favorite cut of steak

[renovation]

if you go out to a nice restaurant and were to order a steak dinner. what would you be ordering for your meal.
for myself 9 out of 10 timesi be ordering a New York strip medium well. and if its a really good cut of steak i don't need to kill it with A-1 steak sauce.

i don't call Pondrosa or bonanza steak house as anything but fast food steak houses.

[DarkFury]

PORTERHOUSE!!!! :lick:

After that, you can pass me all kinds of steaks... T-Bone, Ribeye, Filet Mignon, NY Strip, Prime Rib... I'll eat them all (just not all at one sitting. :D )

[Markel]

PORTERHOUSE!!!! :lick:
:stupid: I might not have felt that way before July 4th, but that's when I grilled up some inch-thick porterhouse steaks that were absolutely tops. I'm thinking of picking some up to cook tomorrow when we're having some friends over. :dinner:

[uncledaddy]

A fat juicy Ribeye. Perfectly marbled. Doesn't even need to be seasoned. MMMM! Now I gotta go pick some up.


T-Bone, Ribeye, Filet Mignon, NY Strip, Prime Rib... I'll eat them all (just not all at one sitting. :D)

That's ok, I will. :D

[Nija]

I'm not really a big steak eater, but I've liked the ribeye cut the best.

[VTGreg]

A fat juicy Ribeye. Perfectly marbled. Doesn't even need to be seasoned. MMMM! Now I gotta go pick some up.



That's ok, I will. :D

Ribeye is my steak of choice. If you can get your hands on a cowboy ribeye, even better. Porterhouse is a close second but I'm not going to pass up a strip or filet either. Medium, maybe medium rare regardless of the cut.

I'm also a big fan of hangar and skirt steak if done right. Lots of flavor but can be tough if they aren't done right.

[uncledaddy]

Totally agree, VT, that bone gives that extra flavor. Why I believe no seasoning needed. Love the skirts also.

And anyone who is a fan of a New York or Filet Mignon has to adore the Porterhouse. You get a two fer. :D It's my second favorite.

[renovation]

i sure miss the Airport Inn Restaurant. they would offer a 2 inch thick 28 oz NEW YORK strip steak that was to die for. along with a salad ,baked stuffed potato , bread sticks. the price got so high you would only go there on very special occasions. and they specialized in corp events. but it was a sure bet you bring home a doggie box for tomorrows lunch or dinner. sure miss the place it closed down last year :(

[SKinAZ]

Ribeye, hands down! Yum!

[ray]

Filet.

[Jcranmer]

Ribeye, almost every time I get one out. Now at home, I am really in to grilling a flat iron steak these days.

Rare to medium rare at most. There is no sense messing up a good cut of beef (or most other things really) by cooking them to death. If you're a carnivore, act like it. :D

[Thesifer]

I personally won't eat a steak outside of Oklahoma unless someone else is buying. But I like all types/cuts. I eat a lot of Filets and New York strips.

[lindysd]

prime rib!

[ArkiStan]

After a month, Amazon finally get their cast iron pans back in stock and the 12" cast iron skillet I ordered was finally delivered a couple days ago.
http://ecx.images-amazon.com/images/I/31GVANXZ0AL._SS400_.jpg

Can't wait to fire up the oven tomorrow. Gonna try cooking a nice ribeye steak. :dinner:

[attgig]

My fav steakhouse, I'll get either a filet or a ribeye with extra butter, cooked rare.

[Airencracken]

http://www.gotapex.com/off-topic/64246-best-cut-of-steak.html

For reference.

[ShawnLee]

Off the top of my head, rib eye or porterhouse. But man... That can change whenever because I don't really have a FAVORITE. It's steak?

Grill it to medium-rare and give it to me, I'll be happy.

[zenbooty]

I like Hangar, shell and skirt steaks. Maybe because I like eating French and those are popular steak frites and steak au poivre cuts.

