What is your favorite steak part?

[redqueen]

I like the ribeye. :9

[MrCoffee]

1. Strip

[flvegan]

23. You should ask her nicely, not command. Jesus.

[redqueen]

29. Hahahaha

:P

[MrCoffee]

34. It works with your mother.

[Arugula Latte]

43. You shoulda liquored him up first.

[Zomby Woof]

2. New York

Followed closely by the ribeye cut. :9

[rcrush]

3. The meat part!

[geardaddy]

4. The fat.

mmmm.... as in "you gonna eat your fat?"

[guitar man]

5. yep

Ribeye,lightly seasoned and nicely grilled over mesquite, hard to beat. ;)

[redqueen]

6. Mesquite's so strong though...

might as well slop steak sauce (glorified ketchup) on it. :P

[guitar man]

9. I kinda like it lately

Hickory is pretty nice too though, there is a Lebanese steak house in Tulsa, The Silver Flame that hickory grills the steaks. On New Year's Eve, they served me the best ribeye I've ever had....I'm still jonesing for another one like it. ;)

[Kali]

22. no way

not the real wood

[redqueen]

26. All I've ever used is real wood...

maybe I'm mixing them up... I thought mesquite was the strong one and hickory was the more subtle...

:shrug:

[Kali]

27. no hickory around here so I never tried the real wood -

so I don't know. But mesquite (and catclaw) is the YUM.

[geardaddy]

7. Nice copycat there.

hee hee!

[DS1]

8. the next bite

[Fire Walk With Me]

10. Is this a copycat?

If so, "well done"!

[redqueen]

11. Hahahahaha

:thumbsup:

Well-done steak is an abomination though, just so you know.

Anything above medium-rare and you're RUINING it.

[Fire Walk With Me]

12. I thoroughly agree. Very rare = the delish.

[redqueen]

13. Dangit.

Now I want a steak. x( :9

[geardaddy]

20. LOL

"the delish" lol

I totally concur. Blood red on the inside, crispy on the outside.

[MajorChode]

14. Unquestionably it's the tenderloin

Cut the tenderloin into 2" thick steaks, wrap them in maple bacon, season both sides heavily, and sear them on each side in a stainless steal skillet. Remove the steaks, deglaze the pan with some bourbon. Thicken the sauce a bit by whisking in a few pads of butter, one at a time. Return the steaks to the pan and ladle the sauce over them. Finish to medium rare and serve.

[Kali]

17. see when you have to use bacon and sauce, you just aren't tasting

the MEAT. Why? because tender is nice but flavor is better. tenderloin is expensive and has no flavor. I just don't get it. Give me a ribeye anytime. - heck if you do it as a roast and cook it right it will be fork tender too!

[redqueen]

18. I... I think I love you.

:loveya:

[Kali]

25. even though I use mesquite?

:P

[redqueen]

28. Yes!

:P

I never could understand why people go so nutty over tenderloin. It's just eh IMO.

[Shakespeare]

46. They went nutty over it because somebody put a big price tag on it.

"If it's expensive, it must be better--right?"

I'm a ribeye woman, too. Give me a nice cut that's heavily marbled. :9

[redqueen]

51. It tastes like boringness.

:D

[MajorChode]

30. The method I described simply enhances flavor

The reason you wrap in bacon is because the tenderloin is really two pieces and will fall apart unless wrapped in some fashion. Bacon is traditional, but you can use butcher's twine if you like. The method for sauce which I described preserves and dissolves the crusty bits in the pan which are derived from the steak itself. It's simply a shame to leave those in the pan because there's a great deal of flavor contained in them.

If you really want to get technical, seasoning and cooking alters the flavor of the meat itself. If you really want to get to the essence of steak, try Steak tartare sometime (which is often made from tenderloin).

[Road Scholar]

42. Try adding crushed peppercorns. The capsation cooks out and it leaves a nice

crunchy surface. medium rare w/a nice Cabernet.

[NJmaverick]

15. Give me a medium rare quality sirloin

[IndianaJones]

16. the gristly parts...mmm. nt.

[LeftyFingerPop]

19. The meat.

[pokerfan]

21. Tenderloin

(are you trying to gross out the vegetarians?)

[redqueen]

24. Huh? It's just a copycat...

:shrug:

[pokerfan]

33. did not see the original

but I'm always game for grossing out the vegetarians. :)

[NJmaverick]

35. The problem with your copycat, is it able to stand on its own

so you need to see the first one (which I didn't), to see this is a clever copy.

[redqueen]

39. Oh...

I should have done like Peake and included a "link" to the original. Oops.

[Fire Walk With Me]

47. Yes, because unlike my attempts, yours may be misconstrued as an original thread!

[redqueen]

50. Hah... with that weirdo wording?

Steak part? :P

I love your avatar btw. You might already know. But in case you didn't, I'm telling you "now". <3

[Fire Walk With Me]

53. You did teh clever. A classic Spoonerism.

Or was it a Malapropism? Regardless: :thumbsup:

[surrealAmerican]

31. Great. Now I'm hungry.

I just had lunch an hour ago.

[harmonicon]

32. steak part?

The meat part of the steak, I guess. I've never really tried the bone, and the fat part is hard to chew.

[seemunkee]

36. Hanger steak

[Wapsie B]

37. T-bone grilled over charcoal with hickory chips

or wet corn cobs. Nice smoke with that.

[DarkTirade]

38. The part that goes into the vampire's heart.

[Inchworm]

40. Delmonico

:9

[applegrove]

41. Tournedos.

[Arugula Latte]

44. The "tofu"

:P

[Ikonoklast]

45. Yum.

[SalmonChantedEvening]

48. The part on my fork.

;)

I've never had a favorite cut. Any steak done right.

Bib please.

[Taverner]

49. Filet Mingon

Tender and lean babyeeeeeeee!

[Lethe]

52. a decent ribeye cut

really hard to beat. slap it on the grill for about 3 mins per side and there you go.

i can cook a damn good ribeye in a skillet too, but it tends to smoke up the house too much. (sounds like blasphemy, but if you do it right it turns out great)

[redqueen]

55. In a skillet?

Hmmm... I'm about desperate enough to try that. Grills are banned at the apartment complex where I live. :(

[Lethe]

58. yeah i used to do that before i had a grill

i got a skillet smoking hot and put the ribeye in there for like 2 mins a side. (i like it medium rare to medium) It would sear the shit out of the steak and seal in all the juices. After you take it out of the pan you can add a little butter, onion, and red wine...scrape the bits on the pan and have a decent sauce if you want.

[redqueen]

59. Thanks!

I might just try that this weekend. :)

[Shell Beau]

54. I am a T-bone fan. Just for that tender side of the T-bone.

That is soooo yummy.

The ribeye is the most flavorful though.

[Amerigo Vespucci]

56. New York.

Oh, man...there's NOTHING like stepping outside and grilling a New York steak on my patio. I love it SO MUCH I took a photo of the FIRST one I ever grilled, cooked to a PERFECT, juicy MEDIUM (my attorney gave me a wonderful CharBroil 4-burner grill for my birthday in July 2008):

[redqueen]

57. How is it possible no one's said porterhouse yet?

[Kali]

60. eh, just big t-bone

either are great when choice or better - well marbled. More leeway with a ribeye if you aren't good at judging steak.