Steak or Burger

Steak or Burger?

  • Steak

    Votes: 16 64.0%
  • Burger

    Votes: 9 36.0%

  • Total voters
    25

Rago

Hall of Fame
#3
Depends, burger at home (or definitely a restaurant) is more satisfying than a steak at home I find.

However, nothing beats a good steak at a fine steakhouse imo
Eating meat at home isn't an option here (since my family doesn't); I've had rib eye/tomahawk and porterhouse cooked to medium/medium rare but steak just doesn't do it for me. What do you eat steak with and what's your favorite cut?
 
#5
Eating meat at home isn't an option here (since my family doesn't); I've had rib eye/tomahawk and porterhouse cooked to medium/medium rare but steak just doesn't do it for me. What do you eat steak with and what's your favorite cut?
NY Strip which is basically like a "shell steak". I usually have it with fries or a potato and asparagus. I find ribeye a bit too fatty but I'm in the minority, it may be the most popular. Porterhouse is great as well.

Always cooked to medium-rare.

To be honest steak is my go to meal

However, you can't have it as often without getting sick of it, but my last meal probably wouldn't be steak, it would be barbeque ribs, particularly baby back ribs.
 

Rago

Hall of Fame
#6
NY Strip which is basically like a "shell steak". I usually have it with fries or a potato and asparagus. I find ribeye a bit too fatty but I'm in the minority, it may be the most popular. Porterhouse is great as well.

Always cooked to medium-rare.

To be honest steak is my go to meal

However, you can't have it as often without getting sick of it, but my last meal probably wouldn't be steak, it would be barbeque ribs, particularly baby back ribs.
There's this one place where I had Porterhouse/T-Bone (with mash and pepper sauce) that was great. That's probably the best cut as well since it comes with a chunk of both fillet and strip (can't go wrong there). But I'm yet to try ribs.

I do enjoy eating meat when I do decide to dine out.
 
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#8
There's this one place where I had Porterhouse/T-Bone (with mash and pepper sauce) that was great. That's probably the best cut as well since it comes with a chunk of both fillet and strip (can't go wrong there). But I'm yet to try ribs.

I do enjoy eating meat when I do decide to dine out.
What country are you in?
 

Rago

Hall of Fame
#9
What country are you in?
Currently, I'm in Bangalore, India which is why finding good steak is incredibly difficult even though the city is a meat lover's delight but there are a few steakhouses and upscale hotels where it is available; water buffalo meat is pretty good too.
 

Ronaldo

Talk Tennis Guru
#15
^^^
Steak 'n Shake a little disappointing, went to one in a mall in Paramus (NJ), place never caught on and went out of business a few months ago
Tried Steak n Shake on a trip south over 20 yrs ago. Everything was 100. Still is except need to eat iin the dining room.........................unlike White Castle. Like White Castle, has the hardest surfaces since MickyDs opened. Open 24 hrs Will eat there instead of nearly every steakhouse and even Waffle House!
 

TagUrIt

Professional
#18
You guys think I’m probably crazy, but I prefer a good burger over a steak any day. Burger and fries is about as American as it gets. Throw some bacon and avocado on it too.
 
#28
Steaks and burgers are 2 things I never order at a restaurant. So easy to make at home. And both are dependent on the quality of the meat.

Idea being this. I can buy “good” Prime grade steaks at Costco often for $15 /lb or so. And I can buy “fantastic” Prime grade steaks from an upscale local grocery store for $20 /lb. The meat is better than Ruth’s Chris at a fraction of the price.

Same goes for hamburgers. I can buy “good” organic hamburger at Costco for $5 /lb and make a burger way better than any restaurant. I can spend $10 /lb for local grass fed hamburger and make an amazing burger for far less than a fast casual place like 5 Guys for example. And 5 Guys sucks compared to what I can make

Making a Prime grade T-Bone tonight. Got it from the local grocery store for $15 /lb. Add a potato and vegetable and I get a better than Ruth’s Chris quality meal for a fraction of the price. And I can eat it at home.
 
