Favorite cut of Steak.

[Dallas]

I always get my steaks medium rare, its perfection

The only way to have them.

"Knock it's horns off and wipe its butt and throw it on the plate."


Gittr-done

 

[YosemiteSam]

Without question it's the Ribeye. I have been avoiding it lately (the fat is a plus and a minus ) in favor of the NY Strip or Filet Mignon.

 

[YosemiteSam]

The only way to have them.

"Knock it's horns off and wipe its butt and throw it on the plate."


Gittr-done

Woody has some classic quotes in that movie. :laugh2:

 

[DFWJC]

I always get my steaks medium rare, its perfection

Yeah, if it's prepped and cooked right, then medium-rare for me.

All this talk about steak is giving me some serious cravings....may be going to Nick and Sams tonight.

 

[5Stars]

Give me a big thick cut of SPAM and I'm happy. :laugh2:

I'm down with that! Fried, dyed, and to the side with some mustard on bread.



But, my favorite steak is a porterhouse..

 

[Cowboy Brian]

Without question it's the Ribeye. I have been avoiding it lately (the fat is a plus and a minus ) in favor of the NY Strip or Filet Mignon.

Filet Mingon is a scam, you get like 8oz for the cost of a 16oz ribeye/strip.

 

[theogt]

The best cut is obviously a porterhouse because you get the best both of worlds (tenderness and flavor) in one cut. As to whether a filet or a ribeye is a better cut, it really depends on a lot of factors. But all else being equal, it goes without saying that a ribeye is the better cut.

 

[Stautner]

Filet Mingon is a scam, you get like 8oz for the cost of a 16oz ribeye/strip.

Of course the 16 oz. ribeye may only have 10-12 oz of meat. The thing about the filet is that it is just as tender and juicy as any cut of meat without having to rely on all the fat to be juicy.

That said, I'm not one who is bothered by fat as long as it doesn't overwhelm the steak. A little fat can definitely add to the flavor, and is tasty all on its own.

 

[Cowboy Brian]

Of course the 16 oz. ribeye may only have 10-12 oz of meat. The thing about the filet is that it is just as tender and juicy as any cut of meat without having to rely on all the fat to be juicy.

That said, I'm not one who is bothered by fat as long as it doesn't overwhelm the steak. A little fat can definitely add to the flavor, and is tasty all on its own.

Thats true, but the Filet is my least favorite cut, maybe its the fact that when you order it it looks so underwhelming compared to a big fatty 16oz+ steak.

 

[Stautner]

Thats true, but the Filet is my least favorite cut, maybe its the fact that when you order it it looks so underwhelming compared to a big fatty 16oz+ steak.

If looking at size as much as flavor/texture etc., I understand your point. I don't get why people order a "petite" filet mignon - what's the point of getting the cut you want if there isn't enough of it to fill up a toddler?

 

[Cowboy Brian]

If looking at size as much as flavor/texture etc., I understand your point. I don't get why people order a "petite" filet mignon - what's the point of getting the cut you want if there isn't enough of it to fill up a toddler?

Well you got to calculate size in, when you order a steak you don't want to still be hungry afterwards, you want to be bloated. If thats not the case get a salad or something.

 

[trickblue]

Ribeye
Porterhouse
New York Strip
T-Bone
Filet Mignon

All in that order...

A little hint... when you go to the store to buy steak, look for the chuck-eye cut. Almost identical to a ribeye, but a little smaller but MUCH cheaper...

Good marbling but you can get two for $6 as opposed to 2 for $20, but you have to look for them...

 

[Stautner]

Well you got to calculate size in, when you order a steak you don't want to still be hungry afterwards, you want to be bloated. If thats not the case get a salad or something.

But the thing is, filet mignons aren't restricted to being small, they can be thick, hearty cuts. A lot of restaraunts just don't serve them that way because of the price tag.

 

[theogt]

Ribeye
Porterhouse
New York Strip
T-Bone
Filet Mignon

All in that order...

A little hint... when you go to the store to buy steak, look for the chuck-eye cut. Almost identical to a ribeye, but a little smaller but MUCH cheaper...

Good marbling but you can get two for $6 as opposed to 2 for $20, but you have to look for them...

How can you possibly have a ribeye above the porterhouse?

 

[Dallas]

How can you possibly have a ribeye above the porterhouse?

You do know it's completely ok for a human being to differ from your opinion, right? Some of us call it the American way. To think that if all of us were identical, how BORING our world would be.

I have had some of the best porterhouse steaks and rib-eyes on the planet because I have been fortunate enough to travel so often w/ my job. To this day I always choose a rib-eye over a porterhouse. Why? Because I think they taste better and the cut at least for me is superb to the porterhouse. While stationed w/ Evergreen in Narita, Japan I was able to enjoy numerous cuts of prime Kobe beef. Most of our staff agreed that even there for us the rib-eye cut was just more tender and tastier than the porterhouse cuts were.

Your post earlier is odd. You claim the porterhouse is the best but even you say the rib-eye is better. I don't understand that at all. :laugh2:

You are a peculiar poster who always seems to leave himself a way out w/ any post or debate you involve yourself in. It's fascinating to watch to say the least. I enjoy the spin.

 

[Chief]

I like ribeyes. Never had a porterhouse.

 

[Dallas]

I like ribeyes. Never had a porterhouse.

It's basically a T-bone w/ a larger cut from the tenderloin. Porterhouse steaks have more tenderloin and less strip and T-bones are more strip and not as much tenderloin.

Another thing is people think they are better because they are more expensive. This isn't true, its only because typically they are larger INDIVIDUAL sizes than most other cuts on the menu.

 

[silverbear]

What, no love for Delmonico steaks?? If I can't have a Porterhouse, a Delmonico will work just as well...

 

[Dallas]

What, no love for Delmonico steaks?? If I can't have a Porterhouse, a Delmonico will work just as well...

Not an actual cut of steak. The delmonico steak gets its name from how it was traditionally cooked and made famous by Delmonico's Restraunt in NYC.

Most steak houses have Delmonico steak and its typically just a NY strip cut.

 

[ologan]

Give me a big thick cut of SPAM and I'm happy. :laugh2:

Thank you,sir.....Thank you,thank you,thank you! did I say thank you???

(I don't eat it myself,but own a chunk of Hormel stock, which doubled over the past year,and split 2 for 1 the other day,and is still growing. Seems when times are tough,folks turn to.....Spam!)