Carne - which cut is the best.

[KAOSkins]

I love me some steak. Just gone done eating a big old rib eye cooked medium rare on the grill. mmmmmm

What is your favorite cut of meat?

[KAOSkins]

Come on now thats unfair. I will say, I had a ten year smoked briskit(sp?) a few years back that was nothing short of memorable.

I belive it's not a strech to call that "other". Brisket is some good **** especially when smoked. Ribs are pretty damn good too. But a nice fat ribeye, IMO nothing beats it. It's the fat thing.

I prefer to smoke my brisket for maybe 12 hours though, ten years would be a little dry. :poke:

[dfitzo53]

Ribeyes have that delicious marbling, but filets are amazing, and there's something about that prime rib au jus...it's really hard to pick just one.

[drums and skins]

I love a good sirloin because its a versatile cut that can be used approached in many different ways.
New York Strips are good too.

Filet mignon is over-rated.

Then again... I'm more of a white meat fan (poultry and pork).

[Coach Williams]

I'll take a FM for taste however they are all bad for ya.......

I'll stick to bird, fish, & pork thank ya very much......

[KAOSkins]

I love a good sirloin because its a versatile cut that can be used approached in many different ways.
New York Strips are good too.

Filet mignon is over-rated.

Then again... I'm more of a white meat fan (poultry and pork).

Sirloin lends itself to a good marinade which can add to it.

NY's I always looked at as the crappy part of tbone.

Filets, if the meat is prime, it melts in the mouth, if not it's tasteless.

[OaktonSkins/BushFan]

Filet (w/ a bottle of Caymus to wash it down).

[Darth Tater]

I voted other because it depends on a lot of factors. Whose cooking, what's the approach what I'm doing and even things I associate with the cut. For instance, some cuts (filet and sirloin) remind me of Redskin football tailgates. Filet with merlot and a baked potato makes me think of a certain activity. T-bones are very nostalgic, especially cooked on the grill.

[drums and skins]

NY's I always looked at as the crappy part of tbone.


I agree with this a lot, but mostly because I believe that meat from your major grocery store isn't that great of a cut... There's a couple local shops around here that have great NY strip cuts. Perfect marble and no incredibly fatty trim. I love these almost for the same reason as I dig the sirloin, but the sirloin still tops it for me.

[KAOSkins]

Filet (w/ a bottle of Caymus to wash it down).

Can't grow wrong with Caymus with anything, although a good Cakebread Cab will do the trick as well.

[OaktonSkins/BushFan]

Can't grow wrong with Caymus with anything, although a good Cakebread Cab will do the trick as well.

Cakebread. Yum. Recently, while on vacation in St. Thomas, I had a bottle of Turley's Red Zin. Unreeeaaal.

[KAOSkins]

I agree with this a lot, but mostly because I believe that meat from your major grocery store isn't that great of a cut... There's a couple local shops around here that have great NY strip cuts. Perfect marble and no incredibly fatty trim. I love these almost for the same reason as I dig the sirloin, but the sirloin still tops it for me.

Agreed. Actually a good meat of any cut is perfectly suitable to me. Good meat is especially hard to come by here. All you loaded city folks pay so much for it that we don't wind up with much of it.

[jrockster21]

Yo whats up? And that is a nice sig.

Just give me a steak, any cut, and make it rare as hell and I'm happy as a pig in ****!! :)

PS - Carne is a general term for meat in Spanish. ;)

[jrockster21]

Also, you left off skirt steak...its very cheap, and when prepared properly can knock your friggin' socks off. :hungry: :drool:

[KAOSkins]

Just give me a steak, any cut, and make it rare as hell and I'm happy as a pig in ****!! :)

PS - Carne is a general term for meat in Spanish. ;)

Yo sabe que es la defenicion de carne en espanol. Y si, aye otro tipos de carne mas de res. Tu eres un pickero de nitos a veces. :D Pero, I put in other for a reason. I suppose I could've made the poll all inclusive, but I would've invariably left out something so? Slide me a little slack. And skirt steak marinated over night is exceptional too. I like em all too but I do have a favorite. And a fatty rib eye would be it.:)

[IONTOP]

mmm... Ribeye... I remember the day after I moved into a new apartment, I cooked up a 18oz ribeye for myself... Greatest day of my life...

