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what is your favorite cut of steak?

Discussion in 'Food Talk' started by aficianado, Jan 2, 2014.

Page 2 of 5
  1. Jan 2, 2014 at 2:56 PM
    #21
    coffeesnob

    #21
    coffeesnob Well-Known Member

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    chuck eyes are kind of iffy
     
    coffeesnob, Jan 2, 2014
    #21
  2. Jan 2, 2014 at 3:02 PM
    #22
    toyotaman29

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    toyotaman29 Well-Known Member

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    :D Rib eyes for me
     
    toyotaman29, Jan 2, 2014
    #22
  3. Jan 2, 2014 at 3:04 PM
    #23
    craigb

    #23
    craigb Well-Known Member

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    Venison back straps cooked over a wood fire.
     
    craigb, Jan 2, 2014
    #23
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  4. Jan 2, 2014 at 3:37 PM
    #24
    meatman

    #24
    meatman I deal with dead animals

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    Anything I cut.:D But in this order...
    Ribeye
    Tri-tip
    3rd. cut Porterhouse
    Hanger steak
    Boneless short ribs
     
    meatman, Jan 2, 2014
    #24
  5. Jan 2, 2014 at 3:49 PM
    #25
    Boerseun

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    Boerseun Well-Known Member

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    Ribeye
    Porterhouse
     
    Boerseun, Jan 2, 2014
    #25
  6. Jan 2, 2014 at 3:51 PM
    #26
    DeeKay21

    #26
    DeeKay21 Lieutenant Dan.

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    I like filet mignon rare. For cheaper cuts I like petite sirloins....not to fatty.
     
    DeeKay21, Jan 2, 2014
    #26
  7. Jan 2, 2014 at 3:52 PM
    #27
    08pretaco

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    08pretaco Well-Known Member

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    Most def a great nice HUGE porterhouse!!!

    Henderson outside of Vegas, had a Casino with a 26oz porterhouse....GOODNESS it was fantastic!!
     
    08pretaco, Jan 2, 2014
    #27
  8. Jan 2, 2014 at 3:53 PM
    #28
    samsung

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    samsung Well-Known Member

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    bone-in Ribeye for me.
     
    samsung, Jan 2, 2014
    #28
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  9. Jan 2, 2014 at 3:56 PM
    #29
    Socalduckslayer

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    Socalduckslayer Pelfreybilt Off-Road

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    Odds and Ends
    Ribeye, Porterhouse second.

    THIS
    413DTSG3ZHL__SL500_AA300__4e9da6ca1e14a17e11ec905629f050fb9c219fcf.jpg
     
    Socalduckslayer, Jan 2, 2014
    #29
  10. Jan 2, 2014 at 3:57 PM
    #30
    08pretaco

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    08pretaco Well-Known Member

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    dont get me wrong, a nice philly blue to medium rare Filet does hit the happy spot!
     
    08pretaco, Jan 2, 2014
    #30
  11. Jan 2, 2014 at 3:59 PM
    #31
    916TacoTruck

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    916TacoTruck BallzDeep is how I go

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    Traded in Taco
    First is bacon. Then.....
    1. Porterhouse
    2. Tri tip
    3. Ribeye
    4. Ny strip
    5. Flank/skirt
     
    916TacoTruck, Jan 2, 2014
    #31
  12. Jan 2, 2014 at 4:11 PM
    #32
    meatman

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    meatman I deal with dead animals

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    something like this?
    [​IMG]
    It weighed around 42 oz.
     
    meatman, Jan 2, 2014
    #32
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  13. Jan 2, 2014 at 4:28 PM
    #33
    robssol

    #33
    robssol If it ain't broke, leave it the eff alone!

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    T-bone, tied with Berkshire hog spare ribs:hungry:
     
    robssol, Jan 2, 2014
    #33
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  14. Jan 2, 2014 at 4:42 PM
    #34
    toyotaman29

    #34
    toyotaman29 Well-Known Member

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    That will work for me, love the bone in rib eyes, nice...
     
    toyotaman29, Jan 2, 2014
    #34
  15. Jan 2, 2014 at 6:41 PM
    #35
    samsung

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    samsung Well-Known Member

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    exactly like that.
     
    samsung, Jan 2, 2014
    #35
  16. Jan 2, 2014 at 6:48 PM
    #36
    Polymerhead

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    Polymerhead Well-Known Member

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    My fav too, though of course they're called KC strips around here.
     
    Polymerhead, Jan 2, 2014
    #36
  17. Jan 3, 2014 at 10:09 AM
    #37
    aficianado

    #37
    aficianado [OP] Well-Known Member

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    back to bone stock.
    hey, i didnt know that..thanks.
     
    aficianado, Jan 3, 2014
    #37
  18. Jan 6, 2014 at 3:34 PM
    #38
    SR52012

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    SR52012 Well-Known Member

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    My butcher sold one called a "delmonico" It was freaking awsome!!!!!!! I am not a big "fat" person and i can not stand the thick layer on the one side of the NY.

    I like to cook my thicker steaks by covering them on all sides with salt to where you cant see the steak anymore... depending on the size (1in think leave for about 30-45 min) then rinse with water and let come to room temp then grill.... best freaking steak i ever made... works with other cuts to and its not salty!!!
     
    SR52012, Jan 6, 2014
    #38
  19. Jan 8, 2014 at 3:55 PM
    #39
    Brodie

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    Brodie Gear Jammer

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    I believe the Modern Day Delmonico is a Boneless Ribeye.

    Mine:

    Bone in Ribeye
    Boneless Ribeye
    Porterhouse
    T-Bone
    NY Strip.
    Filet.
     
    Brodie, Jan 8, 2014
    #39
  20. Mar 4, 2014 at 9:04 PM
    #40
    FearNothing321

    #40
    FearNothing321 You gonna eat that taco?

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    I recently had a Flat Iron Steak and was that an amazing steak
     
    FearNothing321, Mar 4, 2014
    #40
Page 2 of 5

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