caspian guy Posted July 9, 2009 Share Posted July 9, 2009 What is your favorite cut of steak?be Ny strip Porterhouse Filet That order... Link to comment Share on other sites More sharing options...
benos Posted July 9, 2009 Share Posted July 9, 2009 What is your favorite cut of steak?be I love either a Ribeye/Delmonico or Porterhouse. The marbleing of fat simply adds to the flavor! Oh....Rare to Medium Rare. I managed to snag a portion of leftover Delmonico from Durant's - man was it tasty. be Link to comment Share on other sites More sharing options...
Dan Sierpina Posted July 9, 2009 Share Posted July 9, 2009 (edited) What is your favorite cut of steak?be I love either a Ribeye/Delmonico or Porterhouse. The marbleing of fat simply adds to the flavor! Oh....Rare to Medium Rare. I managed to snag a portion of leftover Delmonico from Durant's - man was it tasty. be If I'm not mistaken, a Ribeye and Delmonico are the same cut. Delmonico is kind of a regional name. One of these days I want to try some dry aged steaks. There's a place nearby that has some dry aged steaks and roasts. Edited July 9, 2009 by Dan Sierpina Link to comment Share on other sites More sharing options...
j1b Posted July 9, 2009 Share Posted July 9, 2009 I superb butcher shop Ribeye is it for me. Med-rare. I vary how I cook it. Like many things, steaks can be done a hundred ways. Sometimes I'll do a light marinade of Dales. There's a canadian rub I like that I've bought at Sam's. My most normal method is a grill around 500 degrees. I mix sea salt, ground pepper, and diced garlic in extra virgin olive oil. Baste the steak, cook it up med-rare, and devour. Served best with asparagus baked on sheet lightly salted and peppered. J Link to comment Share on other sites More sharing options...
AR Gunner Posted July 9, 2009 Share Posted July 9, 2009 Pittsburgh rare - burned on the outside and cold in the middle. Link to comment Share on other sites More sharing options...
larry cazes Posted July 9, 2009 Share Posted July 9, 2009 If I'm not mistaken, a Ribeye and Delmonico are the same cut. Delmonico is kind of a regional name.One of these days I want to try some dry aged steaks. There's a place nearby that has some dry aged steaks and roasts. My wife and I went to a place in Napa for the 4th of July dinner called Cole's Chop House. I had the best steak I have ever eaten. It was a 1lb 28 day dry aged NY Strip. If you are ever in this part of the country give it a try. You will not be disapointed. Link to comment Share on other sites More sharing options...
ima45dv8 Posted July 9, 2009 Share Posted July 9, 2009 One of these days I want to try some dry aged steaks. There's a place nearby that has some dry aged steaks and roasts. I was lucky enough to accidentally discover a great steakhouse in Austin many years ago while traveling on business. Had a wonderful dry-aged strip. Once we all ordered, they brought a large tray with several of each cut ordered over to our table so we could select which ones we wanted. I wish I could remember the name. Link to comment Share on other sites More sharing options...
h2osport Posted July 10, 2009 Share Posted July 10, 2009 Too many choices on the cooking of the steak. I like mine medium rare to medium. This poll makes me hungry. I think I will go throw a couple on the bbq. Randy Link to comment Share on other sites More sharing options...
SDM Posted July 10, 2009 Share Posted July 10, 2009 What is your favorite cut of steak?be I love either a Ribeye/Delmonico or Porterhouse. The marbleing of fat simply adds to the flavor! Oh....Rare to Medium Rare. I managed to snag a portion of leftover Delmonico from Durant's - man was it tasty. be If I'm not mistaken, a Ribeye and Delmonico are the same cut. Delmonico is kind of a regional name. One of these days I want to try some dry aged steaks. There's a place nearby that has some dry aged steaks and roasts. If you notice a ribeye has a center portion that is surrounded by a 1” or so strip of less dense meat which contains more fat. A Delmonico is a ribeye that has had this strip removed. Incidentally, this center, more dense portion is the same muscle (longissimus dorsi) as the NY Strip and the larger portion of a T-bone/Porterhouse. This is the loin. The tenderloin is a different muscle (I’ve forgotten the name) entirely. The tenderloin is the filet or the smaller portion of the T-bone/Porterhouse. Link to comment Share on other sites More sharing options...
Dan Sierpina Posted July 10, 2009 Share Posted July 10, 2009 If you notice a ribeye has a center portion that is surrounded by a 1” or so strip of less dense meat which contains more fat. A Delmonico is a ribeye that has had this strip removed. Incidentally, this center, more dense portion is the same muscle (longissimus dorsi) as the NY Strip and the larger portion of a T-bone/Porterhouse. This is the loin. The tenderloin is a different muscle (I’ve forgotten the name) entirely. The tenderloin is the filet or the smaller portion of the T-bone/Porterhouse. Thanks for the information. Link to comment Share on other sites More sharing options...
HRider Posted July 20, 2009 Share Posted July 20, 2009 I like mine Medium, not quite Medium-well. I like to cook over a Mesquite wood fire. Sometimes I will marinate with a Teriyaki marinade, most times it is just Salt and Pepper. Like others have mentioned, I never mash down on a steak, it just squeezes out the flavor. Fresh grated horseraddish on top is good too (just don't use too much). Hurley Link to comment Share on other sites More sharing options...
dcarter Posted July 20, 2009 Share Posted July 20, 2009 Medium over a REAL fire with a baked potato with all the trimmings and some carmalized onions and peppers. A large ice cold beer! What can I say I'm a meat and potato kinda guy. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now