What is your favorite cut of steak? I like a marbeled ribeye.
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quote:Originally posted by wine+art:
... as opposed to a non-marbled rib eye.![]()
quote:Originally posted by Hunter:
No one answer as my favorite as it's not always just about the cut, but the quality of the meat, where I am and what I have in front of me. A thin t-bone of nothing wrapped in a supermarket may not be all you want it to be.
I will say if i'm in a prime steak meat store or steakhouse situation with serious dry aged good stuff to pick - give me a Porterhouse medium rare to get my filet and t-bone fix. But, if the special of the house is a rib steak on a long bone and they swear by it - I'm going for it.
Meat quality is huge - more than the cut IMO.
The above applies to seafood even more and why I have no favorite fish. I love all fresh-high quality seafood and hate anything not fresh or weak quality.
quote:quote:
Originally posted by Hunter:
No one answer as my favorite as it's not always just about the cut, but the quality of the meat, where I am and what I have in front of me. A thin t-bone of nothing wrapped in a supermarket may not be all you want it to be.
I will say if i'm in a prime steak meat store or steakhouse situation with serious dry aged good stuff to pick - give me a Porterhouse medium rare to get my filet and t-bone fix. But, if the special of the house is a rib steak on a long bone and they swear by it - I'm going for it.
Meat quality is huge - more than the cut IMO.
The above applies to seafood even more and why I have no favorite fish. I love all fresh-high quality seafood and hate anything not fresh or weak quality.
So in general....
quote:Originally posted by Dale451:
For me it has to be the bone in "Cowboy Ribeye"...
quote:Originally posted by Lorrie:
Some steaks have almost no marbeling which would result in a dry cooked steak.
quote:Originally posted by kumazam:quote:Originally posted by Dale451:
For me it has to be the bone in "Cowboy Ribeye"...
when i was in Santa Barbara about a month ago i went to a steakhouse called Holdren's and had the cowboy cut Ribeye, it came on a bed of fried jalapenos & onion strips![]()
quote:Originally posted by wine+art:quote:Originally posted by kumazam:quote:Originally posted by Dale451:
For me it has to be the bone in "Cowboy Ribeye"...
when i was in Santa Barbara about a month ago i went to a steakhouse called Holdren's and had the cowboy cut Ribeye, it came on a bed of fried jalapenos & onion strips![]()
okay, let me clarify - I have seen it called the Cowboy Ribeye, but I am speaking of the bone in ribeye. while I like both jalepenos and onions, I will pass with the steak. As I said, this is a rare occasion for me and I want a nice, thick steak, rare/rare+ with salt and pepper. Fixins are for others.
I just did my first one of the year last week and passed on all the soups/apps/sides and just focused on the wine and the steak. It was perfect. Followed it all up with a nice glass of Basil Hayden, and then slept like a baby.
That's Santa Barbara for ya!
quote:Originally posted by Dale451:
okay, let me clarify - I have seen it called the Cowboy Ribeye, but I am speaking of the bone in ribeye. while I like both jalepenos and onions, I will pass with the steak. As I said, this is a rare occasion for me and I want a nice, thick steak, rare/rare+ with salt and pepper. Fixins are for others.
I just did my first one of the year last week and passed on all the soups/apps/sides and just focused on the wine and the steak. It was perfect. Followed it all up with a nice glass of Basil Hayden, and then slept like a baby.
quote:Originally posted by kybo:
1) NY Strip
2) Filet
3) Porterhouse (natch!)
One of the local Kroger stores here does a pretty fair job w/their hand-cut steaks. Late last summer, they had a sale on T-bones for $9.99/lb. I asked for three porterhouse cuts (1-1/2" to 2"), he smiled and came back out with three steaks about 2-1/2"+ in thickness (I think mostly because he saw the ravenous look in the eyes of my 14 yr. old!). With the additional $2.00/lb. off w/the Kroger card, I picked up 96 oz. of beautiful porterhouse steaks for about $50. Took them home and realized there was no way Mrs. K and I could eat a 31-32 oz. steak, so I cut out the filets (10-12 oz.) and sawed off the short chine bone on to leave a couple of 20-22oz. bone-in strips.
The BI strips were incredible, and I believe the G-man ate his entire porterhouse, and a portion of Mrs. K's strip. For outdoor grilling, the thicker the better.
quote:Originally posted by Pogg:
Toss up between flank steak or sirloin. Tend to like steak for the flavor not the tenderness (for as long as I have my own teeth.) If I had to eat one steak and one only for the rest of my life it would be the NY Strip. I've always thought Tenderloin and Prime Rib are overrated. Tenderloin in one of the least used muscle in the cow therefore being tender but having the least flavor. Prime Rib is a waste of a good ribeye.
quote:Originally posted by inky:
Prime rib and tenderloin are not cuts of steak, the cuts would be the filet and ribeye/bone-in rib steak/delmonico/etc.
As far as your favorite, you start by saying flank or sirloin, than you say if you had to eat one steak ond only one, it would be the strip ??????
quote:Originally posted by Pogg:
True, Prime Rib is not a cut of steak. It is a seasoned & slowly roasted Rib Eye. If you want to get technical it need not be seasoned or slow roasted to be called Prime Rib.