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Favourite steak cuts - Page 4

post #46 of 54
Quote:
Originally Posted by VKK3450
Text from the site:

"We use this rub on our beef, pork, and chicken. Use it wet or dry, this rub is great for all type of meats. With 5 Pounds in your panty you'll be ready for a Bar-B-Q at the drop of a hat."

Sweet, I have been looking for 5 pounds of wet rub to keep in my panty. Shouldn't I be ready for a BBQ at the drop of my pants though, not at the drop of a hat?

K

please mind the fine print:

asbestos apron reccomended when operating a bbq pantless.


mine is bespoke, natch.
post #47 of 54
I love these cuts, cooked medium rare.

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


Quote:
Originally Posted by montecristo#4
I've also never understood the difference between a T-bone and a porterhouse. Just thought they were the same. Can someone explain the difference?

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.
post #48 of 54
Bone in Filet medium rare.
Now I'm hungry

Pepper Corn for Gibson's or sub standard steaks
post #49 of 54
Quote:
I am a member of PETA-People For The Eating of Tasty Animals!!!



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.
post #50 of 54
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.
post #51 of 54
Quote:
Originally Posted by aybojs
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).

I completely agree with you.
post #52 of 54
Wow, no one here likes a thick, fat piece of NY Striploin?

Grilled Prime Rib and Filet Mignon are my second favorites, but still...
post #53 of 54
I would take any cut of kobe beef over any cut of usda prime. hell, even the kobe beef tongue is delicious.
post #54 of 54
Quote:
Originally Posted by Maximus Mark
Wow, no one here likes a thick, fat piece of NY Striploin?

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


ahem, see #20
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