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#29
Here’s my beef ladder:

1. Filet Mignon

2. Prime Rib/ribeye

3. Porterhouse/T-bone

4. Sirloin

5. Sirloin burger

I’ve never had the opportunity to enjoy a buffalo steak but if it’s a step up the ladder like these beef cuts, then I’m searching out a restaurant with those cuts if and when I travel to more indigenous buffalo country. The one buffalo burger I enjoyed far surpasses even the best beef burgers I’ve more regularly eaten. Sweet, tender and extremely leaner than beef!
 

Ronaldo

Talk Tennis Guru
#30
Here’s my beef ladder:

1. Filet Mignon

2. Prime Rib/ribeye

3. Porterhouse/T-bone

4. Sirloin

5. Sirloin burger

I’ve never had the opportunity to enjoy a buffalo steak but if it’s a step up the ladder like these beef cuts, then I’m searching out a restaurant with those cuts if and when I travel to more indigenous buffalo country. The one buffalo burger I enjoyed far surpasses even the best beef burgers I’ve more regularly eaten. Sweet, tender and extremely leaner than beef!
Had bison burger back in the day from the local meat market. Extremely dry with a twang. No fan of buffalo or even venison. Same store has something called Waygu beef. One steak costs as much as a truck tire. Hope it is tendererer
 
#31
Had bison burger back in the day from the local meat market. Extremely dry with a twang. No fan of buffalo or even venison. Same store has something called Waygu beef. One steak costs as much as a truck tire. Hope it is tendererer
The dryness is from the much lower fat content so the kitchen has to enhance the cooking process with lower heat on the stove with a cast iron skillet.
 

Rago

Hall of Fame
#32
Same store has something called Waygu beef. One steak costs as much as a truck tire.
Authentic wagyu (am yet to try it) is apparently really marbled that makes it tender but it is incredibly hard to find outside Japan and is mostly used as a marketing term to fool the customer into overpaying.
 

mmk

Hall of Fame
#39
Eating meat at home isn't an option here (since my family doesn't); I've had rib eye/tomahawk and porterhouse cooked to medium/medium rare but steak just doesn't do it for me. What do you eat steak with and what's your favorite cut?
I'm usually the only one in who eats steak, but that doesn't stop me from grilling one while making something else for my wife or one or both of my daughters if they are over, usually fish for them. Porterhouse is awesome, tenderloin tips are great but you have to get rid of some fat. I usually rub them with salt, pepper and brown sugar and get them to medium rare. I usually have a baked potato and when in season corn on the cob, otherwise either grilled broccoli or roasted brussels sprouts, along with sauteed mushrooms.
My homemade burgers are pretty good, but can't match the best I've had at some restaurants.
 
#41
#44
I like burgers more, my dad grills new york strips at least once a week (charcoal), i request hamburgers.

A filet with bacon wrapped around is good, but my favorite steak is either cubed or country fried with some buttermilk mash potatoes and gravey
 
#48
Anyone who chooses burger over steak is a lunatic. A giant piece of Argentine bife de lomo cannot be beaten. When I went to Argieland for 3 weeks I ate steak almost every day. My waistline didn’t approve, but my tastebuds sure did.
Finally we got an informed opinion.
By the way, don’t blame the bife de lomo itself for your waistline expansion. That should have been the Malbec or the side dishes.
 
#50
If prime rib counts as a steak, that would be my favorite
No dice. It’s a roast. The steaks from the roast are ribeye steaks. I think at most restaurants if you order “prime rib” they carve it out of the roast not bring out a ribeye steak. They typically cook differently as well which also impacts the taste. And most people are probably not cooking a rib roast at home too often.

I think Fred Flintstone was partial to roasts (or maybe it’s a rack of ribs):

 
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