free85 Posted January 25, 2015 Posted January 25, 2015 I'm on the ribeye wagon for all above reasons and because a bernaise gose fantastically with it!
spicycorona Posted January 26, 2015 Posted January 26, 2015 Porterhouse. 2 best steaks I've ever had were porterhouse.
CigarMike Posted February 15, 2015 Posted February 15, 2015 Ribeye! It's the best cut of meat because of the fat it's my favorite part
CatchNRelease Posted February 21, 2015 Posted February 21, 2015 porterhouse! it's the most baller steak around
Deodato Posted February 25, 2015 Posted February 25, 2015 Not sure what this is called formally but to me it's a tomahawk. Dry aged, grass fed and organic. mmMMMmm 2
Skyfall Posted February 25, 2015 Posted February 25, 2015 Not sure what this is called formally but to me it's a tomahawk. Dry aged, grass fed and organic. mmMMMmm ImageUploadedByTapatalk1424843251.768218.jpg Usually referred to as a Tomahawk or a Cowboy Cut, here in Texas we call that the Children's Portion...lol Looks amazing! 1
Cmontoya79 Posted February 26, 2015 Posted February 26, 2015 Tri tip or Strip. Why? Because personally I don't enjoy gnawing on fat and gristle. Sent from my iPhone using Tapatalk
Skyfall Posted March 8, 2015 Posted March 8, 2015 Tri tip or Strip. Why? Because personally I don't enjoy gnawing on fat and gristle. Sent from my iPhone using Tapatalk A quality piece of meat, regardless of the cut, shouldn't have any gristle and the fat should melt in your mouth. 2
ToothlessCog Posted March 10, 2015 Posted March 10, 2015 Ribeye for sure! When it's nice and marbled and you get a piece of meat with some fat that just melts in your mouth... Man, I'm drooling on my keyboard...
TheMunt Posted March 23, 2015 Posted March 23, 2015 Rib on the bone seared first then slow cooked, amazing stuff.
teamrandr Posted March 23, 2015 Posted March 23, 2015 I cant choose between the porterhouse and ribeye. Both to me are the "Kings" of steak.
muzz Posted May 19, 2015 Posted May 19, 2015 Not a popular choice but T-bone for me, porterhouse and fillet combo and is usually well priced for a large cut of meat
bugg4672 Posted May 20, 2015 Posted May 20, 2015 Ribeye....great marbling and awesome flavor from the fat.
manelson05 Posted May 20, 2015 Posted May 20, 2015 Ribeye all the way, I enjoy the flavor of the meat with the heavy marbling. Prefer mine cooked between medium and medium well, due to the fat content. 1
Dave O))) Posted June 22, 2015 Posted June 22, 2015 Kangaroo fillet. Sweet and melts in the mouth. Beef is tough and bland by comparison 1
Lant63 Posted June 23, 2015 Posted June 23, 2015 Filet mignon, as rare as possible without it still being alive. Unbelievable taste, and when combined with a nice CC it creates an unmatched sensory experience. If I had one day to live that's all I'd eat. Tom What's your favorite chop house in the Detroit area?Sent by telepathic super powers -Stogie Boy
AndrewNR Posted July 9, 2015 Posted July 9, 2015 I'm a sucker for scotch with beef.. As far as BBQ goes.. This was the best I've ever had.. Hand picked the roll
FalseCast Posted July 12, 2015 Posted July 12, 2015 Bone-in ribeye. Why? Because I've never had another cut that could match its flavor.
NCPANTHERZFAN Posted July 12, 2015 Posted July 12, 2015 Not sure what this is called formally but to me it's a tomahawk. Dry aged, grass fed and organic. mmMMMmm ImageUploadedByTapatalk1424843251.768218.jpg Looks like the old 96er from the great outdoors movie with John Candy and Dan Akroyd. Lol
ralphie48 Posted July 27, 2015 Posted July 27, 2015 Ny strip. Perfect balance of texture, fat and flavor Porterhouse as well on occasion
Martin3203 Posted November 30, 2015 Posted November 30, 2015 NY Strip, gotta be cooked over charcoal. Sent from my SM-G928V using Tapatalk
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