Yellow Bullet Forums banner

1 - 20 of 75 Posts

·
Registered
Joined
·
422 Posts
Discussion Starter #1
Lately I've been crushing some killer New York strips from my local meat house, which I have been very satisifed with but have been thinking about switching it up to a different cut. I have been advised to try a Melbourne, which sounds awesome, or possibly something with the bone in, which I usually don't buy. What are some of your favorite cuts, and tricks to cooking the best steak?
 

·
Impeach obama
Joined
·
6,174 Posts
poterhouse, the king of steaks

includes a strip and a filet, all in one cut.

Prefer it to be min of 1.5 inches thick and aged at least 30 days.

Cold center
 

·
Registered
Joined
·
6,624 Posts
i like the rib-eye ..... fat=flavor
 

·
Registered
Joined
·
362 Posts
I work for a meat market and the best steak I have had is between a tenderloin that was cooked adn served in a horshradish sause. The next best is a Prime cowboy cut ribeye (1 bone prime Rib). We had Prime t-bones/porter houses on sale for 5.99lb and I made a few of them and pulled the stip off and had that and it was DAMN good. Texas A&M says the chuck eye steak and the Filet are the most tender pieces and The Ribeye and the strop steak are the most flavorful
 

·
Registered
Joined
·
6,624 Posts
texas a&m dont they have all male cheerleaders
 

·
Registered
Joined
·
422 Posts
Discussion Starter #9
Anyone try searing a steak before grilling it? Supposed to lock the juices in, guess there is some steak house that does this in some super heated oven prior to grilling, it's supposed to be delicious.
 

·
Registered
Joined
·
10,234 Posts
Ribeye. T-bone really good as well
 

·
Registered
Joined
·
264 Posts
Prime grade, bone in ribeye. Medium rare.
The high end steak houses sear the steaks, basicly on a "flat top", then cooked w infer red charbroiler at 1200-1800 *f
 

·
Former RJ instigator
Joined
·
41,966 Posts
Porterhouse, aged, marinated in a generous helping of dales seasoning & Worcestershire sauce cooked over hot bed of charcoals on the barbie till medium rare.... Good eats.
 

·
Registered
Joined
·
5,124 Posts
The bone in Rib eye, also known as a Saratoga cut, is a good steak, as well as my favorite the Porterhouse. Just because they have a name don't make them a good steak. A good steak comes from what that animal ate and when. Most of your super market beef is feed lot shit. Our country as a hole is loosing most of our good produce to corporate farms and feed lots. Even the old farmers, who know how to do it right, are turning to what is quickest and most economical.
 
1 - 20 of 75 Posts
Top