View Poll Results: Which steak cut?
New York Sirloin
17
11.72%
Ribeye Steak
41
28.28%
Porterhouse Steak
16
11.03%
Filet Migon
58
40.00%
T-Bone
10
6.90%
Roumanian Steak
0
0%
Other
3
2.07%
Voters: 145. You may not vote on this poll
What's your favorite cut of steak?
07-26-2006, 01:37 PM
#121
Suzuka Master
Originally Posted by CLpower
Oil, I find broiling pretty inconsistent with meats.
I fry real high on each side for 3-5 minutes, then bring the heat down till they hit about 130-140 degrees, then let sit for 5-10 minutes.
I'm going to try Siggy's tips today though, however with a pan instead of a grill
I fry real high on each side for 3-5 minutes, then bring the heat down till they hit about 130-140 degrees, then let sit for 5-10 minutes.
I'm going to try Siggy's tips today though, however with a pan instead of a grill
Sometimes broiling doesn't evenly cook, true. I made 2 t-bones the other night in the broiler and they came out perfect
07-26-2006, 01:40 PM
#122
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Originally Posted by Astroboy
pan frying a steak is a bigger sin than ordering it well done 
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
07-26-2006, 01:41 PM
#123
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Originally Posted by pebecl97
Sometimes broiling doesn't evenly cook, true. I made 2 t-bones the other night in the broiler and they came out perfect
I find bone-in meat seems to do better in the broiler for me
07-26-2006, 01:50 PM
#125
Moderator Alumnus
Originally Posted by CLpower
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 broilerActually 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...
07-26-2006, 01:50 PM
#126
on to the next one...
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:
I was recently in Texas and had a 32 oz. Porterhouse for $22. I had to be rolled home...
:fat:
07-26-2006, 01:56 PM
#127
Drifting
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).
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).
07-26-2006, 01:59 PM
#128
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.
07-26-2006, 02:00 PM
#129
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Originally Posted by SiGGy
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...
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...
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
Last edited by CLpower; 07-26-2006 at 02:02 PM.
07-26-2006, 02:06 PM
#130
Thriller
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Originally Posted by zeroday
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.
07-26-2006, 02:11 PM
#131
on to the next one...
Originally Posted by YOTH
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.
07-26-2006, 02:49 PM
#137
Senior Moderator
Ribeye, Prime Rib...
I read it, and it seems to remind me of alot of what Alton Brown ("Good Eats") said about steak...
Originally Posted by SiGGy
I highly suggest a lot of you read the article I posted...
07-26-2006, 02:53 PM
#138
Originally Posted by JWhite1301
He is actually wrong.
A porterhouse is 1/2 strip and 1/2 filet.
The ribeye in whole form is called prime rib.
A porterhouse is 1/2 strip and 1/2 filet.
The ribeye in whole form is called prime rib.
jwhite1301 FTW!
Originally Posted by CrockPot
zeroday
07-26-2006, 03:04 PM
#141
Senior Moderator
Originally Posted by JWhite1301
He is actually wrong.
A porterhouse is 1/2 strip and 1/2 filet.
A porterhouse is 1/2 strip and 1/2 filet.
07-26-2006, 03:05 PM
#142
Moderator Alumnus
Originally Posted by GreenMonster
Ribeye, Prime Rib...
I read it, and it seems to remind me of alot of what Alton Brown ("Good Eats") said about steak...
I read it, and it seems to remind me of alot of what Alton Brown ("Good Eats") said about steak...
Ya, not suprising. He knows his stuff!
07-26-2006, 03:14 PM
#145
Moderator Alumnus
Originally Posted by CLpower
Suprised I missed Alton do pan frying. I'll have to find it when I get home today.
07-26-2006, 03:39 PM
#146
teh Senior Instigator
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thanks siggy real close to what I do, but of course I use my homemade rub instead of salt and pepper
real close to what I do, but of course I use my homemade rub instead of salt and pepper
07-26-2006, 03:44 PM
#147
Senior Moderator
Originally Posted by CLpower
thanks siggy real close to what I do, but of course I use my homemade rub instead of salt and pepper
real close to what I do, but of course I use my homemade rub instead of salt and pepper http://www.clubhouse-canada.com/prod...l.cfm?ID=10324
07-26-2006, 03:46 PM
#148
Thriller
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Originally Posted by Yumchah
Ever try Montreal Steak Spice...? I find it great on steaks as a rub.
http://www.clubhouse-canada.com/prod...l.cfm?ID=10324
http://www.clubhouse-canada.com/prod...l.cfm?ID=10324
stuff is pretty awesome!
07-26-2006, 03:48 PM
#149
Senior Moderator
Originally Posted by YOTH
stuff is pretty awesome!
07-26-2006, 03:49 PM
#150
teh Senior Instigator
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Originally Posted by Yumchah
Ever try Montreal Steak Spice...? I find it great on steaks as a rub.
http://www.clubhouse-canada.com/prod...l.cfm?ID=10324
http://www.clubhouse-canada.com/prod...l.cfm?ID=10324
yes, have a bottle of that as well
07-26-2006, 03:50 PM
#151
teh Senior Instigator
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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.
07-26-2006, 03:52 PM
#152
Suzuka Master
Originally Posted by CLpower
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.
07-26-2006, 03:54 PM
#153
Originally Posted by JimmyCarter
I think the size of the filet determines which one it isYou 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.
07-26-2006, 03:55 PM
#154
Originally Posted by CLpower
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.
Let me know
PS - You can send me your hot rod when you want to as well....
07-26-2006, 03:58 PM
#155
Senior Moderator
Originally Posted by Crazy Sellout
How do you guys like meat cooked?
Medium-well for me.
Medium-well for me.
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.
07-26-2006, 03:59 PM
#156
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Originally Posted by JWhite1301
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.
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.
07-26-2006, 04:09 PM
#157
teh Senior Instigator
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Originally Posted by YOTH
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
07-26-2006, 04:12 PM
#158
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.
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.
07-26-2006, 04:31 PM
#159
My Garage
Thread Starter
Originally Posted by Chr8808
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.
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.
Or because it's not on the menu of the place i'm going to, can't remember which
07-26-2006, 04:41 PM
#160
Senior Moderator
Originally Posted by fdl
I have sent back many steaks. *prick*
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...
