MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Topic started by: slipbob on Apr 09, 2004, 12:56 PM
-
Filet Mignon, Prime Rib, steak cuts such as Porterhouse, Delmonico or Ribeye which are essentially the same, NY strip, T-bone? If given the choice I gotta go for a sweet sweet Delmonico grilled medium rare. Filet is great too but I just love the Monico. What do you like best?
-
I tend to eat a lot more venison than beef, but since you asked slipbob, I'll vote for the Porterhouse. Best of 2 cuts and I love chewin on the bone. (yikes, that wasn't supposed to sound that way lol.)
I also love to marinate a flank steak (in lots of fresh herbs, garlic cloves, a med. onion, S+P, and enough EV olive oil to bring it all together in blender) for a few days and then grill. I can't believe how pricey the flank steaks are getting though.
Delmonicos and filet are up there too. Strip steaks I can skip every time.
-
Now here we go...
Delmonico on the grill or broiler. Pre-treat with Emeril's Essence rub on both sides... BAM! Another Notch!! BAM BAM!! 8)
Let her sit on the counter and think about it for half an hour an then throw the torch to it. 5-6 minutes a side for a 1 to 1 1/2" thick steak. Get that nice pink juicy action going.
Serve with steamed wild rice blend, french cut green beans, sourdough dinner roll and a three or four bottles of Bogle Petite Shiraz. Oh can you feel the love in here!!!
Oh man, I know what I'm doing for dinner tonight!!!! ;D
-
One more....
Sirloin tips marinated overnight in NY State Fair Speedie sauce. Grill 'em whole or throw them on a bamboo skewer mixed with onions, sweet bell peppers, cherry tomatoes that are dipped in extra virgin olive oil...
I'm gonna need a new keyboard with all this drool....
-
Bogle Petite Shiraz. Ha I have consumed some of that myself. How about McManus Family Vineyard Cabernet? Bogle makes some good stuff. Look for the McManus if you can find it. I agree with Somers about strips though they don't fit my taste buds but that Delmonny is Mmmm..............!
-
I would have to say Ribeye #1 and Prime Rib #2 both medium rare with baked potato and onions with an ice cold brew on the side. I love Prime Rib, but it hates me. It make me sicker than drinking a whole keg of beer. Med Rare Ribeye is hard to beat any time.
-
I hav'nt met a steak I did'nt like.I like all cuts.A buddy of mine raises cattle as a business and some of the best tasting meat I have ever tasted comes from the ceminthal breed that he raises(puts black angus cuts to shame).If your on a low colesterol diet then this breed is not for you.Every cut is lightly marbled with fat alot like prime rib so even the chuck steaks taste like filet mignon.But if you order a side you better have a large freezer or a large family because this breed grows big usally 3500 lbs. at butcher time.
-
I like a cut off of a prime rib, so I guess, a rib steak. I like it cooked medium rare w/ lemon pepper and a little a1 sauce. i like it grilled on the george forman (sp) grill. only about 4-6 minutes. I like a little horseradish sauce too. spicy!!!
I also like carne asada, which is a mexican flank steak cut very thin and marinated very heavily. I live in a highly populated mexican community (fruita, colorado) and we have a few stores where we can go and buy this at. they are mexican stores. I don't know how they do it, but I gaurantee everyone of you would drool and crave for this after you've had it!!!
-
hey Cider. where do they get extra virgin olive oil from? ugly olives of course. haha!!!
HIMO
-
With one of my customers being a beef processor I am able to get whole rib eye rolls directly. They come vacuum packed and I age them for 4-6 weeks in my fridge. A month and a half later slice that baby up, season to taste, throw it on the Bar-B and you have got the best tasting, most tender ribeye steak you could ever sink your teeth into!! :P I have tried every cut that I know of and nothing beats a rib eye prepared in this manner.
Cider's got it right for the leftovers, cut into cubes and marinate. I make my own spedie sauce but same idea. Add your marinade and throw them in the fridge and forget about em'. 24 - 48 hrs and to the grill!! Mmmmm! I like to add a few hot peppers to my skewer. :o
-
Here's one more just for you HIMO! Take a NY strip or sirloin and wipe her down with some of that extra virgin olive oil (you know where it comes from)! ;D Then take some cracked black pepper and coat the steak both sides. The more the better. You can also add some red chile or habanero too if you are daring. Then put the flame to it and give it a good searing. Blacken that baby up!!
Serve it with a cold Heineken in a frosty mug and you are living large!!
-
T-bone, NY Strip. :'( ;D
-
Okay here is my favorite cut of beef. I got these for myself and my girl the other night from my local butcher. 2 beautiful delmonnies. The secret is the coveted white pepper. Try it. It works great on beef.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fimg30.photobucket.com%2Falbums%2Fv89%2Fslipbob%2Fslipbob%2F7fb7d6e8.jpg&hash=630773297e9a01375aaa8336685308c3)[/img]
-
What no cooked pic? lol ;D Man those are sweet steaks!!!!!!
