How long it takes depends on the cut. Whole brisket can take many hours. A 1" thick chuck steak, not nearly as long.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.
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 at 07:53 PM.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.
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.
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 at 08:57 PM.
1) NY strip
5) London broil
I have the most fantastic cast iron pan with 1/4" ridges about an inch apart - steaks have that grilled look and taste great!
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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On the menu tonight .
£15 a longhorn prime rib from ginger pig butchers in london.