Which Steak is your favorite?

[xboxist]

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist
I'm steak-ignorant. *hands in Man card*

What cut of steak has the most potential to be lean and tender? I HATE dealing with fat/grizzle.

Err, you understand most of the flavour of the meat comes from the fat right? Tenderloin is basically fat free.

Yes, thanks.

I'd much rather flavor it up with spices/sauce than deal with fat. Disgusts me.

lol, your sauce has tons of fat too.

lol? I don't know what kind of sauce you use, but everything in my pantry has 0 fat.

 

[sdifox]

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist
I'm steak-ignorant. *hands in Man card*

What cut of steak has the most potential to be lean and tender? I HATE dealing with fat/grizzle.

Err, you understand most of the flavour of the meat comes from the fat right? Tenderloin is basically fat free.

Yes, thanks.

I'd much rather flavor it up with spices/sauce than deal with fat. Disgusts me.

lol, your sauce has tons of fat too.

lol? I don't know what kind of sauce you use, but everything in my pantry has 0 fat.

Name the sauces you use on steak. BTW, you should not be using sauces on good steaks.

 

[jjones]

It's a toss up: NY strip or ribeye.

 

[SpunkyJones]

Prime Rib, followed by ribeye.

 

[GasX]

Originally posted by: sdifox
Name the sauces you use on steak. BTW, you should not be using sauces on good steaks.

A high quality filet mignon without sauce is completely wasted. It's like an artist selling blank canvases...

 

[sdifox]

Originally posted by: Mwilding

Originally posted by: sdifox
Name the sauces you use on steak. BTW, you should not be using sauces on good steaks.

A high quality filet mignon without sauce is completely wasted. It's like an artist selling blank canvases...

Filet Mignon + bacon

 

[xboxist]

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist
I'm steak-ignorant. *hands in Man card*

What cut of steak has the most potential to be lean and tender? I HATE dealing with fat/grizzle.

Err, you understand most of the flavour of the meat comes from the fat right? Tenderloin is basically fat free.

Yes, thanks.

I'd much rather flavor it up with spices/sauce than deal with fat. Disgusts me.

lol, your sauce has tons of fat too.

lol? I don't know what kind of sauce you use, but everything in my pantry has 0 fat.

Name the sauces you use on steak. BTW, you should not be using sauces on good steaks.

Ok, so it's accepted that Filet is tasteless, but great with a sauce. But sauces are evil, according to you.

And what sauces do you use? Do you coat them in mayo or something? I don't think I've ever had a steak sauce that had fat.

 

[ForumMaster]

i'll hand over my man card about this subject. haven't tasted so many different kinds of steaks. then again, nothing wrong with a mouth watering delicous medium rare T-bone.

 

[sdifox]

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist
I'm steak-ignorant. *hands in Man card*

What cut of steak has the most potential to be lean and tender? I HATE dealing with fat/grizzle.

Err, you understand most of the flavour of the meat comes from the fat right? Tenderloin is basically fat free.

Yes, thanks.

I'd much rather flavor it up with spices/sauce than deal with fat. Disgusts me.

lol, your sauce has tons of fat too.

lol? I don't know what kind of sauce you use, but everything in my pantry has 0 fat.

Name the sauces you use on steak. BTW, you should not be using sauces on good steaks.

Ok, so it's accepted that Filet is tasteless, but great with a sauce. But sauces are evil, according to you.

And what sauces do you use? Do you coat them in mayo or something? I don't think I've ever had a steak sauce that had fat.

I don't use sauces on steak period. Not a big fan of Filet Mignon. I do FM with bacon when there is company, otherwise I don't touch FM.

PS, if your sauces are in the pantry, I can basically guarantee they are laden with fat.

 

[GasX]

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist
I'm steak-ignorant. *hands in Man card*

What cut of steak has the most potential to be lean and tender? I HATE dealing with fat/grizzle.

Err, you understand most of the flavour of the meat comes from the fat right? Tenderloin is basically fat free.

Yes, thanks.

I'd much rather flavor it up with spices/sauce than deal with fat. Disgusts me.

lol, your sauce has tons of fat too.

lol? I don't know what kind of sauce you use, but everything in my pantry has 0 fat.

Name the sauces you use on steak. BTW, you should not be using sauces on good steaks.

Ok, so it's accepted that Filet is tasteless, but great with a sauce. But sauces are evil, according to you.

And what sauces do you use? Do you coat them in mayo or something? I don't think I've ever had a steak sauce that had fat.

Bearnaise, Hollandaise, Au Poivre, Horseradish cream, butter...

