Whats you favorite cut of beef??

[ARCHIVED THREAD] - Whats you favorite cut of beef?? (Page 1 of 2)

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

Posted: 8/3/2005 7:17:35 PM EDT

[#1]

Ribeye

Posted: 8/3/2005 7:20:45 PM EDT

[#2]

New York Strip

I'm hungry now. I hate you.

Posted: 8/3/2005 7:23:23 PM EDT

[#3]

Prime rib. Don't get it very often, though.

Posted: 8/3/2005 7:24:09 PM EDT

[#4]

Quoted:
Ribeye

what he said

Posted: 8/3/2005 7:24:38 PM EDT

[#5]

T-bone / Porterhouse

Posted: 8/3/2005 7:25:00 PM EDT

[#6]

Delmonico

Posted: 8/3/2005 7:25:10 PM EDT

[#7]

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.

Posted: 8/3/2005 7:25:55 PM EDT

[#8]

Quoted:
New York Strip I'm hungry now. I hate you.

MMMMmmmmmmm New York Strip!!!

Posted: 8/3/2005 7:26:38 PM EDT

[#9]

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

Posted: 8/3/2005 7:27:58 PM EDT

[#10]

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.

Posted: 8/3/2005 7:28:14 PM EDT

[#11]

Tri-Tip.

Posted: 8/3/2005 7:28:50 PM EDT

[#12]

ribeye, prime rib and porterhouse in that order.

Posted: 8/3/2005 7:29:09 PM EDT

[#13]

RIBEYE! HANDS DOWN!

Posted: 8/3/2005 7:29:42 PM EDT

[#14]

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

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

[#15]

Quoted:
Ribeye

+1

Posted: 8/3/2005 7:30:00 PM EDT

[#16]

If not accounting for cost, you cannot go wrong with tenderloin. Of course, any cut of baby beef is good as well.

Posted: 8/3/2005 7:31:48 PM EDT

[#17]

Fillet Minon, hands down.

Posted: 8/3/2005 7:32:07 PM EDT

[#18]

... USDA Kobe, dry-aged - Rib Eye Steaks

... unfortunately, they run about $72/lb

Posted: 8/3/2005 7:33:10 PM EDT

[#19]

tongue by far. no im not kidding.

Posted: 8/3/2005 7:33:38 PM EDT

[#20]

skirt steak

Posted: 8/3/2005 7:33:40 PM EDT

[#21]

Quoted:
Tri-Tip.

+100000000000

Posted: 8/3/2005 7:34:10 PM EDT

[#22]

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

Posted: 8/3/2005 7:34:44 PM EDT

[#23]

Quoted:
Fillet Minon, hands down.

One L. Add a G.

Posted: 8/3/2005 7:34:53 PM EDT

[#24]

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!

Posted: 8/3/2005 7:37:33 PM EDT

[#25]

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.

Posted: 8/3/2005 7:37:39 PM EDT

[#26]

Sirloin or ribeye

Posted: 8/3/2005 7:38:04 PM EDT

[#27]

Got a couple sirloins ready for the grill tomorrow. First time Ive had a grill in 2 years. Damn I cant wait

Posted: 8/3/2005 10:48:45 PM EDT

[#28]

New York Strip grilled rare.

Posted: 8/3/2005 10:52:38 PM EDT

[#29]

Toss up.

Rib eye, fillet, or prime rib.

Posted: 8/3/2005 10:53:22 PM EDT

[#30]

Quoted:
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.

Posted: 8/3/2005 10:55:35 PM EDT

[#31]

Quoted:
Fillet Mignon, hands down.

+1

Posted: 8/3/2005 11:00:23 PM EDT

[#32]

Quoted:
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.

Posted: 8/3/2005 11:03:35 PM EDT

[#33]

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?

Posted: 8/3/2005 11:03:59 PM EDT

[#34]

Ribeye, NY

Posted: 8/3/2005 11:04:29 PM EDT

[#35]

ya ive had them, there good.

Posted: 8/3/2005 11:04:30 PM EDT

[#36]

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.

Posted: 8/3/2005 11:05:13 PM EDT

[#37]

Sirloin or Tri-tip, baby!

Posted: 8/3/2005 11:09:48 PM EDT

[#38]

Tenderloin filets, seared over high heat, just shy of medium rare

Posted: 8/3/2005 11:11:38 PM EDT

[#39]

Quoted:
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.

Posted: 8/3/2005 11:14:39 PM EDT

[#40]

New York Strip or Sirloin

Posted: 8/3/2005 11:29:37 PM EDT

[#41]

filet.

Posted: 8/3/2005 11:42:00 PM EDT

[#42]

Quoted:
Quoted:
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!

Posted: 8/3/2005 11:59:10 PM EDT

[#43]

Ground

Posted: 8/4/2005 6:40:53 AM EDT

[#44]

+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.