favorite cut of steak

[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!

[lindysd]

http://www.gotapex.com/off-topic/642...-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!

[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.

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.

[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.

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...

[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!!! )

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.

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.

[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. Just a little charring on the outside and raw on the inside. I prefer my steak to have a cool center. Yum!

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.

[DarkFury]

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

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

[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!

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

If I was a cow, I would be forced to be a cannibal!

[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!

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.