Page 5 of 5 FirstFirst ... 345
Results 41 to 49 of 49

Thread: Your favourite steak cut? page 5

  1. #41
    PHaselow's Avatar
    PHaselow is offline Senior Member
    Join Date
    Jul 2012
    Location
    United States
    Posts
    725
    Quote 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.

    Age 48
    Start date: 7-5-12
    5'3"
    121lbs
    GOAL: to live to be a healthy and active 100


    "In health there is freedom. Health is the first of all liberties."
    Henri Frederic Amiel

  2. #42
    yodiewan's Avatar
    yodiewan is online now Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,528
    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.
    Can you share your recipe? I want to try cooking a brined/pickled tongue. I have only ever had it "plain".

  3. #43
    WeldingHank's Avatar
    WeldingHank is offline Senior Member
    Join Date
    May 2012
    Location
    Lawrence,Ma
    Posts
    766
    The one on my plate.

  4. #44
    yodiewan's Avatar
    yodiewan is online now Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,528
    Quote 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

  5. #45
    seaclam's Avatar
    seaclam is offline Senior Member
    Join Date
    Jan 2011
    Location
    Pasadena,CA
    Posts
    107
    In order - Bone in Ribeye, Flank Steak, BBQ tri-Tip

  6. #46
    Markbt's Avatar
    Markbt is offline Senior Member
    Join Date
    Jun 2012
    Location
    Denver
    Posts
    655
    Ribeye is the best, but porterhouse is huge and also delicious. Not really steak, but I also like lamb shoulder chops. Fatty, cheap, and they often have a marrow bone.

    Sent from my Nexus 4 using Marks Daily Apple Forum mobile app

  7. #47
    ilovesteak's Avatar
    ilovesteak is offline Senior Member
    Join Date
    Feb 2013
    Location
    Northern California
    Posts
    280
    Cowboy Steak (which is essentially a huge ribeye with the bone frenched so the cowboys could pick them up by the bone and chomp away). Grill that to medium rare and it's a winner.

    Cowboy Steak

  8. #48
    canio6's Avatar
    canio6 Guest
    Primal Blueprint Expert Certification
    Quote Originally Posted by ilovesteak View Post
    Cowboy Steak (which is essentially a huge ribeye with the bone frenched so the cowboys could pick them up by the bone and chomp away). Grill that to medium rare and it's a winner.
    ^Winner. Basically any bone-in ribeye to Med-Rare is my number one. Followed by New Yorks, Prime Rib, oh, and chuckeyes are great and cheap. Though to be honest, any steak is freaking awesome if cooked rare to med-rare (depending on the cut).

Page 5 of 5 FirstFirst ... 345

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •