Favorite Steak?

[Snacks]

<p>I'm not a big steak eater. I only like 2 steaks. 1 Filet mignon and london broil. Its funny b/c one is a really good piece of meat and the other is really cheap. </p><p>Whats your favorite and how do you like it? What sides? and whats your favorite place to go to eat your favorite.</p><p>My fav is Filet mignon. I love Ruth Chris and the sides are garlic mashed and creamy spinach.</p><p>Wow I'm starvin.</p><p>Earl we got&nbsp; acow back there?</p>

<span class=post_edited>This message was edited by Snacks on 2-8-07 @ 6:47 PM</span>

[FUNKMAN]

<p><font size="2">filet </font></p><p><font size="2">new york strip</font> </p>

[Gaia]

I make a MEAN skirt steak, and a mean filet mignon.

[angrymissy]

<p>Filet Filet Filet.&nbsp; Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago.&nbsp; We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p><img src="http://turbomirage.phpwebhosting.com/pics/misc/homer_drool.gif" border="0" width="186" height="177" />&nbsp;</p>

[FUNKMAN]

<strong>angrymissy</strong> wrote:<br /><p>Filet Filet Filet.&nbsp; Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago.&nbsp; We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p>i had ideas of making beef stew with filet mignon, guess it could work?...</p>

[Snacks]

<strong>angrymissy</strong> wrote:<br /><p>Filet Filet Filet.&nbsp; Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago.&nbsp; We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p><img src="http://turbomirage.phpwebhosting.com/pics/misc/homer_drool.gif" border="0" width="186" height="177" />&nbsp;</p><p>Ive never been into meatloaf but it sounds like it would also make a great burger. This might be your snack invention. I love this site so many people loving food and coming up with good ideas.</p>

[MrPink]

<strong>FUNKMAN</strong> wrote:<br /><strong>angrymissy</strong> wrote:<br /><p>Filet Filet Filet.&nbsp; Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago.&nbsp; We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p>i had ideas of making beef stew with filet mignon, guess it could work?...</p><p>Beef stew made with filet mignon will probably not work out well. The best results come from using a piece of meat that has alot of connective tissue that will melt from the slow cooking process. Fuck, too much food network...</p><p>My favorite cut is the t-bone since it has the tenderloin and the strip loin. The best way to cook it is to season with salt and pepper, put in on the Weber for a couple minutes, and drizzle it with a little worcestshire. </p>

<span class=post_edited>This message was edited by MrPink on 2-8-07 @ 7:03 PM</span>

[jetdog]

<p>Burgandy Pepper Tri-Tip from Nugget!</p><p>Come on Nor Cal! Who's with me?&nbsp;</p>

[MellySmelly]

<p>tube steak smothered in underwear</p><p>&nbsp;</p><p>my favorite is New York strip, there is a restraunt here, Flemmings, that has the best I have ever had&nbsp;</p>

[LOAF]

<p>Porterhouse!!</p><p>Its the best of both worlds, its a filet and a strip!!</p><p><img src="http://www.tonidunlap.com/porterhouse.jpg" border="0" width="350" height="252" /></p>

[cougarjake13]

i dont have a particular favorite but i like most cuts of steak

[riverofpiss]

<p>Philly Cheese Steak, oh yeah.</p><p>&nbsp;</p><p><a onclick="return fitsInWindow();"><img src="http://img442.imageshack.us/img442/186/steakamericanyz2.jpg" border="0" alt="img442/186/steakamericanyz2.jpg" title="Click to visit ImageShack for Image Hosting!" width="250" height="187" /></a></p>

[weekapaugjz]

my favorite is a rib eye, nicely marbled and usually come as a big cut.&nbsp; i would season it up with montreal steak seasoning with sides of baked potato and a spinach salad.

[feralBoy]

<p>I like sirloin.&nbsp; It tastes awesome, and is not as fatty as the steaks from the short loin, or rib.&nbsp; It's a huge weird piece of meat though, and butchers always look at you funny when you buy one.&nbsp; More than once i've heard, &quot;is this really what you want?&quot;</p><p>Flank steak is awesome too, especially on the grill.</p>

[Fat_Sunny]

<p><font size="2">Fat'll Have What MrPink Is Having, An Old Fashioned T-Bone, With A Strip Of Fat Running Along The Edge About 3/4&quot; Thick.&nbsp; It Has To Be Cooked On A Really Hot Grill So The Fat Gets All Crispy On The Outside.&nbsp; Mmmmmmmm....Health Food!</font></p><p><font size="2">PS: What Is The Difference Between A T-Bone And A Porterhouse?&nbsp; (That Is A Question Fat Needs Answered, Not A Quiz).</font></p>

[JPMNICK]

t-bone is the only way to go.&nbsp; best of both worlds

[TheGameHHH]

<strong>Snacks</strong> wrote:<br />My fav is Filet mignon. I love Ruth Chris and the sides are garlic mashed and creamy spinach.<span class="post_edited"></span><p>&nbsp;couldnt have said it better myself, thats literally my exact favorite </p>

[Gvac]

Like Pavlov's dog, I begin salivating at the sight or scent of beef.&nbsp; Any cut.&nbsp; I've had outstanding filet mignons, prime ribs, new york strips, skirt, etc.

