM EDT

Originally Posted By Paradox800:

Originally Posted By gwitness:
Used to be called Spencer cuts.....I think it is ribeyes now.



I think the Spencer is a Ribeye off the bone?



Rib Eye, Spencer and Delmonico are all the same: a boneless version of the rib steak.

I like the Rib steak, Rib Eye and the Tenderloin. The wife and I had the Chateaubriand at The Met recently. Very tasty! It was a little more rare than our usual preference but still good (we like medium rare, this was much closer to rare....)
Link Posted: 2/6/2006 8:35:50 PM EDT
[Last Edit: 2/6/2006 8:37:15 PM EDT by StrkAliteN]

Originally Posted By Phil_in_Seattle:
Ribeyes are #1
New York #2
T-Bone or Porter House #3

Most often found in my place, cheap chuck steak.



+1

My preference also.

Just slow roasted / baked a chuck / pot roast all day here. 4 lb roast, some carrots / mushrooms and baby red / new potatoes ......... great winter grub and makes the batcave smell like Emeril was just here

edited because my dumb ass still doesn't know how to spell Emeril ??
Link Posted: 2/6/2006 8:40:47 PM EDT

Originally Posted By Spyda:
What's your favorite grilling fodder?



Anything that can be fixed cold and bloody on the inside and burnt black on the outside. There's nothing worse than cooked meat.
Link Posted: 2/6/2006 9:05:19 PM EDT
Porterhouse, Ribeye, Filet are all good.
Link Posted: 2/6/2006 9:19:06 PM EDT
filet, medium well. With garlic mashed potatoes and green beans.
Link Posted: 2/6/2006 9:23:07 PM EDT
I'll eat any kind of steak. Good cuts are grilled just like they are with a little salt and pepper. Bad cuts are cut up into shish kabobs or teriyaki'd.
Link Posted: 2/6/2006 9:26:15 PM EDT
Cattleman's Cut for when I'm really hungry.
But Rib Eyes are really good!!
Link Posted: 2/6/2006 10:00:24 PM EDT
Tri-tip at the no bull saloon in Renton - any other time gimme the fucking strip... cook it til it's black and pass the tabasco
Link Posted: 2/6/2006 10:10:04 PM EDT

Originally Posted By Da_Bunny:
Porterhouse, Ribeye, Filet are all good.



+1


1 (about 14 to 16 pound) beef rib, roast ready
Essence, recipe follows
12 cloves of peeled garlic
6 sprigs of fresh thyme
1 large onion, sliced 1/4-inch thick
Salt and freshly cracked black pepper

Preheat the oven to 350 degrees F. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season the entire roast with Essence. Place the garlic, thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Cover the exposed fat cap with cracked black pepper. Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1 1/2 to 2 hours for medium rare. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Using knife, cut away the butchers twine. Carve the roast into individual servings. Reserve the drippings for later use

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.



I made the above, but I enclosed it in a crust made with approx. 6 lbs of Kosher salt and water (consistancy of a pasty slush). While cooking, the salt dries forming a rock-like crust. This crust seals in all the juices and does not contribute any salty taste to the meat. It was good enough to make me cry, knowing that life was now complete.

Now, I'm hungry. . .
Link Posted: 2/6/2006 10:24:23 PM EDT
Link Posted: 2/6/2006 10:58:11 PM EDT

Originally Posted By Badseed:
Tri-tip at the no bull saloon in Renton - any other time gimme the fucking strip... cook it til it's black and pass the tabasco



I drive by that place all the time (I live in the Highlands.) I've never been in it though, how is the place?

Trying to keep it WA related and prevent a move to GD!!


But I'm serious about the No Bull question...
Link Posted: 2/6/2006 11:56:30 PM EDT
filet, new york and porterhouse cooked no more than med-rare, better yet just walk the cow over to me!
Link Posted: 2/7/2006 12:04:18 AM EDT
[KA3B] Tube Steak![/KA3B]
Link Posted: 2/7/2006 2:24:03 AM EDT
[Last Edit: 2/7/2006 2:24:56 AM EDT by Boom_Stick]
In order:
Porterhouse
T-bone
Rib Steak


Either pan fried or over the coals cooked to just over pinkish in da middle!


Link Posted: 2/7/2006 5:14:42 AM EDT
New York!
Link Posted: 2/7/2006 6:44:48 AM EDT
Cooked!

Link Posted: 2/7/2006 7:54:48 AM EDT

Originally Posted By Gibby:
Cooked!




+1



Link Posted: 2/7/2006 9:18:43 AM EDT
Ribeye, sprinkle a little lemon pepper and alpine lace on each side as she's a grillin' un-fucking-beleaviable!
Link Posted: 2/7/2006 11:41:06 AM EDT
For day after day eating I have to go with tenderloin, an 1 1/2 thick, cooked rare.
On the grill, Well marbled Ribeye or a New York
On the broiler, fried, or sauted, Tri-tip
And the absolute best, a standing rib roast. A center slice with the bone.
Link Posted: 2/7/2006 1:00:18 PM EDT
Link Posted: 2/7/2006 5:09:53 PM EDT

Originally Posted By bigscrun:

Originally Posted By R-32:
[KA3B] Tube Steak![/KA3B]



...smothered in underwear. Or not. Either way. . .



