What's Your Favorite Cut Of Steak?

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    Nov 21, 2009 4:16 AM GMT
    T- Bone..... Sirloin? ? How do you like it cooked? Rare.....Medium......or well done?

    For me...........T-bone......medium to rare.

    Come on guys.......we know you like to chew on a good cut of beef.
  • michaeltex

    Posts: 77

    Nov 21, 2009 3:21 PM GMT
    T - bone and rare. Dripping with blood.
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    Nov 21, 2009 3:29 PM GMT
    Filet mignon. Rare.
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    Nov 21, 2009 3:32 PM GMT
    petit filet - medium
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    Nov 21, 2009 3:32 PM GMT
    Porterhouse, medium rare.
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    Nov 21, 2009 3:36 PM GMT
    Prime, Bone - in Ribeye, Medium Rare

    and keep your damn A-1 away from me! Bleaachh

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    Nov 21, 2009 3:36 PM GMT
    boneless ribeye Premium Gold Angus, only the best tasting steak around
    medium-well
  • Celticmusl

    Posts: 4330

    Nov 21, 2009 3:39 PM GMT
    I like Watermelon Steak:


    3721868545_840608d225.jpg
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    Nov 21, 2009 3:40 PM GMT
    Filet mignon. Medium-Well.

    Hmmmmmmmmmmm, Steak. icon_razz.gif
  • jlly_rnchr

    Posts: 1759

    Nov 21, 2009 3:40 PM GMT
    I enjoyed a porterhouse, but I haven't eaten red meat in three years.
  • jc_online

    Posts: 487

    Nov 21, 2009 3:42 PM GMT
    Porterhouse or T-bone; Pittsburgh style.
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    Nov 21, 2009 3:47 PM GMT
    Bone in Filet. Medium icon_biggrin.gif
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    Nov 21, 2009 3:52 PM GMT
    Someone has to represent the vegetarian minority around here.

    TOFU STEAK

    tofu_steak.jpg
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    Nov 21, 2009 3:57 PM GMT
    Definitely filet mignon - medium rare.
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    Nov 21, 2009 4:07 PM GMT
    Celticmusl saidI like Watermelon Steak:


    3721868545_840608d225.jpg



    That looks pretty good
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    Nov 21, 2009 4:08 PM GMT
    Sirloin, medium rare, mmmmmm.
  • TR_Latitude10

    Posts: 206

    Nov 21, 2009 4:16 PM GMT
    Filet mignon - black and blue - just slap it's butt and send it on to me!
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    Nov 21, 2009 4:17 PM GMT
    I know I am not in the majority here amoungst you lot. But if you people really saw how these poor creatures are treated and how much pain they suffer so you can stuff your bloody faces with their dead flesh, you might think differently.
    Keith
    icon_evil.gif

    NB - And yes I have seen the gruesome process from start to finish. Did a paper on it at University. (Was also arrested for assaulting one of the slime at a meat processing plant for an incredible act of cruelty I witnessed.)
  • CuriousJockAZ

    Posts: 19136

    Nov 21, 2009 4:20 PM GMT
    New York med rare
  • Bunjamon

    Posts: 3161

    Nov 21, 2009 4:30 PM GMT
    I'm surprised no one has said "hanger steak!" It's the best cut. And medium rare is the only way to eat beef. Man I'm salivating just thinking about it...
  • Celticmusl

    Posts: 4330

    Nov 21, 2009 4:52 PM GMT
    never2ndbest saidSomeone has to represent the vegetarian minority around here.

    TOFU STEAK

    tofu_steak.jpg


    I was representing. icon_wink.gif Watermelon steak is actually watermelon cooked like steak.
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    Nov 21, 2009 5:33 PM GMT
    Filet mignon or New York strip, medium rare. I also like a prime rib and rib-eye.

    Frankly, when eating out I usually judge by what's the most expensive item on a restaurant menu, plus I'll ask the server. Obviously they could be motivated to steer me to the most expensive thing, to increase their tip.

    But I can usually discern knowledge from personal interest, and may choose a less expensive cut, if I feel in the mood for it, and also based on what I think my appetite can handle.

    I know take-home is common now, and I do it, but rarely are leftovers as good at home the second time around, steak especially. Plus we tend to know the servers at our favorite places, and they understand it's not in their best long-term interest to advise us according to their tip that night.
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    Nov 21, 2009 5:49 PM GMT
    Addendum: Although I'm sure many of us have our own favorite local places for having a great steak, that info here would do few others any good. But there is a national US chain that has impressed us with their quality, and steaks are their raison d'être. Slightly higher in price, we've been impressed enough to recommend at least trying them, with the proviso that local outlets of any national chain can be variable.

    It's Ruth's Chris Steak House.

    http://www.ruthschris.com/
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    Nov 21, 2009 5:53 PM GMT
    London broil or top round on the charcoal grill, med. rare
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    Nov 21, 2009 6:02 PM GMT
    Wagyū filet mignon (the tenderloin). Rare of course after proper aging.