[Fat_Sunny]

<p><font size="2">Not To Mention The Roast Beef Sandwich With Gravy!</font></p>

[lleeder]

<font size="3">Porterhouse, skirt steak, strip steak, filet migneon love'em all. Marinated or not marinated?</font>

<span class=post_edited>This message was edited by lleeder on 2-8-07 @ 7:40 PM</span>

[undressa]

<p>ok luigis in glen oaks, queens, the bistecca, which is skirt steak in this amazing gravey with soft polenta</p><p>ok now I have a problem, I need to go there</p><p>V</p>

[Dan 'Hampton]

Sirloin, Spicy Montreal Seasoning, 10 min on the Weber

[FUNKMAN]

<p>the regular joe's staple &quot; the Roast Beef Sandwich&quot;</p><p><img src="http://www.nicegraphics.com/chow/Mannys/RoastBeef.jpg" border="0" width="572" height="481" /></p>

[spot]

Filet with a Burgandy mushroom sauce. <br />

[angrymissy]

<strong>FUNKMAN</strong> wrote:<br /><strong>angrymissy</strong> wrote:<br /><p>Filet Filet Filet. Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago. We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p>i had ideas of making beef stew with filet mignon, guess it could work?...</p><p>&nbsp;I also made that.&nbsp; It was ok... its better with the stew meat because it gets all mushy and falls apart.&nbsp; The filet got kind of tough </p>

[FUNKMAN]

<strong>angrymissy</strong> wrote:<br /><strong>FUNKMAN</strong> wrote:<br /><strong>angrymissy</strong> wrote:<br /><p>Filet Filet Filet. Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago. We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p>i had ideas of making beef stew with filet mignon, guess it could work?...</p><p>&nbsp;I also made that.&nbsp; It was ok... its better with the stew meat because it gets all mushy and falls apart.&nbsp; The filet got kind of tough </p><p>thanks for the info!&nbsp; i'd hate to ruin a good piece of meat</p>

[angrymissy]

<strong>Snacks</strong> wrote:<br /><strong>angrymissy</strong> wrote:<br /><p>Filet Filet Filet. Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago. We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p><img src="http://turbomirage.phpwebhosting.com/pics/misc/homer_drool.gif" border="0" width="186" height="177" /> </p><p>Ive never been into meatloaf but it sounds like it would also make a great burger. This might be your snack invention. I love this site so many people loving food and coming up with good ideas.</p><p>I make all sorts of different meatloaves.&nbsp; They can be really good if you try something different.&nbsp; One has a brown sugar, lemon juice and ketchup glaze and I put a little bit of the glaze in with the meat, then coat the meatloaf with it.&nbsp; The other one is an &quot;italian&quot; meatloaf that I put parm and mozz in with a little bit of tomato sauce.&nbsp; </p>

[Reephdweller]

<p>My favorites as Filet Mignon and New York Strip.</p><p>FH Riley's makes a great steak called the Anchor Steak it's amazing.</p><p>&nbsp;</p><p>&nbsp;</p>

[Reynolds]

I've only found it at one place, Adams Mill restaurant in CT.&nbsp; Stuffed Filet Mignon, stuffed with crabmeat and seafood stuffing (like the shit thats in stuffed mushrooms) good shit.

[mendyweiss]

<strong>angrymissy</strong> wrote:<br /><p>Filet Filet Filet.&nbsp; Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago.&nbsp; We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p><img src="http://turbomirage.phpwebhosting.com/pics/misc/homer_drool.gif" border="0" width="186" height="177" />&nbsp;</p><p>Torker Fillet Tacos ? Hmmmm</p>

[A.J.]

<p>As long as it's cooked medium, I don't care what the cut is.</p><p>Best steakhouse in the DC Area?&nbsp; <table border="0" cellspacing="0" cellpadding="0"><tbody><tr><td class="j"><font size="-1"><strong>Ray's the Steaks</strong> 1725 Wilson Blvd. (N. Quinn St.) Arlington, VA 22209 703-841-7297</font></td></tr></tbody></table></p>

[sailor]

<font size="2">porterhouse - peter luger.&nbsp; if i'm cooking - ny strip, london broil, rib roast, top round roast. </font>

[feralBoy]

<strong>Fat_Sunny</strong> wrote: <p><font size="2">PS: What Is The Difference Between A T-Bone And A Porterhouse?&nbsp; (That Is A Question Fat Needs Answered, Not A Quiz).</font></p><p>A T-bone and a porterhouse are all part of the short loin, which is like the lower back.&nbsp; The steaks more towards the rear of the cow&nbsp;are called porterhouse, and they have a larger section of filet on them.</p><p>The filet of the beef actually has three sizes, going from smallest to biggest, it's petit mignon, filet mignon, and tournedo.</p>

[Chigworthy]

<strong>jetdog</strong> wrote:<br /><p>Burgandy Pepper Tri-Tip from Nugget!</p><p>Come on Nor Cal! Who's with me?&nbsp;</p><p>I have no idea what you're talking about.</p>

[Jughead]

Best Indiana Steak House...My back yard...Choice Indiana Black Angus......You talk about Fresh and Tender..WOW..I wish I could get one to all of you....

