MojoMan Posted April 13, 2006 Share Posted April 13, 2006 Everything else being equal, what kinda steak do you like. I don't know all of the local nomenclature for steaks so I used the names I know. Quote Link to comment Share on other sites More sharing options...
chester Posted April 13, 2006 Share Posted April 13, 2006 Used to be rib-eye, now it's strip. But I have to get tenderloin for the GF. Quote Link to comment Share on other sites More sharing options...
TimC Posted April 13, 2006 Share Posted April 13, 2006 The only thing Yankee I like in this life is a NY strip. Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted April 13, 2006 Share Posted April 13, 2006 The only thing Yankee I like in this life is a NY strip. 1418158[/snapback] +1 On the NY strip. So they make Vettes in the south... Quote Link to comment Share on other sites More sharing options...
loaf Posted April 13, 2006 Share Posted April 13, 2006 close between strip and mignon. went mignon Quote Link to comment Share on other sites More sharing options...
twiley Posted April 13, 2006 Share Posted April 13, 2006 Porterhouse Quote Link to comment Share on other sites More sharing options...
wiegie Posted April 13, 2006 Share Posted April 13, 2006 close between strip and mignon. went mignon 1418345[/snapback] take the Porterhouse--it gives you both. Quote Link to comment Share on other sites More sharing options...
twiley Posted April 13, 2006 Share Posted April 13, 2006 take the Porterhouse--it gives you both. 1418352[/snapback] wurd Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted April 13, 2006 Share Posted April 13, 2006 (edited) wurd 1418353[/snapback] For me it depends....If I'm at home or at a restaurant and hungry, I'll go for the Porterhouse. If not as hungry, I'll drop the NY Strip and just get the Filet. Grilling a thick Porterhouse can be a bit tricky as its difficult to get the meat next to the bone cooked consistent to the rest of the steak. For some reason, when I'm "roughing" it on a fishing trip, we tend to throw a lot of ribeye (or spencers) on the BBQ and they always seem like the best food I've ever eaten. Edited April 13, 2006 by Seattle LawDawg Quote Link to comment Share on other sites More sharing options...
twiley Posted April 13, 2006 Share Posted April 13, 2006 For some reason, when I'm "roughing" it on a fishing trip, we tend to throw a lot of ribeye (or spencers) on the BBQ and they always seem like the best food I've ever eaten. 1418358[/snapback] That's because yer drunk. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted April 13, 2006 Share Posted April 13, 2006 That's because yer drunk. 1418366[/snapback] Thats it!!! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 13, 2006 Share Posted April 13, 2006 i like ribeyes and porterhouse....... voted filet. Quote Link to comment Share on other sites More sharing options...
ChuckB Posted April 14, 2006 Share Posted April 14, 2006 Tenderloin for sure, pocket book usually says sirloin though Quote Link to comment Share on other sites More sharing options...
nogohawk Posted April 14, 2006 Share Posted April 14, 2006 Voted Rib-eye since I didn't see Delmonico - sometimes they are one in the same; Best if I can find one with Bone-in or called a Cowboy cut! Quote Link to comment Share on other sites More sharing options...
loaf Posted April 14, 2006 Share Posted April 14, 2006 take the Porterhouse--it gives you both. 1418352[/snapback] that's too much...unless I'm really wasted... Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted April 14, 2006 Share Posted April 14, 2006 One of my favorite steaks to grill is a tenderloin filet. It's nice and thick and you can dry or wet rub it. It's great for dinner parties or you can cut off what you need and save the rest. I hate freezing my steaks, but sometimes you have to!! On another note: There is nothing better than Wagyu (American Kobe)... Quote Link to comment Share on other sites More sharing options...
twiley Posted April 14, 2006 Share Posted April 14, 2006 One of my favorite steaks to grill is a tenderloin filet. It's nice and thick and you can dry or wet rub it. It's great for dinner parties or you can cut off what you need and save the rest. I hate freezing my steaks, but sometimes you have to!! (American Kobe)... 1420148[/snapback] I made one for Christmas and did a dry rub. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted April 14, 2006 Share Posted April 14, 2006 On another note: There is nothing better than Wagyu (American Kobe)... 1420148[/snapback] Thank you! Faux-be Beef Quote Link to comment Share on other sites More sharing options...
PantherDave Posted April 14, 2006 Share Posted April 14, 2006 A well marbeled 1 1/4-1 1/2" thick ribeye-over charcoal med-high-cooked med rare-The King of the Grill. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted April 14, 2006 Share Posted April 14, 2006 NY strips......the ribeyes keep flaming up all the time Quote Link to comment Share on other sites More sharing options...
wiegie Posted April 15, 2006 Share Posted April 15, 2006 (edited) The only thing Yankee I like in this life is a NY strip. 1418158[/snapback] You can call it a Kansas City strip if that makes you feel less dirty. (note that Kansas City is in Missouri and Missouri was a slave state.) Edited April 15, 2006 by wiegie Quote Link to comment Share on other sites More sharing options...
Puddy Posted April 15, 2006 Share Posted April 15, 2006 I love the filet and order 90% of the time I'm getting steak. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 15, 2006 Share Posted April 15, 2006 I love the filet and order 90% of the time I'm getting steak. 1421816[/snapback] Me too. My regular used to be a 32 oz. porterhouse, but it's just too much these days. Quote Link to comment Share on other sites More sharing options...
NSab Posted April 16, 2006 Share Posted April 16, 2006 A well marbeled 1 1/4-1 1/2" thick ribeye-over charcoal med-high-cooked med rare-The King of the Grill. 1420325[/snapback] Quote Link to comment Share on other sites More sharing options...
TDFFFreak Posted April 16, 2006 Share Posted April 16, 2006 I went filet. For me personally, the less chewy fat the better. Quote Link to comment Share on other sites More sharing options...
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