[KAOSkins]

I don't believe that... you're geographically located in steer heaven.

True dat. But just like the pot (so I hear :paranoid: ), all the good stuff goes to the market that pay more. :(

[OaktonSkins/BushFan]

But just like the pot (so I hear :paranoid: ), all the good stuff goes to the market that pay more. :(


I smell a merge coming on. :laugh:

[KAOSkins]

I smell a merge coming on. :laugh:

I only meant that this is a known gateway for illegal things of all sorts. Which are then exported to other parts of the country were you suckers pay more for them than we can afford to. I don't want to merge into that one either. :laugh: I think it's time for me to go bed anyway. My arguments are merging to excess. :D

[Major Harris]

Filet (w/ a bottle of Caymus to wash it down).
nothing like depending on mind altering chemical substances to help you enjoy the good life, huh oakton? ;)


me, i'm a t-bone fan. 2 great cuts of meat in one steak.

can't believe sirloin has been mentioned so often. when i waited tables, sirloin and bud light went hand in hand, if you know what i mean. :laugh:

[Major Harris]

mmm... Ribeye... I remember the day after I moved into a new apartment, I cooked up a 18oz ribeye for myself... Greatest day of my life...
c'mon, surely your life has some brighter moments than an 18 oz ribeye?

[Skinsfan1311]

Ribeye - Rare to Medium Rare
Standing Rib Roast - Rare to Medium Rare

Needless to say, both of the above are grilled on the 'ol Weber kettle.......

[gchwood]

Ribs with a nice dry rub, m m m m good

[Xameil]

Theres a Vietnamese restaurant up here that has a meat platter. It's a HUGE plate. Probably close to 1.5 ft in diameter and has 6 differently prepared steaks on it. :hungry: :drool:

[KAOSkins]

Theres a Vietnamese restaurant up here that has a meat platter. It's a HUGE plate. Probably close to 1.5 ft in diameter and has 6 differently prepared steaks on it. :hungry: :drool:

That sounds really good. Have you ever been to one of those Churrascarias (sp) or Brazilian Steakhouses? Different kind of grilled meat brough by on a spit every ten minutes or so. That is a good thing too.

[Xameil]

That sounds really good. Have you ever been to one of those Churrascarias (sp) or Brazilian Steakhouses? Different kind of grilled meat brough by on a spit every ten minutes or so. That is a good thing too.


They haven't filtered upto my hick town capital of NY yet :laugh: . Sounds awesome though.

[gchwood]

Shula's makes some freaking awesome steaks, I had a 24 oz porterhouse and my wife a 18 oz filet, they were wicked good. Plus sides of 1 pound baked potatoes and 1 pound of broccoli with Cheese, wonderful!!!

[EersSkins05]

Shula's makes some freaking awesome steaks, I had a 24 oz porterhouse and my wife a 18 oz filet, they were wicked good. Plus sides of 1 pound baked potatoes and 1 pound of broccoli with Cheese, wonderful!!!

Good lord, even my fat ass thinks that may be too much food... lol

In the poll, I voted for t-bone. Something about the bone being left in seems to make the meat around it so much more tender than you get with most steaks. Meanwhile, Major, I've been known to drink a Bud Light with a steak- watch your step... lol

(Similarly, I used to work in a restaurant called O'Charleys (think slightly higher class TGI Fridays) in NC, and you would be astounded at the number of POS's that would order a filet well done, almost to a crisp, and then smother it in ketchup. I would just stare in disbelief as they would completely ruin a 25 dollar steak.)

[Major Harris]

(Similarly, I used to work in a restaurant called O'Charleys (think slightly higher class TGI Fridays) in NC, and you would be astounded at the number of POS's that would order a filet well done, almost to a crisp, and then smother it in ketchup. I would just stare in disbelief as they would completely ruin a 25 dollar steak.)

yeah, i used to get "i'll have da sirloin, well done, and a bud light."
then they'd ***** because their steak wasn't out in 5 minutes.

