View Full Version : What's Your Favorite Steak?
IB4OU2
4/17/2006, 11:44 AM
Since we had no family home for Easter the wife and I treated ourselves with some grilled steaks. I bought a New York Strip for myself but she wanted a Ribeye. I was just wondering what most people liked-
PrideTrombone
4/17/2006, 11:44 AM
Filet.
royalfan5
4/17/2006, 11:46 AM
Thick cut sirloin served very rare.
Partial Qualifier
4/17/2006, 11:47 AM
n.y. strip or a center-cut sirloin
1stTimeCaller
4/17/2006, 11:48 AM
ribeye or porterhouse. I usually buy ribeyes.
One and a half minutes for each side and they are done.
JohnnyMack
4/17/2006, 11:50 AM
I usually buy ribeyes.
One and a half minutes for each side and they are done.
You're not as dumb as you look.
1stTimeCaller
4/17/2006, 11:51 AM
You're not as dumb as you look.
thanks!
Sooner in Tampa
4/17/2006, 11:54 AM
Porterhouse...medium rare, garlic, salt, and pepper
yermom
4/17/2006, 12:05 PM
Filet.
yeah.
what is the attraction to ribeye or sirloin?
more steak for the $?
sooneron
4/17/2006, 12:05 PM
I was torn between the ribeye and the strip. So I went with the one I purchase most- ribeye.
I think it goes back to a ribeye I had at the petroleum club around 96. One of the best steaks I have ever had!
Sooner Born Sooner Bred
4/17/2006, 12:07 PM
I voted filet, but at Albertson's I always buy the petite sirloins or NY Strip
ultimatesooner1
4/17/2006, 12:07 PM
I don't know what Prime Rib classifies as but I choose it over steak everytime
I don't know what Prime Rib classifies as but I choose it over steak everytime
Bingo. But I voted Ribeye.
sooneron
4/17/2006, 12:27 PM
Girls love the filet.
heh
crawfish
4/17/2006, 12:29 PM
Porterhouse...medium rare, garlic, salt, and pepper
Add shrooms over the top and you've got a deal! :D
Hamhock
4/17/2006, 12:34 PM
Next time you are driving around, out of the city, and you see one of those signs like "Lazy Hamhock Ranch, Limousine Cattle". Stop and ask the guy if he sells beef.
You fill out a "cut-sheet" that let's you specify how you want your cow cut (you can buy as little as 1/4 cow), thickness of the steaks, etc. You pick it up directly from the processor a day or two after slaughter, prepackaged with your name on it. You'll never buy beef from the store again.
jk the sooner fan
4/17/2006, 12:37 PM
rib eye mos def.....but i'm starting to dig the new york strip
dont ask me why
ousoonerfan
4/17/2006, 12:39 PM
Next time you are driving around, out of the city, and you see one of those signs like "Lazy Hamhock Ranch, Limousine Cattle". Stop and ask the guy if he sells beef.
You fill out a "cut-sheet" that let's you specify how you want your cow cut (you can buy as little as 1/4 cow), thickness of the steaks, etc. You pick it up directly from the processor a day or two after slaughter, prepackaged with your name on it. You'll never buy beef from the store again.
We buy our beef from a friend. Picking up 1/4 beef Thursday. Ribeyes, Porterhouses, T-bones, Roasts, Brisket, Stew meat, Soup bones for the dogs, and enough Hamburger for a year. 215 lbs. All for the low price of $2.11 per pound. And it is better than ANY meat from the grocery store!
(Although I do really like a good London Broil from Albertsons!)
Add shrooms over the top and you've got a deal! :D
Stoner.
TopDaugIn2000
4/17/2006, 12:43 PM
My parents were here for the weekend and we had steaks too. HUGE t-bone steaks. Cooked to PERFECTION on my brand new GRILL!!!!!
TopDaugIn2000
4/17/2006, 12:47 PM
here's what I got:
http://images.lowes.com/product/882058/882058200614.jpg
4 stainless steel burners, ceramic cooking surface, plus a side burner. It RAWKS. Heck of a lot better than the little 2 burner ones I've used over the past several years.
Hamhock
4/17/2006, 12:48 PM
you mow the lawn and grill? did your dude move out?
TopDaugIn2000
4/17/2006, 12:49 PM
you mow the lawn and grill? did your dude move out?
no, he's been out of town. but these are things I enjoy doing. I'm too damn independent.
I also planted my garden over the weekend.
Hamhock
4/17/2006, 12:51 PM
does he clean and do the laundry?
TopDaugIn2000
4/17/2006, 12:51 PM
he helps clean, when he's there.
silverwheels
4/17/2006, 01:15 PM
Porterhouse. It's not a real steak unless it weighs 2 lbs.
achiro
4/17/2006, 01:17 PM
My answer is "yes!"
