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Getbig Main Boards => Gossip & Opinions => Topic started by: arce1988 on June 17, 2013, 03:18:48 PM
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What are your favorite steaks?
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(http://www.latex-weaponry.com/images/vampire_stakes_004.jpg)
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Bone in Rib Eye and Porterhouse! Love all steak!
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As listed in wikipedia.com
Types of Beef Steaks
Chateaubriand steak - Usually served for two, cut from the large head of the tenderloin.
Chuck steak - A cut from neck to the ribs.
Cube steak - A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
Filet mignon - A small, choice cut from the small end of the tenderloin; the most tender and most expensive cut by weight.
Flank steak - From the underside. Not as tender as steaks cut from the rib or loin.
Flat iron steak - A cut from under the shoulder blade.
Hanger steak or (French) onglet - a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
Rib eye steak - A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted
American cuts of beef.
as opposed to grilled as is typical with rib eye. A popeseye steak is cut from this.
Rump steak, round steak or (French) rumsteak - A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough, if not cooked properly.
Sirloin steak - A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
Outside Skirt steak - A steak made from the diaphragm. Very flavorful, but also rather tough.
Inside skirt steak - A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
Strip steak - (also known as Delmonico, Kansas City strip, New York strip, and Entrecôte), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
T-bone steak and Porterhouse - A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse - though generally smaller in the strip - will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
Several other foods are called "steak" without actually being steaks:
Salisbury steak - Not a steak, but rather a patty from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive cut of steak, usually because it is made of lower grade meat.
Steak tartare or tartar steak - Finely chopped fillet of beef, onion, parsley, and capers. Often this dish is uncooked with a raw egg yolk on top.
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(http://www.abodybeautiful.com/forum/images/california_gynecomastia_64_gland_03.jpg)
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I like Flank Steak and Skirt Steak
as of late I have been trying the Beef Rib Eye Steak with OUT Bones
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most getbiggers prefer tube steak
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most getbiggers prefer tube steak
Smothered in underwear!
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What are your favorite steaks?
RIB EYE!!!
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i can never remember what's what, all i know is "rib eye" = good.
just a plain steak is a definitely not my type of meal... would much rather have meat pretty much any other way (on a sandwich, in pasta, whatever). i think of "steak houses" as white trash restaurants.
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I like Flank Steak and Skirt Steak
Good choices. Of course there is the obvious..filet and NY strip.
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Rib eye steak
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Yeah Filet Mingon is super good and so is the NY Strip
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What are your favorite steaks?
Prime Rib, New York Strip, T Bone, Rib eye
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(http://www.saverios1stplace.com/skin/frontend/default/saverios/images/recipes/SkirtSteak.jpg)
Skirt Steak
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oh man good slop!!!
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Skirt steak with chimiuchurri sauce dumped on it.
Rib-Eye with lots of marblin.
And of course, cooked over a woodfire.
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Skirt steak with chimiuchurri sauce dumped on it.
Rib-Eye with lots of marblin.
And of course, cooked over a woodfire.
WHITE TRAILOR TRASH AT ITS FINEST ;D ;D ;D ;D
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Love a good sirloin, mid-rare.
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I love animals and don't want to eat them but one bite of a good steak and all my ideals go out the window. :(
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rib eye, t-bone steak, marinated flank steak, porterhouse
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Don't notice much difference. I love it all. In fact lately I'm partial to heart. Veal heart is fucking amazing! Takes a bit of proper trimming and cutting, but is exquisitely tender when sliced thinly and VERY briefly baked. Brief as in: Chernobyl-hot, 20 seconds max.
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Invaluable thread.
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Tender loin, rib eye or scotch fillet
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Love a good sirloin, mid-rare.
Nice sirloins are grossly underrated. Ribeyes and strips suck. And filets are obviously good too.
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Nice sirloins are grossly underrated. Ribeyes and strips suck. And filets are obviously good too.
Ever have a bone in Ribeye? Best steak I have ever had in my life!
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Cowyboy ribeye. FUCK!
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All of them!
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ribeye delicious
tbone delicious
ny strip delicious
tube delicious
sirloin delicious
skirt delicious
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Nice sirloins are grossly underrated. Ribeyes and strips suck. And filets are obviously good too.
