User Panel
Posted: 6/24/2017 5:08:27 AM EDT
This is always a tough one for me. Get both is the obvious answer, but if you had to choose one...
|
|
I'm a bit partial to the bone in ribeye, preferably a tomahawk.
|
|
Id vote filet mignon as long as its real big or I can have a few of them
|
|
I'll take a Porterhouse. A New York Strip and a Tenderloin on the same piece of bone, what's not to like?
Be careful that it's a REAL Porterhouse; a lot of them are marked that way but are really T-Bones. The tenderloin side of a Porterhouse is much larger. This will help: https://www.thespruce.com/steak-cuts-glossary-336365 https://www.thespruce.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304 |
|
I voted porterhouse, but really it's a tie between that and prime rib
|
|
Ribeye/Porterhouse/T-bone/strip/skirt.
Both filets and prime rib are actually too tender for my tastes. I like my steak to fight back a little, not cowardly submit like a defeated liberal. |
|
My birthday steak is almost always a Porterhouse. Cooking for company its going to be a Prime Rib roast.
|
|
Quoted:
I'll take a Porterhouse. A New York Strip and a Tenderloin on the same piece of bone, what's not to like? Be careful that it's a REAL Porterhouse; a lot of them are marked that way but are really T-Bones. The tenderloin side of a Porterhouse is much larger. This will help: https://www.thespruce.com/steak-cuts-glossary-336365 https://www.thespruce.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304https://fthmb.tqn.com/GPNGyr1ViAKIuaE6gs7K0ggGqTM=/960x0/filters:no_upscale()/about/US_Beef_cuts-56a20f1b5f9b58b7d0c62024.jpg View Quote So basically if you pick a porterhouse on the filet you get a crappy strip and if you pick one on the strip you get a crappy filet. Back to the poll. I love meat, anything on the bone. Doesn't matter what cut, it's what you do with it that matters. Also that pic above is horrid. |
|
Quoted:
The thing with porterhouse is there are only about 4inches on the short loin that give you a nice filet and a nice strip. Up or down either way and you get a nicer strip or a nicer filet. But not both So basically if you pick a porterhouse on the filet you get a crappy strip and if you pick one on the strip you get a crappy filet. Back to the poll. I love meat, anything on the bone. Doesn't matter what cut, it's what you do with it that matters. Also that pic above is horrid. View Quote |
|
|
Quoted:
I'll take a Porterhouse. A New York Strip and a Tenderloin on the same piece of bone, what's not to like? Be careful that it's a REAL Porterhouse; a lot of them are marked that way but are really T-Bones. The tenderloin side of a Porterhouse is much larger. This will help: https://www.thespruce.com/steak-cuts-glossary-336365 https://www.thespruce.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304https://fthmb.tqn.com/GPNGyr1ViAKIuaE6gs7K0ggGqTM=/960x0/filters:no_upscale()/about/US_Beef_cuts-56a20f1b5f9b58b7d0c62024.jpg View Quote A good, thick bone in ribeye comes in a close second. |
|
I love steak. But prime rib will always be my last choice amongst the others
|
|
Quoted:
When I worked as a butcher, we would pick the best porterhouse out of each primal and set them aside (wrapped and labeled). At the end of the day, we all took our pick from the stash and went home. View Quote View All Quotes View All Quotes Quoted:
Quoted:
The thing with porterhouse is there are only about 4inches on the short loin that give you a nice filet and a nice strip. Up or down either way and you get a nicer strip or a nicer filet. But not both So basically if you pick a porterhouse on the filet you get a crappy strip and if you pick one on the strip you get a crappy filet. Back to the poll. I love meat, anything on the bone. Doesn't matter what cut, it's what you do with it that matters. Also that pic above is horrid. |
|
Glad to see I'm not the only one that picked Rib eye. Filet doesn't have enough fat for my taste.
|
|
It's hard to pick one, but up until a year or so ago, I never knew this existed... Ribeye cap steak! For those uninformed as I was, yes that's the fattest, bestest part of the ribeye all rolled up just for you. Let the vegans and peasants eat the eye.