Once in a blue moon when I'm splurging I'll go to a real steakhouse and get a prime rib.

At home in my apartment, I don't have a grill, and can't imagine cooking a good traditional cut of steak in the fying pan. But I'll fry up some boneless sirloin filets or other thinly sliced cut for chicken fried steaks sometimes.

[johnnymk]

I will eat fish over steak any day of the week.

[cheapie]

After a month, Amazon finally get their cast iron pans back in stock and the 12" cast iron skillet I ordered was finally delivered a couple days ago.
http://ecx.images-amazon.com/images/I/31GVANXZ0AL._SS400_.jpg

Can't wait to fire up the oven tomorrow. Gonna try cooking a nice ribeye steak. :dinner:


what's the advantage of cooking a steak in one of those? and don't you have to season it first?

we've got an old one that we use for this or that, mostly when we're camping. never used it for steak though.

[attgig]

what's the advantage of cooking a steak in one of those? and don't you have to season it first?

we've got an old one that we use for this or that, mostly when we're camping. never used it for steak though.

If you don't have a grill, cast Iron is the way to go. Cast Iron can get hotter than any other pan, and will stay hotter than any other pan.

So, for a steak, when you're cooking it medium or around there, you want the outside nicely crusted, while the inside remains pink.

Watch Good Eats "steak your claim" for more details. (love that show). He gets the pan 500+ degrees before putting the steak on the pan. puts the steak on the pan for 30 seconds on each side, and finishes off in the oven for about 4 minutes. you get a great crust and beautiful medium meat inside.

If you do have a grill, jack the grill up as hot as you can. Put the steak on about 4 min each side, and you're done. If you want the pretty lines, rotate the steak about 90 degrees after 2 minutes, and you'll get criss-crosses.

[Airencracken]

If you do have a grill, jack the grill up as hot as you can. Put the steak on about 4 min each side, and you're done. If you want the pretty lines, rotate the steak about 90 degrees after 2 minutes, and you'll get criss-crosses.

Also use charcoal not propane. Propane release water when it burns. That makes it harder to sear the steak. Plus charcoal wins on the flavor side hands down.

[DarkFury]

I will eat fish over steak any day of the week.
Weirdo. :D

[brainsmile]

cooked up about 10 ribeye steaks yesterday.... mmmmm good

[uncledaddy]

http://www.gotapex.com/off-topic/64246-best-cut-of-steak.html

For reference.

Steak is always a topic that can be rediscussed. :D

[uncledaddy]

what's the advantage of cooking a steak in one of those? and don't you have to season it first?

we've got an old one that we use for this or that, mostly when we're camping. never used it for steak though.

You should season cast iron first, but now you can pruchase cast iron preseasoned.

[uncledaddy]

Also use charcoal not propane. Propane release water when it burns. That makes it harder to sear the steak. Plus charcoal wins on the flavor side hands down.

Amen to that! :)

[kimchicowboy]

i agree with the cowboy ribeye. the best i ever had was a cowboy ribeye cooked medium-rare from ruths chris.

and then give me a porterhouse if the above i unavailable.

me so hungee.

[attgig]

the worst thing about bone in steaks at a nice restaurant is resisting the urge to grab it with my hands and start gnawing on the bone. darn manners...

[DarkFury]

the worst thing about bone in steaks at a nice restaurant is resisting the urge to grab it with my hands and start gnawing on the bone. darn manners...
Screw manners... I'm goin' for broke on the meat around the bone if I've spent my money to eat a good restarant steak.


Just bring me some more napkins... thanks. :lick:

[Markel]

I ended up grilling (over charcoal, of course!) some nice inch-thick angus porterhouse steaks last night. Sautéd some mushrooms and onions. Opened a bottle of Trader Joe's Reserve Cabernet. Deeeeeeeelish! :lick:

[lindysd]

http://www.gotapex.com/off-topic/64246-best-cut-of-steak.html

For reference.


Thanks for including prime rib!
I've been told its more of a roast than a steak?!

