Porterhouse
Favorite cut of steak?
- Thread starter Rand
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Originally Posted By: Quattro Pete
I like New York strip.
This^
I like New York strip.
This^
I'm less concerned about the cut and more about how it's prepared.
Salt, pepper, apply very high heat for a short amount of time, done.
Salt, pepper, apply very high heat for a short amount of time, done.
steak in the op looks like the state of texas
Originally Posted By: bdcardinal
Tri Tip
the butchers choice
Originally Posted By: bdcardinal
Tri Tip
the butchers choice
Any and all.
It's all good
But I'm partial to a well prepared Flat Iron and Sirloin
Done medium well
But I'm partial to a well prepared Flat Iron and Sirloin
Done medium well
Steak? How can you go wrong?
I like any cut, but my fav is a nice NY strip or a fat rib eye!
I like any cut, but my fav is a nice NY strip or a fat rib eye!
Whatever I can get on sale. Local stores have a "marked down" case at the end of the meat counter and have bought quite a few ribeyes-NY strips-filet mignon often 30-40% less than original price...sometimes more.
Hanger.
I do like chewing, so even a tough as nails chuck or rump steak grilled with just salt and pepper is fine with me. People do look at me strange as I'm gnawing on it.
I do like chewing, so even a tough as nails chuck or rump steak grilled with just salt and pepper is fine with me. People do look at me strange as I'm gnawing on it.
New York Strip for me. I haven't tried hanger steak, though, that sounds intriguing.
Bud_One
Site Donor 2022
Ribeye with good marbling but not too much, lightly seasoned with salt, medium rare.
NY strip, rib-eye, porterhouse, T-bone. Preferably > 1" thick...with sauted mushrooms, garlic, herb bread and a nice bottle of Zinfandel.
I love animals. They're delicious!
I love animals. They're delicious!
Every week year around, the wife grills Rib-Eye, Baby Backs and Tri-Tip. Does get kind of old after years, but at least she does them in various ways (rubs, marinade etc. & Tri-Tip from slabs to ka-bobs to tri-tip sandwich etc.). Those 3 are main stay meals weekly. She'll grill all winter no matter the weather and summer triple digits. Build a wind/weather block with heaters for winter and fans for summer. I'm not going to call her crazy because I like to eat & live.
Prime Rib maybe every 2 months + smoked brisket & chicken.
But I think grilled fresh caught salmon today, grilled rib-eye tomorrow since I got a peek in the fridge.
Prime Rib maybe every 2 months + smoked brisket & chicken.
But I think grilled fresh caught salmon today, grilled rib-eye tomorrow since I got a peek in the fridge.
Originally Posted By: GrtArtiste
Whatever I can get on sale. Local stores have a "marked down" case at the end of the meat counter and have bought quite a few ribeyes-NY strips-filet mignon often 30-40% less than original price...sometimes more.
^^This
You can often find good deals on certain days of the week.
Beef prices are high at the moment, largely as a result of the severe drought in the southwest.
Many cuts are good if properly prepared.
You can take a cheap chuck steak, which does have a nice flavor, and make it tender and delicious by using the right marianade and not grilling or broiling it too long.
Other cuts that benefit from this treatment are London Broil and flank steak.
Whatever I can get on sale. Local stores have a "marked down" case at the end of the meat counter and have bought quite a few ribeyes-NY strips-filet mignon often 30-40% less than original price...sometimes more.
^^This
You can often find good deals on certain days of the week.
Beef prices are high at the moment, largely as a result of the severe drought in the southwest.
Many cuts are good if properly prepared.
You can take a cheap chuck steak, which does have a nice flavor, and make it tender and delicious by using the right marianade and not grilling or broiling it too long.
Other cuts that benefit from this treatment are London Broil and flank steak.
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