[gchwood]

Good lord, even my fat ass thinks that may be too much food... lol




the real catch with Shula's was that after tip the bill for my wife and I was $175, and we had no wine. But the restaurant is decorated with black and white photos of the 72 dolphins, subdued lighting, big leather arm chairs to sit in, and the menu is on a football, it is alot classier than it sounds

[gchwood]

(Similarly, I used to work in a restaurant called O'Charleys (think slightly higher class TGI Fridays) in NC, and you would be astounded at the number of POS's that would order a filet well done, almost to a crisp, and then smother it in ketchup. I would just stare in disbelief as they would completely ruin a 25 dollar steak.)


who the hell eats a steak well done? and with Ketchup?! A good steak doesn't even need steak sauce.


I once broiled some Del Monico's for the wife and I after marinating them in my secret marinade. The steaks melted in our mouths and we didn't even think about the steak sauce, oh so good

[Prosperity]

The grocery stor that I work at has some amazing filet mignon, but at $20/lb I rarely buy it. You can't go wrong as long as the meat is high quality.

[Xameil]

who the hell eats a steak well done? and with Ketchup?! A good steak doesn't even need steak sauce.





my thoughts exactly. I love me a nice med-rare steak....nothing like soaking up the blood with a nice slive of bread :D



I am sooooo hungry now

[gchwood]

my thoughts exactly. I love me a nice med-rare steak....nothing like soaking up the blood with a nice slive of bread :D



I am sooooo hungry now


I once went to fudruckers with my wife and some friends and I ordered my burger medium, came out med-rare, I bit into it and some blood trickled down my chin, none of the others could eat after that, I sure enjoyed my burger though :D

[EersSkins05]

who the hell eats a steak well done? and with Ketchup?! A good steak doesn't even need steak sauce.


Well, that's easy. Rednecks eat steak like that.

Seriously- they'd order FM well done, and if you'd ask them if it would be ok to butterfly it (obviously a 10 ounce filet well done takes a LONG time to cook properly), they wouldn't know what the hell you were talking about.

"Ay man, as long as it's cooked to a crisp and you bring the ketchup, I don't give a ****."

And I agree with you- I very, VERY rarely put anything on a steak. If I do, it's usually Lea & Perrins Worcestershire Sauce.

My wife can always tell when I'm not satisfied w/ my steak. It's the only time I put something on it.

[gchwood]

Well, that's easy. Rednecks eat steak like that.

Seriously- they'd order FM well done, and if you'd ask them if it would be ok to butterfly it (obviously a 10 ounce filet well done takes a LONG time to cook properly), they wouldn't know what the hell you were talking about.

"Ay man, as long as it's cooked to a crisp and you bring the ketchup, I don't give a ****."

And I agree with you- I very, VERY rarely put anything on a steak. If I do, it's usually Lea & Perrins Worcestershire Sauce.

My wife can always tell when I'm not satisfied w/ my steak. It's the only time I put something on it.



When I make my steak I am never dissatisfied :D My grandmother drowns her steak in ketchup and steak sauce, and I am like "why even get you a good steak we can get you some crappy sirloin cut if you are going to eat it like that"

[EersSkins05]

When I make my steak I am never dissatisfied :D My grandmother drowns her steak in ketchup and steak sauce, and I am like "why even get you a good steak we can get you some crappy sirloin cut if you are going to eat it like that"

I was referring to when I'm eating a steak cooked by someone else. :D

[gchwood]

I was referring to when I'm eating a steak cooked by someone else. :D


unless I know it is going to be good, I never eat steak cooked by someone else, I insist on cooking them:)

[Xameil]

I once went to fudruckers with my wife and some friends and I ordered my burger medium, came out med-rare, I bit into it and some blood trickled down my chin, none of the others could eat after that, I sure enjoyed my burger though :D


that's the way to eat a burger :D

[Extreme]

i don't get people that are obsessed with the filet mignon.....personally, i think it's only alluring because it's expensive. if they sold the filet for $1 a pound, nobody would hype it up. just because something costs a lot, doesn't mean it's better. Dom Perigon is a prime example.


filets have no fat. no fat = no flavor when grilled. sure they're tender, but so what, so is a ribeye, and a ribeye actually tastes good.

quick question - does anyone know why they quit selling ribeyes with the bone in?