This man gets it!!
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Nice sirloins are grossly underrated. Ribeyes and strips suck. And filets are obviously good too.
^^
Hey I like Ribeyes!! >:(
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Beef tenderloin roast. Dry rub.
Cooked on high heat for 45 minutes (indirect) on the BBQ in a sealed wrap to keep the flavors and juices in. Until center hits medium rare. Delicious.
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I really need to get into dry ageing. I've had some out-of-this-world steaks at good restaurants that no butcher can match, and I know it's not my cooking.
Beef in Aus is quite lean compared to what I remember from the US tho. Well marbled beef is tough to find. On the upside, I see cows roaming around in green fields munching grass, a new batch growing up every year, and they all seem pretty happy. I like that.
Ever have a bone in Ribeye?
Yeah but the police showed up before I finished.
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The Old 96er is my favorite...
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Aged T bone like the Manhattan restaurants sell them.
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a nice smoked tri tip does the trick :P :P :P :P
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Filet is my favorite. Sirloin is my runner up. I eat so much steak that I don't even appreciate it anymore (c
FIL own a cattle ranch). A bacon wrapped filet on the grill (rare or med rare) cannot be beat.
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a real nicely done smoked brisket is pure heaven.
One of the best steaks I ever had was a baseball sirloin. Just amazing.
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Porterhouse
Cowboy Ribeye
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Did I ever tell you about the worst steak I ever ate?
It was awesome.
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Ever have a bone in Ribeye? Best steak I have ever had in my life!
x2.
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I had a Porterhouse at Peter Lugers in NYC several years back. And to this day, it was the best steak I have ever had. Even their steak sauce was amazingly delicious.
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Awesome posts
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The fancy stuff you get at restaurants minus having to pay for it.
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After examining the fine gentlemen who i have witnessed contributing to this thread, I'm forced to conclude that a real man and true GetBigger enjoys a fine steak, and all the other douche bags who congregate on GetBig that have not participated must be more interested in exchanging tofu salads and carmel spermacinno recipes via other threads. Shame on them.
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Good thread Arce.
Mines a decent sirloin. I order online from a 'luxury' meat company called Donald Russell here in the uk. Each steak comes individually vacum packed, and it's a 'cut' above even the best steaks I buy from good family butchers here.
I don't mind a good rib eye steak, especially well marbled. The best of a steak's flavour is in the fat so you don't want it too lean.
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Sirloin, rib eye and tbone.
Sirloin seared with a bit sea salt is favorite
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Sirloin, rib eye and tbone.
Sirloin seared with a bit sea salt is favorite
THIS!
I was over at my wife's parents for lunch, and Dad serves up some sirloin with jacket potato/corn on the cob...I start the sirloin and it was Amazing! I ask how he seasoned it thinking there mustme a secret...he says, just rubbed some sea salt on a couple of hours ago and seared it on the griddle!
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Sirloin, rib eye and tbone.
Sirloin seared with a bit sea salt is favorite
as opposed to salt not from the sea???
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as opposed to salt not from the sea???
You could potentially get salt from your own tears.
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You could potentially get salt from your own tears.
Seared steak with salt from tears of young virgins.
Sounds delectable
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Seared steak with salt from tears of young virgins.
Sounds delectable
Or you could just sear the steak, and then read 3 of cswol's posts, enriching your meal with the salted tears of hilarity.
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most getbiggers prefer tube steak
Smothered in underwear!
haha!
ribeye delicious
tbone delicious
ny strip delicious
tube delicious
sirloin delicious
skirt delicious
hahahaha!
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:D ;D
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(http://www.calve.nl/images/Calve_Argentijnse_Steak_865x3311412-340300.jpg)
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Or you could just sear the steak, and then read 3 of cswol's posts, enriching your meal with the salted tears of hilarity.
Eh, you missed this one big guy ;)
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Did one on Chicken too.
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Filet Mignon, Top loin, Top sirloin, Ribeye... etc.
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The best steak I have had in the US is the bone-in filet at Joe's Steak and Stone Crab. Locations in Chicago and Las Vegas. Better than sex.