Favorite cut of steak?

[The LIdless Eye]

Filet Mignon.
On the bloody side of medium.
No bones, no gristle, just 100% cut-it-with-a-fork beef.

Man, I'm hungry now.

BTW, as far as Kobe beef goes, I HAVE had steak in Japan, it was
fantastic, but I don't think it was Kobe. It wasn't expensive enough
(We spent about $100/person (on expense account, YEAH))

 

[FrogDog]

T-Bone!!!!!

 

[Windogg]

Liver with a side of farve beans and a nice Chianti

 

[matmax]

Taste=T bone, Tenderness=filet mignon Restaurants Mortons and Ruths Chris

 

[smile6042]

Delmonico very good cut of steak!

 

[vsfoxe]

I prefer ribeye, then porterhouse, then T-bone. Incidentally, a couple butcher shops in my area (Maine) call ribeye "Delmonico".

 

[Feisters]

Let's get this meat thread back on top!

 

[loup garou]

NY Strip. Definitely. drooooooooooooooooooooooooooooooooooooooool.....

 

[bigd480]

My g/f is new to cooking....

I think she's gonna try to make some Filet Mignons in her George Foreman grill for Valentine's dinner....

She lives in an apartment though so I dunno how she'd "grill it" cuz the last steak we had out of that machine kinda sucked but maybe it was the meat....

Any ideas???

 

[Aquaman]

Sirloin cooked medium

Cheers,
Aquaman

 

[kumanchu]

the big fat juicy one.

 

[SendTrash]

I don't get the filet mignon since I don't see the point in that small cut of meat. I like the huge porterhouse steaks.. or even the T-Bone steaks..
And all bloody

 

[DadofOne]

amb#cog---check out the Lone Star in Warwick---the music is not my choice, but the steak is top-notch.

Filet is my choice, cooked "ER" style, and dumped on the plate still quivering. Mmmmmmmmm.....

 

[Total Refected Power]

Filet Mignon. Delicious.

I had the best at Commander's Palace in the Garden District in New Orleans. Wonderful!!!!!!!

 

[Demon-Xanth]

Depends on what I'm in the mood for. Prime Rib is good for some quality meat, Rib Eye makes a good steak, T-bone is good if you just want a massive hunk of meat, and New York works good for specialty recipies.

 

[Boogak]

T-bone! Nice and juicy, with all the fat and gristle and gnawing on the bone afterwards.