Attached File *it's probably best I didn't discover these until later in life, I'd likely have clogged an artery by now. |
|
Quoted:
I do that but with Chuck eyes, I'm a budget shopper View Quote View All Quotes View All Quotes Quoted:
Quoted:
When I worked as a butcher, we would pick the best porterhouse out of each primal and set them aside (wrapped and labeled). At the end of the day, we all took our pick from the stash and went home. @packingXDs Since you were both butchers, have you heard of this cut? We have a butcher here that has the now trademarked "Ugly Steak" by Jan Dikman of Dikman's Meats in Tucson. It's properly called the second muscle or bottom sirloin butt flap. It's arguably my favorite steak, both for flavor and tenderness. http://www.insidetucsonbusiness.com/news/it-ain-t-ugly-it-s-my-dinner/article_eee105c6-bc0d-11e3-be95-0019bb2963f4.html |
|
Quoted:
I do that but with Chuck eyes, I'm a budget shopper View Quote View All Quotes View All Quotes |
|
Quoted:
Quoted:
Quoted:
The thing with porterhouse is there are only about 4inches on the short loin that give you a nice filet and a nice strip. Up or down either way and you get a nicer strip or a nicer filet. But not both So basically if you pick a porterhouse on the filet you get a crappy strip and if you pick one on the strip you get a crappy filet. Back to the poll. I love meat, anything on the bone. Doesn't matter what cut, it's what you do with it that matters. Also that pic above is horrid. |
|
Quoted:
@psegnatelli @packingXDs Since you were both butchers, have you heard of this cut? We have a butcher here that has the now trademarked "Ugly Steak" by Jan Dikman of Dikman's Meats in Tucson. It's properly called the second muscle or bottom sirloin butt flap. It's arguably my favorite steak, both for flavor and tenderness. https://bloximages.chicago2.vip.townnews.com/insidetucsonbusiness.com/content/tncms/assets/v3/editorial/1/57/15734eec-bc0e-11e3-8df3-0019bb2963f4/533ed03fbb4ae.image.jpg http://www.insidetucsonbusiness.com/news/it-ain-t-ugly-it-s-my-dinner/article_eee105c6-bc0d-11e3-be95-0019bb2963f4.html View Quote |
|
Quoted:
@psegnatelli @packingXDs Since you were both butchers, have you heard of this cut? We have a butcher here that has the now trademarked "Ugly Steak" by Jan Dikman of Dikman's Meats in Tucson. It's properly called the second muscle or bottom sirloin butt flap. It's arguably my favorite steak, both for flavor and tenderness. https://bloximages.chicago2.vip.townnews.com/insidetucsonbusiness.com/content/tncms/assets/v3/editorial/1/57/15734eec-bc0e-11e3-8df3-0019bb2963f4/533ed03fbb4ae.image.jpg http://www.insidetucsonbusiness.com/news/it-ain-t-ugly-it-s-my-dinner/article_eee105c6-bc0d-11e3-be95-0019bb2963f4.html View Quote Another awesome seldom seen cut is the cap off a top sirloin butt. Called a culotte or we sell it as a Brazilian picanha. Some people will try to pass it off as a tri tip. But they are close but different. Alot of places don't do rib eye or sirloin cap because the yield is so low. You might get 6 packages and a few pounds of trim from one primal vs 15 and almost no trim if you leave it whole. |
|
If I could eat one thing right now it would be a bone in Chuck steak. 4inches thick, first cut. Covered in onion soup mix, wrapped in foiled and slow roasted for a few hours. You could probably do it on the smoker.
OK 2 things. A 3in bone in sirloin. Just salt, over woodcoals, blown air to get that fire like a forge, 3mins each side. Roasted garlic butter and nice crunchy loaf of bread. Maybe 3. Carpaccio sounds good too. A nice mixed green salad with walnut oil and champagne vinegar. |
|
|
I love filet minced with a knife, raw, with a little salt and a few sprigs of fresh parsley
But whatever makes you enjoy your food is the proper way and cut. |
|
Quoted:
I love filet minced with a knife, raw, with a little salt and a few sprigs of fresh parsley But whatever makes you enjoy your food is the proper way and cut. View Quote |
|
Quoted:
We use to take the bits of trim from the good cuts, hit them with S&P and wrap them in foil. Put that bad boy on the heat pad of the wrapping machine and come back in a couple minutes for a snack. View Quote |
|
Even at the finest restaurants, I have never in my life, evar, had prime rib that wasn't half gristle.
I HATE gristle. and it pisses me off when I pay good money for "prime rib" and end up feeding half of it to my dogs because it's unfit for human consumption. |
|
I've always regarded bone-in as trailer park fare. Am I out of touch? The poll supports my theory.
|
|
Quoted:
I have never in my life, evar, had prime rib that wasn't half gristle. I HATE gristle. and it pisses me off when I pay good money for "prime rib" and end up feeding half of it to my dogs because it's unfit for human consumption. View Quote |
|
I got myself a nice big Angus filet mignon from the grocery store last night, grilled it to absolutely medium rare/rare perfection.
It was seared on the outside to perfect. Threw it on the burners on high for 2 minutes each side, shut off one burner, kept the other on high, moved it over to the side with the burner off, then let it slowly grill/roast .... beautiful edge-to-edge red deliciousness.. tender, so moist, so flavorful... Key is then letting a steak, particularly a nice thick one "rest" for a good five minutes before slicing into it. I am generally a porterhouse guy, but ..... now I'm not so sure. |
|
|
|
"Bacon wrapped filet mignon or (prime) rib-eye steak, grilled"
Yes, please. A.W.D. |
|
I love a good ribeye but the last couple I had all had too much fat in them.
Filets are great but a moderately marbled ribeye cooked medium rare is heaven |
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.