[nate1000]

<strong>FUNKMAN</strong> wrote:<br /><strong>angrymissy</strong> wrote:<br /><p>Filet Filet Filet.&nbsp; Delicious.</p><p>Jeff bought a whole tenderlion and had it cut up a few weeks ago.&nbsp; We had so many filets out of that, that I made FILET MIGNON MEATLOAF - put all the steaks into a food processor to grind the meat, then made a delicious tasty meatloaf out of it.</p><p>&nbsp;</p><p>i had ideas of making beef stew with filet mignon, guess it could work?...</p><p>Bad idea- there is a reason that you slow cook stew- it's meant for a lesser cut of meat- the slow cooking process breaks the meat down and makes it tender. Also- the low fat content in filet would not add as much flavor as a more marbled stew meat. </p><p>The same goes for grinding it up- the reason you eat filet is for the tenderness of the cut- grinding it up defeats the purpose- turns a beautiful cut of beef into plain hamburger meat. Take your filet- throw it on a grill and enjoy- don't overthink it. </p><p>Personally, I prefer a well-marbled, tender strip above all else. </p>

[ChimneyFish]

<p><strong><em><font face="georgia,palatino" size="2">Chicken fried steak. Horrible cut of meat, all fried and heart killing.</font></em></strong></p><p><strong><em><font face="Georgia" size="2">And how dare you ask what kind of sides. There shall be only one.</font></em></strong></p><p><img src="http://i28.photobucket.com/albums/c217/luxa1/IMG_8726.jpg" border="0" width="360" height="270" /></p>

[A.J.]

<strong>jughead46041</strong> wrote:<br />Best Indiana Steak House...My back yard...Choice Indiana Black Angus......You talk about Fresh and Tender..WOW..I wish I could get one to all of you.... <p>I had heard <a href="http://www.stelmos.com/">St. Elmo</a> was the best place in town. We tried to get in there when I was in Indy a couple of years ago but the place was packed.</p>

[nate1000]

<p>Anyone tried a Flat-Iron steak? </p><p>A relatively new cut- just available recently- it was previously just discarded as waste, however, it is supposed to be wel marbled and very tender (cut from the second most tender muscle)</p>

[riverofpiss]

<p>I like a nice blackened&nbsp;sirloin with creole butter on the top.</p>

[Justice4all]

<p>Filet is good, but has anyone tried Buffalo steaks? As lean as a Filet but just as juicy and tender as a Prime Rib.</p><p>T-bones kick ass just for sheer size and how much steak you can get.</p><p>But you can't go wrong with ANYTHING:</p><p>T-Bone</p><p>NY Strip</p><p>Rib Eyes</p><p>Filets</p><p>Prime Ribs</p><p>London Broil</p><p>Shank Steak</p><p>damn I am starving now. The only thing to do when you get this bad of a steak craving is go to a Brazilian Steak house. The meat just keeps on coming until you are full!</p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p>

[terry1979]

<p>BEST THREAD EVER!!!&nbsp; There should be more threads dedicated to steak!!&nbsp; Maybe even monuments....</p><p>Sirloinn, bloody!!</p>

[yomudder21]

<strong>MellySmelly</strong> wrote:<br /><p>tube steak smothered in underwear</p><p>&nbsp;</p><p>my favorite is New York strip, there is a restraunt here, Flemmings, that has the best I have ever had </p><p>&nbsp;tube steak smothered in underwear <strong>sauce</strong>..........</p><p>&nbsp;</p><p>you were almost there melly.&nbsp;</p>

[jetdog]

<strong>Chigworthy</strong> wrote:<br /><strong>jetdog</strong> wrote:<br /><p>Burgandy Pepper Tri-Tip from Nugget!</p><p>Come on Nor Cal! Who's with me? </p><p>I have no idea what you're talking about.</p>No Hoity-toity Nugget Markets in your area?&nbsp;<p>&nbsp;</p>

[Snacks]

<strong>sailor</strong> wrote:<br /><font size="2">porterhouse - peter luger.&nbsp; if i'm cooking - ny strip, london broil, rib roast, top round roast. </font><p>A lot of people I know love Peter Lugers. I thought it was ok. I heard so much about the place and felt let down when I got there. Maybe I was expecting this real nice, big place? </p><p>That place was so crowded, people do love it. Just not me!</p>

[Jughead]

<strong>A.J.</strong> wrote:<br /><strong>jughead46041</strong> wrote:<br />Best Indiana Steak House...My back yard...Choice Indiana Black Angus......You talk about Fresh and Tender..WOW..I wish I could get one to all of you.... <p>I had heard <a href="http://www.stelmos.com/">St. Elmo</a> was the best place in town. We tried to get in there when I was in Indy a couple of years ago but the place was packed.</p><p> I sell autos to the farmer.....well rancher that supplies them there beef....Did you see the cocktail shrimp in the window??Believe it or not I ate there with Bob Seger ..Well not just Bob but his whole crew..Funk would have liked it Don Brewer was there..(From Grand Funk)...He was playing drums on that tour.. ..I thought it was the distance tour...But maybe not.. </p>

<span class=post_edited>This message was edited by jughead46041 on 2-9-07 @ 3:08 PM</span>

[Jughead]

<font size="5">SHIT SORRY DOUBLE VISION<br /></font><strong>A.J.</strong> wrote:<br /><strong>jughead46041</strong> wrote:<br />Best Indiana Steak House...My back yard...Choice Indiana Black Angus......You talk about Fresh and Tender..WOW..I wish I could get one to all of you.... <p>I had heard <a href="http://www.stelmos.com/">St. Elmo</a> was the best place in town. We tried to get in there when I was in Indy a couple of years ago but the place was packed.</p><p> I sell autos to the farmer.....well Rancher that supplies them there beef....Did you see the cocktail shrimp in the window??Believe it or not I ate there with Bob Seger ..Well not just Bob but his whole crew..Funk would have liked it Don Brewer was there..(From Grand Funk)...He was playing drums on that tour.. </p>