[Darth Tater]

To people who eat burned (well done) steak , it ain't Bessie whose just dried up.

[Extreme]

Shula's makes some freaking awesome steaks, I had a 24 oz porterhouse and my wife a 18 oz filet, they were wicked good. Plus sides of 1 pound baked potatoes and 1 pound of broccoli with Cheese, wonderful!!!

shula's sauce is rockin too.....but if you're gonna use a sauce, HP is by far the best i've come across.....only downside is it costs $5 a bottle for a 4 oz. bottle.

[gchwood]

shula's sauce is rockin too.....but if you're gonna use a sauce, HP is by far the best i've come across.....only downside is it costs $5 a bottle for a 4 oz. bottle.


no sauce, Shula's makes the steak so that you don't need the sauce

[Xameil]

quick question - does anyone know why they quit selling ribeyes with the bone in?

maybe because people were giving the bone to their dog, and dogs were choking on them?

[gchwood]

maybe because people were giving the bone to their dog, and dogs were choking on them?



Xameil must be right on this one, even the Son of God agrees

[Xameil]

Xameil must be right on this one, even the Son of God agrees


hehehehe I honestly think that's the reason though ;)

[halter91]

1. Filet, but they are soo damn small, and those who know me, know I can put away some food.

2. Prime Rib---mmmmmm, mouth watering

3. I usually make Sirloins, nice cut, tasty and not a lot of fat. I know fat gives you a lot of flavor, but I likes my sirloins. Preferably Bone in.

[Kosher Ham]

i don't get people that are obsessed with the filet mignon.....personally, i think it's only alluring because it's expensive. if they sold the filet for $1 a pound, nobody would hype it up. just because something costs a lot, doesn't mean it's better. Dom Perigon is a prime example.


filets have no fat. no fat = no flavor when grilled. sure they're tender, but so what, so is a ribeye, and a ribeye actually tastes good.

quick question - does anyone know why they quit selling ribeyes with the bone in?

I love all steaks if they are cooked properly.
But a ribeye is the fattiest piece of meat that people consume as a steak.

I forget who it was that mentioned Turley. If you get a chance to get your hands on some Turley wines treasure those moments. She makes great wines. Its usually very hard to come by in even some of the better restaurants.

[Zguy28]

THere is aplace in Waldorf, MD called Texas Ribs that used to sell a 40 oz porterhouse. Yummy!

[gchwood]

THere is aplace in Waldorf, MD called Texas Ribs that used to sell a 40 oz porterhouse. Yummy!


Shula's has a 64 oz TBone!!!

[twa]

That sounds really good. Have you ever been to one of those Churrascarias (sp) or Brazilian Steakhouses? Different kind of grilled meat brough by on a spit every ten minutes or so. That is a good thing too.


Those are great,my son and I loved them when we tried them in Dallas.

Oh, T-bone is my favorite or rib-eye...love gnawing the bones in public :D

[GrimReefa]

Of course filet is the best cut. But as far as bang for your buck goes, you can't beat a good rib-eye.

Also, I think steakhouses should just serve lumps of charcoal to anyopne who orders a rare steak. That they they won't waste the meat, and it's not like the buyer would know the difference.

[gchwood]

Of course filet is the best cut. But as far as bang for your buck goes, you can't beat a good rib-eye.

Also, I think steakhouses should just serve lumps of charcoal to anyopne who orders a rare steak. That they they won't waste the meat, and it's not like the buyer would know the difference.


Lumps of Charchoal for ordering rare? There is no difference? Rare would be bleeding, a lump of coal is more like a well done. I used to tell my wife that she liked her filet mignon like a hockey puck (she has since wisened and at least eats steat medium well)

[EersSkins05]

Anything above medium rare is for rednecks.

Yeah, I said it.

lol

[gchwood]

Anything above medium rare is for rednecks.