 

[ja1484]

Lean sirloin for me. I don't care for much marbling at all...in fact, the less the better.

Filet is good, but poor bang-for-buck.

 

[spidey07]

Originally posted by: DaTT
Prime Rib?

That's ribeye. Same cut.

 

[xboxist]

Originally posted by: Mwilding

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist
I'm steak-ignorant. *hands in Man card*

What cut of steak has the most potential to be lean and tender? I HATE dealing with fat/grizzle.

Err, you understand most of the flavour of the meat comes from the fat right? Tenderloin is basically fat free.

Yes, thanks.

I'd much rather flavor it up with spices/sauce than deal with fat. Disgusts me.

lol, your sauce has tons of fat too.

lol? I don't know what kind of sauce you use, but everything in my pantry has 0 fat.

Name the sauces you use on steak. BTW, you should not be using sauces on good steaks.

Ok, so it's accepted that Filet is tasteless, but great with a sauce. But sauces are evil, according to you.

And what sauces do you use? Do you coat them in mayo or something? I don't think I've ever had a steak sauce that had fat.

Bearnaise, Hollandaise, Au Poivre, Horseradish cream, butter...

Ok, that would explain why I was confused. I've never had butter, or a cream-based sauce on a steak. I've always used very liquid sauces. Thanks.

 

[TheNinja]

There is a big difference between fat and gristle too. You can eat the fat that is marbled in the steaks like rib eye. The gristle in some of the cheap steaks is the nasty stuff. It's very tough and you can't even bite through it.

 

[clamum]

Originally posted by: xboxist

Originally posted by: Mwilding

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist

Originally posted by: sdifox

Originally posted by: xboxist
I'm steak-ignorant. *hands in Man card*

What cut of steak has the most potential to be lean and tender? I HATE dealing with fat/grizzle.

Err, you understand most of the flavour of the meat comes from the fat right? Tenderloin is basically fat free.

Yes, thanks.

I'd much rather flavor it up with spices/sauce than deal with fat. Disgusts me.

lol, your sauce has tons of fat too.

lol? I don't know what kind of sauce you use, but everything in my pantry has 0 fat.

Name the sauces you use on steak. BTW, you should not be using sauces on good steaks.

Ok, so it's accepted that Filet is tasteless, but great with a sauce. But sauces are evil, according to you.

And what sauces do you use? Do you coat them in mayo or something? I don't think I've ever had a steak sauce that had fat.

Bearnaise, Hollandaise, Au Poivre, Horseradish cream, butter...

Ok, that would explain why I was confused. I've never had butter, or a cream-based sauce on a steak. I've always used very liquid sauces. Thanks.

Almost any way you eat your steak people will criticize it here, so you're f'ed.

Well, unless you have it rare with maybe salt and pepper on it and nothing else. That's the requirement.

 

[ondarkness]

salt and pepper????

crazy

 

[sdifox]

Originally posted by: ondarkness
salt and pepper????

crazy

and not too much of it either. none of that peppercorn encrusted crap.

 

[everman]

Porterhouse, but they aren't too common so I usually buy T-bones when I see them (at costco), and next would be ribeye.

 

[spidey07]

Originally posted by: everman
Porterhouse, but they aren't too common so I usually buy T-bones when I see them (at costco), and next would be ribeye.

Those are the same cut as well really (tbone/porterhouse), just depends how far up you go on the rib. There's really no official difference between tbone and porterhouse but you can generally tell by the size of the tenderloin.

 

[Homerboy]

The medium-rare one. I dont care WTF cut it is

 

[homercles337]

Originally posted by: Big Fat Fish
STEAK!! POLL! HOLY COW!!!

Hey! Look! Its a n00b that doesnt know about search!

 

[everman]

Originally posted by: spidey07

Originally posted by: everman
Porterhouse, but they aren't too common so I usually buy T-bones when I see them (at costco), and next would be ribeye.

Those are the same cut as well really (tbone/porterhouse), just depends how far up you go on the rib. There's really no official difference between tbone and porterhouse but you can generally tell by the size of the tenderloin.

I know, porterhouse has a significantly larger tenderloin, tbone is usually pretty small. Technically they are the same, yes. Generally I don't see many steaks that qualify as porterhouse though, too small, not that they're small...just not huge

 

[sjwaste]

You have some dupes I think. Chateaubriand is the same as filet mignon (tenderloin) and Rib Steak and ribeye are the same.

 

[techs]

Anyone know where I can buy some steaks, bulk?

 

[Homerboy]

Originally posted by: techs
Anyone know where I can buy some steaks, bulk?

old, dead and stale joke.