This Is the Steak Thread For the Meat Eaters

[curling]

What is your favorite cut of steak and how do you like it cooked?

Mine has got to be 1" rib eyes cooked medium. I could eat those all the time. I hate cows other than the way they taste(long story). I actually laughed when Baby Face Nelson shot the cow in "Brother Where Ought Thou" and then said YEA BABY.

Well what about ya'll?

 

[BO-CEPHUS]

I would say a nice Porterhouse Steak cooked medium rare.

Steak is on my menu at least 3 times a week.

 

[big4life]

marinated porterhouse, cooked medium well

 

[Y_lifter]

I put myself through College as a Meat Cutter. 5 years and I know my meat.

As you can Imagine, I don't eat a whole lot of Steak, mostly chicken or fish but I stil llove an occasional Rib Eye...

Nice and Marbled with sweet fat and juicy!

Bacon wrapped tenderloin is also some good eatin if you can get em..

 

[GLADIATOR351]

Ribeye!! cooked medium

 

[curling]

Ok two for rib eye and two for porterhouse. I bet rib eye will win in the end.

 

[WODIN]

Rare Porterhouse or a Rare NY Strip.

 

[FyreWomanGoddess]

Anything steak that came from a farm in Iowa or Omaha steaks and I'm happy camper!

 

[The Shadow]

Try this:

Pick out a nice Fillet Mignon about 2 inches thick. Beat with the egde of a plate as opposed to a tenderizer hammer as the plate will preserve the quailty of the meat better. Wrap in a slice of bacon and let marinate for a few hours in a ziploc bag with Worchestershire sauce, brown sugar and a little butter. Grill over vey hot coals for 4 minutes per side and serve Meduim Rare.

 

[Y_lifter]

Ummm, juicy sweet fat.....

 

[FyreWomanGoddess]

I'm a midwest farm girl. I know my steak.

 

[supersizeme]

i loves me some steak. damn do i ever. i alternate steak and chicken breasts each night for dinner so i'll put down a steak at least 3 times a week. usually i hit the butcher up for top sirloins as they seem to be the cheapest of the decent cuts of meat. i don't do much to them, like marinate the mofos or anything, but i throw some garlic powder and some pepper on em and broil them up. right now i've got ny strips cuz they were on sale and i'm loving them. nothing wrong with some red meat.

 

[The Shadow]

nothing wrong with some red meat.

White and Dark meat lost their flavor??

 

[curling]

Cornholio that sounds good. I heard of and tried another good marinade but I think it is better for pork ribs. Use half kaluha and 1/2 canned pinnaple for 4 or more hours oooh that shit is good.

 

[Michael Gigante]

1.25" Ribeye cooked medium rare.

 

[Zebo]

Rare Porterhouse or a Rare NY Strip.

mmmm........ditto!

Little blood never hurt anyone.......

 

[Y_lifter]

If anyone cares.. Starting at the front of the cow behind the Shoulder at the ribs and working back each side.

The RibEye is a Marbled steak(has flecks of fat all through it) and is generally the second most tender and most flavorful due to the fat.

NY Strip has less fat and is therefore better for you but usually less tender than the RibEye.

Porterhouse or TBone(same diff except PH has a larger tenderloin) is made up of a Tenderloin(rounded part) and NY Strip with a bone holding it together.

Filet Mignon or Tenderloin is so tender because it is the Erector Spinei muscle running along the inside of the spine and rarely gets used by Mr. Moo Moo...

Top Sirloin is basically a Sirloin steak without the Bone.

Round Steak is the best for you(least fat content) and is basically the upper portion of the entire cows thigh muscles sliced thin and usually needs Marinade or pounding to be tender.

I could go on and on.. But I won't..

 

[doc_pup]

Ny Strip, medium well.

 

[thebigugly]

Prime Rib, RARE. Wipe it's ass, knock off the horns, wave it over a flame, and send it out

 

[Hannibal]

I eat ALOT of steak. Usually everyday. Especially if I am on any type of Keto or low carb diet...I just feel better on steak. So as far as everyday I usually like Bottom Round. But thats just for fuel.

