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Posted on 12/17/13 at 6:39 am to Chad504boy
If I can eat it raw, a filet. Tartare or carpaccio, yum. If I have to cook it then a hanger, skirt, or flank blue rare. A touch of chimichurri would be nice as well. If I'm at a normal steakhouse I'll either do a filet Pittsburg blue or NY Strip rare. At home it's usually ribeye in a cast iron skillet, mine doesn't get finished off in the oven.
Cows are tasty.
Cows are tasty.
Posted on 12/17/13 at 6:40 am to burgeman
I like a NY Strip. No bone or fat to navigate around.
Posted on 12/17/13 at 6:59 am to Chad504boy
fatass ribeye or porterhouse
Posted on 12/17/13 at 7:20 am to ruzil
quote:
Hanger steak
Flat Iron
those other names for skirt or flank?
Posted on 12/17/13 at 7:35 am to mack the knife
No, totally different cuts of beef. Call any meat cutter, he'll tell you.
Posted on 12/17/13 at 7:50 am to Chad504boy
Filet
Strip
Ribye
Strip
Ribye
Posted on 12/17/13 at 8:14 am to Chad504boy
Gotta be the well marbled and thick ribeye. 
Posted on 12/17/13 at 8:20 am to Yewkindewit
Ribeye, but only at home or at a high end steakhouse. At middle of the road restaurants ribeyes are pretty rough sometimes.
Although I always enjoy a nice filet.
Although I always enjoy a nice filet.
Posted on 12/17/13 at 8:26 am to Chad504boy
2.5 in porterhouse
Posted on 12/17/13 at 8:29 am to Pettifogger
I've gotten to where I never order steak when out to eat unless it's a really high end joint. They just never seem to get it right. The last time I did order one it was supposed to be a strip and that thing had more fat on it than the last ribeye I cooked for myself. $34 for something I couldn't screw up blindfolded and hammered, they managed to screw up.
Posted on 12/17/13 at 8:31 am to Chad504boy
Strip, ribeye, sirloin. "Flat Iron. "Blade.
Filet is last on my list. I just don't get it. If I want fork tender I'll cook fish. If I want beef I eat something that tastes like beef.
I say a "prime beef tenderloin" at Calandro's yesterday for $240.
Filet is last on my list. I just don't get it. If I want fork tender I'll cook fish. If I want beef I eat something that tastes like beef.
I say a "prime beef tenderloin" at Calandro's yesterday for $240.
Posted on 12/17/13 at 8:37 am to Pettifogger
quote:we have a fishhouse in town that can do a fine one, cooked to absolute perfection, but they are just as liable to burn it. 2 of the last 3 i have had were medium well instead of med-rare
At middle of the road restaurants ribeyes are pretty rough sometimes.
Posted on 12/17/13 at 8:57 am to Flair Chops
I just don't really bother with steak at chain-like restaurants too often. I mean, if I end up at Outback or Longhorn I know the things I find decent enough, but otherwise it's just not worth it.
Posted on 12/17/13 at 9:47 am to Chad504boy
3 Inch Ribeye steak.
Posted on 12/17/13 at 9:51 am to Chad504boy
NY Strip
Posted on 12/17/13 at 9:53 am to hogdaddy
quote:
3 Inch Ribeye steak
That ain't no rib eye in your pic
Posted on 12/17/13 at 9:54 am to hogdaddy
3" steak is way too thick for me.
I like a thinker Ribeye, dry aged. Med rare. Salt, dash of garlic powder and a little sliver of melted butter.
I like a thinker Ribeye, dry aged. Med rare. Salt, dash of garlic powder and a little sliver of melted butter.
This post was edited on 12/17/13 at 9:55 am
Posted on 12/17/13 at 10:16 am to hogdaddy
quote:
3 Inch Ribeye steak.
That is a 1 3/4 inch t-bone in the picture.
3 inches is stupid. It doesn't make you a tough guy.
This post was edited on 12/17/13 at 10:32 am
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