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1
Posted on 5/13/13 at 10:25 pm to Rohan2Reed
I'd say the best tasting beef for pure flavor is the hanger steak at Rio Mar/LaBoca, honorable mention, the oxtail at Table is Bread. Maybe my favorite steak though, is the Porterhouse for 2 at Mr. John's. could have been influenced by who I shared it with.... 
This post was edited on 5/13/13 at 10:26 pm
Posted on 5/13/13 at 10:26 pm to biggsc
Bone-in ribeye and tongue.
Posted on 5/13/13 at 10:31 pm to biggsc
Ribeye
Posted on 5/13/13 at 10:47 pm to biggsc
Hanger
Posted on 5/13/13 at 10:51 pm to Caplewood
Had a good hanger at Rio Mar of all places. Not my favorite cut typically but I loved it there. Nice and tender with a lot of flavor.
Posted on 5/13/13 at 10:53 pm to Powerman
Ribeye flavor and filet tender
This post was edited on 5/13/13 at 10:53 pm
Posted on 5/13/13 at 10:59 pm to Caplewood
Can't argue with that as far as steaks go. I still love slow cooked meat for some odd reason.
Posted on 5/13/13 at 11:01 pm to biggsc
quote:
Cowboy Ribeye
Medium rare please...
Posted on 5/13/13 at 11:02 pm to biggsc
Bone-in ribeye is hard to beat, by my go-to is skirt. Cheap and delicious.
Posted on 5/13/13 at 11:04 pm to BottomlandBrew
I like marinating skirt with white onions, cilantro, and minced garlic. Pat dry and throw on the grill until about medium and slice across the grain. Great for fajitas.
Posted on 5/13/13 at 11:08 pm to Powerman
I pat dry and rub in masala seasoning and throw it on the skillet for a few minutes per side. Add a side of maque choux and you're good to go. A steak meal for two under $10.
This post was edited on 5/13/13 at 11:10 pm
Posted on 5/13/13 at 11:11 pm to BottomlandBrew
I like lots of the cheaper cuts of beef...Skirt, Hanger, Tri-Tip.
I just cooked a Tri-Tip in a cast iron skillet. It wasn't super tender, but the flavor was great.
I just cooked a Tri-Tip in a cast iron skillet. It wasn't super tender, but the flavor was great.
Posted on 5/13/13 at 11:13 pm to Yat27
Never had a tri quite as rare as that looks. Looks delicious though. Was it tender?
Posted on 5/13/13 at 11:23 pm to Powerman
I don't think cooking it in a cast iron skillet (very high heat) is the best way to prepare it if you're looking for tender. The flavor was great though. I'm not an expert on steaks (any cooking actually), but the F&D board taught me to cook the best steak I've ever made. If it's a Ribeye, I'm money using this board's preferred method. 
Posted on 5/13/13 at 11:36 pm to Yat27
quote:From the looks of the final pic, my guess is that the protein was subject to heat before it was allowed to come to room temp, resulting in a raw and chewy center because the marbling (fat) didn't dissolve and the protein fibers usually tighten up as well. By the looks of the pic, I'm also guessing that you didn't let the steak rest enough seeing that those delectable juices are now swimming on the plate instead of incorporated back into what you're eating. Those are two things that might help you out. Letting it come to room temp before cooking, and resting probably more than you think it needs at the end.
It wasn't super tender
Posted on 5/13/13 at 11:39 pm to Degas
quote:
From the looks of the final pic, my guess is that the protein was subject to heat before it was allowed to come to room temp,
How can you tell this? Serious question. I like to learn.
Posted on 5/13/13 at 11:45 pm to Degas
I never described it as chewy.
I did let it sit for quite a while after taking it out of the fridge. I did have a movie to make, so it probably could have sat out a while longer. I let it rest after cooking as long as I could, but I had to roll...didn't even get to eat the salad I had prepared. There was way more "delectable juices" before I plated. (Fail)
All in all, I would say that is a fair assessment! The only question I have is this: should a Tri-Tip cooked in this manner be very tender? I didn't expect it to be since it's a cheaper cut.
I did let it sit for quite a while after taking it out of the fridge. I did have a movie to make, so it probably could have sat out a while longer. I let it rest after cooking as long as I could, but I had to roll...didn't even get to eat the salad I had prepared. There was way more "delectable juices" before I plated. (Fail)
All in all, I would say that is a fair assessment! The only question I have is this: should a Tri-Tip cooked in this manner be very tender? I didn't expect it to be since it's a cheaper cut.
This post was edited on 5/13/13 at 11:53 pm
Posted on 5/14/13 at 12:01 am to biggsc
Filet.
I like tender.
I like tender.
Posted on 5/14/13 at 12:01 am to Yat27
Don't get me wrong. I wish I had what is in that pic right now.
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