But I still like prime rib best!:lick:

[TofuNinja]

Ribeye, Porthouse, Top Sirloin, New York, Filet, T-Bone. I like them all, but in this order :)

[MrGreg]

I usually get the NY Strip, but you all have convinced me to try a porterhouse next time.

Last weekend we had a neighborhood party, and I grilled ~50 burgers for the masses, and snuck in a NY strip for myself. You wouldn't believe how many people asked me "oooh, where did you get that?" We were a 2 minute walk from Whole Foods, so I always replied that if they bought it, I'd cook it for them.

[MrGreg]

<double post>

[guiseppewv]

Also use charcoal not propane. Propane release water when it burns. That makes it harder to sear the steak. Plus charcoal wins on the flavor side hands down.

:stupid: x 10

I love steak period! Give me a steak and make it rare or medium rare and I'll take it. If I had to choose, I would either take tenderloin or New York strip or both (i.e. Porterhouse). If I am cooking it, I prefer it Pittsburgh rare. I prefer charcoal over any other fuel used to cook a steak and I prefer natural charcoal and not that briquette garbage. I rarely season my steaks. If I use anything, I put a little salt on it. If I am going hog wild with the spices, I put salt, pepper, and garlic powder.

If I am looking to be creative then I marinate some flank steak and then grill it - rare of course.

[DarkFury]

I usually get the NY Strip, but you all have convinced me to try a porterhouse next time.
Well, isn't the NY Strip on one side of the Porterhouse bone? If you get a Porterhouse, I think you still get the benefits of the Strip right there plus you get the extra meat on the other side of the bone as well. :D

[attgig]

Well, isn't the NY Strip on one side of the Porterhouse bone? If you get a Porterhouse, I think you still get the benefits of the Strip right there plus you get the extra meat on the other side of the bone as well. :D

xactly. porterhouse/tbone = big part of Strip + little part of filet (tenderloin).

[DarkFury]

xactly. porterhouse/tbone = big part of Strip + little part of filet (tenderloin).
Sounds like a win/win to me....

Only sissies cry about the bone in the middle... :heh:

[WhiskeyPapa]

Ribeye, then NY Strip. I'll rarely order steak in a restaurant because I can make it just as good on the grill (charcoal, of course.) The best steak I ever had in my life was at Alexander's Steakhouse in Champaign, IL. But at Alexander's, you cook it yourself!

I grew up on a cattle farm, so steak was something we'd eat 2-3 times per week. It wasn't until I started buying my own that I really appreciated it.

[attgig]

The best steak I ever had in my life was at Alexander's Steakhouse in Champaign, IL. But at Alexander's, you cook it yourself!

that place was really good.

Do you dry age your steaks at home? I've been wanting to do that at home, and comparing that to steakhouses like ruths chris, etc.

[Jcranmer]

But at Alexander's, you cook it yourself!



Hmm...I wonder if that was the place I saw on food tv the other night? I didn't catch the name of the place but it looked cool. Everyone cooks their own steaks. If you want them to cook it for you, they charge you extra. :)

[DarkFury]

Hmm...I wonder if that was the place I saw on food tv the other night? I didn't catch the name of the place but it looked cool. Everyone cooks their own steaks. If you want them to cook it for you, they charge you extra. :)
Now that's bullsh@t...

If I pay restaurant price for a steak, I want
THEM to cook it for me. (Hell, I can go to the grocery store and buy a steak to cook for myself. Bump that!!! :2far: )

No way I'd let them charge me to cook food for myself... OH HELLS NO!!! This place must be like "Papa Murphy" take and bake pizza or something... I suppose.

[Chgoman]

I went to a place in Hawaii that was like that. You paid and they brought you your slab of meat for you to take to the big grill and cook yourself. I'm thinking I can make a good steak or screw it up all on my own at home. When I'm paying, I want a chef to make it just right...

[uncledaddy]

So since we're on the steak subject here, has anyone ever had theirs "blue cool rare"?

