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Started By
Message
A friendly banter discussion that evolved to a question about steak size
Posted on 5/23/18 at 4:02 pm
Posted on 5/23/18 at 4:02 pm
8oz, 12oz, 16oz, 22oz.
What is a ideal size for a full grown man? Assume no bone.
What is a ideal size for a full grown man? Assume no bone.
32
Posted on 5/23/18 at 4:03 pm to fightin tigers
For the purposes of this, say Prime Rib
Posted on 5/23/18 at 4:03 pm to fareplay
I have not been around here long, but you are a terrible poster.
Posted on 5/23/18 at 4:04 pm to fareplay
quote:
For the purposes of this, say Prime Rib
That's the cut you're going with?
Prime Rib is usually a large piece of meat cooked for multiple people.
You're probably thinking of a ribeye for a single serving steak cut.
And a good ribeye size is usually by thickness, and you want about 1.5". Weight completely depends on the cow. 15+ ounces preferably.
This post was edited on 5/23/18 at 4:12 pm
Posted on 5/23/18 at 4:04 pm to fareplay
Gimme dat 22oz'er
Posted on 5/23/18 at 4:05 pm to TheCaterpillar
quote:
That's the cut you're going with?
And specifies 'no bone'
Posted on 5/23/18 at 4:05 pm to fareplay
quote:
8oz, 12oz, 16oz, 22oz.
It's less about weight, more about thickness. I'd say 1.5-2" is perfect.
Posted on 5/23/18 at 4:05 pm to fareplay
New York Strip baw
Posted on 5/23/18 at 4:06 pm to fareplay
quote:
Assume no bone.
Bone adds flavor. Even on a filet.
Sous vide style.
Of course.
Posted on 5/23/18 at 4:06 pm to TheCaterpillar
quote:
Prime Rib
Prime rib is down there with NY strip. Up your steak game hoss.
And 12 oz with a couple sides is more than enough with leftovers
Posted on 5/23/18 at 4:06 pm to fareplay
quote:
What is a ideal size for a full grown man? Assume no bone.
quote:What is going on here??
Prime rib
Posted on 5/23/18 at 4:07 pm to Tbonepatron
quote:
Prime rib is down there with NY strip. Up your steak game hoss.
What do you think a prime rib is?
Posted on 5/23/18 at 4:08 pm to Ryan3232
I wanted to leave the cut open ended, but too many on the OT cant think without having their hand held.
Posted on 5/23/18 at 4:08 pm to Tbonepatron
quote:
Prime rib is down there with NY strip. Up your steak game hoss.
Prime rib is the shite. Especially smoked prime rib. But it's not a cut.
What's your cut then, hoss?
Posted on 5/23/18 at 4:08 pm to fareplay
quote:
8oz, 12oz
Filet
quote:
16oz, 22oz.
Rib-eye I guess
Posted on 5/23/18 at 4:08 pm to fareplay
22 ounces with a stuffed potato, an appetizer of cheese fries, a couple of beers and some type of fudge drenched brownie.
Posted on 5/23/18 at 4:09 pm to Will Cover
quote:
Sous vide style.
Of course.
I've been sous videing my steaks lately with my new Anova cooker.
Its so good it brings tears to my eyes. My friends ask me to cook steaks for them all the time now.
Get the bone-in ribeyes to the perfect med rare pink, sear on iron skillet insert on the grill in bacon grease at 800 degrees for about 20 seconds each side to char.
FANfrickINGTASTIC.
This post was edited on 5/23/18 at 4:10 pm
Posted on 5/23/18 at 4:09 pm to fareplay
quote:
wanted to leave the cut open ended, but too many on the OT cant think without having their hand held.
10oz filet
22oz ribeye
12oz strip
16oz t-bone...oops, there is a bone.
The cut matters. Aint no one ordering a 16oz filet.
Posted on 5/23/18 at 4:09 pm to fareplay
quote:
I wanted to leave the cut open ended, but too many on the OT cant think without having their hand held.
For filet- 8oz
Ribeye- 12-16 oz
Those are the only steaks I will order at a restaurant.
The rest I will pick by thickness and look without caring about weight
This post was edited on 5/23/18 at 4:11 pm
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