<span class=post_edited>This message was edited by jughead46041 on 2-9-07 @ 3:11 PM</span>

[drusilla]

<p>i grew up on porterhouse from peter lugers, but i had to break it to my parents that a filet from mortons is just soooooooo much better.&nbsp; it's the best.&nbsp;&nbsp; with a side of mashed potaotoes.&nbsp; no sauce on the steak, just the juices it was cooked in.&nbsp;&nbsp; so yummy.&nbsp; </p><p>&nbsp;</p><p>if you're even in montreal hit up ruben's on st. katherine's. &nbsp; amazing. &nbsp;&nbsp;</p>

[Jughead]

<strong>nate1000</strong> wrote:<br /><p>Anyone tried a Flat-Iron steak? </p><p>A relatively new cut- just available recently- it was previously just discarded as waste, however, it is supposed to be wel marbled and very tender (cut from the second most tender muscle)</p><p>&nbsp;You will love it!!!&nbsp; Great Price too....Great Carne Asada .... </p>

[EffMeBoobs]

I really like ribeye, filet mignon and prime rib.&nbsp; The restaurants I like in the city are Ruth's Chris and Morton's.&nbsp; Man I could go for a nice big fat juicy medium rare steak with a touch of salt.

[aceofspades7]

<p>hanger steak is my favorite</p><p>flank steak is #2&nbsp;</p><p>Here's my mom's flank marinade</p><p>1 c oil</p><p>1/2 c soy sauce</p><p>1/2 c honey</p><p>2 T cider vinegar</p><p>2 T dried chopped onion</p><p>2 t powdered ginger</p><p>2-x cloves of minced garlic</p><p>fresh ground pepper</p>

[aceofspades7]

<strong>A.J.</strong> wrote:<br /><p>As long as it's cooked medium, I don't care what the cut is.</p><p>Best steakhouse in the DC Area? <table border="0" cellspacing="0" cellpadding="0"><tbody><tr><td class="j"><font size="-1"><strong>Ray's the Steaks</strong> 1725 Wilson Blvd. (N. Quinn St.) Arlington, VA 22209 703-841-7297</font></td></tr></tbody></table></p><p>&nbsp;ray's is a great place, but i would give this honor to the prime rib on k st.&nbsp;&nbsp; </p>

[johnniewalker]

<strong>aceofspades7</strong> wrote:<br /><p>hanger steak is my favorite</p><p>flank steak is #2 </p><p>Here's my mom's flank marinade</p><p>1 c oil</p><p>1/2 c soy sauce</p><p>1/2 c honey</p><p>2 T cider vinegar</p><p>2 T dried chopped onion</p><p>2 t powdered ginger</p><p>2-x cloves of minced garlic</p><p>fresh ground pepper</p><p>&nbsp;Do you really taste the soy sauce?&nbsp; That sounds like a great marinade. </p>

[aceofspades7]

<strong>johnniewalker</strong> wrote:<br /><strong>aceofspades7</strong> wrote:<br /><p>hanger steak is my favorite</p><p>flank steak is #2 </p><p>Here's my mom's flank marinade</p><p>1 c oil</p><p>1/2 c soy sauce</p><p>1/2 c honey</p><p>2 T cider vinegar</p><p>2 T dried chopped onion</p><p>2 t powdered ginger</p><p>2-x cloves of minced garlic</p><p>fresh ground pepper</p><p> Do you really taste the soy sauce? That sounds like a great marinade. </p><p>not sure about that - it is really good - everyone who has ever had it asks for the recipe</p><p>i've only done it with flank, hanger, and skirt steak - always on a grill - about 5-7 min per side</p>

[topless_mike]

What is your favorite cut of steak ?

Discuss

[A.J.]

Porterhouse!

http://www.carlspackler.com/archive/cs_081.jpg

[IamPixie]

wrong thread.

[RhinoinMN]

I absolutely love ribeyes. The marbling of the fat..mmmmmm.

[JPMNICK]

can't beat a good t-bone. porterhouse was #2 for me

[King Hippos Bandaid]

I enjoy 3 steaks and cant pick a favorite


Filet Mignon

Porterhouse

Rib Eye


its so fucking hard to make me choose

Why do you have yo make me choose Mike?

WHY!!!!!

[reillyluck]

i chose skirt steak because i loveeeeeeeee it.

Filet mignon would be #2.

[Hottub]

i chose skirt steak because i loveeeeeeeee it.



QFMFT!

We know it.:wink:

[drjoek]

ribeye =yummy

[Freakshow]

Pims?

[Snacks]

The only steak I eat is Filet Mignon.

[Team_Ramrod]

I love a good fresh Ribeye.

I go to the butcher, tell him to wrap up 4 Ribeyes, take 'em home and cook with nothing but pepper and a bit of salt... let the natural flavours excite the senses.

[Epschtein]

The only steak I eat is Filet Mignon.


pardon me, would you have any grey poupon?

[Friday]

Filet and a Lobster Tail, please!

[paracetamol flanders]

Any cut of ribeye-fed long pig.

[hexy68]

sounds like one of fezzie's questions :happy:

[TooLowBrow]

isnt the porterhouse 1/2 strip 1/2 filet? best of both worlds?

[Freakshow]

The only steak I eat is Filet Mignon.

White Castle serves excellent Filet Mignon.

[joethebartender]

isnt the porterhouse 1/2 strip 1/2 filet? best of both worlds?

