feeling a little emasculated

GQgeek · May 3, 2007

Apparently, only chicks are supposed to like filets... Ed & Matt say rib eye is the best cut. Now, I'm not a steak connoisseur and can't say I've had one before. What I do know is that I took a liking to filet at an early age because it has no fat or grisle, which I absolutely hate. Filet is simple to eat because I don't have to take my scalpel out and surgically cut around all the bits that I don't want to eat.

So, what cut of steak SHOULD i be buying? And be practical. I'm sure Kobe or Wagyu are great, but I need something that's reasonably economical to eat a couple times a week.

itsstillmatt · May 3, 2007

for a steak neophyte, New York is always a good way to go. The truth of the matter is that the fat is the good part and the ribeye has the fat. Just make sure you keep your steak nice and rare. Kobe etc is just noise. Go to the best butcher in town and ask about the different grades. The better grades have more fat and more marbling.

LabelKing · May 3, 2007

Are you sure it wasn't the Peaches?

Huntsman · May 3, 2007

Ribeye, or its equivalent boneless variant, the club steak, is generally acknowleged to be the most beefy. Followed, perhaps by the strip steak. The strip doesn't have the fat layer that a rib does. Hanger steak is also quite beefy, but not forgiving in preparation.

Regards,
Huntsman

GQgeek · May 3, 2007

Marbling is fine, as long as the fat disintegrates. That's the attraction of wagyu as I understand it. I just hate biting in to chunks of fat. It makes me gag. And despite what Ed may think... Oh nm....

Bandwagonesque · May 3, 2007

I'm not a fan of fat or grisle either. Just the meat please. I usually get a New York strip aka striploin. Filet mignon, tenderloin, medallion cut... whatever... I like that as well.

I never heard of anybody considering a cut of steak "girly". You know what is really emasculating though? Asking if liking a particular cut of steak is girly.

GQgeek · May 3, 2007

Originally Posted by Bandwagonesque

I never heard of anybody considering a cut of steak "girly". You know what is really emasculating though? Asking if liking a particular cut of steak is girly.

Then you missed a thread ;p

edmorel · May 3, 2007

This forum is a lot more mature than I gave it credit for, I would've thought that you'd get the "tube steak" recommendation by now.

itsstillmatt · May 3, 2007

Originally Posted by GQgeek

Marbling is fine, as long as the fat disintegrates. That's the attraction of wagyu as I understand it. I just hate biting in to chunks of fat. It makes me gag. And despite what Ed may think... Oh nm....

there is nothings as good as biting in to the crispy fat on the outside of a ribeye.

Alter · May 3, 2007

Originally Posted by GQgeek

Apparently, only chicks are supposed to like filets... Ed & Matt say rib eye is the best cut.

When did we start listening to Ed and Matt?

If you are eating beef 3 or 4 times a week then you probably should mix up the cuts you are using anyways. Try some stewing or braising meats.

If you want the best of both worlds, then try the Filet from a Kobe cow! Expensive as hell!

Dakota rube · May 3, 2007

Originally Posted by iammatt

there is nothings as good as biting in to the crispy fat on the outside of a ribeye.
I can think of at least a couple things that are better

To the topic, I'll second huntsman, although I'm particularly fond of the boneless ribeye, which around these parts is called the delmonico

Violinist · May 3, 2007

Originally Posted by GQgeek

Apparently, only chicks are supposed to like filets... Ed & Matt say rib eye is the best cut. Now, I'm not a steak connoisseur and can't say I've had one before. What I do know is that I took a liking to filet at an early age because it has no fat or grisle, which I absolutely hate. Filet is simple to eat because I don't have to take my scalpel out and surgically cut around all the bits that I don't want to eat.

So, what cut of steak SHOULD i be buying? And be practical. I'm sure Kobe or Wagyu are great, but I need something that's reasonably economical to eat a couple times a week.

If you don't like fat, then you'd love the 18oz bone in filet mignon at queue de cheval. It's rare that they have it, but it's great. Only $60...

Get Smart · May 4, 2007

Filet is my choice. I like a steak where when I'm done there's nothing left of it. Ribeye is good too, but comes in after a good 11oz filet.

Edward Appleby · May 4, 2007

Originally Posted by Get Smart

Filet is my choice. I like a steak where when I'm done there's nothing left of it. Ribeye is good too, but comes in after a good 11oz filet.

Yeah, I have to agree.

j · May 4, 2007

I hate gristle too, and filet used to be my choice, but I decided I'm not much of a fan of bacon-wrapped/flavored beef so I kind of go with the flow at restaurants now, usually choosing based more on the preparation than the cut. I enjoy them all, and I don't mind dissecting my food to get to the parts I want to eat.

For grilling at home, I just get sirloin, tri-tip, or something medium-priced and meaty looking, because my technique is unstoppable and doesn't require marbling. (Though I do want to get one of those lard injectors and try that sometime.)

feeling a little emasculated

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