Steaks
 

What's ur favorite cut of steak to eat. I have cooked several filets and rib eyes over the years but looking for something different. My wife is going out to eat tomorrow night for a b day party so me and my son are on our own. Nothing wrong with the rib eyes and filets but want to experiment on different cuts while I can.

Thanks in advance..

Bone in, Thick Cut Porterhouse. At least 1 1/2 inches.

Cast iron skillet butter oil mix smoking hot.. sear all sides then into the oven to finish.

That's if $$$$ is okay to spend.

If not.. Tri Tip.

Flank steak in a citrus marinade just barely kissed by the grill. The harder the muscle works, the better it tastes, the rarer we should cook it.

Tri Tip is excellent, generally not to expensive, one of our favorites.

I have always wanted to try a buffalo steak.

Good ole beef skirt steak might fill that void for you. Unlike that of a traditional steak i do recommend a 1 hour marinade. Olive oil, soy, garlic, lime, salt, pepper, cumin, and maybe a couple teaspoons of sugar if you want some crust on this bad boy. Put on hot grill 1 minute per side rest covered for around 15 minutes. I think if i remember right this is one of the recipes i got off of the show good eats with alton brown. Tried it once and it came out excellent.

X2 on skirt steak. Its really good when done right

ive never tried skirt steak. sounds awesome.

It's great for fajita's also

Hanger Steak!

Bone end ribeye..... Med rare!!!!!!!

T-bones have a nice flavor. And lately Ive been hitting up a few new York strips.

Where's Meaux? Until the authority on all things beef speaks, I'll have to go with the med rare ribeye.

Lol...

Ribeye, Strip, Porterhouse, Tbone, Filet......

I can't really think of a valid reason why i would turn any of them down if they are cooked properly.

Meaux had a post up showing how he cooked his steak in a cast iron pan... That man knows whats up...

Keep the grill for your redfish on the halfshell!.... A perfectly done steak should set of your fire alarms in your house.. :P

Cap steak is tits....

I'll take a good stuffed beef tongue over a steak anyday. LOL Just had to throw that in here. Been in Malaysia for almost a month now. Can't wait to get home to some good food.

Truer words have never been spoken.

Love some beef tongue especially when its cooked by my girlfriends grandmother...add turtle to that list too. Oh wait steaks....my dad cooks an excellent 1 1/2" ribeye when I got visit...haven't had anything that good in a while at home.

I like a good T-bone every now and then.....

Also like bone in lamb chops bout 1 inch thick

I would have never went to a Restraunt and ordered one , but I had one last week and I would put in one of the top 10 steaks I have ever ate ! Although it was very lean , it was not tough at all and was still juicy .

My steaks ;)

I like Ribeyes and Strips. Also a fan of a hanger steak or a good marinated and grilled skirt

Bump that thread of your cast iron cooked steak. I still need to swing by farmers market and pick up a few of your steaks. Your still there on Saturdays?

Yep I'm there pretty much every saturday in the Oil Center. If I'm not my parents will be

Where at in the Oil Center is the market, and do y'all take only cash or do y'all accept cards too?

i cooked a tomahawk ribeye last night on the searing burner... was the stuff!

here's a pic

Across the street from Champagnes on Heymann Blvd from 8-noon. Cash and checks only. There are a few vendors that take cards though

T-bones are NY Strip on one side and a filet on the other. Actually T-bones are on the end of the short loin (small filet, much bigger strip) and the porterhouse is one of the first cuts of the short loin (bigger filet and a big strip steak side as well.

You know your steaks... Not many people know that

Love strips and Cowboy ribeyes, but my favorite is a rare Prime Rib from any Palm restaurant. Its more like a roast.

Only way I cook steaks now is in a black iron skillet. I heat the skillet up very hot outside on the side burner of the grill put a little butter in there and sear. Once I get te sear I have the grill heated at preferred temp(for me it's 425) and then cook to my liking which is med rare. It comes out great.

I buy those 20 steaks for $20 when company comes, theys delectible.

Don't know about what cut comes from where, but I sure am getting hungry for some steak. Beef, it whats for dinner.

Raymond you buying them steak out the back of a pickup truck? The one that has the sign "NO one beats our Meat"

The one I ate was very good, had it a as special at ****ie Brennans

Strip is my go to, it's basically the long half on the T-bone


I've done that before, even after Alton Brown warned me. I'm going to look for a big enough toaster oven to do it outside. Wal-Mart has some pretty nice size ones but I don't think they big enough to fit a cast iron skillet in it.