Yes! (more like 1/3 filet and 2/3 strip) On the bone for better flavor. Nothing beats a prime, dry aged porterhouse. ("prime" being the quality of the marble...most supermarket stuff is "choice" or "select")

Anyone who chose the ribeye probably eats their steak well done with extra A-1 sauce! (too much fat for a rare temp)

Chuck is nice for stew or for a long marinade and skewered with pineapple for the grill.

Skirt is good for fajitas and needs a rest in a garlic/chili/cumin rub and lime juice before the grill. Also needs to be sliced against it's grain.

Filet is the choice for people who aren't into steak as much as they are the price and the name.

Where is the hanger steak choice? a.k.a. "the butcher's tenderloin" The closest you can get to filet mignon for a fraction of the price!

OK... That was enough to send me to Karl Ehmer's in Hillsdale. Now, I'm in search of cow!!!

http://www.karlehmer.com/storefront300.jpg

[TheMojoPin]

I have no idea.

To me, a steak is a steak, and I love them all.

I mean, if I get a better cut, I'll notice, but I have no idea going into it what the hell the difference is.

I guess I'm a steak savage.

[RhinoinMN]

Yes! (more like 1/3 filet and 2/3 strip) On the bone for better flavor. Nothing beats a prime, dry aged porterhouse. ("prime" being the quality of the marble...most supermarket stuff is "choice" or "select")

Anyone who chose the ribeye probably eats their steak well done with extra A-1 sauce! (too much fat for a rare temp)

Chuck is nice for stew or for a long marinade and skewered with pineapple for the grill.

Skirt is good for fajitas and needs a rest in a garlic/chili/cumin rub and lime juice before the grill. Also needs to be sliced against it's grain.

Filet is the choice for people who aren't into steak as much as they are the price and the name.

Where is the hanger steak choice? a.k.a. "the butcher's tenderloin" The closest you can get to filet mignon for a fraction of the price!

OK... That was enough to send me to Karl Ehmer's in Hillsdale. Now, I'm in search of cow!!!

http://www.karlehmer.com/storefront300.jpg

QFT! If there was a tenderloin choice I would've chose that instead of ribeye.

Good one Mike.

[joethebartender]

QFT! If there was a tenderloin choice I would've chose that instead of ribeye.

Good one Mike.

Actually...the filet mignon is a piece of the tenderloin. A whole tenderloin is known as a pismo (it's shaped like a giant cigar). Whenever you see tips of beef or filet mignon tips on a menu; it's the tapered ends of the pismo that the restaurant can't sell as a whole filet mignon cut.

[Epschtein]

im not picky, i usually buy a short cut of rump and since i know how to cook it just right i enjoy it as much as any cut.

if im out i usually look for a sirloin.

[Knowledged_one]

Either Tuna or Swordfish

Best steaks

[walking joint]

i like all steaks...recently i've been eating either sirlion steaks or filet mignon. the butcher near me has sales on whole filets anywhere from $4.99-$5.99 a pound about once a month, but you have to buy around 6 or 7 pounds worth. i usually get 4 or 5 cuts around a pound each and then smaller ones for my wife with the rest. i usually wouldn't buy filets due to the cost, but this is a pretty good deal and they are great.

[MobCounty]

:furious:FUCKING SHIT, RIBEYE ASsHOLESSS!!!11!!!!
GODAMIT< THIS PLACE.. WTF. FUC U ALL times TEN!!







That was me pretending to be mad about everyones meat choices.:innocent:

[underdog]

Anyone who chose the ribeye probably eats their steak well done with extra A-1 sauce! (too much fat for a rare temp)

I eat my ribeyes rare. And I love them.

Filet is the choice for people who aren't into steak as much as they are the price and the name.

That's just crazy talk.

If I go into a super market, the filet costs about $2 - $3 more a pound than the other high quality steaks. But there's zero fat on a filet. So in the end (especially over a ribeye), the filet ends up being a better value over some of the other high quality steaks.

Plus, cutting a steak with a fork cannot be beat.

[Snacks]

Yes! (more like 1/3 filet and 2/3 strip) On the bone for better flavor. Nothing beats a prime, dry aged porterhouse. ("prime" being the quality of the marble...most supermarket stuff is "choice" or "select")

Anyone who chose the ribeye probably eats their steak well done with extra A-1 sauce! (too much fat for a rare temp)

Chuck is nice for stew or for a long marinade and skewered with pineapple for the grill.

Skirt is good for fajitas and needs a rest in a garlic/chili/cumin rub and lime juice before the grill. Also needs to be sliced against it's grain.

Filet is the choice for people who aren't into steak as much as they are the price and the name.
Where is the hanger steak choice? a.k.a. "the butcher's tenderloin" The closest you can get to filet mignon for a fraction of the price!

OK... That was enough to send me to Karl Ehmer's in Hillsdale. Now, I'm in search of cow!!!

http://www.karlehmer.com/storefront300.jpg

you are 100% right, that is me I hate fatty steaks.

[weekapaugjz]

I love a good fresh Ribeye.

I go to the butcher, tell him to wrap up 4 Ribeyes, take 'em home and cook with nothing but pepper and a bit of salt... let the natural flavours excite the senses.

can i come over for dinner tonight? i'll take mine medium rare...



god, i love ribeye.
http://content.answers.com/main/content/wp/en/thumb/b/b4/300px-Ribeye-MCB-MaggieO.jpg

[RAAMONE]

favorite is flank...adolfs meat tenderizer...basic marinade...throw it in the fridge for a day or 2 (yeah that long) its so damn good in the end

[epo]

I'll go with the NY Strip, done medium rare.

