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Post by JimInks on Sept 20, 2017 9:51:07 GMT -5
... filet mignon, rib-eye, porterhouse, New York Strip? Let's hear from you beef eaters which you like best, and how you prefer it cooked.
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Post by sparks on Sept 20, 2017 9:55:47 GMT -5
That's easy. Bone in Rib-Eye... medium rare.
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Post by antb on Sept 20, 2017 9:56:54 GMT -5
Whole picanha steak over hot coals, done medium rare. (I believe the USA brothers and sisters call this cut "sirloin cap"or something silly like that  ). Rib eye steak a close second. And....oh man, just give me the whole damn carcass |
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dustin
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Post by dustin on Sept 20, 2017 9:57:01 GMT -5
A nice Ribeye medium rare is my default order at a nice steakhouse. However, I wouldn't kick a nice porterhouse out of bed for eating crackers.
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Post by papipeguy on Sept 20, 2017 10:57:42 GMT -5
NY Strip, medium rare.
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Post by trailboss on Sept 20, 2017 11:30:56 GMT -5
Prime rib..
I usually roast a 15-20 bone in prime rib using indirect heat over coals at least once a year...virtually everyone that has had it, says it is the best they ever had.
Now I'm hungry...👨🏻🍳
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Post by Deleted on Sept 20, 2017 11:37:23 GMT -5
Prime Rib medium rare, but at home it would be Chuck Eye, even over Rib Eye.
Forequarter meat is much sweeter. Most of the flavor in Fillet or Porterhouse is from spice.
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Post by Ronv69 on Sept 20, 2017 11:42:37 GMT -5
T-bone, medium-well. Except at Del Frisco. The big filet mignon there done medium redefines steak.
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Post by toshtego on Sept 20, 2017 12:01:16 GMT -5
If I have to pick a steak it is a Ribeye. The occasional T-Bone or Strip is also welcome. One of our local market in the Town of Toad sometimes offers USDA Prime Fillets in the "Green Meat" section. They are usually half priced and I bring them home. Is that ever a treat!
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Post by Deleted on Sept 20, 2017 12:01:28 GMT -5
Seriously, hamburger - Lean grass fed mixed with minced red onion and jalapeno peppers inside, cooked over charcoal, topped with American cheese, fresh ground black pepper, a little horse radish mustard, a big dill pickle on the side and hold the bun.
We can talk chili when it's a bit colder outside.
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Post by just ol ed on Sept 20, 2017 12:28:18 GMT -5
seems I'm with many others. Bone-in ribeye, med. rare. Hold all seasonsings and/or spices. Wanna just taste cow.
Ed Duncan, Batavia, NY
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Post by herbinedave on Sept 20, 2017 12:33:06 GMT -5
Porterhouse Medium Rare.
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orley
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Post by orley on Sept 20, 2017 14:07:35 GMT -5
Another fan of chuck eyes here! Started buying them when rib eyes got too expensive, and found them to be just as good if not better. Medium rare please...
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Post by Deleted on Sept 20, 2017 14:11:52 GMT -5
Can't beat them. Right next to the rib eye on the cattle
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Post by Artistik on Sept 20, 2017 15:12:08 GMT -5
Bone in rib eye cooked enough that the cow don't moo and over charcoal.
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Post by crapgame on Sept 20, 2017 15:53:24 GMT -5
Flank steak char grilled Med-Rare
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Post by toshtego on Sept 20, 2017 16:07:45 GMT -5
Another fan of chuck eyes here! Started buying them when rib eyes got too expensive, and found them to be just as good if not better. Medium rare please... I eat my share of Chuck steaks. Usually I pound them and bread them for Chicken Fried Steak but they are good by themselves. While one the subject, my restaurant used to serve Chicken Fried Rib Eyes for Sunday Brunch. Gilding the Lilly, I know, but they were well received. |
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Post by trailboss on Sept 20, 2017 16:18:21 GMT -5
I have a recipe for Mexican steak that will knock your socks off, and it is dirt cheap to prepare! When visiting the Mexican stores, I saw bone in chuck meat that was shaved thin...wondered how to prepare it, an Apache buddy showed me...it is fast cheap and flavorful...and it is better the next day! I wouldn't put it in prime rib category, but then again, we aren't talking prime rib prices. I will try to post the recipe after my trip...flying out of town in a couple days.
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Post by toshtego on Sept 20, 2017 16:24:20 GMT -5
Seriously, hamburger - Lean grass fed mixed with minced red onion and jalapeno peppers inside, cooked over charcoal, topped with American cheese, fresh ground black pepper, a little horse radish mustard, a big dill pickle on the side and hold the bun. We can talk chili when it's a bit colder outside. Cold? Just made a pot of Green Chile Pork Stew with beans, posole, potatoes and carrots. Good any time of year. |
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Post by Deleted on Sept 20, 2017 17:52:30 GMT -5
Ground Beef also but, because I can't chew steak anymore.......besides chewing is so over rated.
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Post by Deleted on Sept 20, 2017 18:10:00 GMT -5
Bone in Ribeye. But really any steak that is on sale is what we buy. Steaks are cheaper than sirloin hamburger where we live.
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Post by isett2860 on Sept 20, 2017 18:19:11 GMT -5
Prime rib, ribeye, medium.
But if someone else is picking up the tab, I won't be picky😊
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Post by toshtego on Sept 20, 2017 20:22:54 GMT -5
Ground Beef also but, because I can't chew steak anymore.......besides chewing is so over rated. A good Salisbury Steak with mushroom or onion gravy is a real delight for me. This was something every restaurant used to have on the menu. Now I see it rarely. I read the name, "Salisbury Steak, came about during World War I when "Hamburg-er" had the wrong connection. |
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Post by Deleted on Sept 20, 2017 21:01:56 GMT -5
Salisbury Steak is good but, what I really like is thick Hamburger Patties in brown gravy.
Mashed potatoes and corn or peas on the side, oh yeah!
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profrmdover
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Post by profrmdover on Sept 20, 2017 21:16:04 GMT -5
Tenderloin ... medium rare!
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redzin
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Post by redzin on Sept 20, 2017 21:23:38 GMT -5
Ground Beef also but, because I can't chew steak anymore.......besides chewing is so over rated. A good Salisbury Steak with mushroom or onion gravy is a real delight for me. This was something every restaurant used to have on the menu. Now I see it rarely. I read the name, "Salisbury Steak, came about during World War I when "Hamburg-er" had the wrong connection. Ahhhh yes, indeed. Salisbury Steak. I was in Hawkinsville, Ga. last year, and had Salisbury Steak. It brought tears to my eyes, it was so good. The last time before that was when I was a child. I now make it once a month. Great taste at an affordable price. |
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Post by Deleted on Sept 20, 2017 21:24:53 GMT -5
Salisbury Steak is good but, what I really like is thick Hamburger Patties in brown gravy. Mashed potatoes and corn or peas on the side, oh yeah! Sometimes I coat my burgers and steaks (even pork steaks) with brown gravy powder. Give them an au jus taste without having to make the gravy. Often, after coating, I'll put quite a bit of pepper on. Wife has been using pink peppercorns of late. Give it an "out there" flavor |
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Post by Deleted on Sept 20, 2017 21:26:22 GMT -5
New York Strip medium rare.
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Post by Deleted on Sept 21, 2017 8:43:52 GMT -5
I haven't found anything yet that will compare to the thickness, gristle free, fat free, juiciness of a filet.
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). Rib eye steak a close second. And....oh man, just give me the whole damn carcass 
