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Thread: Your favourite steak cut? page 2

  1. #11
    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Quote Originally Posted by sakura_girl View Post
    Tongue.
    I've got one sitting in brine right now. Should be ready to be cooked in about four days. Best stuff ever.

    Favorite cut of steak? A big juicy burger. But I probably eat a porterhouse steak about three times a year.
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  2. #12
    Graycat's Avatar
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    I used to like ribeyes a lot. Then got tired of the fattiness.
    Now I really like a nice sirloin.

  3. #13
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    Quote 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.

    Favorite cut of steak? A big juicy burger. But I probably eat a porterhouse steak about three times a year.
    You brine for 4 days? Why is that? It holds onto flavor just fine, with all the fat in those tasty taste buds.

  4. #14
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    skirt steak.

  5. #15
    JoanieL's Avatar
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    Quote Originally Posted by sakura_girl View Post
    You brine for 4 days? Why is that? It holds onto flavor just fine, with all the fat in those tasty taste buds.
    Actually, I brine for seven days. I like the kind of tongue I used to get at the delicatessens in NY, so I learned to make it that way. It is so fatty and rich though that I'm sure it would taste awesome without the brining.
    "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.

  6. #16
    Adrian's Avatar
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    Well done ribeye !

  7. #17
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    I love a good ribeye, too - my husband can grill it like nobody's business.

    Last night, he grilled ribeye for me, NY strip for him, and some shrimp for both of us. It was amazing, and I think I'm finally wooing him over to the primal side of life

  8. #18
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    Ribeye, hands down.
    High Weight: 225
    Weight at start of Primal: 189
    Current Weight: 174
    Goal Weight: 130

    Primal Start Date: 11/26/2012

  9. #19
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    Top sirloin, hands down!

  10. #20
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    Rib eye
    Porterhouse
    Boneless beef ribs, cooked medium rare.
    ------
    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

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