leatherman Posted November 22, 2012 Posted November 22, 2012 Ribeye for sure!! Fat=Flavor My wife is all about the tenderloin though so we have those quite often too Love the Alberta beef!! 1
jmasterj Posted November 27, 2012 Posted November 27, 2012 Honestly I would never turn one down over the other. Porterhaus...best of the both worlds and a bit more fillet than the Tbone.
Sutton Posted December 4, 2012 Posted December 4, 2012 Top Sirloin , tender ,juicy and full of flavour . Just not a very big cut
KyleHaldane Posted December 5, 2012 Posted December 5, 2012 I had been dreading picking any of those options. However I went with the T-bone for sentimental reasons first steak ever and all that
stargazer14 Posted December 7, 2012 Posted December 7, 2012 T-bone for me. You get the tenderness of the fillet on one side, the flavour of the porterhouse on the other, with the added benefit of the bone infusing flavour into both! Ditto.
Styler Posted December 7, 2012 Posted December 7, 2012 Aged Bone-in ribeye, rare, nice and charred on the outside. I do occasionally enjoy a super tender center cut as well though. Sent from my Nexus 7 using Tapatalk 2
melies Posted January 18, 2013 Posted January 18, 2013 Tomahawk, because sometimes you need a little more than a ribeye Kobe style please
riazp Posted January 18, 2013 Posted January 18, 2013 Sirloin tip steak for me. Its full of protein and lean. which works perfectly for me and my training program. Plus when marinated its still a damn good piece of meat
mbrody Posted January 20, 2013 Posted January 20, 2013 Love ribeye, porter and strip, but if you listed Hanger, I would have made a beef about that...!
khomeinist Posted February 2, 2013 Posted February 2, 2013 Bone-in ribeyes my usual cut. Porterhouse for romancing ladies. T-bones for sentimental reasons. Dad's favorite. Tri-tip is my party cut. Insert whole garlic gloves for maximum effect. I also love skirt steak.....
1fastmach1 Posted February 3, 2013 Posted February 3, 2013 I've always been fond of the regular sirloin. Less fat and plenty of flavor.
TheDistrictJP Posted February 3, 2013 Posted February 3, 2013 Bone in ribeye, for that caveman gnawfest ending!
sengjc Posted February 8, 2013 Posted February 8, 2013 Porterhouse generally works. Not usually picky.
Hypersomniac Posted February 15, 2013 Posted February 15, 2013 Just had the greatest steak I have ever tasted. 16 oz. American Wagyu Ribeye at Craftsteak. My vote definitely goes for Ribeye.
Natedog Posted March 17, 2013 Posted March 17, 2013 Bone in tomahawk rib eye. But there are some great cuts you didn't place in your poll. 1) Hanger steak 2) skirt steak
Phillys Posted March 17, 2013 Posted March 17, 2013 I will have to say 1 3/4" or more prime bone in rib steak, end cut (near the chuck), cooked rare with some Montreal Steak Spices. So much flavor and tenderness, the perfect ratio of marbeling and meat. After that I need a long full bodied complex cigar for desert.
Skyfall Posted April 5, 2013 Posted April 5, 2013 Bone in tomahawk rib eye. But there are some great cuts you didn't place in your poll. 1) Hanger steak 2) skirt steak That's using the word "great" pretty liberally. Given the choice between a Prime Bone In Ribeye or a skirt steak, why would you ever choose skirt steak??? Skirt steak belongs being marinated, tenderized, grilled, sliced and covered up with grilled onions peppers, cheese, sour cream, guacamole and wrapped in a tortilla.
khomeinist Posted April 8, 2013 Posted April 8, 2013 No. Well prepared skirt steak does not need all of those toppings. There are many occasions where I can and do choose cuts like skirt steak and tri-tip over ribeye. Sheeeit, I often prefer oxtails as well.
Natedog Posted April 10, 2013 Posted April 10, 2013 That's using the word "great" pretty liberally. Given the choice between a Prime Bone In Ribeye or a skirt steak, why would you ever choose skirt steak??? Skirt steak belongs being marinated, tenderized, grilled, sliced and covered up with grilled onions peppers, cheese, sour cream, guacamole and wrapped in a tortilla. Not liberal at all. They are both great steaks. Completely different from a tomahawk but great none the less. Maybe you should try a new recipe and stop making fajitas with it.
ironchefscott Posted April 23, 2013 Posted April 23, 2013 ribeye for sure greatest flavor and most marbling! Thought I would not kick a porterhouse out of bed
baragh Posted April 23, 2013 Posted April 23, 2013 Whatever's on special As long as it has nice marbling something good can be made from it. This. Meat is delicious
bugman78629 Posted April 24, 2013 Posted April 24, 2013 I must confess.........Strassburger Prime Dry Aged Porterhouse Steak is my choice.....
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