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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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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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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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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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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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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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Filet, rare'ish FTW! About an inch and a half thick, grilled about 6 minutes on each side
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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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The kinds made of steak
Though Rib eyes are my least favorite |
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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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I like either a good porterhouse or NY Strip. Always by out of the butcher cabinet, never prepackaged.
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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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Fajitas, steak and eggs, cheesesteaks, which I believe all use skirt steak so I guess that.
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Sirloin steak cut sliced into strips for bulgogi.
A close second is beef hot dog cut. |
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Bone on ribeyes for when I go total carnivore, and sirloin for fajitas, tacos or something that needs meat.
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Juicy porterhouse, done through with a side of grilled Walla Walla onions.
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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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Quoted: ...sirloin for fajitas... WTProtector Location: TX, USA Transplants are ruining my state |
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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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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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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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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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Thick cut porterhouse, seasoned with Riley's cajun season cooked medium rare.
NO SAUCE!
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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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Medium Rare Grilled Porterhouse for me, it tastes great - unless you put one of those taste wrecking sauces on it......
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