What's your favorite beef steak cut?

[SmokyOkie]

The Venezuelan's have a saying that Lomito (tenderloin) is for tender and churraska (NY strip) is for flavor. Myself, I'm a sucker for a good greasy well seared rib steak (bone-in or cowboy style). And I pity the foo that says he wants me to cook his well done.

Share your favorite cuts and special little tricks with us (:redface: Actually I feel like eating a steak tonight and I can't think of how I want to cook it)

[RichardF]

Strip - Salt & Pepper - On the grill - Bloody

http://i58.photobucket.com/albums/g274/rickos_pics/Grilling3.jpg

[SmokyOkie]

That's not nice to show pix like that this time of day!!!!!!!!

I'll have what you're having though.

[backyardchef]

I voted ribeye because Porterhouse aint listed......

[butts a fire]

Ribeye for me about 3 inches thick and cooked to medium/medium-rare. Good chit. To get them that think I normally buy a whole ribeye roast from sams and cut my own. I season with english prime rib rub and cook it over a wood fire.

[Don Marco]

Nothin beats a good thick ribeye for me.

DM

[SmokyOkie]

I voted ribeye because Porterhouse aint listed......

:redface::redface::redface::redface::redface::redf ace::redface: See what too much smoke can do to a man's brain?

How could I have forgotten one of my favorites.

I went back and tried to edit the poll, but I don't see how to do it.

Anyone else wanting to vote Poerterhouse just vote other please.

[SmokyOkie]

Ribeye for me about 3 inches thick and cooked to medium/medium-rare. Good chit. To get them that think I normally buy a whole ribeye roast from sams and cut my own. I season with english prime rib rub and cook it over a wood fire.


Aaaaaahhhh Yessssssss, a nice smoky mesquite or pecan flame and the smell of sizzling beef fat!!!!!!!!!!

Tell us about this "English Prime Rib Rub". Is it a store bought item, or a recipe of yours?

[bigabyte]

I was torn between ribeye and sirloin. I picked sirloin, and seem to be the only one so far. Searing hot fire in the kettle with hardwood coals (I like cherry, apple, pecan) all the way up to the grill. I like just coarse salt and pepper on my steak. When the grill is almost molten then I put the steaks on for about a minute each side. If they are thick steaks, then I put on a hot skillet and in the gasser, smoker or oven to finish up. Wrap them in foil and let them rest until I say they are ready.

[Ron_L]

I voted ribeye because Porterhouse aint listed......

I voted other because Porterhouse ain't listed :rolleyes:

Also, I love a thick bone-in ribeye (around here they call that a Delmonico Steak or a Cowboy Steak depending on the butcher)

[SmokyOkie]

I voted other because Porterhouse ain't listed :olleyes:

Also, I love a thick bone-in ribeye (around here they call that a Delmonico Steak or a Cowboy Steak depending on the butcher)


That's it. A whole rib with a California cut, just enough of the tail frenched off to make a good handle when you get down to the gnawin' bits, huh?

Something in there just makes it taste better when it's still on the bone doesn't it?

[Jeff Hughes]

Tri Tip...

[TOPS BBQ]

Ribeye with bone. Costco seems to have some very nice ones (USDA Choice). About 2 inches thick, sometimes larger.

I once had a ribeye at Prime Steakhouse in Vegas. They didn't even season it. You were just supposed to eat it and recognize the beef flavor and texture. Probably the best steak I ever had. Pricey...yes...worth it?...Very much so.

[bbqjoe]

Ya mean there's something other than ribeye out there????

http://i47.photobucket.com/albums/f172/barbecuejoe/DSC01409.jpg

[G$]

I voted ribeye because Porterhouse aint listed......

Amen. Porterhouse.

[Kevin]

Ya mean there's something other than ribeye out there????


What he said.

[SmokyOkie]

Tri Tip...

I think that's covered as sirloin. I thought about listing it, but thought it was just a California and Arizona thing.

Where do you find tri tip in Tulsa, do you but whole sirloin and separate it off yourself?

Whenever I cooke a whole sirloin steak, I separate off the tri tip for myself and the slice the rest up:icon_blush:

[bbqbull]

Ribeye steaks are my favorite steaks as well.
I do a coca cola marinade with lowreys salt, pepper, garlic and onion powder for abt 3 hours.
Then on the grill.

[Smokin Gator]

I voted ribeye but it depends on the mood. Sometimes nothing will do but a strip steak. A lot of times at a restaurant I will order filet black and blue. If they cook it right there is nothing better. At home the top choice is a two inch thick bone in ribeye as charred rare as I can get it.

