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Retired Member
Join Date: Sep 2005
Location: Guelph Ontario
Posts: 2,636
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20 ounce strip-loin 2 inches thick.
Heat BBQ to max steak is on 7 minutes per side comes out med-rare, Makes a nice light snack.
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80 911 SC sold 17 Tahoe 07 Z06 Corvette
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Rib-eye, T-bone, NY strip in that order. Cooked Medium with Sweet Baby Rays BBQ Sauce to dip.
Never marinate a steak.
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1974 911s "It smelled like German heaven" http://www.youtube.com/watch?v=6ySt9SeZl9s |
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Join Date: Nov 2000
Location: AZ
Posts: 8,414
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Registered
Join Date: Oct 2002
Location: SE PA
Posts: 3,188
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Never marinate a steak that has good intramuscular fat, like a filet, ribeye or strip.
But the more striated the muscle, the better marinade works. Not some digentive enzyme out of a paper packet mind you, but bourbon, garlic, soy sauce, sesame oil, worcestershire, etc. or more of a wet rub. |
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JW Apostate
Join Date: May 2004
Location: Napa, Ca
Posts: 14,164
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Another vote for ribeye. Thick cut grilled onions on the side.
KT
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'74 914-6 2.6 SS #746 '01 Boxster |
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I prefer London Broil. Why? They're usually on sale! I'm kidding.
I like London Broil just fine but my preference is like everyone else's, Ribeye, followed by either a high quality sirloin or a tri tip.
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Dan in Pasadena '76 911S Sahara Beige/Cork |
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Earthling
Join Date: Apr 2002
Location: The Thawing Wasteland of the North
Posts: 702
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Prime rib steak, bone in. The fat cap encircles the rib eye portion and keeps it moist. Flavour is unbeatable.
The wife prefers tenderloin but I find it a bit bland. So she has her filet and I have my prime rib. Always offer the wife a chance to gnaw on the bone. Delightful when she accepts.
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1996 Porsche 993 C4. His 1979 Porsche 911SC - sold... and now BACK again! Hers 2021 Volvo V60 (foul weather drive) 2024 Volvo XC60 (spousemobile) |
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Not one to marinate either, my town is too small to have a good steak house. My favorite place to eat is at home, ribeye & Tbone are served often.
Jim
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down to jap bikes that run and a dead Norton |
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Quote:
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1974 911s "It smelled like German heaven" http://www.youtube.com/watch?v=6ySt9SeZl9s |
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is this thing on?
Join Date: May 2000
Location: Franklin, NJ
Posts: 2,527
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isnt a t-bone part ribeye part NY? for me the choice is NY strip. leaner, more beef flavor. ribeye gets too flamey on the grill. i dont typically cook t-bone. since it is two steaks separated by a bone, i usually dont get perfect even cooking. and when ponying up that kind of money, i like even. i buy my meat from a butcher. no pre-wrap for me. (i dont eat it often, so if i do, go all out)
tri-tip and flank steak is bargain delicious!
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poof! gone |
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NY Strip or Filet. Never over cook it. Medium rare is my preference.
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My uncle has a country place, that no one knows about. He said it used to be a farm, before the motor law. '72 911T 2,2S motor '76 BMW 2002 |
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Senior Member
Join Date: Mar 2000
Location: Lacey, WA. USA
Posts: 25,312
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Ribeye. Absolutely.
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Man of Carbon Fiber (stronger than steel) Mocha 1978 911SC. "Coco" |
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Cars & Coffee Killer
Join Date: Sep 2004
Location: State of Failure
Posts: 32,246
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I have two ribeyes soaking in terryaki sauce as a direct result of this thread.
Speaking of which...I've noticed that grocery stores do not put the USDA rating for beef on the packaging anymore. They used to say choice, prime, etc... BTW, what do the ratings mean again? I can't remember it's been so long since I've seen them.
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Some Porsches long ago...then a wankle... 5 liters of VVT fury now -Chris "There is freedom in risk, just as there is oppression in security." Last edited by legion; 05-02-2007 at 08:52 AM.. |
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19 years and 17k posts...
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My favorite cuts are (in order):
1. Porterhouse 2. T-Bone 3. NY Strip
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Art Zasadny 1974 Porsche 911 Targa "Helga" (Sold, back home in Germany) Learning the bass guitar Driving Ford company cars now... www.ford.com |
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rib eye
try mixing a little dijon mustard in with the teriyaki marinade |
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Registered
Join Date: Oct 2002
Location: SE PA
Posts: 3,188
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Prime = meat you'll never see in a supermarket. High-end butchers and specialty stores only. Lots of marbling and takes aging well.
Choice = used to be the standard for supermarkets. Now supermarkets brag about it like it's something special. Varies WIDELY in quality. Trendy newcomer is Certified Angus (CAB) which also varies in quality. Select = often seen in supermarkets and price club stores. Poorly marbled dog food, unless you're going to do something clever like stuff it. Bottom line is to buy what looks good, not by name. You can spot a freshly cut steak with good intramuscular fat easily. Never buy a steak with brown/grey patches, or with fat that looks waxy--it's been sitting. |
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NY Strip for Jeanette and me. Stomachmonkey, if you get so upset over your wife always getting London Broil, why don't you buy the steaks yourself? No flaming intended. Just curious.
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Cars & Coffee Killer
Join Date: Sep 2004
Location: State of Failure
Posts: 32,246
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Quote:
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Some Porsches long ago...then a wankle... 5 liters of VVT fury now -Chris "There is freedom in risk, just as there is oppression in security." |
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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
Posts: 28,977
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Get my steaks in Costco, and as good or better I have found in most stores at home.
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2021 Subaru Legacy, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB |
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