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Virginia Rocks!
Join Date: Oct 2003
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The Steak Heirarchy?
The rib eye steak thread mad me think. What is the heirarchy of steak? From best to worst? And why?
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05-30-2008, 09:47 AM
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Personal preference, I guess. Cattlemen will tell you a sirloin has the best flavor. Me? I'll take a bone-in rib eye every time.
Filets are for girls. Period.
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05-30-2008, 10:04 AM
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naturally aspirated
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Best - I think the best of both worlds is the porterhouse. I also like having the bone in there.
Worst - chuck... because I don't really know how to cook it. |
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05-30-2008, 10:04 AM
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Did you get the memo?
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What's with all the food threads today? You damn people are making me hungry again!
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05-30-2008, 10:04 AM
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naturally aspirated
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Best - I think the best of both worlds is the porterhouse. I also like having the bone in there.
Worst - chuck... because I don't really know how to cook it. |
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05-30-2008, 10:04 AM
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Join Date: Apr 2001
Location: Linn County, Oregon
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NY or Ribeye for me...in no particular order.
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05-30-2008, 10:13 AM
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My wife ordered a filet on our honeymoon in Aruba. They brought out a filet that was about 4 inches wide by 6 inches long...that was NOT a girl's steak!!
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05-30-2008, 10:19 AM
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porterhouse is just the bigger end of the t-bone right? i like the bone, but it is essentially two steaks. rib eye and NY strip. both cook differently, so i leave it alone.
i think filet is tender and lean.. sometimes has that liver-y flavor. my go to steak is the NY. there is no steak pecking order.
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05-30-2008, 10:26 AM
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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
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Rib-eye or porterhouse when here in the states but overseas you are kinda stuck with a fillet or the like.
Remember that many countries now do not allow any meat to be sold on the bone. Mad Cow disease ya know...
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05-30-2008, 10:27 AM
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Did you get the memo?
Join Date: Mar 2003
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Make fun of fillet all you want, but damn it tastes good.
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05-30-2008, 10:29 AM
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Don't eat steak out a lot (when I do it is usally prime rib - is that even a steak?) but when at the grocery store, I just look for a hunk of meat that screams "Grill me baby!" don't particularly care what the cut is...
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05-30-2008, 10:31 AM
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Kobe beef > All
The rest... Filet is tops, period. Call it a "girl" steak, I will make you a filet that will make your tastebuds go on strike if they don't eat it all the time. Strip, my second choice. Ribeyes are damn good, but you have to get a good one that isn't to fatty. Prime rib is always a treat, again more meat than fat please. Flank, oh HELL yea. Porterhouse? My stomach isn't that big.
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05-30-2008, 10:33 AM
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more important than anything is to have a good butcher. safeway meat in a styrofoam try isnt getting it done.
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05-30-2008, 10:36 AM
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Quote:
Luckily there is a good butcher close to my work. That place is nirvana.
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05-30-2008, 10:38 AM
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Today I learn I am a girl!
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05-30-2008, 10:39 AM
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Quote:
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05-30-2008, 10:40 AM
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Monkey with a mouse
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Quote:
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05-30-2008, 10:41 AM
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Quote:
Meat helmet?
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05-30-2008, 10:42 AM
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hahaha. i think i will go vegetarian today....mmmm tofu.
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05-30-2008, 10:50 AM
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It greatly depends on how you cook it. According to some of the experts (the meat guy at Burn's steak house.....(Odd, name for a steak house, but i digress). The order is:
Filet Porterhouse (b/c it contains a filet and strip) T-bone (same as a porterhouse, but less filet more strip). Ribeyes are considered flavorful (b/c of the high fat content). Personally, I dont care for these, as there is too much fat. Prime rib....basically fat with meat. The tougher cuts of meat can be made good with expertise. It all depends what you want. I have had pretty much one of each at all of the best US steakhouses (Burns, Mortons, Manny's, Ruth Chris', Charlies, Capital Grill, and Bones) and I think the porterhouse is king. (Oh, as a Sales Engineer we usually take clients out to these fancy places when we close a deal....so, I haven't had to pay for most of those!!) Also, as good as those are, I think I have rivaled some of those grilling at home on my Big Green Egg. t.
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05-30-2008, 11:10 AM
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