Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Community > General Chit Chat > Favorite steak
Reply
 
LinkBack Thread Tools
Old 05-02-2013, 12:37 AM   #1
Cider123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: , Maine
Posts: 926
Liked 201 Times on 123 Posts
Likes Given: 1

Default Favorite steak

So what is your favorite cut of steak?

I recently picked up 13 pounds of rib eye for $4.99 a pound. The same place now has strip steak for $3.99 a pound if you buy 10+ pounds.

Rib eye is good and has a lot of flavor, but there is also a lot of fat and other chewy parts in there that you have to get through. My buddies swear by rib eye and I have been enjoying it, but it's not my most fav cut.

I hav to say, that the porterhouse is the king of steaks for me. You get the strip plus that big section of tenderloin which you can peel of the bone with just your fork. You also get just enough fat to add flavor, tender meat and very little cartilage to chew through. The problem is it is hard to find for less than $10.99 a pound. You are paying for some bone in your steak, but who doesn't get all caveman knawing on that bone?

I think I'm going back for the strip steak next. Not as tender as tenderloin or tasty as rib eye, but damn good eatin' steak. Tenderloin is crazy tender but not as flavorful. In fact, sometimes I'll wrap a tenderlojn steak with bacon to add some smoky flavor.

I like a good sear with some crisp fat on the outside, but still rare in the middle. All I put on my good steak is a little seasoning salt and some garlic powder.

I also like flank steak, but you got to marinade the hell out of it.

__________________

I like beer

Cider123 is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2013, 12:47 AM   #2
closetbrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: San Diego, Ca
Posts: 13
Default

# 1 Tri tip cooked over red oak. It's hard to beat a good Porterhouse or a Thick T-bone.

__________________
closetbrewing is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2013, 12:48 AM   #3
BandT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 42
Liked 9 Times on 4 Posts
Likes Given: 4

Default

Not really in the same category, but I just picked up 4 lbs of carne asada (marinated in-store) from a carniceria and I have to say this is my favorite. Don't know if you guys have mexican markets in the east though. Some chain stores sell their own version of it but in my experience it is always total crap.

__________________
BandT is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2013, 12:50 AM   #4
BandT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 42
Liked 9 Times on 4 Posts
Likes Given: 4

Default

I think carne asada is made with flank steak? Anyone verify that?

__________________
BandT is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2013, 12:52 AM   #5
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,810
Liked 3282 Times on 2045 Posts
Likes Given: 2797

Default

By far a tenderloin roast, tucked and tied to form a perfect log, coated with pepper and tarragon, seared then grilled over coals, and sliced into about 10 delicious filets.

__________________
Hey goomba I love how you dance the rumba
But take some advice paisano learn-a how to mambo
If you're gonna be a square you ain't-a gonna go anywhere.
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2013, 12:56 AM   #6
Varmintman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: idaho falls, idaho
Posts: 2,087
Liked 653 Times on 409 Posts
Likes Given: 820

Default

On my plate cooked over a camp fire served with a nice beer up in the woods.

Now that is a meal that cannot be beat

__________________
Varmintman is offline
3
People Like This 
Reply With Quote Quick reply to this message
Old 05-02-2013, 12:57 AM   #7
gpack
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gpack's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Wilmington, North Carolina
Posts: 159
Liked 16 Times on 13 Posts
Likes Given: 29

Default

Porterhouse
Rib Eye-
The "Good Side of the T-bone"

Underestimated and often at a really low price Chuck Eye. They fall apart but are flavorful and tender.

Morton's Double Cut Fillet is pretty bangin too, but it better be for 60 bucks.

__________________
gpack is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2013, 01:00 AM   #8
No1ukno
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Dayton, ohio
Posts: 57
Liked 4 Times on 4 Posts

Default

Def a fat 1.25" to 1.5" cut, good new york strip with just salt and pepper cooked med-rare. My favorite.

__________________
No1ukno is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2013, 01:48 AM   #9
b-boy
16%er
HBT_LIFETIMESUPPORTER.png
Feedback Score: 5 reviews
 
b-boy's Avatar
Recipes 
 
Join Date: Jun 2011
Location: GETZVILLE, NY
Posts: 2,434
Liked 426 Times on 315 Posts
Likes Given: 125

Default

Quote:
Originally Posted by BandT View Post
I think carne asada is made with flank steak? Anyone verify that?
Yes - it's flank steak. I like it too. We have a good Mexican place that does it really well.

On my grill I prefer strip steaks. Salt, pepper and a little garlic. Grill both sides. About 3 minutes before it's done I dip it in melted butter and return to the grill. Fantastic!
__________________

Never underestimate the potential of someone who refuses to act their age.

b-boy is offline
passedpawn Likes This 
Reply With Quote Quick reply to this message
Old 05-02-2013, 02:13 AM   #10
Cyclman
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Cyclman's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Aurora, CO
Posts: 4,182
Liked 374 Times on 327 Posts
Likes Given: 121

Default

#1 is definitely a strip, cut 1 1/4" thick, with the bone. I also love flank steak.

__________________

Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Join the Beacon Point (Aurora, CO) Brewclub on Facebook- casual, fun brewing, drinking, socializing!

Cyclman is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bone-In Rib Eye Steak Poobah58 Meat Smoking, Curing and Sausage Making 2 08-02-2012 09:34 AM
Steak and a BJ day... dfc General Chit Chat 13 03-02-2012 06:28 PM
Steak and Ale? God Emporer BillyBrew General Chit Chat 4 03-21-2006 04:33 AM