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Started By
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What is your favorite cut of steak?
Posted on 6/26/14 at 8:55 am
Posted on 6/26/14 at 8:55 am
Rib Eye Steak--It has the most fat compared to the other cuts and is actually cut from the same piece of meat used for the prime rib.
The New York strip--It is usually sold with a half-inch of fat running along one side.
Filet Mignon--It has the mildest flavor of all these cuts and is extremely tender.
T-bone--It is really two steaks in one. The T-shaped bone divides a New York strip steak and a tenderloin filet.
Top Sirloin--It is a relatively lean cut, without a lot of marbling.
The New York strip--It is usually sold with a half-inch of fat running along one side.
Filet Mignon--It has the mildest flavor of all these cuts and is extremely tender.
T-bone--It is really two steaks in one. The T-shaped bone divides a New York strip steak and a tenderloin filet.
Top Sirloin--It is a relatively lean cut, without a lot of marbling.
38
Posted on 6/26/14 at 8:57 am to rebeloke
quote:
Rib Eye Steak-
Posted on 6/26/14 at 8:57 am to rebeloke
I was a rib eye guy for a long time, but have gravitated toward the NY strip.
Posted on 6/26/14 at 8:58 am to Rickety Cricket
quote:
I was a rib eye guy for a long time, but have gravitated toward the NY strip.
Why would you venture away?
Posted on 6/26/14 at 8:58 am to rebeloke
I'm a ribeye guy
Posted on 6/26/14 at 8:59 am to Paul Allen
Ribeye
Filet
T-bone(give the strip side to my lab)
Filet
T-bone(give the strip side to my lab)
Posted on 6/26/14 at 9:01 am to rebeloke
Ribeye > Filet > t-bone > strip > sirloin
Posted on 6/26/14 at 9:04 am to rebeloke
I probably order 3-4 ribeyes for every other cut at restaurants. At home it's likely even more lopsided towards the ribeye.
Pretty even between NY strip and T-bone/porterhouse when I do venture away from the ribeye.
I hardly ever order a filet... usually only eat them at catered dinner sort of events.
Pretty even between NY strip and T-bone/porterhouse when I do venture away from the ribeye.
I hardly ever order a filet... usually only eat them at catered dinner sort of events.
Posted on 6/26/14 at 9:05 am to LSUBoo
Porterhouse
Ribeye
Filet
Ribeye
Filet
Posted on 6/26/14 at 9:06 am to LSUBoo
Ribeye, then Porterhouse.
Posted on 6/26/14 at 9:06 am to rebeloke
Bone-in Ribeye ftw
Posted on 6/26/14 at 9:07 am to BhamTigah
Bone in goes without saying.
Posted on 6/26/14 at 9:08 am to LSUBoo
Porterhouse, then filet. I havent been into ribeyes for awhile now. After getting through all the gristle, you're left with 75% of the steak and then alot of times it's chewy. You have to get a really good cut of ribeye for it to not be mediocre. Why not get a strip, filet or both at the same time and know that it will usually always be a solid steak?
Posted on 6/26/14 at 9:18 am to rebeloke
Ribeye
Posted on 6/26/14 at 9:22 am to rebeloke
It really depends on how I'm cooking it. Microwave, it's a thin cut sirloin. Boiling I prefer more marbling so I get a chuck steak.
Posted on 6/26/14 at 9:28 am to LSUballs
Best steak for breading and deep frying?
Posted on 6/26/14 at 9:29 am to BRgetthenet
Filet. Don't laugh. Cascio's in Mecca used to plate a phenomenal chicken fried filet, med rare.
Posted on 6/26/14 at 9:30 am to BRgetthenet
quote:
Best steak for breading and deep frying?
If you have time for a 2 day soak in Dale's, it's a 45 day dry aged Kobe fillet.
Posted on 6/26/14 at 9:31 am to rebeloke
Flank Steak- lean but tender and easily the most underrated and best value of all the steaks
Posted on 6/26/14 at 9:31 am to OTIS2
I think that's one of the seven deadly sins.
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