DainBramaged
Lifer
- Jun 19, 2003
- 23,454
- 41
- 91
You should never put holes in your steak. Why would you make it easy for juices to escape?
I have two jaccards, and under no circumstances should they EVER be used on a prime cut of beef like that.
I will take my porterhouse or Tbone rare.
DrPizza
Administrator Elite Member Goat Whisperer
people who know better prefer ribeyes (aka delmonico). New York strips are almost as good; they're next to each other on the cow.
Porterhouse or t-bone is the best of both worlds.
People who prefer filet mignon tend to be the people attempting to sound sophisticated about their food preferences. Here's a hint for you: although it's the tenderest cut of meat, it's also very lacking in flavor, hence some of the best ways filets are prepared are with special sauces. The reason it's so expensive is that there's so little of it per cow. i.e. supply and demand.
Just had some nice ribeyes (for my wife and myself) and new york strips (for the kids) tonight, grilled perfectly. So nice and tender, MMMmmmmmmmm With some nice cold watermellon on the side.
Porterhouse or t-bone is the best of both worlds.
People who prefer filet mignon tend to be the people attempting to sound sophisticated about their food preferences. Here's a hint for you: although it's the tenderest cut of meat, it's also very lacking in flavor, hence some of the best ways filets are prepared are with special sauces. The reason it's so expensive is that there's so little of it per cow. i.e. supply and demand.
Just had some nice ribeyes (for my wife and myself) and new york strips (for the kids) tonight, grilled perfectly. So nice and tender, MMMmmmmmmmm With some nice cold watermellon on the side.has anyone tried kobe beef (a.k.a beer beef) ? I heard that they are the most flavourful and tender beef u can have.
In North America, I heard that USDA Prime beef is the best followed by the finest Alberta beef.
In North America, I heard that USDA Prime beef is the best followed by the finest Alberta beef.
Rib-eyes are lovely
Filet Mignon is great.
Everything at most medium-rare if not rare.
Grille 23 is pretty rad over here in boston. haven't tried Morton's yet.
Filet Mignon is great.
Everything at most medium-rare if not rare.
Grille 23 is pretty rad over here in boston. haven't tried Morton's yet.
BAN..
Favorite steakhouse: House of Prime Rib - San Francisco, CA
Prime rib, medium rare.
Definitely. I've had Kobe Beef. DELICOUS, but I didn't get it at some uber steakhouse in Japan, so bleh... It's pretty good, although my parents make a fuss if the see me eat medium rare, so I had to go with medium that day. Still good though
Country fried is like eating a piece of crap beause it's grade F meat. While it is a piece of crap, it is a delicious piece of crap. I<3
neutralizer
Lifer
- Oct 4, 2001
- 11,552
- 1
- 0
You've obviously never had a good one. I would put a proper prime rib up with any steak.
My favorite cuts are ribeye, ny strip, sirloin, and filet in that order.
ALL RARE!!!
Ribeye/NY Strip cooked medium-rare/medium. I like a lot of pink, basically. I can definitely deal with red though, it doesn't bother me.
eplebnista
Lifer
- Dec 3, 2001
- 24,123
- 36
- 91
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