If I am eating a steak to enjoy it....then Prime Rib, well done is the cut for me. Anyone that has ever been to Steak & Ale...they have a Bourban Street Steak....one of the best I've ever had.

 

[The_Ghost]

A nice big 1 inch Rib eye.

Canadian of course not that stuff you pass off as grade A

 

[velvett]

i loves me some steak. damn do i ever. i alternate steak and chicken breasts each night for dinner so i'll put down a steak at least 3 times a week.

OMG! Me too.

Mmmmm Porterhouse.

***drool***


Big4life... I'm getting roastbeef as I type......


Roorwwwwww


MMMMM Beef chick alert!!



BTW people, may I suggest for the indoor griller...


BUY THIS - it rocks!

 

[Y_lifter]

London Broil is a sliced Top Round(hamstring)
It starts as a big roast(Top round or AKA Steamboat round) and is sliced into london broil. Usually this Top Round is the roast being carved in Serving line type setups.

As long as the fat around the outside is trimmed and not eaten it is as lowfat as a Round steak. Top Round/London broil is one of the muscle sections you see in a round steak...
*****
Also in this area are the Eye Round roast/steaks and Bottom Round all making up the Round.

All are very lean but need marinating and or slow roasting with liquid to be tender.

My favorite is t marinate a 2 inch think London Broil in ITALIAN DRESSING for about 2 days.
Then grill it slowly on the BBQ...

 

[dballer]

I LOVE IT!!!!!

Now this is a thread I can get into.

I was the Broil cook at Ruth's Chris for a year. http://www.ruthschris.com/

I then went to Chicago's Steakhouse to work the broil station over there. I once added it up.. I have cooked ofer 70,000 steaks. I love cooking them as much as eating them.

As for my favorite cut... hands down NY Strip. then the Sirloin. I know, I know the Sirloin is cheap... but let me tell you, this cut has alot of flavor.

I am not fond of the Ribeye. I like my steaks cooked extremly rare. I get my Filets dipped in AuJus... no grill or warm. Ribeye is too fatty to be eaten rare.

if you want to make a killer steak at home... and you have a gas stove.. get a cast iron skillet, turn the heat up... let the skillet start to smoke.. then when it gets about white hot... throw the steak in there.... do not flip it.. yet... then after about 3 minutes.. flip it... do the same on the other side. This will give you an awesome Pan Seared Steak... DO not put any marinate on it first... and do not do this with a thin steak... this is for 2 inch or thicker steaks.

I got tons of good recipies for sauces to go over this. My favorite is 3 peppercorn Au Poivre.

Velvett... that indoor grill is awesome.. I used to have that when I lived in the loft intown

 

[Y_lifter]

Oh yea !

Well, .. ... My RibEye can beat up your NY Strip anyday...

********

Seriously, Being able to eat "GOOD" Beef is one of the finer things in life that shows your status and position in American society.
As Dball says, there is a mystical Science to preparing(butcherin) and Cooking beef. The possibilities are endless.

I can take a cheap cut of beef chuck(California or Pot roast) and pull a Muscle section out of it that will be as tender and tasty as a Filet for 1/3 the cost.
We used to call them Chuck Eye Filets... Ummmm Umm Good

 

[JustinM]

like a good filet, porterhouse, and this steak my butcher has called a hangar steak, it is marinated in this really great marinade, that they dont sell (FUCKERS!). i like everything black and blue, cooked really hot and really fast

so its a little hard on the outside and red on the inside

 

[Zebo]

http://www.riversidebbq.com/beef.htm


For you visual learners.........

 

[rushx79]

1" ribeye medium rare or fillet medium rare.

 

[buddy28]

Grade AAA Prime rib, medium rare-rare, with yorkshire puddings smothered in butter and salt + oven roasted potatoes and carrots + horseradish sauce

Oh yea!!!!!!!!!!!!