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  1. #27
    Join Date
    May 2009
    Location
    Huron, SD
    Posts
    16
    Post Likes
    1) Med. Rare Prime Rib
    2) Med. Rare FlatIron
    3) Med. Rare Ribeye
    4) Med. Rare Filet
    5) Med. Rare T-Bone

    And yes, in that order.

  2. #28
    Join Date
    Mar 2009
    Location
    VB
    Posts
    323
    Post Likes
    Medium bone in ribeye

  3. #29
    Join Date
    Apr 2007
    Location
    San Diego, CA
    Posts
    1,594
    Post Likes

    now I'm hungry

    #1 Picanha (a Brazilian cut)
    #2 Rib-eye
    #3 Porterhouse

    Anyone here ever been to a good Brazilian churrascaria? I can only recommend Fogo de Chγo in L.A., or Rei do Gado in San Diego.

    When I do it at home, I cut mine in thick slices (a little over 2 fingers wide) then butterfly each piece, and season it with rock-salt. Mesquite wood charcoal only, on a slightly modified grill (gotta keep the flames away as the fat drips).

    Here's a little info on Picanha, cut and paste from a few places:

    It's cut #5 on the cow diagram

    Picanha is the name given to a specific cut of rump - beef which comes from the top of the hind quarters of the animal. In Brazil, Picanha is generally considered to be the number one cut, even better than beef fillet. Picanha (pick-ahn-yeh) is a Portuguese word, without direct translation into English
    .

    The cultural significance of Picanha cut in Brazil cannot be understated, as it has 300 years of tradition and known throughout South America as the 'Noble Meat', reserved for special occasions and important social functions.

  4. #30
    Join Date
    Nov 2004
    Location
    South Carolina
    Posts
    1,864
    Post Likes
    i like cooked cow

  5. #31
    Join Date
    Jun 2009
    Location
    Shelby Co. Alabama
    Posts
    67
    Post Likes
    1. Ribeye with plenty of marbling
    2. T-bone

    I don't care for any steak that's very lean

  6. #32
    Join Date
    Aug 2009
    Location
    SW Missouri
    Posts
    16
    Post Likes
    Going to say Ribeye, bone-in or bone-out. Good carne asada is hard to beat if you can find it.

  7. #33
    Join Date
    Jun 2009
    Location
    NJ
    Posts
    185
    Post Likes
    Horseradish encrusted prime rib... seriously the most delicious thing I have ever tasted.... ever.

    I will post the recipe for it later.

  8. #34
    Join Date
    Aug 2009
    Location
    MT JULIET,TN
    Posts
    83
    Post Likes

    Thumbs up

    Delmonico,need I say more????

  9. #35
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    Post Likes
    Quote Originally Posted by 69Stang View Post
    Horseradish encrusted prime rib... seriously the most delicious thing I have ever tasted.... ever.

    I will post the recipe for it later.
    One time I took a two rib piece of prime rib, probably 5 inches thick. I rubbed it with butter and a blackened steak seasoning.

    I fired up a high volume backpacking stove on the back porch and preheated an iron skillet hot-hot-hot. I then blackened the rib on all sides, brought it inside and finished it till 130 internal temp in a 350 oven.

    It was mighty tasty

  10. #36
    Join Date
    Jan 2004
    Location
    Here and there
    Posts
    4,812
    Post Likes
    Sounds good

  11. #37
    Join Date
    Jun 2009
    Location
    NJ
    Posts
    185
    Post Likes
    Sounds Delicious!

  12. #38
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    Post Likes
    Just don't try it indoors or the wife won't ever allow you in the kitchen again. Talk about smoke!

  13. #39
    Join Date
    Sep 2002
    Posts
    17,050
    Post Likes
    Quote Originally Posted by spotts View Post
    A porterhouse is always a let down to me. Little half is the best ever, big half is dry and tough. I dont buy um anymore.
    Rite that is because the larger the filet is the shell section becomes the end cut
    Last edited by coolperfect; 08-14-2009 at 04:05 PM.

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