Discussion in 'Odds & Ends' started by bryanj2u, Aug 12, 2009.
do the poll guys and discuss why you like it
Rib Eye all they way baby
Ribeye. Best marbling pattern, extra juicy, lots of flavor, quickest steak to cook to medium rare.
yeah i agree. to me T-bone doesnt cook easily cus of the heat transference of the bone. Ribeye has all that juicy fat that makes it extra flavorful
T-Bone/Porterhouse is a great cut b/c it contains the filet and a strip steak. you have to cook it on a grill. The trick is to place the filet side on the cooler portion of the grill and the strip side on the hotter side. If you use a broiler or cast iron, or place it in the center of the grill, you either undercook the strip, or overcook the filet.
still the Rib eye is better and down here in TExas we always cook on a grill.
Ribeye for sure.
Have to go with tenderloin. Nothing like a nice cut of filet mignon.
Almost an ethical dilemma. Who's your favorite parent? Who's your favorite child? If you had to choose between... Never mind.
Picanha, South America FTW.
NYC strip seared on the grill served medium rare, preferably aged, slices so well, tender and juicy.
I also would like to speak up for the Flank, I think it's terribly underrated. The flank is one of the leanest cuts, beside the rounds, that reminds tender and juicy, with enough fat to just make your lips smack. Seared high again and served medium rare, making sure to cut against the grain, the flank is sure to make some mouths salivate.
Ribeye on the Bone, is an entirely different animal. Hard to find, unless you go to a good butcher or your at some fancy steak house, Ribeye on the bone, brings out my inner cave man. The high fat count in the ribeye coupled with the meat is sweater closest to the bone, and you have yourself a gift from heaven.
Man I need a steak!!!
Rib eye+ bbq+ apple woodchips = amazing
rib eye, new york steak, tenderloin, idk any one of these
NY steak for me...
when i grill ribeyes (or any steaks) i brush on some melted butter, coriander, parsley, tabasco, and cumin seeds. thats how we do it in cypress texas baby.
Flank cuts...for unbelievable Vaca Frita!!
You forgot to add hanger steak. Has to be cooked no more than merium rare though. But boy are those good
hanger steak is right next to flanksteak right?
The delicious kind.
Ribeye is my go to steak, but lately I've been digging the flank. 7-bone roasts in the winter make me belly quite happy as well.
As a chef, I have mixed feelings about the variety. Different ones are better for different techniques (with a sauce or not, rare or cooked medium or carapaccio) or methods of cooking. Also the flavour can greatly vary.
I don't eat steak very often, but prefer a ribeye rare, grilled, french salt and coarse ground pepper only. It's just the taste I prefer richly and distinct beef, nice marbling is A plus necessary. I also smoke this sometimes over oak wood and its really, really nice.
New Strip lacks that nice marbling for the most part, Porterhouse has the combination of two other cuts and often does not cook evenly. T-bone is the smaller end of cut and if you like that kind of flavour is a better option if you don't want to have test and take chances. Filet mignon has no real flavour to me (is why its get wrapped with bacon, it needs something!), and I only use it for carpaccio occasionally.
Skirt Steak and Hanger, I prefer to use in when am making an entree where I am going to marinate South American style with lime, garlic and onion for example. They really absorb the flavours nicely.
Man you make it sound so good!
Yep I too second or whatever the ribeye.
Hey where is the Filet Of Mignon
"Tenderloin medallion" IS filet mignon, a cut known for buttery tenderness but very little beef flavor -- avoid ordering it in a steak joint as the afficianados will giggle.
Ribeye - for me.
there is nothing better than a ribeye because the fast is more evenly distributed compared to all other cuts. If you cut it right it actually self bastes. That is and will always be the best cut.
Club Steak / Delmonico.
rib-with-bone yes, and at the same time:
A Porter "schsteak for 2" at Peter Lug's
Btw has anybody here tried Kobe beef? Is it worth the high price tag? Is the American version of Kobe close enough?
I had it in a restaurant once. It was AMAZING!!!
Is it worth it? I thought it was.
I don't know what the American version is.
The American version is an attempt to replicate the real Japanese Kobe beef using American cows. However a lot of purists suggest that they don't taste the same and the methods of raising the cattle are different. If you had the kobe beef in America there is a decent chance you had the American "Kobe Style" beef instead of the real thing which costs $300/lb. The American version is between $30-100/lb.
Filet Mignon is the best cut of beef in my opinion!
I was in Vegas last month and I went to "The Burger Bar" at Mandalay Bay. I had the best Burger I have ever had in my life, made from American Kobe Beef!
I had the American version based upon what you say.
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