Sometimes broiling doesn't evenly cook, true. I made 2 t-bones the other night in the broiler and they came out perfect

 

Pan frying (searing) a steak can come out excellent if done right, there's just less room for error I love the flavor that comes out of the browning of the sides, something I haven't been able to duplicate with a grill or in the broiler

 

I find bone-in meat seems to do better in the broiler for me

 

yeah, they don't 'curl' as much.

 

Actually your 100% right. I've seen/read some articles by chefs from all over. All of them agree pan cooking is actually one of the best methods. However there is NO room for error. Even grilling there is a small margin of about 30-60 seconds of error and that's about it. To be consistent/accurate you have to cook it to a low internal temp and cover it like mentioned in the article I posted.

If you have the time the food channel had a special on pan frying steaks on the "Good Eats" show. You might be able to dig it up on video.google.com. Or wait for the it to air again...

Ever had freshly smoked meat? slowly smoked with hickory for 6 hours...

 

I'm gonna have to go with the Porterhouse first and filet or Ribeye a close second.

I was recently in Texas and had a 32 oz. Porterhouse for $22. I had to be rolled home... :fat:

 

it's still my goal in life to get some mishima beef..........

And i usually buy rib-eye. Filets are all good, but i think they're for people who don't like bones or fat, and won't eat w/ their hands. It's just like lobster, while i'd rather have crab. And then there are the people that just order it cause it's the most baller food they can think of (besides tyrannosaurus eggs).

 

I'm amazed there are so few votes for Porterhouse. Nothing better than stuffing your fat face with a huge 30+ ounce porterhouse. Ribeyes and filets are little girly man steaks.

 

Suprised I missed Alton do pan frying. I'll have to find it when I get home today.




Ironically you mentioned smoked meat, I have one of these comming my way right now

http://www.amazon.com/Meco-Model-503...226462?ie=UTF8

I was on my way to buy it today when my dad said he thinks he has the same model laying around because it is what was replaced with this guy

http://www.cookshack.com/shopping/pg...542&id=10&=SID

Should be making some good pork butt come Sunday

 

Dude that's what a cut of porterhouse is: 1/2 ribeye and 1/2 filet....you're a girly man and you didn't even know it.

 

Yes, but they're put together to form one big steak, thus making it the best, most manly steak EVAR!!1!!

 

liar!!!








seriously?

 

 

zeroday

 

well, in terms of weight, it's more like 2/3 ribeye, 1/3 filet...not counting the bone.

 

He is actually wrong.

A porterhouse is 1/2 strip and 1/2 filet.

The ribeye in whole form is called prime rib.

 

Ribeye, Prime Rib...

I read it, and it seems to remind me of alot of what Alton Brown ("Good Eats") said about steak...

 

jwhite1301 FTW!




he was wrong so lick my nut sack

 

Only 1/2 wrong if wrong at all. I'll have to review that Alton Brown show again

 

only if it's as salty as your right.

 

Also known as T-bone, no?

 

Ya, not suprising. He knows his stuff!

 

Porterhouse or Filet

 

I think the size of the filet determines which one it is

 

http://www.foodnetwork.com/food/reci...936_99,00.html

 

thanks siggy real close to what I do, but of course I use my homemade rub instead of salt and pepper

 

Ever try Montreal Steak Spice...? I find it great on steaks as a rub.

http://www.clubhouse-canada.com/prod...l.cfm?ID=10324

 

stuff is pretty awesome!

 

I brought some down with me when I visited my aunt down in Washington and now, every time I go to visit, she asks for couple bottles of 'em.

 

yes, have a bottle of that as well

 

when I make a new batch of rub (made 25 lbs last time, down to my last bottle), I'll have to mail you guys out some.

 

That's something I never tried to do yet that I have been wanting to. Post your ingredients if they are not a secret.

 

You are partially correct.

It is actually the thickness of the entire cut. Making both steaks larger.

Oh the useless knowledge.....I wasted my parents money on culinary school when I was 18.

 

Let me know

PS - You can send me your hot rod when you want to as well....

 

I'm very particular about how my steak is cooked and there are so many places that fuck it up. I have sent back many steaks. *prick*

I like medium rare.

 

Can you quick chop like those chefs on tv? If there's anything I want to learn that's it!

 

see if you have a sur la table around, they offer knive skills courses

 

Porterhouse
Shell/NY Strip :silvercup
Im poor so i dont get too much filet mignon
and evertime i look at rib eye, i think of boiling that in a soup
I'm gonna try the rib eye this week to seeif its all that.

How come skirt steak isnt mentioned? is that the same as any of the other cuts listed above? It seems to be more popular nowadays as i see it offered more.

 

I left it out as a personal insult to your taste and judgment.

Or because it's not on the menu of the place i'm going to, can't remember which

 

I dont like doing that which is why i order it Medium-well.

I love it when its cooked perfectly Medium but sometimes its undercooked and i hate sending food back.

One place if i order medium it can rock but at another place it will be too bloody...