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Your favourite steak cut?

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  • #31
    Originally posted by Owen View Post
    Are there any that aren't downright delicious...:-) I've recently been enjoying my cheap cuts, cooked in a stew or braised. There's something satisfying about taking the cheaper cuts and making them delicious.
    Originally posted by Graycat View Post
    I am yet to figure out how to do that.
    Brown it in a pan on both sides, then cover tightly and lower the flame to minimal. Season or add vegetables or liquid as desired. I don't.

    How long it takes depends on the cut. Whole brisket can take many hours. A 1" thick chuck steak, not nearly as long.

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    • #32
      Originally posted by summerbreeze View Post
      But if we're just talking about the tastiest part of the cow, my favorite cuts are shanks, oxtails, and marrow bones. Om nom nom.
      I haven't tried oxtails yet, but +1 on the shanks and marrow bones. I think I could just those for a very long time.
      "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

      B*tch-lite

      Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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      • #33
        In terms of beef, my favorite is probably what I'm eating right now - 8 hour slow cooked top round completely shredded.

        But that's not a steak. My favorite cut of beef steak is probably a boneless medium rare NY strip. Ribeye has fantastic flavor but there is way too much fat. I have to trim it well. Too chewy and gelatinous. Hanger steak is a great compromise.

        However, a "steak" is not limited to beef! You can have pork steak, lamb steak, chicken steak, tuna steak, salmon steak, etc. My absolute favorite may be a lamb rip chop. I could probably eat a dozen and a half of those little things. Salted well, medium rare...OMG...
        Last edited by ChocoTaco369; 06-26-2013, 06:53 PM.
        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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        • #34
          I don't know how this is a thread....there is no greater proof of nature's love than a grass-fed filet minion. Cast-iron skillet, in 550 degree oven, med rare.
          "The soul that does not attempt flight; does not notice its chains."

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          • #35
            I buy a half a grass fed cow at a time so I have literally had them all.

            The winner is........

            1. Bone in ribeye salt and pepper, char grill seared and served bloody.
            2. A big ole porterhouse done the same as above.

            I like meat on the bone and with plenty of yummy fat!

            Arguing over filet or new york strip is for the kiddies table. Step up and take a big boy plate son
            Last edited by Neckhammer; 06-26-2013, 07:57 PM.

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            • #36
              1) NY strip
              2) T-bone/Porterhouse
              3) Sirloin
              4) Filet
              5) London broil
              6) Ribeye

              I have the most fantastic cast iron pan with 1/4" ridges about an inch apart - steaks have that grilled look and taste great!

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              • #37
                Ribeye, on the grill, medium rare. I could eat this everyday! If I'm out in a restaurant I get sirloin just to limit my intake of CAFO fat.

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                • #38
                  ImageUploadedByMarks Daily Apple Forum1372415593.154969.jpgImageUploadedByMarks Daily Apple Forum1372415603.668061.jpg

                  On the menu tonight .
                  15 a longhorn prime rib from ginger pig butchers in london.


                  London

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                  • #39
                    ImageUploadedByMarks Daily Apple Forum1372451307.143544.jpgImageUploadedByMarks Daily Apple Forum1372451317.772447.jpg

                    Oh yeahhh


                    London

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                    • #40
                      I love a marinated flank steak, grilled on the barbecue. Yum.
                      Out of context quote for the day:

                      Clearly Gorbag is so awesome he should be cloned, reproducing in the normal manner would only dilute his awesomeness. - Urban Forager

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                      • #41
                        Originally posted by Ryancarter1986 View Post
                        Everybody has a favourite ?

                        I've been trying every cut possible but for me bone in ribeye everytime.


                        London
                        Bone-in rib eye for me, too. I can't seem to find a grass fed bone-in so I've been eating boneless.
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                        Age 48
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                        GOAL: to live to be a healthy and active 100


                        "In health there is freedom. Health is the first of all liberties."
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                        • #42
                          Originally posted by JoanieL View Post
                          I've got one sitting in brine right now. Should be ready to be cooked in about four days. Best stuff ever.
                          Can you share your recipe? I want to try cooking a brined/pickled tongue. I have only ever had it "plain".

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                          • #43
                            The one on my plate.

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                            • #44
                              Originally posted by Graycat View Post
                              I am yet to figure out how to do that.
                              It's easy! Low and slow. This recipe guide from Kenji Lopez-Alt gives a good explanation and method:
                              The Food Lab: Real Texas Chili Con Carne | Serious Eats

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                              • #45
                                In order - Bone in Ribeye, Flank Steak, BBQ tri-Tip

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