When I was a broiler at Cattle Baron in New Mexico, there were a few customers who ordered this religiously. Just a minute on each side to take the chill off. Eww! Still cold on the inside.

[WhiskeyPapa]

This place must be like "Papa Murphy" take and bake pizza or something... I suppose.No, it was actually very cool. They had a few big grills around the place and a huge salad bar. You pick your steak out of a glass cooler (every cut and size you could imagine, from a petite fillet to an OMG THAT'S HUGE.) You hang out with your friends at the big grills drinking a beer and throwing some garlic toast on the grill while you cook your steak. I think if you wanted to have it cooked and brought to your table, you paid a few dollars more. Hardly anybody pays extra for that because you miss the experience.

I had the same reaction as you until I tried it once - then I understood the attraction.

[Markel]

...Alexander's Steakhouse in Champaign, IL. But at Alexander's, you cook it yourself!
I remember eating there once. Can't recall much about the steak, though.

[DarkFury]

I still want mine cooked by them... I can grill my own at home, therefore going out to cook it myself just doesn't have that appeal to me (especially if I'm paying to cook it myself...)

Now if they wanna cut the rate on the steak and then let me cook it myself, then I might think about it. :D

We have a place here called BD's Mongolian Barbeque (http://www.gomongo.com/) where you actually select all the ingredients you want in your stir fry, but then they actually cook it for you. That's about as close as I wanna come to preparing my own food in a restaurant. :D

[Markel]

We have a place...where you actually select all the ingredients you want in your stir fry, but then they actually cook it for you.
I think that, by definition, is what Mongolian Barbecue is.

[renovation]

ha DF i just can't seem to fine the right spices to add to my meal at BD's Mongolian Barbeque . so i just gave up going there. I eat what i order but never left happy do to my error on picking out the spices.

[attgig]

So since we're on the steak subject here, has anyone ever had theirs "blue cool rare"?

When I was a broiler at Cattle Baron in New Mexico, there were a few customers who ordered this religiously. Just a minute on each side to take the chill off. Eww! Still cold on the inside.


blue cool rare = black and blue = pittsburgh rare

[guiseppewv]

So since we're on the steak subject here, has anyone ever had theirs "blue cool rare"?

When I was a broiler at Cattle Baron in New Mexico, there were a few customers who ordered this religiously. Just a minute on each side to take the chill off. Eww! Still cold on the inside.

Sounds like Pittsburgh Rare (http://en.wikipedia.org/wiki/Pittsburgh_rare). Just a little charring on the outside and raw on the inside. I prefer my steak to have a cool center. Yum! :lick:

edit: Attgig beat me too it.

[Jeffbx]

ha DF i just can't seem to fine the right spices to add to my meal at BD's Mongolian Barbeque . so i just gave up going there. I eat what i order but never left happy do to my error on picking out the spices.


I love BD's Mongolian... if you're not sure what to do just pick up one of those little recipe cards & follow that. I usually just wing it, though.

[DarkFury]

I think that, by definition, is what Mongolian Barbecue is.
Yes, but what i'm saying is... I'M NOT DOING THE COOKING. They are (but I put in there what I want them to cook.)

It's just a parallel Markel...

[DarkFury]

ha DF i just can't seem to fine the right spices to add to my meal at BD's Mongolian Barbeque . so i just gave up going there. I eat what i order but never left happy do to my error on picking out the spices.
I personally use the recipe cards that they have to correctly add the proper amount of spices and seasonings.

I've had some BOMB DIGGY dishes there. :D

[DarkFury]

I prefer my steak to have a cool center. Yum! :lick:


Watch out yall... he's a CANNIBAL!!! :heh:

[MrGreg]

I'll only order a steak rare at a TOP quality place, like the Chop House in Chicago. Other places I'll go medium rare (closer to rare than medium).

