Best Cut of Steak?

[Smallville]

Ribeye. Medium-rare. Filets are awesome but too spendy to eat all the time.

No sauce of any kind. If you need something other than the meat itself, it's not any good. The juices should be enough.

 

[bryguy]

Here ya go, how to dry age beef: http://www.goodcooking.com/steak/dry_aging.html

My guy I deal with here in Wilson for the deer I kill hangs them for me for 7 days. Killer venison.

 

[Eracer]

Why don't you try that this weekend and report back to us next week....if you can! :laugh:

Only if you promise to do it after I give it a good report card.rop:

 

[MCDavis]

Only if you promise to do it after I give it a good report card.rop:

I promise...pinky promise, even...*wink wink*...so go ahead, lay out your meat. :mgw:

 

[Eracer]

I promise...pinky promise, even...*wink wink*...so go ahead, lay out your meat. :mgw:

OK, but no sauce.

 

[ClairefromClare]

I promise...pinky promise, even...*wink wink*...so go ahead, lay out your meat. :mgw:

I'm going to be ill, and it has nothing to do with the meat.

 

[Clugnut]

I too would go for porterhouse, but voted strip in the poll. The best steak I ever had was a porter at Ruth's Chris steakhouse. That was one amazing slab of meat. That one was perfect taste, coupled with perfect preparation.

The last really good steak I had was at Pittsburgh Rare steakhouse in Pittsburgh. That was a perfectly cooked steak, and a great cut. That med-rare center was like velvet on your tongue. The flavor wasn't the best I ever had, but it was cooked perfectly.

 

[FATC1TY]

Medium Rare all the way around.

Filet is the most tender, although I do get some NY strips that are close.

NY is the best affordable all around steak. Great flavor, great cut, good price.

Ribeye has the best flavor, the fatty-buttery flavor is great. But I hate all the fat, I hate cutting around it, through it, picking it out. But the meat taste fantastic.

So I can't choose. I don't eat porterhouses, or Tbones.

I also generally don't cook/eat a steak unless it's 1.5 to 2.0 inches thick before cooking.

 

[Wi-Golfer]

A good, thick fillet wrapped with bacon and grilled just right can't be beat IMHO.

Hell yes!!!!!!

 

[JEFF4i]

Medium Rare all the way around.

Filet is the most tender, although I do get some NY strips that are close.

NY is the best affordable all around steak. Great flavor, great cut, good price.

Ribeye has the best flavor, the fatty-buttery flavor is great. But I hate all the fat, I hate cutting around it, through it, picking it out. But the meat taste fantastic.

So I can't choose. I don't eat porterhouses, or Tbones.

I also generally don't cook/eat a steak unless it's 1.5 to 2.0 inches thick before cooking.

What he said, though often I order a medium rare ribeye or prime rib.

 

[Wi-Golfer]

I too would go for porterhouse, but voted strip in the poll. The best steak I ever had was a porter at Ruth's Chris steakhouse. That was one amazing slab of meat. That one was perfect taste, coupled with perfect preparation.

We have a Ruth's on the west side of town, haven't eaten there yet. Heard it was kinda pricey? Was it & if so was it worth it?

Had a smothered burger today from Dotty Dumplings, Zaphod will know where that is. Medium with 3 cheeses & english garlic sauce, oh my god was that ever freaking delicious.

 

[FATC1TY]

We have a Ruth's on the west side of town, haven't eaten there yet. Heard it was kinda pricey? Was it & if so was it worth it?

Had a smothered burger today from Dotty Dumplings, Zaphod will know where that is. Medium with 3 cheeses & english garlic sauce, oh my god was that ever freaking delicious.

Trying to grease up the new heart hardware?

 

[Clugnut]

We have a Ruth's on the west side of town, haven't eaten there yet. Heard it was kinda pricey? Was it & if so was it worth it?

I went to one in Honolulu, so the price might be slightly skewed. I remember my steak, which was a 20 oz porter, was $50. You pay for every side and salad. My wife and I ate just dinner, 2 steaks and 2 sides, with me drinking 2 beers and her water. With tip it was $120. Totally worth it if you are into spending money for a good meal. I like to eat like royalty once or twice a year, and this was the best I've ever eaten. Go grease that new heart!

 

[Wi-Golfer]

Original equipment baby!!! Other than the ring that was installed to help the valve keep it's shape. Doc says my condition was genetic & my diet had no limits since it wasn't the cause of anything.

I needed a nice greasy burger & this was exactly what the Dr ordered.

Now I want a nice thick filet!!!!!

 

[ClairefromClare]

We have a Ruth's on the west side of town, haven't eaten there yet. Heard it was kinda pricey? Was it & if so was it worth it?

As chains go, Ruth's is pricey but worth it--reasonably close to The Palm.

Had a smothered burger today from Dotty Dumplings, Zaphod will know where that is. Medium with 3 cheeses & english garlic sauce, oh my god was that ever freaking delicious.

Well, THAT must have lubricated the new valve.