-
Slipbob,
I'm with you on this one.....Drool,Drool Drool!!! I also prefer then over any cut of beef. Now I know whats for dinner.
Steve
-
Rib roast dry aged for 2 plus weeks and slow cooked in the oven until just right. Dry aging removes some of the water from the roast making it more flavorful.
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fwww.fishingvermont.net%2Fimages%2FImages2%2Fprimerib.JPG&hash=7ca00abfe70ba1cd425452267d61cf66)
-
II realaly hopes this comms out right cuz a kannot seez the skreen. Just at"n the monitor. Thanxs allot Bob.
-
Rib roast dry aged for 2 plus weeks and slow cooked in the oven until just right. Dry aging removes some of the water from the roast making it more flavorful.
>>> is drooling.
I had a t-bone steak two days ago and it was tough, not juicy, and worst of all it had a big old piece of spinal cord from the bone itself into the steak. It was gross.
:P :P :P I'm never eating a t-bone again. I'm sticking to ribeyes.
-
oh man do i love steaks.
i love cooking too, which makes my parents happy (someone else to make dinner).
anyways, when im doing a flat steak like a tbone or strip, i rub it witha spice mixture (basically apprika, cayenne, coarse salt, black pepper, a little brown sugar, etc.) let it marinate in that for a few hours, and throw it on the grill, brush it with a little oil while cooking, and thats it.
for filet, i like to take a piece of bacon, wrap it around the sides and tie it on with butchers string, season teh steak with oil and maybe some white pepper, grill it, and man is it good.
-
Tenderloin.....so hungry now. After the beer topic this is too much ;D
-
Tenderloin.....so hungry now. After the beer topic this is too much ;D
-
;D
-
AH now my favorite I love Liver and onions Sorry to all ya steak eaters. I do like steaks and a good porter house done in the grill to a fine rare is just right by me I want to see red on the plate. Can't stand Prime rib to me its a big slab of fat waist of money unless your bound up then the grease might help loosen ya up a little.
Cold Feet
-
It is hard to choose but I say porterhouse is prob my fav.
If you want a good way to marinate a steak...fav cut of steak to do this with is a whole fillet or venison:
4 parts teriyaki - should be enough to cover steak
1 part worcestershire
salt, pepper(crushed)
brown sugar - enough to lightly cover steak
garlic - for the garlic you should cut cloves into 1/4s, make small slits in the steak and stuff the garlic in them
Jack Daniels - bout 1 shot per pound, I always like to go a little heavy on the jack. One for the steak two for me!!
1 habanero finely diced (optional)
Put all this in zipploc w/ steak and let marinate 24h, then slap that baby on the grill!
I promise you will never want to eat steak another way again.
I also have to say that no steak should be cooked more than med-rare, the bloodier the better in my opinion
-
Bacon wrapped filet on the grill - cook until bacon is done, filet comes out med rare. Yummy.
-
Delmonico and filet. I have 2 filets in the freezer right now, and one will be bbq this weekend. I leave the fat on the whole filet, rub it down with kosher salt, cook it hot over charcoal leaving the center red. While this is cooking, add a stick of butter and a couple of diced onions to a pan, and cook slow til onions start to brown, then slice the meat thin, cook in the butter/onions and put on sliced toast. Some call it beefsteak. Venison works great too.
-
I just plain like steak!!! As long as the baked potato beside it is red with blood it is just perfect. Some of you prime rib lovers can have my share of that, it's just a waste of freezer space.
Jim
-
I love steaks. However I tend not to get one at a restaurant cause I'm messy when I eat steak and I like to pick up the bone and chew the rest of the meat off of it.
Probably a premium, bone in ribeye is the best, but a good t - bone is hard to beat. A slowly smoked prime rib roast or premium tenderloin roast smoked and seasoned is a wonderful treat. High quality filet mignon is mouthwatering.
I think I like good, corn and grain fed venison just about as good or better than beef. Same thing with elk too. Both have I think more flavor than beef. However elk or deer that are eating sagebrush or juniper don't taste nearly as good. So overall beef is the best, it just has to be done medium rare - medium well in my opinion and has to be quality and fresh.
The best way to cook steak is to season both sides generously with lemon pepper and to grill it over coals. Nothing else compares.
-
Hi guys. My favorite steak is the cheapest I can find which is a blade steak. They're usually huge (Flintstone size) and can feed 2 of us. I brush on Hickory BBQ sauce, add some Montreal steak spice and garlic salt and grill to medium rare. Tender everytime. Mmmmmm......, along with my sliced potatoes cooked in butter, with mushrooms, onions & seasoning salt, makes it the best meal I make (according to my boyfriend)!
-
T-bone all the way with a nice cold lab lite.