Steaks

[Oops!]

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..

[AceArcher]

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.

[hawgsquatch]

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.

[yigodiver]

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

[Ducktrickster]

I have always wanted to try a buffalo steak.

[sniper3726]

Originally Posted by Ducktrickster

I have always wanted to try a buffalo steak.

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 .

[swamp snorkler]

Originally Posted by BloodKnot

Hanger Steak!

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

Originally Posted by speck-chaser

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

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

Originally Posted by AceArcher

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

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.

[PotLikinisAhabbit]

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.

[MarshRat89]

Originally Posted by PotLikinisAhabbit

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.

It's great for fajita's also

[breambuster]

X2 on skirt steak. Its really good when done right

[BassYakR]

ive never tried skirt steak. sounds awesome.

[BloodKnot]

Hanger Steak!

[mallarddecoyryt]

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

[speck-chaser]

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

[Sightwindow]

Originally Posted by speck-chaser

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

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.

[meaux fishing]

Originally Posted by Sightwindow

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

[Matt G]

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

[AceArcher]

Originally Posted by Matt G

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

[Matt G]

Originally Posted by AceArcher

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

Truer words have never been spoken.

[calcutta37]

Cap steak is tits....