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Started By
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re: Favorite Cut of Steak?
Posted on 6/17/20 at 7:54 pm to El Mattadorr
Posted on 6/17/20 at 7:54 pm to El Mattadorr
NY Strip, nice and thicc
1
Posted on 6/17/20 at 7:58 pm to TigerFanatic99
followed by Ribeye
Posted on 6/17/20 at 9:12 pm to El Mattadorr
NY Strip about 1 1/4" thick.
Posted on 6/17/20 at 9:56 pm to El Mattadorr
Flank / skirt. Healthy and flavorful pending how prepped and cooked.
Posted on 6/17/20 at 9:58 pm to mmill32
Sirlion
NY strip
Flank
T bone
NY strip
Flank
T bone
This post was edited on 6/18/20 at 12:46 am
Posted on 6/17/20 at 10:00 pm to El Mattadorr
Ribeye
Was a T-bone before. Preference changed right after college.
Was a T-bone before. Preference changed right after college.
Posted on 6/17/20 at 11:52 pm to El Mattadorr
Ribeye if I can find a good one but I lately it's been filets.
This post was edited on 6/17/20 at 11:55 pm
Posted on 6/18/20 at 12:15 am to jlnoles79
NY Strip or Filet
Ribeye has the best taste quality overall because of the marbling, but I am just not a big fan of the the texture of fat and how chewy the ones I've had are.
Ribeye has the best taste quality overall because of the marbling, but I am just not a big fan of the the texture of fat and how chewy the ones I've had are.
Posted on 6/18/20 at 1:18 am to El Mattadorr
Prime Ribeye cut about 1 1/2 inches thick grilled to medium rare at most.
Posted on 6/18/20 at 2:10 am to El Mattadorr
Porterhouse
Posted on 6/18/20 at 6:19 am to El Mattadorr
Filet all the way.
Posted on 6/18/20 at 7:34 am to Gatorbait2008
quote:
NY Strip or Filet
So Porterhouse
Posted on 6/18/20 at 7:53 am to El Mattadorr
NY Strip for just a steak (salt and pepper).
Skirt for tacos or chimichurri or something.
Short ribs for braising.
Skirt for tacos or chimichurri or something.
Short ribs for braising.
Posted on 6/18/20 at 9:01 am to El Mattadorr
If prime meat, then I’m going for a filet.
I love the taste of ribeye, but prime grade ribeye just has too much fat/marbling.
I love the taste of ribeye, but prime grade ribeye just has too much fat/marbling.
Posted on 6/18/20 at 9:12 am to Gatorbait2008
quote:
Ribeye has the best taste quality overall because of the marbling, but I am just not a big fan of the the texture of fat and how chewy the ones I've had are.
I cook/order mine to medium because of this. It renders more of the fat and it's still tender and not as chewy.
Posted on 6/18/20 at 9:22 am to El Mattadorr
Filet
Ribeye
Flank
NY
Porterhouse
In that order.
Ribeye
Flank
NY
Porterhouse
In that order.
Posted on 6/18/20 at 12:19 pm to El Mattadorr
NY Strip
Posted on 6/18/20 at 12:48 pm to El Mattadorr
Filet
Picanha
Picanha
Posted on 6/18/20 at 12:54 pm to caro81
quote:
porterhouse
Posted on 6/18/20 at 4:59 pm to El Mattadorr
Spinalis (aka rib cap) is the best muscle on the cow for tenderness & flavor & it's not even close.
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