[Rusty_Barton]

Salisbury steak.

[butts a fire]

[/color]


Aaaaaahhhh Yessssssss, a nice smoky mesquite or pecan flame and the smell of sizzling beef fat!!!!!!!!!!

Tell us about this "English Prime Rib Rub". Is it a store bought item, or a recipe of yours?


It is store bought directly from Penzeys here is a link. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysenglishprime.html

I love this place and pretty much get all of my spices from there since there is one close to my house I used to mail order it before the built the store close to me.

[MileHighSmoker]

Delmonico anyone?

[Sledneck]

Club!!!!

[Sledneck]

club=delmonico oops

[JD McGee]

I'm a "T-Bone" kinda guy...ya get a little strip...and ya get a little loin. Medium rare with a little kosher salt and cracked black pepper. Serve it up with a baked potato and green salad...wash it all down with Columbia Crest Cabernet.:mrgreen:

http://i183.photobucket.com/albums/x206/johnrhana/013-2.jpg

JD

[Bigdog]

I'm a "T-Bone" kinda guy...ya get a little strip...and ya get a little loin. Medium rare with a little kosher salt and cracked black pepper. Serve it up with a baked potato and green salad...wash it all down with Columbia Crest Cabernet.:mrgreen:

JD

I'm with you on that Bro.8-) but I add either fried potatoes or mushrooms and onion in butter instead of the BP.

[MAsQue]

Lately I've been eating a lot of flat iron steak. Prior to that, I would have said NY sirloin. Whatever it is, its got to be rare. Bleeding. Lead it out on a leash.

[willkat98]

http://www.southbound151.com/images/Steakumm.jpg

I like a steak I can wrap around my bacon

[JD McGee]

Lately I've been eating a lot of flat iron steak. Prior to that, I would have said NY sirloin. Whatever it is, its got to be rare. Bleeding. Lead it out on a leash.

Flat Iron is my second choice after T-Bone. Had my first one a couple of weeks ago and flat out loved it! :-P

JD

[Jeff Hughes]

Where do you find tri tip in Tulsa?



Sam's has choice by the cryovac for less than 5 bucks/lb...

Reasors on 41st has prime CAB tri tip for less than 6 bucks/lb

[Jeremiah]

Gotta go for the double cut rib eye.... oh man is that good.

I also enjoy some tenderloin every now and again as well.

[Bentley]

Ribeye stuffed with tenderloin!:-P

[Rub-A-Dub]

Mine is T-Bone about 1 to 2 inches thick! Yummmm!!!!

[Bossmanbbq]

For me its the Ribeye as well, after we get our beef from the butcher ( we buy a black angus and whole hog when tax returns arrive..) I like to dry age 6-8 steaks and then cook them to perfection, makes the mouth water just thinking about it :-D

[jgh1204]

Hard to beat a good Rare/Med Rare Ribeye. That being said, if any steak can handle being overcooked, it is the ribeye.

My wife is a yankee(California) and she wants her steaks with no pink. Ribeyes are the only ones I think maintain their flavor and stay relatively juicy. Generally though, if I am going to burn a steak for her, she gets sirloin.

[Single Fin Smoker]

I hate cooking steak. Its like jerking off or something. I'd rather have the real deal---brisket.

If I gotta choose steak to cook:

Flank steak, Flap meat and Hanger.........You farkers all must be rich or somethin....

Although..

Bone-in Fillet & Bone in Rib eye can also be good from time to time......with a 94' Lynche Bages, wasabi mash and onion shoe strings.

[tjus77]

I voted ribeye because Porterhouse aint listed......

same here... ain't nothing like a nice med-rare porterhouse

[lwest99]

I like Ribeye's. I get the majority of them at Costco. They are well marbled and cut thick.

[AlabamaGrillBillies]

Ribeyes or Porterhouses for me.

[smokin'fool]

Ribeyes or T-bones seasoned with Kosher salt, pepper, and garlic powder, cooked to Med. Rare.

[Slamdunkpro]

Hanger!

[Bentley]

I hate cooking steak. Its like jerking off or something. I'd rather have the real deal---brisket.

If you are telling me you would rather have brisket than ribeye...you need to bust up that crack pipe and seek some real help!:shock:

[Muzzlebrake]

I voted other because I am currently on a porterhouse kick.