[guiseppewv]

This makes me think about the last steak I had. The night before I left for Japan in May, I went to Morton's for dinner. I had an awesome filet. I knew that I probably would not have another steak for a while and it was the right call. I have not had a steak since then and I have not had beef more than 10 times in the last 3+ months. I am looking forward to having a Kobe steak in Tokyo next weekend. It should be de-lish! :lick:


Watch out yall... he's a CANNIBAL!!! :heh:

If I was a cow, I would be forced to be a cannibal! ;) :D

[attgig]

This makes me think about the last steak I had. The night before I left for Japan in May, I went to Morton's for dinner. I had an awesome filet. I knew that I probably would not have another steak for a while and it was the right call. I have not had a steak since then and I have not had beef more than 10 times in the last 3+ months. I am looking forward to having a Kobe steak in Tokyo next weekend. It should be de-lish!


:drool:

that's something that I've been wanting to try for ages. how you getting hooked up with Kobe beef, in tokyo no less? you actually paying up for that meal?

and personally, I'm a ruths chris fan over morton's.

[guiseppewv]

I am going to try to find some Kobe outside of Tokyo but if I have to splurge once to try the real thing I will. I really have been living cheap over here and saving some loot, so I owe myself a treat. :)

[DarkFury]

If I was a cow, I would be forced to be a cannibal! ;) :D
MOO!!!! (That's what your steak said before you devoured it. :heh: )

[kimchicowboy]

This makes me think about the last steak I had. The night before I left for Japan in May, I went to Morton's for dinner. I had an awesome filet. I knew that I probably would not have another steak for a while and it was the right call. I have not had a steak since then and I have not had beef more than 10 times in the last 3+ months. I am looking forward to having a Kobe steak in Tokyo next weekend. It should be de-lish! :lick:

oooh. i totally forgot about kobe. i had american-raised kobe steak at a restaurant in boston. as the hawaiians would say "broke da mout, brah!" :lick:

[TofuNinja]

oooh. i totally forgot about kobe. i had american-raised kobe steak at a restaurant in boston. as the hawaiians would say "broke da mout, brah!" :lick:
The only Kobe beef I had was in a burger.... I really want to try a kobe steak.

[uncledaddy]

The only Kobe beef I had was in a burger.... I really want to try a kobe steak.

Mm, yeah. But be prepared to pay. A single 16 oz. steak with a marble score of under 4 runs about $50, and if you can find one with a marble score of 10-12 your looking at over $150 per lb.

But can be worth it.

[guiseppewv]

I'd be willing to pay that to see what all the rage is about. Most things that are the rage I would not spend the money on but steak.....

[DarkFury]

I wouldn't spend $150 for a steak... but that's just me. :shrug:

Food is "temporary" anyways... so I'll just have my regular steak and be happy I suppose. :D

[guiseppewv]

I'll let you know how it is. :lick:

[cheapie]

i had kobe style beef at ringside steakhouse (http://www.ringsidesteakhouse.com/) in portland. most incredible steak i've ever had. and i've been to both mortons and ruth's chris multiple times and the kobe style blew away anything i've had at those places.

[DarkFury]

Lemme know if they ever discount one to under $20.

I'm in if they do that. :D

[uncledaddy]

Lemme know if they ever discount one to under $20.

I'm in if they do that. :D

:laugh:

Well, the original name for this beef is "Tajima" beef, (I think), and true Tajima can only be found in Japan, so guiseppewv should be able to acquire, but here in the states, we get a crossbred Wagyu/Angus.

And the hype is that it has an increased marbling over standard beef. And that fat marbling melts at only about 76-78°F meaning flavor spreading through meat when cooked rare and melt in your mouth flavor.

