I'll take a New York Strip but nice to see a dissenting opinion.

I will take a dry aged bone-in ribeye done rare++ over lobster any day. Lobster is fine and have it quite a lot when prices are down, but it's really just a delicious butter delivery vehicle, nothing wrong with that, and base for bisque.

Had some king crab last week and was not happy about it, glad it was on sale. Snow crab is so much sweeter and 1/3 the price.

I save all of my lobster shells and make one of the best lobster bisques around. Takes forever to make. A bottle of sauternes makes it special, same as a chilled raspberry soup with creme fraiche.

What is your favorite method of cooking prisoners or slaves?

LOL.

In New Zealand we usually cook prisoners or slaves, or both at the same time in a hangi.

LOBSTER!!

done correctly, it is profound. i like it "Vietnamese Style" where it's chopped up, parfried, and tossed in a garlic sauce. you dig in like a savage.

i haven't had a entire steak in years. it's just to heavy (now) for me. if i cook one, i find the best steak money can buy ( a tiny one - NY Strip). i hit up some custom butcher. grill it with careful attention, let it REST..then slice it up on the bias, and serve it up family style. i get in a few ounces and i am done. oh, with a great pungent horseradish sauce. that is it.

I'm sorry, I must take it exception to your post. A New York strip is not the best steak money can buy. Next to a ribeye, it pales in comparison.

And, horseradish sauce? Crap no... If you put anything other than salt and pepper on a steak, you should have your knife and fork taken away from you. You should receive an extra helping of Brussels sprouts, or be forced to eat poached chicken breasts for a month.

You need some sort of an intervention.

Ribeye is my favorite steak. Bone-in ribeye is better. Prime rib is also good.

CHIT..i forgot..we are supposed to all have the exact same opinion.

a ribeye is tasty..just too fatty. it is the most forgiving steak to cook. it is what i trained on.

the NY strip..is NOT the best steak money can buy..you read that wrong (imagine that)..i buy the best NY strip steak money can buy/find.

and i love brussel sprouts..and horseradish is good to ME.

see what i did there? i just talked about my opinions..didnt bag on anyone elses.

(oh..all that was too long to type in green :D)

same cut of meat..right?

Now if we are talking about lobster bisque, then we have a winner....Hows about a meal with a good thick cut ribeye seared to medium rare, with grilled onions, and a nice hot bowl of lobster bisque.

Another preference for lobster.
Steak is nice but I'm not into the blood, veins and $200 tab for a good steak dinner. My lobster is free and fresh since I dive and catch it myself (no bands over the claws).
I suspect most of you are used to eating lobster that has been in a tank for a few weeks and overcooked when served so I understand the preference for steak-no seafood should be prepared like that.
I steam them for about 16 min with a little seaweed thrown in the pot to fill the pot with steamy bubbles, crack them open and enjoy with a cold beer while telling the story about if it wasn't for my wedding ring he would have crushed a few fingers when he clamped down on me. Beats wearing a suit to Capital Grille or Mortons.

http://forums.pelicanparts.com/uploa...1516637415.jpg

More or less. They are both cut from the same chunk of the cow, but can be trimmed differently. A ribeye steak is usually trimmed smaller than the roast that is used for prime rib. There's an extra muscle that is usually in the prime rib roast that is not in a ribeye steak. For some of us, prime rib tastes nothing like a ribeye steak. I will go out of my way to eat a ribeye steak, whereas you couldn't give me a plate of prime rib if there was literally anything else available.

This. Always got this at Anthony's. I don't care for lobster at all.

Flat iron is also a good, inexpensive cut that is full of flavor and tender. I like all cuts from t-bone to sirloin though as log as it is no more than medium rare. We did a large prime rib for Christmas.

Here in the midwest the local mom and pop restaurant or supper club can get you a far better steak meal than those places for under $30 and you can go in jeans.

that makes sense
I guess the secret is to eat local

And I would bet a good lobster meal out there is far less than here.

Every time I see a lobster - I see a giant seagoing cockroach

I do like lobster, but given the choice, I want the steak (if I can't have both).

Just rambling now, but once you've perfected the "home steak", most restaurants seem to disappoint in their execution...even from some calling themselves "steak houses".

Steak