STEAK! Which cut is your favorite and how do u like it done?

[loup garou]

Originally posted by: Rudee
I like the sirloin at Frankie and Johnnies in NYC with a side of creamed spinach and lionaisse potatoes.

Oh man, I love F&J's. They're right by my office. Their burgers are incredible too.

 

[JulesMaximus]

Filet Mignon, medium rare.

 

[Vic]

Originally posted by: NatePo717
You're forgetting Delmonico?

I personally prefer Prime Rib - Medium Rare.

Delmonico = Ribeye

 

[mezrah]

Filet mignon...medium

 

[chr6]

porterhouse. kill it wipe its butt on put it on my plate.

 

[Pikachu]

Originally posted by: ebaycj

Originally posted by: Pikachu
Filet Mignon, and not in a damn pan, that's for sure!

Weber Grill Restaurant. All Charcoal-Fired grills, no gas, even though they sell those too.

^ is about the worst restaurant I've ever been to, especially for steak.

I've had the best and worst steaks from the same restaurant... an Outback. Never been to a Weber Grill restaurant.

The point is, I want my steaks at least broiled, preferably over charcoal, not from a pan. I use Weber kettles here at home, and though I've had better at restaurants on occasion, mine are consistently good, which is critical to me when I've spent a lot of money on meat.

 

[Baked]

Prime rib, rare. Juicy and bloody.

 

[Apex]

Originally posted by: Vic

Originally posted by: NatePo717
You're forgetting Delmonico?

I personally prefer Prime Rib - Medium Rare.

Delmonico = Ribeye

Some refer to the best part of the rib eye as the Delmonico.

It's kind of like how the French refer to only the small end (best portion) of the tenderloin as the Filet Mignon.

 

[Journer]

NYstrip medium well...mmmmmmmmmmmmmmmmmmmm

 

[bigfil]

Originally posted by: Mrvile
Prime Rib, medium rare.

with a nice glass of syrah mwhahah

 

[ThaGrandCow]

Porterhouse, very thick. Slow grilled over low heat (I'm talking 45 minutes to get it medium rare).

 

[yhelothar]

Originally posted by: eplebnista
Sirloin, very Well Done

Yuck. That must be like eating a 1" thick beef jerky

 

[yhelothar]

Either prime rib or ribeye for me.. medium rare
prime rib is tricky to cook though, so I usually get ribeye.

 

[iwearnosox]

I have an *amazing* beef kabob recipe if anyone wants it. People go nuts over it. Made with filet mignon it is so soft and tasty... mmmm...

 

[yhelothar]

Originally posted by: iwearnosox
I have an *amazing* beef kabob recipe if anyone wants it. People go nuts over it. Made with filet mignon it is so soft and tasty... mmmm...

Just post it here?

 

[eits]

filet mignon (not butterflied)... medium.

 

[eXx08]

Medium Rare

 

[imported_surferdude]

i cant eat steak out cuz they cant get it RARE enough for me.

so ribeye or filet

doesnt matter as long as it still moo's

 

[siameseplease]

rare

 

[sygyzy]

Rib eye medium rare (or rarer). I agree with Dr. Pizza. Filet is the most tender but rib eye has the best marbilizatin/fat/flavor. I don't know how anyone would answer New York Strip. What's the name of your steakhouse? Denny's?

 

[z0mb13]

Originally posted by: surferdude
i cant eat steak out cuz they cant get it RARE enough for me.

so ribeye or filet

doesnt matter as long as it still moo's

in europe u can get steak in "blue"

basically they take it out of the fridge, sear it for a couple seconds on each side and serve it to you. The insides will still be cold.

 

[imported_surferdude]

Originally posted by: z0mb13

Originally posted by: surferdude
i cant eat steak out cuz they cant get it RARE enough for me.

so ribeye or filet

doesnt matter as long as it still moo's

in europe u can get steak in "blue"

basically they take it out of the fridge, sear it for a couple seconds on each side and serve it to you. The insides will still be cold.

sounds great with a touch of dijon on the side

 

[tgx78]

Originally posted by: z0mb13

Originally posted by: surferdude
i cant eat steak out cuz they cant get it RARE enough for me.

so ribeye or filet

doesnt matter as long as it still moo's

in europe u can get steak in "blue"

basically they take it out of the fridge, sear it for a couple seconds on each side and serve it to you. The insides will still be cold.

I saw that on the Keg Steakhouse menu

"Blue Rare"
Cool, blue, all the way through.

I don't think I am brave enough to try that. I fear I am going to get sick after eating those raw meat.

 

[Jawo]

Originally posted by: Howard
Ribeye, dry aged, medium rare, seared in a hot cast iron skillet

EDIT: I would like to try a cut from a Wagyu

I would love to try some dry-aged steak or the Wagyu...havent seen it much in the US though.

Steak depends on what mood I'm in but usually a thick porterhouse or nice t-bone medium-rare to medium seasoned with my own blend of spices.

 

[LongCoolMother]

NY Strip ftw!!

my friends took me out to eat at Forbes Mill for my birthday. its ranked one of the country's best steakhouses by various magazines. they say it has the 'ultimate steak experience.' here's the Menu dont get the 'kobe brand' steaks though. they arent close to being as good as the real kobe steaks.