If get near me with a grocery store steak or a bottle of A1 sauce, I'll have no alternative than to punch you in the mouth.

[BoondockSaint]

Porterhouse or ribeye. But I love them all. Any cut can taste outstanding if prepared right.

[RhinoinMN]

i like all steaks...recently i've been eating either sirlion steaks or filet mignon. the butcher near me has sales on whole filets anywhere from $4.99-$5.99 a pound about once a month, but you have to buy around 6 or 7 pounds worth. i usually get 4 or 5 cuts around a pound each and then smaller ones for my wife with the rest. i usually wouldn't buy filets due to the cost, but this is a pretty good deal and they are great.

That is a great deal. Ribeyes are usually more than that and are considered beneath a filet.

[RhinoinMN]

I'll go with the NY Strip, done medium rare.

If get near me with a grocery store steak or a bottle of A1 sauce, I'll have no alternative than to punch you in the mouth.

What if I like a little A1 in my bloody mary that I like to couple with my steak? Is my mouth safe? I have a pretty mouth.

[epo]

What if I like a little A1 in my bloody mary that I like to couple with my steak? Is my mouth safe? I have a pretty mouth.

That is permitted.

[Gvac]

Either Tuna or Swordfish

Best steaks

That's very brave of you to come out of the closet Knowledged One!

We still love you.

[furie]

Porterhouse with a skirt steak taking up a close second

[joethebartender]

That's very brave of you to come out of the closet Knowledged One!

We still love you.

NO...what's brave is that he eats these fish steaks in Ohio!!! Ohio??? F U! They're a week old before they hit the plate!!!

[Reephdweller]

Filet Mignon

Porterhouse

NY Strip

Skirt Steak

They're all gooooooooood.

[TeeBone]

I enjoy a strip from Del Friscos.

[joethebartender]

I eat my ribeyes rare. And I love them.



That's just crazy talk.

If I go into a super market, the filet costs about $2 - $3 more a pound than the other high quality steaks. But there's zero fat on a filet. So in the end (especially over a ribeye), the filet ends up being a better value over some of the other high quality steaks.

Plus, cutting a steak with a fork cannot be beat.

I remember being in Boston at a restaurant the won't cook a steak below medium...Is that the case everywhere? There was a sticker on the menu.

[epo]

I remember being in Boston at a restaurant the won't cook a steak below medium...Is that the case everywhere? There was a sticker on the menu.

I would doubt it as a universal rule, but seriously...would you trust someone who ordered a steak "well done"?

Me neither.

[MagillaGorillaz]

I enjoy a strip from Del Friscos.

The Palm is my favorite.

[RhinoinMN]

I remember being in Boston at a restaurant the won't cook a steak below medium...Is that the case everywhere? There was a sticker on the menu.

They obviously don't have much confidence in the quality of their meat. I've heard that with hamburger, but never with steak.

[drusilla]

i'm a big steak eater & i'll always go for a medium rare filet mignon over anything else.

& steak sauce is for homos. why don't just use ketchup since you're hiding all of the natural flavors & juices anyway.

[FUNKMAN]

filet, ny strip, t-bone

sometimes i'll marinate them overnight in terryaki, just like my kielbasi

sometimes i'll make aujus from concentrate i get at the butcher...i'll cook mushrooms right in the aujus

[King Hippos Bandaid]

i'm a big steak eater & i'll always go for a medium rare filet mignon over anything else.

& steak sauce is for homos. why don't just use ketchup since you're hiding all of the natural flavors & juices anyway.


awsome choice, it can't get better than a medium rare Filet


and QFT, Steak Sauce also means you are eating an unseasoned steak. go to a new place, don't eat crappy steak sauce

[TheMojoPin]

Steak sauce tastes like taint sauce. I JUST KNOW, OK?

Depending on the steak, I definitely like some crumbled bleu cheese on it, or some sauteed mushrooms and onions. Sometimes when I'm feeling nuts I'll combine all 3. And always medium rare.

[Drunky McBetidont]

if i have left over steak with over-easy eggs, homefries and toast for breakfast i like a bit of steak sauce on hand. ketchup too.

otherwise if i am eating a piece of steak that has been cooked (for the first time, not re-heated) i put no condiments on that meat.

i also prefer a porterhouse when i am ordering out. but when grilling steaks at home... a tenderloin sliced to order (how thick?) is the best thing going today! whew!:clap:

[Drunky McBetidont]

so... did the guy that chose "the one in my pants" as his favorite piece of meat infer that he likes the taste of his own cock, or does he prefer that taste to steak?

[CofyCrakCocaine]

Filet tastes best but I will rarely eat it for two good reasons: 1) Never enough steak 2) Price

[joethebartender]

filet, ny strip, t-bone

sometimes i'll marinate them overnight in terryaki, just like my kielbasisometimes i'll make aujus from concentrate i get at the butcher...i'll cook mushrooms right in the aujus

I didn't know that you married a Japonese girl.

[Drunky McBetidont]

I didn't know that you married a Japonese girl.

funny, i thought he liked to marinade in cream of sum young guy

[PapaBear]

I chose fillet mignon, but really love the part of a T bone that's right next to the bone. Hooray, cow fat!!!

[underdog]

I remember being in Boston at a restaurant the won't cook a steak below medium...Is that the case everywhere? There was a sticker on the menu.

