Favorite cut of steak?

[amb#cog]

Is prime rib even steak if it's not grilled???

Either way it's slammin.

I like:
Filet Mignon
Tenderloin
T-Bone
Porterhouse
Ribeye
NY Strip


With prime rib, ribeye, and T-Bone battling it out for top spot.

And mid rare of course. It must bleed.

Ummm... makes me want to eat at The Outback Steakhouse tonight. Get one of those funky round ribeyes w/ that killer sweet brown bread. ummm, ummmm good.

 

[BiggieN]

bring on the kobe...even though i've never had it. i don't have that much $$$

 

[Soybomb]

compuwiz I would convert from filet to that in a heartbeat!

 

[Pastore]

new york strip...

 

[Feisters]

Ribeye, ribeye, ribeye!!! Prepared this way. (Warning: Unless you have an industrial grade exhaust hood, this will smoke up the hell out of the kitchen when searing the steak. But it's worth it. It's the only way I cook a steak indoors anymore. Open some windows. )

 

[skemlawn]

New York
Pan Seared Ribeye

both with a little salt, little pepper, and some whisked garlic butter to top. Or maybe some plain old horse-radish and sour cream.

 

[Dan]

Any self-respecting carnivore from the SouthWest will tell you it's tri-tip. I marinate mine in a combination of Worchestershire sauce and Montreal Steak Spices and then grill it to perfection.

hhhmmm... It's going to be sunny and in the 80's here today. I think I've just been inspired!

 

[Jugernot]

Prime rib end cut cooked medium.

 

[IamDavid]

A burnt T-Bone covered in A-1

 

[MC]

Ribeye and Sirloin!

 

[airfoil]

T-bone is the best!

 

[amb#cog]

Feisters that recipe looks slammin man.


Dan It's going to be sunny and in the 80's here today

BITE ME!!!

 

[Feisters]

amb#cog, it is seriously slammin'! I saw the guy do it on FoodTV and knew I had to try it. I've never looked back. BTW: the best cuts I have found in a grocery store is Armour Black Angus Premium Beef. It's graded Choice, but is every bit as good as any Prime grade beef I've had. It's about a buck more per pound, but I won't buy anything else anymore.

 

[Tiger]

T-Bone,

As long as it's cooked right.
A lot of restaurants have know clue on how to cook a steak.
Medium high heat, turned once. You let the blood puddle on top before turning, 7-8 minutes per side for medium rare depending on thickness. 1-1 1/4 inches is perfect, any thicker and it gets tougher to cook right.

 

[Dan]

amb #cog: I see you're in Rhode Island. Well,

<< It's going to be sunny and in the 80's here today... >>

is one major reason I moved from New England (Vermont) to L.A. 20 years ago.

 

[tkim]

ass meat...oh wait....that's for something else it has to be t-bone.

 

[amb#cog]

Dan Actually I lived in Fla. for a year, and hated all that heat. I just wish for it in the middle of winter. When summer comes I'll wish it was cool. I'm a big guy. So I sweat just thinking of heat, but if I could transport to your pad. We'd be grilling. My treat.

BTW Vermont is much nicer in the winter then around here man. It is nasty here. Just dirty, dismal, and grey skies all the time. At least Vermont gets sunny in the winter.

Feisters That's sounding like dinner to me man. I've got the perfect pan right in my brand new kitchen. All gas too. Makes it taste better for some reason.

BTW Tiger knows how to cook a steak.
We used to get perfect 1 pound T-Bones at a place I cooked at. Man I'd get mine mid rare everytime just like that. mmmm, mmmm, good.
Pretty much all meat, including hamburgers, are best when only flipped once. You're not supposed to play with it! :|

 

[Feisters]

amb#cog,

<< Feisters That's sounding like dinner to me man. >>

Almost. Add a baked potato the size of a pee-wee league football, complete with real butter, sour cream, fresh chives and fresh-ground black pepper. That's dinner!

<< I've got the perfect pan right in my brand new kitchen. All gas too. Makes it taste better for some reason. >>

I hear ya brother! Gas is the only way to go. Unfortunately, I only have electric in my kitchen :frown:. Also, as you probably already know, the cast iron needs to be well seasoned. I almost prefer it to an outdoor grilled steak. If nothing else, because I can't get my grill hot enough. Give it a try!

 

[Gatsby]

Give me Prime Rib or some Filet Mignon.

Gatsby - 744

 

[amb#cog]

Almost. Add a baked potato the size of a pee-wee league football, complete with real butter, sour cream, fresh chives and fresh-ground black pepper. That's dinner!

ROTFLOL

I just figured that went without saying.

Heck I might even buy a can of veggies.

The well seasoned thing is a problem actually. I have too many roommates, and it just gets washed. I could season it though.

What's the best way to do it? Oil, then bake it? What temp, and how long?

LMK man, cause I want to try this. If not tonight, on Wednesday (my next day off).

 

[TheManiac]

Ribeye.....by far the best!!!!

 

[Harrald]

Hanger steak.


You haven't tried steak till you've had this. My boss gave me a few pounds a while back and I've been hooked ever since.

Two problems though. It's real expensive and hard to find. You have to go to a good butcher shop (Lobels or someplace like that) adn see if they have some. It's also called &quot;Butchers cut&quot;. If you ask a regular butcher about it you'll get nothing but funny looks. Find an oldtimer and he'll know what you're talking about.

 

[gittyup]

Filet Mignon - butter fly it since I want mine dead MW.

 

[Missus]

Sirlion...

Marinated in JD...

 

[Feisters]

amb#cog,


<< Heck I might even buy a can of veggies. >>

Aak!:disgust:. Get a fresh zucinni, yellow squash and red bell pepper. Cut the zucinni and squash into 1/2&quot; slices and the red bell pepper into strips. Steam for 5 minutes. Grind a little black pepper on them and serve.

<< The well seasoned thing is a problem actually. I have too many roommates, and it just gets washed. I could season it though. What's the best way to do it? Oil, then bake it? What temp, and how long? >>

Initial seasoning is to coat it with oil and place in a 300°F oven for 1 hour. Never, ever wash a seasoned cast iron pan with soap or scrub it. Hot water and paper towels only. Re-oil after each use. A &quot;green&quot; seasoned pan my get some stickage here and there. In that case, use one of those expanded plastic scrubbers lightly on only the areas that need attention. You may have to reseason the pan several times before it's considered &quot;well seasoned&quot;. A seasoned pan is black and glossy. For best results, make sure the pan is up to cooking temperature before adding whatever you're going to cook. Once it's seasoned, guard it with your life! Even if it means storing it in your room so your roommates don't get to it. Properly seasoning a cast iron pan, while not that difficult, is more a labor of love than anything else. It just takes time. Once done though, it out performs Teflon and foods just plain taste better. Not to mention, Teflon pans won't take the heat cast iron can.