[Airedale] Well, hello thailor [/Airedale]
Link Posted: 2/7/2006 5:41:17 PM EDT

Originally Posted By R-32:
[KA3B] My Tube Steak being shoved down R-32's throat![/KA3B]

Link Posted: 2/7/2006 5:49:42 PM EDT

Originally Posted By KA3B:

[KA3B] My Tube Steak being shoved down R-32's throat![/KA3B]



There is just something not quite right about you....

Link Posted: 2/7/2006 5:57:18 PM EDT
BTW folks:
Ribeyes are on Sale at Safeway this week for $4.99/lb
New York Strips are on sale at QFC for $5.99/lb
Link Posted: 2/7/2006 6:43:55 PM EDT

Originally Posted By Phil_in_Seattle:
BTW folks:
Ribeyes are on Sale at Safeway this week for $4.99/lb
New York Strips are on sale at QFC for $5.99/lb



I feel the need, the need to feed!
Link Posted: 2/7/2006 6:52:56 PM EDT

Originally Posted By Scollins:

Originally Posted By Badseed:
Tri-tip at the no bull saloon in Renton - any other time gimme the fucking strip... cook it til it's black and pass the tabasco



I drive by that place all the time (I live in the Highlands.) I've never been in it though, how is the place?


Trying to keep it WA related and prevent a move to GD!!


But I'm serious about the No Bull question...



I haven't been there for a while. It was a little bit of a dive (the way I like them) but they had some good chili. I haven't had steak there.
Link Posted: 2/7/2006 7:00:22 PM EDT
To keep it local, Maxwell's in Marysville cooks 'em up good.

I like them thick, 1 1/2 to 2 inches thick. Just ate a nice sirloin a few minutes ago. Prefer NY, rib eye or sirloin, all depends on how they look.
Link Posted: 2/7/2006 7:12:09 PM EDT

Originally Posted By JAFO:
I haven't been there for a while. It was a little bit of a dive (the way I like them) but they had some good chili. I haven't had steak there.



But if you're in / near Portland, The Acropolis has a mighty fine steak. I've been told that the steaks are still good, as I was last there in late 1999. They may have some entertainment too.
Link Posted: 2/7/2006 7:47:06 PM EDT
Link Posted: 2/7/2006 7:52:35 PM EDT
Just broiled myself a nice and tender t-bone tonight, the best no doubt!
Link Posted: 2/7/2006 9:31:31 PM EDT
Simple SaltSide deli bacon wrapped Porter House steak with a bit of butter dribbled over it.

Perfection
Link Posted: 2/8/2006 8:03:41 AM EDT
The whole concept of buying beef at the grocery store is foreign to me! For as long as I can remember, my family has been either raising our own beef or buying a half from friends who raise beef. We have it butchered locally the way we want it and then store it in the freezer.

I'd have to say that the best steaks in this scenario tend to be either the sirloins or the tenderloins. The sirloins are OMG XBOX HUGE, very flavorful, and fairly tender. The tenderloin is also very flavorful and probably one of the most tender steaks I've ever eaten. The t-bones we get are good, but I'll have to throw my vote to the two previously mentioned.

My biggest problem with steaks is that my grill-fu is weak, and I tend to overcook things. Not to the point of leather or ashes by any means, but still a bit more than that medium-rare that I like.
Link Posted: 2/8/2006 11:46:24 AM EDT

Originally Posted By Phil_in_Seattle:
BTW folks:
Ribeyes are on Sale at Safeway this week for $4.99/lb
New York Strips are on sale at QFC for $5.99/lb



Good price on the Ribeyes.

I usually buy all our beef / meat @ Costco ( great beef - meat for a pretty fair price )

When the local stores: Safeway - Albertsons etc mark down quality cuts to really good prices .... I'll usually bite
Link Posted: 2/8/2006 7:12:25 PM EDT
Link Posted: 2/8/2006 8:47:53 PM EDT
Filet
Link Posted: 2/8/2006 9:51:36 PM EDT
Now I serve steaks on a daily basis. Being from Tx I like to taste my steak and therefore I try not to cook it much at all. /rant on:Now you bastards who order a Filet, cook it well done and then smother it in a-1. You need to FOAD. How can you possibly destroy a steak like that.

Once....just once you consumer whores dont listen to the steak sauce marketing hype and eat steak like god intended. Barely cooked over an open fire with nothing but meat and fat for flavoring!
Pardon my rant but if you are gonna pay 20-30 dollars for a steak dont make it taste like a fucking hamburger with a-1./rant off

Btw. I like ribeye the best
Link Posted: 2/8/2006 10:20:37 PM EDT
filet mignon microwaved.
Link Posted: 2/8/2006 10:37:05 PM EDT
The porterhouse steak for two from Ruth's Chris Steakhouse is so damn good. It almost melts in your mouth.

You don't have to share it just because it's for two

Yuuummmmmmmmmmmmmmmmmm!!
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