What kind of savage eats a steak above medium? Just order a shoe and eat it.

My buddy was a cook in San Antonio for a little over a year, and he said over 90% of the steaks he cooked were well done. And almost all of them were fillet mignon. Stupid Texas.

[FUNKMAN]

http://www.dvdjournal.com/reviewimgs/r/ragingbull_imgs/ragingbull_02.jpg

Jake La Motta: Is it done?
Irma: No, it's not done.
Jake La Motta: Don't overcook it. You overcook it, it's no good. It defeats its own purpose.
[Irma gives Jake a stern but nasty look]
Jake La Motta: What are you doin'? I just said don't overcook it. You're overcookin' it, bring it over.
Irma: You want your steak?
Jake La Motta: Bring it over. Bring it over! It's like a piece of charcoal! Bring it over here!
Irma: You want your steak?
Jake La Motta: YEAH, RIGHT NOW!
Irma: Okay. There's your stupid steak. Can't wait for it to be done?
Jake La Motta: No, I can't wait.
Irma: Good! Okay? Happy? Happy?
Jake La Motta: That's all I want. That's all I want!
Irma: That's... there! No, more! There!
Jake La Motta: Botherin' me about a steak, huh?
Irma: That's GREAT!
Jake La Motta: You're botherin' me about the steak?
Irma: YEAH!

[Heather 8]

All I know is that filet mignon tastes awesome wrapped in bacon. Yes, that is my standard for choosing a cut.

[joethebartender]

All I know is that filet mignon tastes awesome wrapped in bacon. Yes, that is my standard for choosing a cut.

I'd eat a urinal mint wrapped in bacon. A pack of matches would taste good wrapped in bacon.

[Heather 8]

I'd eat a urinal mint wrapped in bacon. A pack of matches would taste good wrapped in bacon.

Nice to know your standards are so low.

[joethebartender]

Nice to know your standards are so low.

I got what I deserved for that. My shiny new mod quote.

[Freakshow]

What kind of savage eats a steak above medium? Just order a shoe and eat it.


This usually falls along certain ethnic lines, to be as PC as possible.

[Death Metal Moe]

My favorite steak would have to be a FREE ONE!

WACKA WACKA!!!

::wacky horn::

I mean am I right or what?!??!?!

[Mike Kingston]

I'm all about the Porterhouse...

I do enjoy a good prime rib but Porterhouse is my top choice.

[RhinoinMN]

I'd eat a urinal mint wrapped in bacon. A pack of matches would taste good wrapped in bacon.

Hippo?

[King Hippos Bandaid]

Hippo?

I have to agree with Joe

back to steak, I love getting Bacon Wrapped Fliet Mignon as part of the Rodizio in a Portuguese Restaurant

[topless_mike]

My favorite steak would have to be a FREE ONE!

WACKA WACKA!!!

::wacky horn::

I mean am I right or what?!??!?!

Moe, you sir, are always correct.

[Lady Resin]

Filet mignon. But we're grilling shells steaks tonight.:thumbup:

[hedges]

Just a test to see what kind of meat eaters are out there. What cuts of steaks do you enjoy:

Porterhouse
New York
Ribeye
Filet Mignon

[weekapaugjz]

ribeye for me. medium rare.

[Coach]

Just a test to see what kind of meat eaters are out there. What cuts of steaks do you enjoy:

Porterhouse
New York
Ribeye
Filet MignonYes
But Ny has to be Pittsburgh!

[PapaBear]

All of the above. Wrapped in bacon. On a bed of pork ribs. With a Citrucel chaser (thank you Dr. Steve).

[Coach]

Damn, I wanna try a Brazilian Steak house now!

[hedges]

Don't forget to vote PapaBear.

[hedges]

I'm going with Weeka on this one: Ribeye MR

[PapaBear]

Don't forget to vote PapaBear.
It's very hard to choose, but I went for fillet. I can rarely afford it, though.

[joethebartender]

It's a no-brainer...Porterhouse.
(it's both the filet and the strip in one magical steak)

[Ritalin]

Filets are for girls.

[Dude!]

Filets are for girls.

you got that right
that's why you gotta go with the T-Bone

its porterhouse without the girl part

[Gvac]

Rib eye, but it's got to be a quality cut. Nothing worse than getting one that's got more fat than meat on it.

[ToiletCrusher]

Rib eye, but it's got to be a quality cut. Nothing worse than getting one that's got more fat than meat on it.

Exactly, it needs to be well balanced. Then, it should have melted butter brushed on it, pan searing flour on it and put in a hot fucking cast iron pan for 3 minutes per side. Nice med-rare all the way through.

[razorboy]

Rib eye or skirt steak, if it is cooked correctly.

[Crippler]

Where's the Prime Rib option?!

Of the choices listed, gotta go porterhouse.

[hedges]

Ribeye is essentially the same cut as prime rib, but preparation is different. I love prime rib.

[weeniewawa]

Rib eye

tri tip rubbed down with montreal steak seasoning and grilled over mesquite to 140º and sliced on my slicer

[weekapaugjz]

i cooked myself a delmonico last night. holy shit was it good. cooked medium rare and seasoned with some salt and pepper and a little montreal seasoning. definitely my favorite cut of steak.

[Drunky McBetidont]

porterhouse. t-bone second. the flavor is in the bone. salt, pepper over hot coals. 8 min first side, 5 min second side.

maybe less

[boosterp]

I am of the school of thought that most cuts of meat always taste better grilled than they do any other way.

