July 10, 20205 yr My bride scored 5 thick NY strips from Costco today. I froze them flat and then vacuum sealed them. Fuck the clampdown.
July 10, 20205 yr i definitely eat ribeye more than anything else, and ribeyes are awesome. but a quality 12 oz filet, if it’s done correctly, is better than anything else.
July 10, 20205 yr First off, 87 the fucking butter. Next, nothing is better to me than a nice, 12oz cut of prime rib, straight off the roll with some au jus. Throw some scampi shrimp on there and it's a mouthgasm.
July 10, 20205 yr Porter. One of the hardest cuts to properly cook, you get portions of 4 cuts in one steak
July 10, 20205 yr Filet is the correct answer but they are all good. This just opened up by Dell Diamond this week so I am going to give it a try but it will be hard to beat those grass fed steaks from my HEB's meat counter. https://goodstocktx.com/?gclid=EAIaIQobChMI2tniiPTC6gIVUb7ACh3e-gdAEAAYASAAEgJQN_D_BwE
July 10, 20205 yr 10 hours ago, BigHorn'13 said: First off, 87 the fucking butter. Next, nothing is better to me than a nice, 12oz cut of prime rib, straight off the roll with some au jus. Throw some scampi shrimp on there and it's a mouthgasm. My homey, prime rib is my favorite cut of meat.
July 10, 20205 yr Just now, Underdog said: It's better than steak. It's delicious. It's not steak. Let's not derail.
July 10, 20205 yr 10 hours ago, Doc Reeves said: Porter. One of the hardest cuts to properly cook, you get portions of 4 cuts in one steak What are the other 2 cuts besides filet and strip?
July 10, 20205 yr Vic, you need to add filet and take out either t-bone or porterhouse as they are close to the same cut.
July 10, 20205 yr Undercooked ground beef, just seared on the outside, a little salt, wash it down with cold black coffee and a banana. Walk around the block, go back home to the throne room and release 5 pounds of unneeded extra weight.
July 10, 20205 yr Popular Post 11 hours ago, BigHorn'13 said: First off, 87 the fucking butter. Next, nothing is better to me than a nice, 12oz cut of prime rib, straight off the roll with some au jus. Throw some scampi shrimp on there and it's a mouthgasm. 86*
July 10, 20205 yr 45 minutes ago, Incredulity said: It's delicious. It's not steak. Let's not derail. Fuck that. Prime rib is the same cut of meat as a rib eye, just cooked differently. 4 minutes ago, Steel Shank said: 86* Shit. Good catch.
July 10, 20205 yr 5 minutes ago, BigHorn'13 said: 5 minutes ago, BigHorn'13 said: Shit. Good catch. It's ok. You had your mind on succulent meats.
July 10, 20205 yr 11 hours ago, Doc Reeves said: Porter. One of the hardest cuts to properly cook, you get portions of 4 cuts in one steak 56 minutes ago, TonyTexas said: What are the other 2 cuts besides filet and strip? Good question, because................ A T-Bone and a Porterhouse are the same damn thing just cut from different ends of the loin. A porterhouse is cut from the end which has a larger filet cut the T-Bone has less filet. Similar to a Ribeye which is much leaner on one end or Strip loin that has a vein on one side of the loin but not the other.
July 10, 20205 yr Just now, Wally Fairway said: the best steak is the one properly served on March 14
July 10, 20205 yr First off, 87 the fucking butter. Next, nothing is better to me than a nice, 12oz cut of prime rib, straight off the roll with some au jus. Throw some scampi shrimp on there and it's a mouthgasm.86, but you're wrong. At least, my opinion about butter on steaks did a 180 when our friend (executive chef at the Driskill) was bored during his furlough and made us packages of cafe de Paris compound butter. Put some of that on a medium rare fillet & your day is made.
July 10, 20205 yr 3 hours ago, GhostOfTomJoad said: 17 hours ago, BigHorn said: First off, 87 the fucking butter. Next, nothing is better to me than a nice, 12oz cut of prime rib, straight off the roll with some au jus. Throw some scampi shrimp on there and it's a mouthgasm. 86, but you're wrong. At least, my opinion about butter on steaks did a 180 when our friend (executive chef at the Driskill) was bored during his furlough and made us packages of cafe de Paris compound butter. Put some of that on a medium rare fillet & your day is made. I know it's 86 god dammit it was a typo. Which leads me to the next subject-- I don't need any extra fat as a big man (although the scampi is butter.) Now if you want to talk some sauteed onions, cognac, pepper crusting and the like I'm all ears but I'll still argue a good steak only needs spices. That's just my fat man opinion who tries to avoid the extra cholesterol when I can...
