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Favourite steak cuts - Page 2

post #16 of 54
I used to be all filet all the time, but I found you usually have to do so much to it to add flavor and fat (wrapping it in bacon, etc) that I came to enjoy a New York or top sirloin that can stand pretty much on its own. And I'm not a fan of lots of thick marbling. I hate getting a big bite of chewy fat.
post #17 of 54
bone-in rib eye
post #18 of 54
Ribsteak, certainly. It has the most 'beef-like' flavor of all the cuts, in addition to a generous helping of moistening fat. Porterhouse is second, but its a challenge to have the loin and the strip both cooked perfectly at the same time. Prime rib is a roast, but the same beef, of course. Regards, Huntsman
post #19 of 54
Thread Starter 
What's the advantage of a bone? I had a Kansas cut a while ago, a bone in sirloin which was very good. One hell of a list you have there drizzt, I have only been to Morton's and Luger's. It seems as if I'm very inexperienced.
post #20 of 54
New York strip
post #21 of 54
I just got a steak and put it on the grill.....stay tuned for more details!!!
post #22 of 54
Filet, hands down. I find fat, bone, and gristle disgusting.
post #23 of 54
I haven't had prime rib in ages, never EVER see it on any menu's in NY. I also would like to know the benefits of bone-in steaks vs. boneless. I like both, hell, I even like the steaks they serve w/ 'steak and eggs'.
post #24 of 54
Filet, wrapped in bacon.
post #25 of 54
Quote:
Originally Posted by aybojs
Filet, hands down. I find fat, bone, and gristle disgusting.

So you must find your own body disgusting
post #26 of 54
Quote:
Originally Posted by ts4them
I also would like to know the benefits of bone-in steaks vs. boneless.

Better taste, juicier. Hard to describe in words, when you taste it, you know.
post #27 of 54
Quote:
Originally Posted by edmorel
So you must find your own body disgusting

Well, I wouldn't eat myself, for sure . I'm just really fussy about meat, and the thing I love about filets is they're very low maintenance: no cutting around fat or a big hunk of bone (my pet peeve with the porterhouse).
post #28 of 54
the marrow from the bone supposedly flavors the meat

Quote:
Originally Posted by ts4them
I haven't had prime rib in ages, never EVER see it on any menu's in NY. I also would like to know the benefits of bone-in steaks vs. boneless. I like both, hell, I even like the steaks they serve w/ 'steak and eggs'.
post #29 of 54
I can have any cut of steak on my plate and be happy. I like to eat animals. I am a member of PETA-People For The Eating of Tasty Animals!!!
post #30 of 54
For a bone-in steak, I prefer a rib-eye or Porterhouse, although the strip on a T-bone tends to be better than that on a Porterhouse.

For a boneless steak, I really like skirt steak or hanger steak. My local butcher sells dry-aged hangers that are unbelievable. He also knows how to split them properly to remove the center vein without destroying half the steak. Hanger steak grilled over charcoal with a few grapevines thrown on to smoke it a bit and then allowed to rest for a few minutes before serving with minced shallots covering it is sublime, particularly with a nice Bordeaux or Rhone.
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