Which Steak Is Best??

[BigJon3475]

Ribeyes seem to have the best flavor to me for the price. I occasionally will get T-bone if ribeyes don't look good. Sirlon is to bland by itself to me and filet mignon well.....there's just not enough of it.

I'm not hot at all on sauces....slightly pink to well done is good either way depending on how many beers I had and how long ago I forgot about it.

[Airmechanical]

Bad Byron's Butt Rub

is this a jailhouse recipe?



.

[Andy Schoen]

Das ist schoen...

Roy

Or perhaps: das ist schön

[royc]

Or perhaps: das ist schön

Schoen ist alt deutsch..

I come back from a time were the umlaut was still new...lol...I'm just to lazy to find the ö.


Roy

[deaner]

Tonight is bourbon steak night . Do not telephone after 6 p.m. as I need to sample the bourbon. I really enjoy this section as you people are very creative--or what ever.

[d_griff]

http://food.yahoo.com/blog/yahoofres...eak-in-america

[TurdL]

T-bone
no contest

[OAKVILLESHOOTER]

The fillet will be the tenderest, but not have much flavor, which is why most people wrap them in bacon.

A medium rare ribeye is the only way to go.

[Senior Tech]

Top sirloin...A-1 sauce and a cold beer and I'm good to go

[btcstudenthvacr]

Marbling is everything in a steak. I've enjoyed top sirloin aged and marbled correctly better than an overly lean Fillet Mignon.

[drcustom]

Top 5 Beef Steaks

1.) PORTERHOUSE--with the Filet Mignon on one side and a sirloin on the other, cut nice and thick, there is no better steak...
2.) Rib Eye--a close second. The best marbling, self-basting fat abounding, ...Make for a GREAT grilled steak
3.) T-Bone--smaller cousin of the Porter House. Named "T-Bone" because the Filet Mignon side is shorter than 2.5 inches long. The sirloin side is intact as in the Porterhouse. Basically a NY Strip, but with the bone-in.
4.) New York Strip--aka boneless Sirloin cut. Tasty but anything past medium rare and it dries out
5.) Anything that requires more than salt and pepper to taste good.

Dry aging elevates all the above to a state of godliness. Anybody coming through Brooklyn should pay a visit to Peter Lugar's. Porterhouse for 2. HUGE steak. Dry aged for almost a month. The best a steak can taste, IMHO. There may be equals, but none surpass this steak house.

[old wire dog]

When i feel like a good steak i usually run down to the local meat market
and grab a couple of porterhouse for me and wifey.
Fire up the grill ,make a baked potato,a little jack and coke while i am grilling.
Need i say more.

[rookiec]

Grilled my first steaks with hickory wood this afternoon very good. Home grown ribeyes.

[aircooled53]

The best steak is the one that is NOT left on the plate after everyone eat.

I like New York Strip, and Porterhouse.
The secret to a good steak is leave spices off, only black pepper & salt.
Cook for about 7 minutes per side and after it's cooked let it REST for 5 minutes before;you begin to eat.

I will eat just about any cut of steak as long as it's not over cooked or red raw.

[jimmit]

Or perhaps: das ist schön

rib eye isthe best with Tbone a close 2nd

[hvacker]

Usually a dilemma. The best flavor are the toughest. I find the best quality are when beef's on sale.
I guess it depends on what's cooking.
For a steak I guess t-bone, ribeye.
Along with marbling a nice ring of white fat. Cut little slits before cooking and the steak won't curl. I only use oil, salt and pepper. But my best secret is my wife. She's disciplined. So she cooks. Using a thermometer and a watch she will babysit the food just right.
Reason is I would hardly ever eat steak. Too much work to eat. That's when I discovered that I'm the saucea and she's the grill person. I look forward to them now.

I think Spots said once to never freeze beef if you can help it. I agree. Something negative happens.

For grilled food I like something a little informal like a Shiraz or even a Zinni.

[btcstudenthvacr]

I think Spots said once to never freeze beef if you can help it. I agree. Something negative happens.

Same thought here as well on freezing meat it kinda wrecks the flavor but it's frozen to prevent bacteria growth. If it's USDA inspected its been slaughtered, aged, frozen then cut. If we switch to radiation it can just glow...lol

[coolperfect]

My farther sold meat by the train load When I buy I look for first cut rib or shell or a good skirt steak I do not like filet. If the meat is not top quality it is better to roast it. The thing about porterhouse which you should know.The porterhouse is cut from the loin.The first cut of loin has no filet,the filet gets larger by the 2nd and end cut. So when you buy a porterhouse with a large filet you do it at the expence of the shell portion

[mardo]

t-bone that bone adds flavor.