Yeah, I said it.

lol


Bobby flay suggests cooking to Medium

[halter91]

I prefer mine Med. Just a little pink in the middle.

http://www.gourmetsleuth.com/beefcuts.htm

[Major Harris]

Bobby flay suggests cooking to Medium
bobby flay is a redneck. ;)

[Major Harris]

I prefer mine Med. Just a little pink in the middle.

don't we all?

[zoony]

Anything above medium rare is for rednecks.

Yeah, I said it.

lol


I prefer medium. Rare is too rubbery.



And I regret the day I ordered a Filet Mignon. They spoil you for all other cuts of meat. Anyone who says a filet is 'over-rated', etc... sorry, you are an idiot. :)


But a word to the wise... a lot of steakhouses don't actually carry Filet Mignons. i.e. Outback... read the fine print. They carry a 'filet', but it is not a Filet Mignon. Many other steakhouses i.e. Lonestar, etc. do this as well. You are not eating a Filet Mignon when you order at those places. They don't even offer one.

So many might be basing their opinion on Filet Mignon's on this? :whoknows: it is the only logical explanation as to why ANYBODY could taste a properly-prepared Filet Mignon and even have a second thought about which steak is the best. :)

..

[halter91]

damn, between this thread and the smoked pork butt thread....I"M STARVING!!!

[KAOSkins]

But a word to the wise... a lot of steakhouses don't actually carry Filet Mignons. i.e. Outback... read the fine print. They carry a 'filet', but it is not a Filet Mignon. Many other steakhouses i.e. Lonestar, etc. do this as well. You are not eating a Filet Mignon when you order at those places. They don't even offer one...

I'd be curious to know what the difference is.

[jaxskins]

The cut all depends on where you are.

If im out to eat at lets say Outback then I usually go with the Sirloin.

If Im out at Ruth chris then I always get the fillet.

and if Im at home grilling I always go with the 1 1/2" cut NY Strip basted with oilive oil and seasoned with garlic salt and Montreal seasoning.

[Mooka]

Ribeye is where it's at baby.


quick question - does anyone know why they quit selling ribeyes with the bone in? I think they made it a more expensive cut. Bone-In Ribeye.


Also, I think steakhouses should just serve lumps of charcoal to anyopne who orders a rare steak. That they they won't waste the meat, and it's not like the buyer would know the difference. I dunno man. A charred sirloin black&blue is damn good.

[Darth Tater]

You just got to heat the steak up enough so it's about body temp like when you and your pack bring down that elk.

[jrockster21]

Yo sabe que es la defenicion de carne en espanol. Y si, aye otro tipos de carne mas de res. Tu eres un pickero de nitos a veces. :D Pero, I put in other for a reason. I suppose I could've made the poll all inclusive, but I would've invariably left out something so? Slide me a little slack. And skirt steak marinated over night is exceptional too. I like em all too but I do have a favorite. And a fatty rib eye would be it.:)

Just giving you a hard time bro!!

Not a lot of people have tried skirt steak because for some reason it has a bad rep. I guess because its cheap? :whoknows: But yeah, it takes to marinade very well, and if you leave it overnight it is phenomenal when cooked. So good...:drool:

[Westbrook36]

Eat a filet at Ruths Chris and tell me you've ever had something better.

[KAOSkins]

Just giving you a hard time bro!!

Not a lot of people have tried skirt steak because for some reason it has a bad rep. I guess because its cheap? :whoknows: But yeah, it takes to marinade very well, and if you leave it overnight it is phenomenal when cooked. So good...:drool:

;) Just gettin back at ya. No probs here. :laugh:

And I agree on the skirt steak, it's a regular in my freezer. I've heard it called the "butcher's cut" because it's cheap, no one knows about it and it's really good. I like to marinate it in a soy sauce and red chile mixture, grill it and serve it up fajita style. Grilled onions and peppers with some sour cream and guac on a warm tort. mmmmm Damn I'm getting hungry.

[jrockster21]

Eat a filet at Ruths Chris and tell me you've ever had something better.

