Favourite steak cuts - Page 4

please mind the fine print:

asbestos apron reccomended when operating a bbq pantless.

mine is bespoke, natch.

I love these cuts, cooked medium rare.

t-bone/porterhouse
bone in ribeye (aka cowboy ribeye)
hanger



They are the same cut from the short loin but the porterhouse is from further back so it is larger. Both the filet and the strip side on the porterhouse are bigger than the t-bone which is why you usually see the porterhouse sold as a steak for two people.

Bone in Filet medium rare.
Now I'm hungry

Pepper Corn for Gibson's or sub standard steaks

I tried a hanger steak for the first time tonight. It was really good until the anchovy (yech) viniagrette from the salad got on it. Ruined the flavor. I like skirt steak too. I'm not a fan of ribeye, too much fat.

I tried this marinade on a couple of nice shell steaks last night. They were a little too thick, so while they cooked well (again, cast iron skillet seared, finished under the broiler), the marinade didn't add much more than a nice crust. Delicious, anyway!

1 shallot
2 cloves garlic
1/2 cup whole grain mustard
1/2 cup balsamic vinegar
salt
cracked black pepper
olive oil

Dice shallot and garlic, add to a shallow bowl/dish. Add mustard and vinegar, mix well. Add salt to taste, about 2 tbls cracked black pepper. Whisk in 2 tbls olive oil. Coat steaks. Refrigerate at least 1/2 an hour, let steaks come to room temp before cooking.

I completely agree with you.

Wow, no one here likes a thick, fat piece of NY Striploin?

Grilled Prime Rib and Filet Mignon are my second favorites, but still...

I would take any cut of kobe beef over any cut of usda prime. hell, even the kobe beef tongue is delicious.

ahem, see #20