July 23, 20206 yr 51 minutes ago, Randy Parker said: Had to Google that. Never heard of it. I thought you were making a Rick Pitino joke. You just give it a light sprinkle...it adds some extra earthy umami to your steak.
July 23, 20206 yr Author 3 minutes ago, Colonels_Wear_Blue said: light sprinkle We talking the powder or Coach Pitino?
July 23, 20206 yr Beef - prime rib. Steak - sirloin. @TheDeuce and I are possibly brothers from another mother. Possibly.
July 23, 20206 yr 10 hours ago, nkypete said: I realize that prime rib is technically a roast, not a steak. But I do prefer it when cooked properly. This almost makes up for the goetta thing. We could possibly be friends again.
July 23, 20206 yr Author 2 hours ago, mcpapa said: @TheDeuce and I are possibly brothers from another mother. My condolences.
July 23, 20206 yr I hate the size of it, but the Filet Mignon tends to be the best flavor for me. I do tend to get sirloins, mostly because I have found their flavor consistent. For some reason, ribeyes almost always disappoint me.
July 23, 20206 yr Seems like I opt for strips most often. Ribeyes second. Filets I almost see as its own subset of meat (with Prime Rib) as it can vary so much in taste compared to other cuts.
July 23, 20206 yr A 2" thick t-bone if I'm cooking it myself. Best of both worlds as you get a strip and a filet, bone in. At a restaurant it really depends on how well I trust them to get the internal temperature right. But generally I go with a filet or a ribeye as both are hard to screw up even if you don't get the internal temp right. I love prime rib as well but its hard to find a good prime rib at a restaurant and I only due a couple a year at home due to the price and how much meat that gets turned into leftovers.
July 23, 20206 yr 1 hour ago, DragonFire said: I hate the size of it, but the Filet Mignon tends to be the best flavor for me. I do tend to get sirloins, mostly because I have found their flavor consistent. For some reason, ribeyes almost always disappoint me. Ribeyes are easier to screw up due to the amount of fat. But the flavor that comes from it being done correctly, is unmatched in the steak department. Most of the bad ribeyes I’ve had are from poor cuts of beef. Ribeyes have to be USDA prime or higher. If you go choice you’re taking a big gamble.
July 24, 20206 yr If I'm at a premium steakhouse, it's a Filet all day. If I'm a Texas Roadhouse type of place it's Sirloin, it's really hard to screw up a sirloin. As Grant said, Wagyu or Kobe is really hard to beat. Most tender steaks that I've ever had. The taste is a slight bit "wild" but they are great.
July 24, 20206 yr At Christmas we grill the whole beef tenderloin after a day of marinating. Slice around 1 to 1 1/2 inches. Perfect.
July 24, 20206 yr 3 hours ago, Bluegrasscard said: At Christmas we grill the whole beef tenderloin after a day of marinating. Slice around 1 to 1 1/2 inches. Perfect. We’ve done this the last several years as well. I don’t marinate though. Just cover it in a garlic pepper rub, and let it sit overnight and then grill.
July 26, 20206 yr As others have said, Wagyu is life changing. Be ready to open up your wallet though. If I’m cooking at home I prefer flank, skirt or tri-tip. Always a ribeye or t bone if I’m eating out.
July 28, 20206 yr 21 hours ago, Irish Cat said: Bone in ribeye is hard to beat. I’m in the minority, but I really don’t like any bone in cuts. Typically too much fat, and just not enjoyable for me to eat.
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