My mom has some rich friends that take her out to Ruth's Chris occasionally, and that's always what she orders - says she wants to try other things, but its too good to pass up. I've never been, but I want to try it. So expensive though!! :(



And I agree on the skirt steak, it's a regular in my freezer. I've heard it called the "butcher's cut" because it's cheap, no one knows about it and it's really good. I like to marinate it in a soy sauce and red chile mixture, grill it and serve it up fajita style. Grilled onions and peppers with some sour cream and guac on a warm tort. mmmmm Damn I'm getting hungry.

Yeah...I'll have to try the soy-sauce and red chile. I've marinated it tons of different ways and combinations...it almost always comes out fantastic. I guess its better that nobody likes it, because it will stay cheap that way!!! :cheers:

[Westbrook36]

My mom has some rich friends that take her out to Ruth's Chris occasionally, and that's always what she orders - says she wants to try other things, but its too good to pass up. I've never been, but I want to try it. So expensive though!! :(



It's not THAT expensive. Me and the little lady can have dinner and get out of there for around a C-Note with tip.

[jrockster21]

It's not THAT expensive. Me and the little lady can have dinner and get out of there for around a C-Note with tip.

Yeah...that's friggin' expensive!! :laugh:

[eagleskins]

Bone-in Ribeye is amazing. I had one at KraftSteak in Vegas. Best steak I ever had.

[Mooka]

Eat a filet at Ruths Chris and tell me you've ever had something better. yup.

Their Cowboy Ribeye. :silly:

[mboyd784]

Come on now thats unfair. I will say, I had a ten year smoked briskit(sp?) a few years back that was nothing short of memorable.

BriskEts rule but, they are not a steak!

For me and mine, a filet is always good but nothing beats a properly grilled, hand-cut USDA Choice NY Strip. It's the perfect combo of taste and texture...half Filet/half Top Round...when it is done correctly!

[mboyd784]

The cut all depends on where you are.

If im out to eat at lets say Outback then I usually go with the Sirloin.

If Im out at Ruth chris then I always get the fillet.

and if Im at home grilling I always go with the 1 1/2" cut NY Strip basted with oilive oil and seasoned with garlic salt and Montreal seasoning.

This man may be a bona-fide genius!

[Major Harris]

This man may be a bona-fide genius!
meh, he has sirloin on the list. tbone at outback, or prime rib. nothing else. ;)

[Major Harris]

BriskEts rule but, they are not a steak!

For me and mine, a filet is always good but nothing beats a properly grilled, hand-cut USDA Choice NY Strip. It's the perfect combo of taste and texture...half Filet/half Top Round...when it is done correctly!
is it me or is that description closer to t-bone? are there 2 halves to a ny strip that i'm unaware of?

[mboyd784]

is it me or is that description closer to t-bone? are there 2 halves to a ny strip that i'm unaware of?

Actually, a T-bone, or for those of us who remain employed, a porterhouse can be described as a strip on the larger side with a healthy, but far from "mignon" cut of filet riding as the smaller, opposing cut. ATC, a sweet cut of beef.

However.

A true NY strip is liberated from this arrangement - no bone, no ghetto tenderloin - and as such can be aged/marinated in certain way, cut/trimmed in a certain way and cooked in a certain way that, for me, allows the strip to rival the FM in it's succulence while avoiding the FM's looseness and fattiness. The best NYSS can be sliced like a London Broil - or Top Round - if you prefer and still retain flavor that can only be rivaled by Mignon or, occasionally, Prime Rib.

BTW, the diff between Ribeye and Prime Rib are minor but similar to the diffs between Porterhouses and NYS'. Ever heard of a restaurant advertising "Ribeye Night" like they pump up "our PrimeRib special"? No? Me Neither.

[Major Harris]

Actually, a T-bone, or for those of us who remain employed, a porterhouse can be described as a strip on the larger side with a healthy, but far from "mignon" cut of filet riding as the smaller, opposing cut. ATC, a sweet cut of beef.



that's what i always thought, too. but i've never had a strip that seemed as if it were 2 different cuts of beef.


