Fab1b
Posts: 12,949
Aug 1, 2010 5:47pm
Who doesn't like a grilled cut of beef? Small break in the rain gonna drop a few ribeyes and ears of corn on the grill quick for the lady and I.
C
Con_Alma
Posts: 12,198
Aug 1, 2010 5:48pm
Ribeye is a wonderful cut. Very tender and full of flavor.
wes_mantooth
Posts: 17,977
Aug 1, 2010 5:54pm
Ribeyes with some grilled onions and mushrooms for me........yum
GOONx19
Posts: 7,147
Aug 1, 2010 6:00pm
Hell, I love most bad steaks.
majorspark
Posts: 5,122
Aug 1, 2010 6:18pm
Love ribeye. Porterhouse is another favorite.
M
Manhattan Buckeye
Posts: 7,566
Aug 1, 2010 6:36pm
Ribeye is great for grillers of all types. That's probably 80% of our steak eatage (if that is a word).
A t-bone or New York Strip done well....hhhhhmmmmm.
Haven't figured out the Filet Mignon yet.
A t-bone or New York Strip done well....hhhhhmmmmm.
Haven't figured out the Filet Mignon yet.
C
Con_Alma
Posts: 12,198
Aug 1, 2010 6:42pm
Fillets tend to be very tender when cooked at a high heat but they have never provided the flavor that any area of the rib does for us. We always seem to need to add something to the fillet to get peircing flavor.
A Porterhouse or a T-bone is simply a loin or New York Strip with a cut of fillet connected by the bone.
A Porterhouse or a T-bone is simply a loin or New York Strip with a cut of fillet connected by the bone.
Laley23
Posts: 29,506
Aug 1, 2010 6:44pm
Ribeyes have too much fat for my liking. I love them, because I love virtually any steak. But it is probably my least favorite cut.
I love the Sirloin, and Strip the most.
I love the Sirloin, and Strip the most.
C
Con_Alma
Posts: 12,198
Aug 1, 2010 6:49pm
There certainly is more fat on a ribeye. Meet flavor comes from bone and fat which is why the fillets often lack flavor. The rib area especially Delmonicos tend to have a very nice blend of fat and tenderness.
darbypitcher22
Posts: 8,000
Aug 1, 2010 6:52pm
I think I'm going to enjoy a few tomorrow night
wes_mantooth
Posts: 17,977
Aug 1, 2010 6:56pm
Laley23;438604 wrote:Ribeyes have too much fat for my liking. I love them, because I love virtually any steak. But it is probably my least favorite cut.
I love the Sirloin, and Strip the most.
I love the Sirloin, but it is one cut that if you accidently overcook it, I think it is terrible....it has to be cooked to no more than "medium"
Fab1b
Posts: 12,949
Aug 1, 2010 7:14pm
We go Med Rare mostly on the rare side
wes_mantooth
Posts: 17,977
Aug 1, 2010 7:19pm
Fab1b;438624 wrote:We go Med Rare mostly on the rare side
Yeah, I like medium rare to medium, but when I go to a steakhouse...I cannot eat a sirloin if they overcook it...but a ribeye is still ok.
THE4RINGZ
Posts: 16,816
Aug 1, 2010 8:04pm
Medium rare Sirloin is my fav.
GoChiefs
Posts: 16,754
Aug 1, 2010 8:49pm
Medium well porterhouse marinated in Lawry's marinade, grilled mushrooms, caramelized onions = heaven.
se-alum
Posts: 13,948
Aug 1, 2010 8:59pm
Love a good steak and some corn-on-the-cob. The good sweet corn should be ready very soon!!!
mtp2013
Posts: 783
Aug 1, 2010 8:59pm
Well done steak with sauteed mushrooms and mashed potatoes with no butter or gravy = rulz
se-alum
Posts: 13,948
Aug 1, 2010 9:00pm
GoChiefs;438671 wrote:Medium well porterhouse marinated in Lawry's marinade, grilled mushrooms, caramelized onions = heaven.
Medium-well??? Why not just go ahead and cook all the flavor out of it??
GoChiefs
Posts: 16,754
Aug 1, 2010 9:05pm
se-alum;438684 wrote:Medium-well??? Why not just go ahead and cook all the flavor out of it??
Mine's actually a fine line between medium and medium well. Lol I don't mind the pink, but I don't want no blood!
R
rugbywrestler
Posts: 462
Aug 1, 2010 9:12pm
Lol I don't mind the pink, but I don't want no blood
mcburg93
Posts: 3,167
Aug 1, 2010 9:16pm
If you never tried stubs maranades you need to try it. It makes a cheap steak awesome. I usually dont use marinades on steaks cause I like the beef flavor.
CenterBHSFan
Posts: 6,115
Aug 1, 2010 9:24pm
Ribeye is where it's at. Gotta have good marbeling, though, and most steak lovers know how to determine a good cut.
T
Timber
Posts: 935
Aug 1, 2010 10:39pm
My last great steak was cooked by me...
Sauteed vidalia onions, hot peppers and portabella mushrooms in butter and olive oil.
One pound filet seasoned to perfection (can't tell you the secret) and cooked rare on the grill
Melted on top the filet some crumbled blue cheese and then proceeded to nail the steak and an entire bowl of onions, peppers and shrooms.
A true symphony of flavors!!!
Of course one must include their favorite ice cold beer...
I do also enjoy a good ribeye/porterhouse/sirloin/ T-bone as well. There are no bad steaks... only poorly cooked ones!
Sauteed vidalia onions, hot peppers and portabella mushrooms in butter and olive oil.
One pound filet seasoned to perfection (can't tell you the secret) and cooked rare on the grill
Melted on top the filet some crumbled blue cheese and then proceeded to nail the steak and an entire bowl of onions, peppers and shrooms.
A true symphony of flavors!!!
Of course one must include their favorite ice cold beer...
I do also enjoy a good ribeye/porterhouse/sirloin/ T-bone as well. There are no bad steaks... only poorly cooked ones!
Bio-Hazzzzard
Posts: 1,027
Aug 1, 2010 11:18pm
Love ribeye, rare to medium rare for me.
gerb131
Posts: 9,932
Aug 1, 2010 11:55pm
Ribeye is delicious I like it to bleed into my pile of mashed taters.