[TjM]

I gotta go with the Ribeye (So long as we are exluding prime rib)

[TjM]

<p><strong><em><font face="georgia,palatino" size="2">Chicken fried steak. Horrible cut of meat, all fried and heart killing.</font></em></strong></p><p><strong><em><font face="Georgia" size="2">And how dare you ask what kind of sides. There shall be only one.</font></em></strong></p><p><img src="http://i28.photobucket.com/albums/c217/luxa1/IMG_8726.jpg" border="0" width="360" height="270" /></p>

Why on earth would you ruin a fine cut of steak by frying it until it's a floverless heap

[razorboy]

Why on earth would you ruin a fine cut of steak by frying it until it's a floverless heap

Floverless?

[TjM]

Either Tuna or Swordfish

Best steaks

Get out hippie!

[TjM]

Floverless?

:laugh:

You know as in has no flover

[JohnGacysCrawlSpace]

the old tube steak?

[bigredd]

Bacon wrapped filet please. Hit it with a lil sea salt and course pepper and grilled. Yessir! Big fan of the beef tenderloin as well.

[underdog]

I was loving filet mignons, but I've recently started buying bone-in ny strips and porterhouses. Bone-in steaks are fucking magnificent. Such great flavor.

On my birthday, I tried a kobe flat iron. I wasn't really that impressed. It was the most tender steak I have absolutely ever had, but the flavor wasn't really what I was expecting. It just tasted normal.

[Contra]

Delmonico (Ribeye, prime rib) for me. LOVE it. Great marbling, great tenderness, great taste!

[aceofspades7]

hanger steak

[Formula409]

There are alot of good steak houses I like, obviously most of them are out west as i dont make it back east very much.

Cattle Exchange in Canadian Texas has a mesquite grilled steak, at first i didnt think i would like it as i hate mesquite grilled stuff cause it tastes burnt to me. This place rocked it though, the NY strip had to be at least 2 inches thick cooked, baked potato, grill seared vegetables, fresh bread and a habenero garnish. Topped of with a bread pudding that is amazing.

[jessicaduh]

i have a severe red meat craving at the moment. i'd fucking maim for a bloody ny strip.

[ADF]

Filet mignon is overrated as it doesn't have enough flavor/marbling for my taste. A nice, thick porterhouse is where it's at.

[jessicaduh]

i feel similarly about prime rib...i kind of think it sucks.

[biggirl]

filet - marinated in montreal and grilled,preferably on a charcoal grill. With grilled portabella mushrooms, sides of garlic mashed, and asparagus.

[Dave's Cackle]

filet - marinated in montreal and grilled,preferably on a charcoal grill. With grilled portabella mushrooms, sides of garlic mashed, and asparagus.

+1

NY strip are for white trash who eat pork chops.

[jessicaduh]

You are a pork chop!

[JPMNICK]

Filet mignon is overrated as it doesn't have enough flavor/marbling for my taste. A nice, thick porterhouse is where it's at.

i feel the exact same way. porterhouse all the way over a filet mignon

[Dell]

rib eye only slightly above a fillet

[Ikmu Arsnobu]

One of the best steaks i ever had was @ ruth chris in pittsburgh.

www.youtube.com/watch?v=KrJ6X0sa4EY

[jessicaduh]

omg...seriously with this guy.

[ANC]

If available, I'm all over a Kansas City Strip...ugh I'm Starvin'!

[mendyweiss]

If available, I'm all over a Kansas City Strip...ugh I'm Starvin'!

OK, I'll bite (pun) !!
What is the diff between Kansas City Strip and New York Strip ?

[ANC]

OK, I'll bite (pun) !!
What is the diff between Kansas City Strip and New York Strip ?

I believe it's the same cut, however the KC's seemed to be thicker IMO or at least where I ordered..

[CountryBob]

I really enjoy the different cuts of meat at different times. Hard to beat a Ribeye unless you have a Porter but a Filet is pretty good. What's wrong with the steak we got....

[RAAMONE]

flank

[MacVittie]

http://pascalbeauchesne.files.wordpress.com/2008/11/expos1.jpg

[hedges]

Filet mignon is overrated as it doesn't have enough flavor/marbling for my taste. A nice, thick porterhouse is where it's at.

I agree. I go with the ribeye.

[earthbrown]

Looks like a diseased vagina

<p>the regular joe's staple &quot; the Roast Beef Sandwich&quot;</p><p><img src="http://www.nicegraphics.com/chow/Mannys/RoastBeef.jpg" border="0" width="572" height="481" /></p>

[KEITHJAY]

t-bone

[aceofspades7]

Found something new at costco - beef loin flap meat. It's sort of like skirt steak. Fantastic stuff.

[JPMNICK]

Found something new at costco - beef loin flap meat. It's sort of like skirt steak. Fantastic stuff.

is it expensive?

[aceofspades7]

is it expensive?

no - very cheap - 4.50/lb

[Crippler]

I love that stuff, but I would never tell anyone because I always thought saying "flap" meat sounded very welfare. My ex & I would use the Kikkoman marinade & bake/broil it slowly in a toaster oven for a really easy meal. It was fantastic. Haven't been to Costo in a long time, but anytime I go I always check for the flap steaks.

[underdog]

I have had steak for dinner 7 times in the last 8 nights, and tonight was one of the best steaks I've ever had. A delicious flat iron steak from a beer bar in Toronto.

[TheGameHHH]

Milksteak