Wow, 9 a.m. and my mouths watering. :drool: :D

[DarkFury]

For $150 per pound, it better cause an immense orgasm followed by a slumber that lasts for 3 days. :heh:

[attgig]

For $150 per pound, it better cause an immense orgasm followed by a slumber that lasts for 3 days. :heh:

it just might cause an orgasm, so make sure you have good company when eating :munch: :hug: :kiss:

[DarkFury]

it just might cause an orgasm, so make sure you have good company when eating :munch: :hug: :kiss:
I just have to warn them... I snore like a bear when I sleep. :heh:

[guiseppewv]

:laugh:

Well, the original name for this beef is "Tajima" beef, (I think), and true Tajima can only be found in Japan, so guiseppewv should be able to acquire, but here in the states, we get a crossbred Wagyu/Angus.


Wagyu literally translated is Japanese cow. The Wagyu is made up of 4 major breeds: Tajima, Tottori, Shimane, and Kochi (Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn). The true Kobe-niku (lit. Kobe meat) is made from the Tajima (Japanese Balck) cow. The American Kobe-style beef is produced by a cross breed of the Japanese Black and the Angus. It is said that they did that to make the cow stronger and more able to stand-up to the ranching style in the US. I would be shocked if the American Kobe-style beef were as good. 1st - most places do not feed them the expensive high-quality grain that the Japanese do. More importantly, the Tajima is genetically predisposed to produce very well marbled beef. The fact that the US cows are only a cross breed is going to cut down on that genetic predisposition.

I am now on a search for some real Kobe-niku. If I have to I'm taking a train to the city of Kobe in the Hyōgo Prefecture of Japan. I'll let ya'll know when I find some here in Japan.

[uncledaddy]

Wagyu literally translated is Japanese cow. The Wagyu is made up of 4 major breeds: Tajima, Tottori, Shimane, and Kochi (Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn). The true Kobe-niku (lit. Kobe meat) is made from the Tajima (Japanese Balck) cow. The American Kobe-style beef is produced by a cross breed of the Japanese Black and the Angus. It is said that they did that to make the cow stronger and more able to stand-up to the ranching style in the US. I would be shocked if the American Kobe-style beef were as good. 1st - most places do not feed them the expensive high-quality grain that the Japanese do. Motre importantly, the Tajima is genetically predisposed to produce very well marbled beef. The fact that the US cows are only a cross breed is going to cut down on that genetic predisposition.

I am now on a search for some real Kobe-niku. If I have to I'm taking a train to the city of Kobe in the Hyōgo Prefecture of Japan. I'll let ya'll know when I find some here in Japan.

I knew that Wagyu meant Japanese cow, and I referred to it as Tajima beef because connoisseurs of the beef still refer to it as that since that is where it originated. Tajima is a province of Hyōgo Perfecture in which Kobe is the capital.
And true, American crossbreeds get less expensive feed and beer while Japanese Wagyu get Sake. *Hic* :D

Either way, expensive and delicious, you'll love it. :)

[DarkFury]

I am now on a search for some real Kobe-niku. If I have to I'm taking a train to the city of Kobe in the Hyōgo Prefecture of Japan. I'll let ya'll know when I find some here in Japan.
Heh...

You need to run around saying the slogan... "WHERE'S THE BEEF!" :heh:

[guiseppewv]

Either way, expensive and delicious, you'll love it. :)


I hope so because if it is that expensive, it better be good! ;)



And true, American crossbreeds get less expensive feed and beer while Japanese Wagyu get Sake. *Hic* :D



I do not think they feed the cow sake. They do feed it beer to stimulate its appetite. Also, they use sake in conjunction with brushing the cow's hair. Supposedly, this give the cow's coat a nice sheen. :shrug: Don't ask me, it is just what they do.

[uncledaddy]

I do not think they feed the cow sake. They do feed it beer to stimulate its appetite. Also, they use sake in conjunction with brushing the cow's hair. Supposedly, this give the cow's coat a nice sheen. :shrug: Don't ask me, it is just what they do.

I read that they used Sake and beer because it helped with the digestion. On the Travel Channel they did show and episode with Zimmerin in Japan and they had Wagyu drinking beer from a bowls. I wonder if it was Asahi. :lick: :D