BTW, the diff between Ribeye and Prime Rib are minor but similar to the diffs between Porterhouses and NYS'. Ever heard of a restaurant advertising "Ribeye Night" like they pump up "our PrimeRib special"? No? Me Neither.

i like ribeyes. it was his selection of the sirloin that i had beef with. ;)

[mboyd784]

that's what i always thought, too. but i've never had a strip that seemed as if it were 2 different cuts of beef.



i like ribeyes. it was his selection of the sirloin that i had beef with. ;)

Porterhouse = Antwan Randle-el = a spectacular, but limiting combo of two distinctly diff cuts = a WR who can QB, a QB who can WR, see also Brian Mitchell

New York Strip = Santana Moss = pure top-shelf goodness to the last drop, consistently excellent to the very end

Filet = Mark Brunell = when handled expertly, exquisite! often over-exposed, over-heated, and a victim of unrealistic expectations.

Ribeye = Ladell Betts = consistent, reliable, versatile, inspires little passion

Prime Rib = Clinton Portis = refined, luxurious in all aspects, affordable and attainable, see NYS/Moss

BTW, Brisket = Mike Sellers = tough, undervalued, only yields its treasures after complex and thorough preparation, damn good!, goes well with nearly all condiments

[Major Harris]

Porterhouse = Antwan Randle-el = a spectacular, but limiting combo of two distinctly diff cuts = a WR who can QB, a QB who can WR, see also Brian Mitchell

New York Strip = Santana Moss = pure top-shelf goodness to the last drop, consistently excellent to the very end

Filet = Mark Brunell = when handled expertly, exquisite! often over-exposed, over-heated, and a victim of unrealistic expectations.

Ribeye = Ladell Betts = consistent, reliable, versatile, inspires little passion

Prime Rib = Clinton Portis = refined, luxurious in all aspects, affordable and attainable, see NYS/Moss

BTW, Brisket = Mike Sellers = tough, undervalued, only yields its treasures after complex and thorough preparation, damn good!, goes well with nearly all condiments

:laugh:

i still like porterhouse better than strip........i guess i'll buy a randle-el jersey. :D

[mboyd784]

:laugh:

i still like porterhouse better than strip........i guess i'll buy a randle-el jersey. :D

Fair enough, you're a PH man..nothing wrong with that...but can I at least get an "Amen" for my Butcher's Block/Redskin roster metaphor mega-post?

[jrockster21]

BriskEts rule but, they are not a steak!

For me and mine, a filet is always good but nothing beats a properly grilled, hand-cut USDA Choice NY Strip. It's the perfect combo of taste and texture...half Filet/half Top Round...when it is done correctly!


This may be true, but then neither are Prime Rib. Every Prime Rib you've ever ordered from a restarautn was part of a "roast," cooked in an oven.

[mboyd784]

This may be true, but then neither are Prime Rib. Every Prime Rib you've ever ordered from a restarautn was part of a "roast," cooked in an oven.

Absolutely agree!

Did i call prime rib a steak? If I did, I stand down!

The crazy thing about beef is that the diffs between Prime Rib and Brisket are so profound in almost every way that an inexperienced consumer might have trouble believing that they come from the same animal. Both, however, are thoroughly delicious!

[Major Harris]

Fair enough, you're a PH man..nothing wrong with that...but can I at least get an "Amen" for my Butcher's Block/Redskin roster metaphor mega-post?
well, i gave you a :laugh:, but since you're desperate enough to ask.........


AMEN!!!

[mboyd784]

well, i gave you a :laugh:, but since you're desperate enough to ask.........


AMEN!!!

You are a credit to the forum. :cheers:

[Extreme]

Filet = Mark Brunell = when handled expertly, exquisite! often over-exposed, over-heated, and a victim of unrealistic expectations.



what a coincidence, i think both are overhyped and never live up to the expectations :laugh:

[EersSkins05]

Has anyone else here discovered the glory that is Lowrey's Seasoning Salt on a properly prepared steak?

Mixed with some cajun spices, I've seriously rocked the world of some dinner guests with Lowrey's.

[redskin56]

Lawrey's seasoned salt, granulated garlic, granulated onion, fresh cracked black pepper and Lee & Perrins Worchester sauce rubbed into either a 2 inch thick fillet or 1 to 1.5 inch thick New York Strip grilled to rare-medium rare on a Webber Kettle grill.

Heaven................