Pricetag
4/17/2006, 01:20 PM
I used to order filet exclusively, mainly because they're so easy to eat, with almost no fat, gristle, etc. The small size coupled with the high price is a bummer, though. I've been trying sirloins lately. I get more steak for the money without getting a bunch of the connective tissue. The quality isn't quite as good, but not bad, either.
yermom
4/17/2006, 01:22 PM
I used to order filet exclusively, mainly because they're so easy to eat, with almost no fat, gristle, etc. The small size coupled with the high price is a bummer, though. I've been trying sirloins lately. I get more steak for the money without getting a bunch of the connective tissue. The quality isn't quite as good, but not bad, either.
heh, you are the only other person i have heard call it "connective tissue"
this is basically my reasoning as well
1stTimeCaller
4/17/2006, 01:24 PM
there isn't any connective tissue in ribeyes(most of the time). Just the flavorful marbeling of flavor producing fat.
mmmmmmmm
Hamhock
4/17/2006, 01:25 PM
there isn't any connective tissue in ribeyes(most of the time). Just the flavorful marbeling of flavor producing fat.
mmmmmmmm
Thanks Alton.
1stTimeCaller
4/17/2006, 01:29 PM
http://www.beefretail.org/uDocs/1209Ribeye%20Steak.jpg
TUSooner
4/17/2006, 01:30 PM
I voted ribeye - it's mo fatta - because that's what i usally buy; but a t-bone or porterhouse is like Ribeye-Plus.
Ribeyes are overrated, IMO.
JohnnyMack
4/17/2006, 01:53 PM
Ribeyes are overrated, IMO.
Pat is overrated, IMO.
Pat is overrated, IMO.
I'll have IB4OU2 put you down for "tube".
BeetDigger
4/17/2006, 01:57 PM
what is the attraction to ribeye or sirloin?
Flavor.
C&CDean
4/17/2006, 01:58 PM
You f'in hillbillies wouldn't know a good piece of meat if it hit you in the mouth.
The cut isn't near as important as the animal it came from. Unless you slaughter your own, or know somebody who does, you're not getting the best meat. And unless those people properly feed the beef out, you're still not getting the best cut.
And of these cuts, any f'in hillbilly that says "sirloin" over "filet" probably also thinks McDonald's serves the best hamburger in town.
If you have prime beef, a filet mignon cannot be beat. Next would be a toss up between a Strip (KC or NY) and Ribeye. Next would be a porterhouse/T-bone. Sirloin would come next, then all your flank/round steak.
This is not an opinion. This is fact.
jk the sooner fan
4/17/2006, 02:09 PM
what exactly do the cattle ranchers do to get the bacon around the filet mignon?
corn fed cattle make the best ribeyes imo, you can put a cow on corn feed a couple of months before slaughter to get the desired effect.....
No tube steak jokes?
http://www.soonerfans.com/forums/showpost.php?p=1306443&postcount=36
http://www.soonerfans.com/forums/showpost.php?p=1306443&postcount=36
I missed that.
Harry Beanbag
4/17/2006, 02:48 PM
Ribeyes are overrated, IMO.
I agree.
Since I despise fat, I usually go for the Strip.
TexasLidig8r
4/17/2006, 02:54 PM
Tenderloin (read.. long cut of filet).. sometimes just salt and pepper on the grill... sometimes, marinated in triple peppercorn rub...
C&CDean
4/17/2006, 02:57 PM
Tenderloin (read.. long cut of filet).. sometimes just salt and pepper on the grill... sometimes, marinated in triple peppercorn rub...but my favorite is marinated in Jose', my man servant's juices...
TMI
Tenderloin (read.. long cut of filet).. sometimes just salt and pepper on the grill... sometimes, marinated in triple peppercorn rub...
Good stuff, despite that post. Problem is it's like $6 million/pound.
TexasLidig8r
4/17/2006, 03:02 PM
TMI
Shouldn't you be out chasing Michael Meyers or something?
http://www.cinefantastico.com/images/hallowee1.jpg
GottaHavePride
4/17/2006, 05:08 PM
If you have prime beef, a filet mignon cannot be beat. Next would be a toss up between a Strip (KC or NY) and Ribeye. Next would be a porterhouse/T-bone. Sirloin would come next, then all your flank/round steak.
This is not an opinion. This is fact.
I am agreeing with Dean. Although I usually don't shell out the cash for the filet - I did have an awesome NY Strip off my new grill a week or two ago, though.
slickdawg
4/17/2006, 05:16 PM
The filet is where its at!
Jimminy Crimson
4/17/2006, 05:24 PM
Bone-in-ribeye is probably my favorite, but I voted for porterhouse. Best of both worlds.
JohnnyMack
4/17/2006, 05:26 PM
Bone-in-ribeye is probably my favorite, but I voted for porterhouse. Best of both worlds.
The bone-in ribeye at Mahogany is the shizzle. Now granted it's not a corn-fed cow that :dean: personally slaughtered while having marathon sex and chopping wood, but it's good.
