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Old 05-02-2013, 12:37 AM   #1
Cider123
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Nov 2010
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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.
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Old 05-02-2013, 12:47 AM   #2
closetbrewing
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# 1 Tri tip cooked over red oak. It's hard to beat a good Porterhouse or a Thick T-bone.

 
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Old 05-02-2013, 12:48 AM   #3
BandT
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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.

 
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Old 05-02-2013, 12:50 AM   #4
BandT
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I think carne asada is made with flank steak? Anyone verify that?

 
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Old 05-02-2013, 12:52 AM   #5
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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.
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Old 05-02-2013, 12:56 AM   #6
Varmintman
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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

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Old 05-02-2013, 12:57 AM   #7
gpack
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Oct 2012
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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.

 
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Old 05-02-2013, 01:00 AM   #8
No1ukno
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May 2012
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Def a fat 1.25" to 1.5" cut, good new york strip with just salt and pepper cooked med-rare. My favorite.

 
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Old 05-02-2013, 01:48 AM   #9
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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!
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Old 05-02-2013, 02:13 AM   #10
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#1 is definitely a strip, cut 1 1/4" thick, with the bone. I also love flank steak.
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