My faves for eating whole varies between that, ribeye and have become a fan of the NY strip over this summer......

If I am going to cook some up for sandwichs, wraps, fajitas or stir fry, I like to use a nice flank or a thin sliced london broil.....

Either way I am going rare to medium rare, maybe medium for guests and kids.

[SmokeWatcher]

I was torn between ribeye and sirloin. I picked sirloin, and seem to be the only one so far. Searing hot fire in the kettle with hardwood coals (I like cherry, apple, pecan) all the way up to the grill. I like just coarse salt and pepper on my steak. When the grill is almost molten then I put the steaks on for about a minute each side. If they are thick steaks, then I put on a hot skillet and in the gasser, smoker or oven to finish up. Wrap them in foil and let them rest until I say they are ready.
Yea.....what you said! Mmmmmmmm Mmmmmmmmm!

[dbeast420]

I just loves me a nice t bone / porterhouse

[ctbeerbq]

I like ribeyes as well. I do a nice drunken steak (BBQ USA - Steve Raichlen) with bourbon, sesame oil, soy sauce, sugar, garlic and ginger - medium rare. Use this recipe on some Omaha steaks for Christmas dinner a few years back to rave reviews.

[NotleyQue]

32 oz cowboy ribey rare.

yummy.http://robhalford.com/quorum/images/smilies/head_bang.gif

[Pyle's BBQ]

I can't get any good steak around here. If I have to eat steak it is a NY strip.

[Leeper]

Rib Eye - real simple, salt and pep then cooked med-rare.

[SmokyOkie]

Delmonico anyone?

Club!!!!

club=delmonico oops

Delmonico steak

From Wikipedia, the free encyclopedia

• Learn more about using Wikipedia for research (http://en.wikipedia.org/wiki/Wikipedia:Researching_with_Wikipedia) •


Jump to: navigation (http://en.wikipedia.org/wiki/Delmonico_steak#column-one), search (http://en.wikipedia.org/wiki/Delmonico_steak#searchInput)
Beef Cutshttp://upload.wikimedia.org/wikipedia/en/thumb/b/ba/BeefCutShortLoin.png/300px-BeefCutShortLoin.png (http://en.wikipedia.org/wiki/Image:BeefCutShortLoin.png)
Beef Cut (http://en.wikipedia.org/wiki/Beef#Cuts_of_beef):Short LoinSteak Type (http://en.wikipedia.org/wiki/Steak):Strip Steak(also known as: New York strip steak, Kansas City strip steak, strip loin, shell steak, strip steak, boneless loin, boneless club steak)Delmonico steak (alternately steak Delmonico) refers to both a cut of beef and a presentation of steak (http://en.wikipedia.org/wiki/Steak) dinner (http://en.wikipedia.org/wiki/Dinner) prepared from it, made world-famous by Delmonico's Restaurant (http://en.wikipedia.org/wiki/Delmonico%27s_Restaurant) in New York City (http://en.wikipedia.org/wiki/New_York_City) during the mid 1800s[1] (http://en.wikipedia.org/wiki/Delmonico_steak#_note-joe_steakperfection).
There is controversy as to exactly what cut of steak was originally used by Delmonico's Restaurant[2] (http://en.wikipedia.org/wiki/Delmonico_steak#_note-0). There are at least eight different cuts which are claimed to be the original for the Delmonico Steak[1] (http://en.wikipedia.org/wiki/Delmonico_steak#_note-joe_steakperfection). According to some sources, the original Delmonico steak was a boneless top sirloin (http://en.wikipedia.org/wiki/Sirloin), almost two inches thick with delicate marbling and cooked rare to well done (http://en.wikipedia.org/wiki/Steak#Degree_of_Cooking) (depending on the request of the diner)[1] (http://en.wikipedia.org/wiki/Delmonico_steak#_note-joe_steakperfection).
Delmonico's steak may now refer to other cuts, prepared differently in different parts of the country. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include:
bone-in top loin steak (http://en.wikipedia.org/wiki/T-bone_steak) (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak; A boneless rib-eye steak (http://en.wikipedia.org/wiki/Rib-eye_steak) A Delmonico cut rib-eye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon (http://en.wikipedia.org/wiki/Filet_mignon) in appearance, but because of the more marbled (http://en.wikipedia.org/wiki/Marbling) nature of a ribeye, is more moist. The modern rarity of the Delmonico cut of rib-eye may be due to fact that it renders the remaining pieces of ribeye unsaleable as anything but stewmeat (http://en.wikipedia.org/wiki/Stew), and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. A few sources describe the Delmonico cut of rib-eye differently as a bone-in cut. A boneless top loin steak (http://en.wikipedia.org/wiki/Strip_steak) or top sirloin (http://en.wikipedia.org/wiki/Top_sirloin) (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak) In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, prepared by making a baked mashed potatoes (http://en.wikipedia.org/wiki/Mashed_potatoes)-like dish topped with grated cheese and buttered breadcrumbs. The dish was then baked until golden brown and served steaming.