Jimminy Crimson
4/17/2006, 06:11 PM
The bone-in ribeye at Mahogany is the shizzle.
Damn straight it is! :twinkies:
Hamhock
4/17/2006, 08:15 PM
Damn straight it is! :twinkies:
sometimes they serve a bone-in fillet. get it with the crab meat/asparagus sauce.
be sure you have plans to have secks afterwords.
sooneron
4/17/2006, 08:30 PM
You f'in hillbillies wouldn't know a good piece of meat if it hit you in the mouth.
The cut isn't near as important as the animal it came from. Unless you slaughter your own, or know somebody who does, you're not getting the best meat. And unless those people properly feed the beef out, you're still not getting the best cut.
And of these cuts, any f'in hillbilly that says "sirloin" over "filet" probably also thinks McDonald's serves the best hamburger in town.
If you have prime beef, a filet mignon cannot be beat. Next would be a toss up between a Strip (KC or NY) and Ribeye. Next would be a porterhouse/T-bone. Sirloin would come next, then all your flank/round steak.
This is not an opinion. This is fact.
Kinda disagree. I find the flavor of the filet to be a little liver-like (or something like that) - I can't put my finger on it. It could be b/c of the lack of fat. I prefer the strip or ribeye.
Al Gore
4/17/2006, 08:32 PM
Filet Mignon and Howzit peemed me wondering why "tube steak" wasn't an option....
MamaMia
4/17/2006, 09:46 PM
I love fillet mignon but porterhouse is good too, especially if its cooked on the grill.
Jimminy Crimson
4/17/2006, 09:55 PM
I love fillet mignon but porterhouse is good too, especially if its cooked on the grill.
As opposed to? ;)
PrideTrombone
4/17/2006, 10:07 PM
Girls love the filet.
heh
I just don't like fat. Less to deal with on the filet.
opksooner
4/17/2006, 10:16 PM
Beef:
Bred in Oklahoma
Pastured in Kansas
Slaughtered in Omaha
----> KC Strip
GulfCoastBamaFan
4/18/2006, 08:57 AM
I had to choose other because my usual choice at the market is Chuck Eye.
It is every bit as tender as Ribeye, but costs about half as much. They are smaller in diameter, so you can have them cut THICK like a filet. They sear beautifully.
Best steak for the money, IMHO.
OklahomaTuba
4/18/2006, 09:06 AM
Kobe Bone-in Filet. The best money can buy, and its even better in Japan (and much much more expensive!)
http://www.zyra.org.uk/kobe.jpg
OklahomaTuba
4/18/2006, 09:10 AM
Oh, and Shabushabu kobe beef is fantastic as well.
yermom
4/18/2006, 09:27 AM
i don't think i want any Kobe meat
http://espn-att.starwave.com/i/magazine/new/kobe_bryant_press.jpg
OklahomaTuba
4/18/2006, 09:32 AM
Why? You get diamonds!
ousoonerfan
4/18/2006, 10:45 AM
As opposed to? ;)
http://www.ruthschris.com/steak/steak.html
yermom
4/18/2006, 10:46 AM
http://www.ruthschris.com/steak/steak.html
probably the best steak i have ever had
ousoonerfan
4/18/2006, 10:48 AM
Amen!
slickdawg
4/18/2006, 04:45 PM
This thread encouraged me to go buy some filets to cook out tonight.
IB4OU2
4/18/2006, 04:53 PM
This thread encouraged me to go buy some filets to cook out tonight.
Good for you! :D
New York or KC strip rubbed with finely chopped garlic, cover with coarsely ground black pepper, grill at fairly low temperature after searing both sides. about 3 minutes per side for a 1 inch thick cut, slightly more for a 1 1/2 inch or considerably more for a two inch. Add a pat of butter or a splash of olive oil about 30 seconds to one minute before removing from grill. Serve with a nice Cabernet or Merlot and a side salad with bleu cheese dressing.
Al Gore
4/18/2006, 08:45 PM
http://www.ruthschris.com/steak/steak.htmlWe frequent that establishment often......The best......
C&CDean
4/19/2006, 12:05 AM
New York or KC strip rubbed with finely chopped garlic, cover with coarsely ground black pepper, grill at fairly low temperature after searing both sides. about 3 minutes per side for a 1 inch thick cut, slightly more for a 1 1/2 inch or considerably more for a two inch. Add a pat of butter or a splash of olive oil about 30 seconds to one minute before removing from grill. Serve with a nice Cabernet or Merlot and a side salad with bleu cheese dressing.
Listen to him people. Dude know what he's talking about.
MiccoMacey
4/19/2006, 12:18 AM
Chicken fried
Listen to him people. Dude know what he's talking about.
Your kind words are an example not only of your quality upbringing, but of a well cultured palate!
;)
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