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what is your favorite cut of steak?

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

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

    coffeesnob Well-Known Member

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

    toyotaman29 Well-Known Member

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    :D Rib eyes for me
     
  3. Jan 2, 2014 at 3:03 PM
    #23
    F16TACO

    F16TACO Well-Known Member

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    1. Porterhouse
    2. T-Bone
    3. Skirt steak
    4. Flank steak

    Filet mignon is overrated, there is no fat on it and fat means flavor. Its still good, but not the best. IMO

    For the meat eaters I suggest "grass fed", which is really just pasture fed, Pork. You don't hear about "grass fed" Pork very often, but a friend of mine raises free roaming pigs and they taste awesome. He finishes their grazing right before slaughter near walnuts trees and the fat gets a heavy walnut flavor. Tastes better then when they eat garbage and scraps.
     
  4. Jan 2, 2014 at 3:04 PM
    #24
    craigb

    craigb Well-Known Member

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    Venison back straps cooked over a wood fire.
     
  5. Jan 2, 2014 at 3:37 PM
    #25
    meatman

    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
     
  6. Jan 2, 2014 at 3:49 PM
    #26
    Boerseun

    Boerseun Well-Known Member

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    Ribeye
    Porterhouse
     
  7. Jan 2, 2014 at 3:51 PM
    #27
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    I like filet mignon rare. For cheaper cuts I like petite sirloins....not to fatty.
     
  8. Jan 2, 2014 at 3:52 PM
    #28
    08pretaco

    08pretaco Almost there

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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!!
     
  9. Jan 2, 2014 at 3:53 PM
    #29
    samsung

    samsung Well-Known Member

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    bone-in Ribeye for me.
     
  10. Jan 2, 2014 at 3:56 PM
    #30
    Socalduckslayer

    Socalduckslayer Pelfreybilt Off-Road Vendor

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    Odds and Ends
    Ribeye, Porterhouse second.

    THIS
    [​IMG]
     
  11. Jan 2, 2014 at 3:57 PM
    #31
    08pretaco

    08pretaco Almost there

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    dont get me wrong, a nice philly blue to medium rare Filet does hit the happy spot!
     
  12. Jan 2, 2014 at 3:59 PM
    #32
    916TacoTruck

    916TacoTruck BallzDeep is how I go

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    Not enough.
    First is bacon. Then.....
    1. Porterhouse
    2. Tri tip
    3. Ribeye
    4. Ny strip
    5. Flank/skirt
     
  13. Jan 2, 2014 at 4:11 PM
    #33
    meatman

    meatman I deal with dead animals

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    something like this?
    [​IMG]
    It weighed around 42 oz.
     
  14. Jan 2, 2014 at 4:28 PM
    #34
    robssol

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    T-bone, tied with Berkshire hog spare ribs:hungry:
     
  15. Jan 2, 2014 at 4:42 PM
    #35
    toyotaman29

    toyotaman29 Well-Known Member

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    That will work for me, love the bone in rib eyes, nice...
     
  16. Jan 2, 2014 at 6:41 PM
    #36
    samsung

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    exactly like that.
     
  17. Jan 2, 2014 at 6:48 PM
    #37
    Polymerhead

    Polymerhead Well-Known Member

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    My fav too, though of course they're called KC strips around here.
     
  18. Jan 3, 2014 at 10:09 AM
    #38
    aficianado

    aficianado [OP] Well-Known Member

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    hey, i didnt know that..thanks.
     
  19. Jan 6, 2014 at 3:34 PM
    #39
    SR52012

    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!!!
     
  20. Jan 8, 2014 at 3:55 PM
    #40
    Brodie

    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.
     
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