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Favourite steak cuts

Discussion in 'Social Life, Food & Drink, Travel' started by Violinist, Aug 24, 2006.

  1. Violinist

    Violinist Senior member

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    What's your favourites, and why?
     
  2. ts4them

    ts4them Senior member

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    By far it's the porterhouse- you get the top loin and the filet mignon, enough said!
     
  3. Kent Wang

    Kent Wang Senior member Dubiously Honored Affiliate Vendor

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    Bone-in rib steak. I like it even more than filet as it is fattier.
     
  4. pejsek

    pejsek Senior member

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    Hanger steak (or onglet), especially if you can get USDA Prime. The flavor is intense (verging on gamey but in a completely pleasant way). Cooked medium rare it's the perfect complement to frites. Leftovers make a great salad. Seared quickly in butter, cooked just to rare, and then moistened with a dash of vodka and left to cool it makes the most sublime roast beef.
    Interestingly, the cut seems to be more common on the East Coast. When I went to visit my brother-in-law in Arlington, VA earlier this summer it was all over the place. For some reason, though, the VA beef was much less distinctive than what I buy in California. Even the vaunted Organic Butcher of Maclean VA failed to deliver the goods.
    Ever since Mad Cow added its own piquant frisson to beef eating I've been unwilling to indulge in supermarket beef. It's really worth it to find a good butcher with access to both dry- as well as wet-aged beef in a variety of grades up to and including USDA Prime.
     
  5. Violinist

    Violinist Senior member

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    One of the best I've ever had was an 18oz bone in filet mignon. I had a very nice Porterhouse with a friend at one of the premier steakhouses in Montreal. It's become one of my favourite places. Luger's Porterhouse is great, and it's been a while since I've been there, but I don't know if it's really head and shoulders above what I had this weekend.
     
  6. VKK3450

    VKK3450 Senior member

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    Generally Rib Eye, Much more flavour than a filet, but with good prep as the fat can make it a somewhat greasy cut if not done right

    K
     
  7. ts4them

    ts4them Senior member

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    Luger's Porterhouse is great, and it's been a while since I've been there, but I don't know if it's really head and shoulders above what I had this weekend.
    YES! The porterhouse at Luger's is the best steak I've ever had.
     
  8. globetrotter

    globetrotter Senior member

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    kansas city strip, no question
     
  9. shoreman1782

    shoreman1782 Senior member

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    Did you go to Ray's the Steaks? They do a great hanger steak. An acuired taste, for some.
     
  10. drizzt3117

    drizzt3117 Senior member

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    I like a lot of different cuts of steaks, and I've dined at most of the good steakhouses in the US. Bone-in KC strips are wonderful steaks, as are porterhouses. Lately I've been eating a lot of ribeyes, but double-cut filets are also quite tasty if prepared correctly. If I had to choose one cut, I would probably go with the porterhouse because it has the most variety.
     
  11. pejsek

    pejsek Senior member

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    Did you go to Ray's the Steaks? They do a great hanger steak. An acuired taste, for some.
    They were unfortunately away for vacation or something like that. We were promised a visit next time we're in town. Ray's seems to have quite the following.
     
  12. edmorel

    edmorel Senior member Dubiously Honored

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    A 2 inch ribeye, salthered in butter, topped with sea salt and cracked pepper and then grilled over a fire that can singe your eyebrows off, is pure heaven [​IMG]
     
  13. life_interrupts

    life_interrupts Senior member

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    A 2 inch ribeye, salthered in butter, topped with sea salt and cracked pepper and then grilled over a fire that can singe your eyebrows off, is pure heaven [​IMG]

    this sounds like a winner, especially just before lunch. The best steak I've ever had was the prime rib at Joe Allen on my way the theater. It was more than ten years ago and my mouth still waters at thinking of it.
     
  14. drizzt3117

    drizzt3117 Senior member

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    Does prime rib count as steak?
     
  15. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    A 2 inch ribeye, salthered in butter, topped with sea salt and cracked pepper and then grilled over a fire that can singe your eyebrows off, is pure heaven [​IMG]
    Exactly. With the bone in for me please.
     
  16. j

    j Senior member Admin

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    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.
     
  17. Stax

    Stax Senior member

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    bone-in rib eye
     
  18. Huntsman

    Huntsman Senior member

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    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
     
  19. Violinist

    Violinist Senior member

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    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.
     
  20. Mr. Checks

    Mr. Checks Senior member

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