Hanger!

What is Hanger?

Also, all you T-bone guys, wouldn't you rather have a porterhouse and get all that tenderloin meat along with the striploin?

[Sir Smoke A Lot]

In my opinion, ribeye has the best flavor. Period - end of story.

[pigpen269]

Diffenitely a Porterhouse for me. If I can't have that then a KC strip will do. I don't think a cow can produce a piece of meat that i won't eat.

[adventurelarry]

Dry Aged Porterhouse is my favorite!

--Larry

[Sawdustguy]

I voted other because I am currently on a porterhouse kick.

My faves for eating whole varies between that, ribeye and have become a fan of the NY strip over this summer......

If I am going to cook some up for sandwichs, wraps, fajitas or stir fry, I like to use a nice flank or a thin sliced london broil.....

Either way I am going rare to medium rare, maybe medium for guests and kids.

Porterhouse is my favorite also. You get a little fillet mignon and sirloin in each porterhouse. Yum!

[The Giggler]

I picked Filet. Salt, Pepper, over high heat, medium rare. I like to finish it off with a garlic-chive butter too.

[SmokyOkie]

No doubt, Porterhouse is my #2, and dry aged is unbeatable. Dry aged sirloin is better than regular ribeye in my book, I just don't have the time and patience to do it.

Anyone ever do Bistecca alla Fiorentina? You know , with a Porterhouse that stands 4 fingers thick?

I also like to top off a good steak with Worcestershire Butter.

[Bottles 'n Bones BBQ]

My top 3 choices are Ribeye...

Other than that...Flat Irons have been treating us right recently. The old man makes a mean Sirloin on the gasser using Adolph's marinade. He recently discovered this little jewel and has been using it ever since ---> http://www.kansascitysteaks.com/pkg-Steak-and-Prime.3.htm

[keale]

The old man makes a mean Sirloin on the gasser using Adolph's marinade.

Is this Adolfs the red/yellow bottle? Adobo was written on it.

[bbq_tom]

I love a good NY Strip. Medium-Rare - kosher salt & pepper -sometimes a little dry mustard and Louisiana Hot sauce rubbed into the steak.

[Bottles 'n Bones BBQ]

Is this Adolfs the red/yellow bottle? Adobo was written on it.

I don't believe so. Here's the one he always used ~ the first one. I may be a bit biased towards it since he's used it as long as I can remember ---> http://www.c-els.com/sfCatalog.asp?sn=E020920047240072&pchid=64887

[Trout_man22]

Just love that Ribeye

[HoDeDo]

I voted Ribeye/Delmonico - but you have another here for Porterhouse. Can't beat one.

[bigmo]

Ribeye seasoned with just salt-n-pepper is my #1 choice,
but I have a soft spot for T-Bones and NY Strip too.
I like 'em well done (dang near burnt!)
but can eat a steak raw if need be!

[Neil]

Porterhouse all the way. The wifey and I will usually split a porterhouse, she gets the tenderloin portion with the bone and I get the NY strip portion. The only difference between a Porterhouse and a T-Bone steak is the size of the tenderloin portion. If the T-Bone steak has a large tenderloin portion it is called a Porterhouse.

[VA BBQ PIRATES]

Ribeye bone in - light wipe with walnut oil the salt and coarse pepper. med rare.
Nothing better.

[Ernie3]

Porterhouse is my favorite, a little bit of olive oil, sea salt and fresh ground pepper, cooked med-rare over some rancher charcoal...

[SmokyOkie]

Has anyone ever tried puting about 5 cloves along w/ about 1/3 cup of EVOO in the food processer, then marinating the steaks for a couple hours with what comes out? We like to baste the steaks with it as they sear as well. It makes lots of flames:twisted:.

It's too garlicky for some, but we're garlic people.

We got the idea from a Lebanese friend.

[big brother smoke]

Strip Loin medium rare speaks to me!

[Ernie3]

That sounds pretty good SmokyOkie... Gonna give that one a try.