July 10, 20205 yr 1 hour ago, BigHorn'13 said: I know it's 86 god dammit it was a typo. Which leads me to the next subject-- I don't need any extra fat as a big man (although the scampi is butter.) Now if you want to talk some sauteed onions, cognac, pepper crusting and the like I'm all ears but I'll still argue a good steak only needs spices. That's just my fat man opinion who tries to avoid the extra cholesterol when I can... Only thing a good cut of meat needs is kosher salt and black pepper. Some green chile powder if you’re feeling adventurous. Anything more is like putting a burka on your playmate of choice.
July 11, 20205 yr Good question, because................ A T-Bone and a Porterhouse are the same damn thing just cut from different ends of the loin. A porterhouse is cut from the end which has a larger filet cut the T-Bone has less filet. Similar to a Ribeye which is much leaner on one end or Strip loin that has a vein on one side of the loin but not the other. Listen to this man
July 11, 20205 yr I love ribeyes, but a good porterhouse cooked properly is a meal.Peter Luger in Brooklyn perfects the Porterhouse.
July 11, 20205 yr 4 hours ago, Hate said: New York Strip is my favorite. New York strip is criminally underrated. Sure a perfect ribeye is great but too often it’s too much fat. NY strip comes out perfect more often then not. I only get a ribeye at certain spots. Of course the ribeye cap/spinalis beats the shit out of all of em but usually has to be off menu because there’s not enough of the stuff. It’s the best by a country mile. Nobody is gonna mess up and give you the rib cap when you order a ribeye. https://jesspryles.com/recipe/spinalis-dorsi-ribeye-cap/ Edited July 11, 20205 yr by ChiTownDoc
July 11, 20205 yr 9 hours ago, ChiTownDoc said: New York strip is criminally underrated. Sure a perfect ribeye is great but too often it’s too much fat. NY strip comes out perfect more often then not. I only get a ribeye at certain spots. Of course the ribeye cap/spinalis beats the shit out of all of em but usually has to be off menu because there’s not enough of the stuff. It’s the best by a country mile. Nobody is gonna mess up and give you the rib cap when you order a ribeye. https://jesspryles.com/recipe/spinalis-dorsi-ribeye-cap/ This is pretty spot on. The inconsistency on ribeyes is why I almost always have a strip or a filet.
July 11, 20205 yr Fuck yea to rib-eye and au jus, but the last 2 posts completely stole my thunder. It’s a risk ordering one and not knowing what cut of meat you’ll get.When done right it’s the best...but not the safest. I like NY strips
July 11, 20205 yr I always fall back to when I was young and poor and love a top sirloin , medium rare, perfection
July 12, 20205 yr Author 13 hours ago, nineliveslost said: I always fall back to when I was young and poor and love a top sirloin , medium rare, perfection We ate those all the time growing up.
July 12, 20205 yr On 7/10/2020 at 11:27 AM, HoffaJimmy said: Good question, because................ A T-Bone and a Porterhouse are the same damn thing just cut from different ends of the loin. A porterhouse is cut from the end which has a larger filet cut the T-Bone has less filet. Similar to a Ribeye which is much leaner on one end or Strip loin that has a vein on one side of the loin but not the other. Yes, and they got the two mixed up in the photo. Edited July 12, 20205 yr by ImissWallyPryor Still voted ribeye.
July 13, 20205 yr On 7/10/2020 at 10:32 AM, RDCanecutter said: Undercooked ground beef, just seared on the outside, a little salt, wash it down with cold black coffee and a banana. Walk around the block, go back home to the throne room and release 5 pounds of unneeded extra weight. The question was best steak, not best laxative.
July 13, 20205 yr On 7/11/2020 at 10:34 AM, nineliveslost said: I always fall back to when I was young and poor and love a top sirloin , medium rare, perfection Unsure if this was made of sirloin, round or horse meat but always hit the spot. Edited July 13, 20205 yr by Henry Hill
July 13, 20205 yr 23 hours ago, NaTeWHO said: Voted Ribeye, but I love some Brazilian picanha. I voted other specifically to choose picanha. That's become our tailgate beef o' choice. A little coarse salt and some pepper and onto the grill. Eat it with molho da campanha (Brazilian "salsa" but with vinegar) and some farofa to soak up the juices. Damn. Muito bom!
July 13, 20205 yr 13 hours ago, SHOOTER12 said: The question was best steak, not best laxative. Best laxative was always the eggs over easy, bacon, grits, cantaloupe, greazzzzy buttered toast, and multiple cups of weak-ass coffee while reading the Chronicle front-to-back at the Red River Cafe. Walk a block home, and you got One Job: Get Inside That Bathroom Now.
July 13, 20205 yr Getting back to the butter issue, I'd never considered buttering a steak or even knew it was a thing until I watched an episode of Anthony Bourdain. His opinion was if the steak is done properly, there's no point in gilding the lily. Can't argue with that. Edited July 13, 20205 yr by RPM
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