Ribeye Posted November 30, 2015 Posted November 30, 2015 Ribeye obviously, preferred rare to no more than medium rare.
JamesNYC Posted December 1, 2015 Posted December 1, 2015 I think this is a topic where subjective tastes and preferences lead to many correct answers. However, the clear winner is Porterhouse. As others have said, you get the fillet mignon and the strip steak, and the bone inbetween just makes it that much better. My second favorite is a rib steak- not a ribeye as that has no bone, and the bone is an essential part of any steak. There are even places where you can get a fillet Mignon on a bone. More important than the cut is the quality (only prime) and dry aging- at least 21 days, and preferably 60-72 days aged. Salt and pepper, no sauce.
LateApex Posted December 2, 2015 Posted December 2, 2015 I'd say porterhouse - as you get the best of both worlds - filet and strip - with bone-in to boot. If I had to choose just one, I would say bone-in strip for flavor.
eswary Posted December 13, 2015 Posted December 13, 2015 Dry aged bone-in ribeye. All about the fat/marbling. But My all time best steak experience was with a monster 24-oz porterhouse from Capital Grille here in Miami. Best thing I've ever ate.. Sent from my iPhone using Tapatalk
heminway186 Posted January 23, 2016 Posted January 23, 2016 Bone out rib eye for me - allows for ease of grilling. If there are any toronto folks in this thread Cumbraes has some nice dry aged steaks
NapaNolan Posted January 25, 2016 Posted January 25, 2016 Hanger and flap/bavette have the most flavor for my money. Love a good tri tip too.
Chefalan86 Posted March 27, 2016 Posted March 27, 2016 Dry aged prime porterhouse. Like buttah Sent from my SM-N910V using Tapatalk
mcease022 Posted April 10, 2016 Posted April 10, 2016 Rib Eye hands down. Nothing else compares. Dry aged - Med. Rare - Salt and Pepper and that's it.
IamHighVoltage Posted April 12, 2016 Posted April 12, 2016 Thick cut NY Strip. Rare. BBQed over charcoal. Salt and cracked pepper with a lil pat of butter melted over it while resting. If pan cooked I like to deglaze the pan with whisky and drizzle overtop. I find this cut to perfectly suit my taste buds texture wise.
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