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Favourite steak cuts

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

  1. mrpologuy

    mrpologuy Senior member

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    I just got a steak and put it on the grill.....stay tuned for more details!!![​IMG]
     
  2. aybojs

    aybojs Senior member

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    Filet, hands down. I find fat, bone, and gristle disgusting.
     
  3. ts4them

    ts4them Senior member

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    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'.
     
  4. VMan

    VMan Senior member

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    Filet, wrapped in bacon.
     
  5. edmorel

    edmorel Senior member Dubiously Honored

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    Filet, hands down. I find fat, bone, and gristle disgusting.

    So you must find your own body disgusting [​IMG]
     
  6. edmorel

    edmorel Senior member Dubiously Honored

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    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.
     
  7. aybojs

    aybojs Senior member

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    So you must find your own body disgusting [​IMG]

    Well, I wouldn't eat myself, for sure [​IMG]. 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).
     
  8. riveroaks

    riveroaks Senior member

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    the marrow from the bone supposedly flavors the meat

    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'.
     
  9. mrpologuy

    mrpologuy Senior member

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    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!!!
     
  10. saint

    saint Senior member

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    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.
     
  11. shoreman1782

    shoreman1782 Senior member

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    Yeah, it's a little ridiculous, really. It doesn't have the mahogany ambiance for business (which I don't need, anyway), but the steak is as good as any in DC--and it's relatively cheap.

    In one of these threads someone mentioned the marrow... my gf's filet at Ray's the Classics was accompanied by a marrow-stuffed mushroom. Good thing marrow grosses her out [​IMG]

    Edit: I, too, had a steak last night. A somewhat diminutive ribeye from whole foods, cooked in a cast-iron skillet. Thanks to Mr Checks for reminding me of the Good Eats method!
     
  12. life_interrupts

    life_interrupts 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.

    The bone allows the steak to cook longer without burning up (same for fat). You get a good initial sear, then move it to a cooler part of the grill to cook in all of that beef goodness. The bone also adds a touch of flavor.
     
  13. ATM

    ATM Senior member

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    The Old 96er.
     
  14. drizzt3117

    drizzt3117 Senior member

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    IME the bone adds a bit more juice and a little more flavor than boneless cuts. Bone-in KC strips are wonderful.
     
  15. Histrion

    Histrion 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.

    Gibbys? Moishes? That's the only two that I know of. I've never been to a steakhouse though. I think that's the influence of my mother who isn't a fan of these places. In this price-range, we prefer to go to a fine french or italian restaurant. I'd like to give a steakhouse a try though! If you have a place to suggest, do so. I'll talk a friend into going in a steakhouse in MontrÃ[​IMG]al this Friday. The price will most likely make him refuse though (we're students).
     
  16. montecristo#4

    montecristo#4 Senior member

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    Ribeye, the beef of the true conneseur, though I generally buy them boneless because I am a lazy eater. Interesting as I never considered the bone as adding a taste advantage. I'll have to do a comparison next weekend. [​IMG]

    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?
     
  17. Violinist

    Violinist Senior member

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    Gibbys? Moishes? That's the only two that I know of. I've never been to a steakhouse though. I think that's the influence of my mother who isn't a fan of these places. In this price-range, we prefer to go to a fine french or italian restaurant. I'd like to give a steakhouse a try though! If you have a place to suggest, do so. I'll talk a friend into going in a steakhouse in MontrÃ[​IMG]al this Friday. The price will most likely make him refuse though (we're students).

    La Queue de Cheval... if price is an issue, I wouldn't go here.
     
  18. Stax

    Stax Senior member

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    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 generally the same steak, except the porterhouse is cut from the rear of the cow's tenderloin, resulting in a larger section of the tenderloin on the steak. porterhouses are often cut thicker than t-bones, as well.
     
  19. Histrion

    Histrion Senior member

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    La Queue de Cheval... if price is an issue, I wouldn't go here.

    Ouch. Yeah, I know how the price are looking like there and that's not something he'd be prepared to pay. And I'd perhaps back off too. If you have suggestions of place in MontrÃ[​IMG]al, that'd be welcome. Feel free to PM if you feel that's too OT.
     
  20. edmorel

    edmorel Senior member Dubiously Honored

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    Well, all this steak talk had me go out to my butcher, get a couple of ribeyes (2 with bone, 1 without) and have them for dinner tonight. I have a good guy who dry ages all his stuff and the quality and taste is always top notch. Anyway, I hardwood charcoal grill them (don't like gas grills or briquets) with sea salt and pepper. I use my little "Aussie" grill when I am not grilling to much stuff. It does a wonderful job and they have them at Home Depot for like $40. Side dishes are tomatoes from the garden, vidalia onions and some corn on the cob. A little "Altos de la Hoya 2004 Monastrell Jumilla" from Spain to wash it all down. The Altos is a wonderful wine and at $10.00 or so it is great for daily drinking but quality enough for more formal meals.

    [​IMG]
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