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  #1  
Old 11-12-18, 10:04 PM
Arrogate Arrogate is offline
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Steak

When cooking one for yourself and/or going to a restaursnt, what cut of meat do you get?

I almost always go ribeye for the fat content. I like mine somewhere around rare but hot enough to wear the fat gets soft.

Just got a T Bone roast, at least that is what the packaging says. I thought if it was thick and wide enough on the filet side it became a porterhouse. But this thing is like 5 inches thick, not even sure how I should cook it. I don't know if I should put it in the oven or try it on the grill. By far the thickest steak I will have ever cooked.
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  #2  
Old 11-12-18, 10:22 PM
Yappi Yappi is offline
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Always go for the Strip Steak when I get the chance. Usually look for it to be about 1.5 to 2 inches thick. Cook it to medium on a flat grill with a heavy cast iron on top to get it as hot as possible.
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Old 11-12-18, 10:30 PM
eastisbest eastisbest is offline
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Cheapest. It's all cow. Tastes pretty much the same to me. Same cut, sometimes tastes great. Sometimes tastes.. minerally. Sometimes tasteless. Doesn't matter if it's a "good" cut or a cheap cut. Restaurant steaks? same. They just put a bunch of crap on them to pretend they taste better. Had that Japanese stuff. Same.


Get there early when they mark down, usually grab those cap or is a cab steak.



Walleye steak though, that's good eaten.
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  #4  
Old 11-13-18, 04:26 AM
Sig Hansen Sig Hansen is offline
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Flank steak is my fave by far because of the grain and soy sauce marinade. Not a fan of thick cuts
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  #5  
Old 11-13-18, 07:17 AM
Zunardo Zunardo is offline
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Ribeye is my first choice for the flavor and texture. Prime rib comes in a close second.
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  #6  
Old 11-13-18, 07:47 AM
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eastside_purple eastside_purple is offline
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Picanha or sirloin cap is my favorite. Itís not easy to find a butcher that doesnít carve it up in the states.
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  #7  
Old 11-13-18, 07:55 AM
Taco MacArthur Taco MacArthur is offline
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When going out to eat I almost always get a filet mignon and have it rare plus. When doing it at home it depends. I'll go with whatever speaks to me when at the butcher shop.
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  #8  
Old 11-13-18, 08:13 AM
TroyTrojan05 TroyTrojan05 is offline
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Sirloin medium rare with a baked potato and broccoli
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  #9  
Old 11-13-18, 09:11 AM
chs1971 chs1971 is offline
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Quote:
Originally Posted by Zunardo View Post
Ribeye is my first choice for the flavor and texture. Prime rib comes in a close second.
It's my understanding that prime rib is a big chunk of ribeye with the bone still in. My wife and son prefer either. I usually go with the sirloin.
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  #10  
Old 11-13-18, 09:25 AM
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Nothing better than a good steak and nice bold oaky Cab to go with it. I like all cuts and there are certain key prep points to use for each like a Filet should have a sauce, I prefer rib steak with the bone in, and never cook a steak past medium rare. A few favs:

Steak au Poivre w/ Pomme Frites & Spinach: If you are ever overwhelmed at a French restaurant with their menu and you like black pepper just go with this classic.


Rib Steak w/ Garlic: At the Schvitz in Cleveland male bonding is the game and the roasted garlic accents this flavorful cut.


Grilled Porterhouse w/ Grilled Asparagus & Redskin Potatoes: My house specialty and I make it "Pittsburgh" style, charred on the outside and at the most medium rare inside.
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  #11  
Old 11-13-18, 09:26 AM
thavoice thavoice is offline
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Like Tbones but too much meat is wasted on the bone. At home I just pick it up and eat but apparently that is frowned upon at the restaurant.

whatever the steak, I am getting it rare
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  #12  
Old 11-13-18, 09:30 AM
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Quote:
Originally Posted by chs1971 View Post
It's my understanding that prime rib is a big chunk of ribeye with the bone still in. My wife and son prefer either. I usually go with the sirloin.
Prime rib or standing rib roast is just the full rib steak area roasted and then carved individually for single serving after cooking.

Rib or cowboy steak is cut before cooking with the bone still in.

Ribeye is cut before cooking with the bone carved out.
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  #13  
Old 11-13-18, 10:07 AM
ohiopup ohiopup is offline
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Tube steak on a stick over an open fire!!!

mustard - onions - a little relish,toasted bun (over the same fire).


Actually I sit with eastisbest...often when we go out a 6 oz. serloin
cooked medium.(I'm not a big eater)

If I'm in Canton - I'll hit up John's Bar for their Delmonico.

:>---


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  #14  
Old 11-13-18, 10:43 AM
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Quote:
Originally Posted by thavoice View Post
Like Tbones but too much meat is wasted on the bone. At home I just pick it up and eat but apparently that is frowned upon at the restaurant.

whatever the steak, I am getting it rare
If you have a good steak knife you should be able to get most of the meat off of the bone. Nonetheless depending on the restaurant it is OK to get neanderthal and gnaw at the bone, that is the most flavorful meat. If that is not your thing get the bone wrapped up and give a dog a treat.
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  #15  
Old 11-13-18, 02:13 PM
lotr10 lotr10 is offline
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Ribeye is my favorite but will settle for a good t-bone.

The way I cook really thick steaks is to set all four burners on my gas grill to high. When the temps about 600 degrees, I turn half the burners down to their lowest setting and put the steak on that side of the grill. I leave the burners on the other side of the grill at full. The grill will settle in at about 500 degrees. In this way the meat is only seeing the lowest flame/heat but the entire cooking volume is pretty hot.

For a 4 inch thick steak I'll cook each side this way for about 12 minutes flipping only once. On my grill this always results in a medium rare cook - which is what I like the best. Also, let the thick cut steaks sit at room temperature for at least 5 and preferably 10 minutes before serving.
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  #16  
Old 11-13-18, 02:26 PM
El Indio El Indio is offline
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Prime Rib Med Rare
Melts in your mouth! Yum yum yum
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  #17  
Old 11-13-18, 02:39 PM
thavoice thavoice is offline
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Quote:
Originally Posted by Auggie View Post
If you have a good steak knife you should be able to get most of the meat off of the bone. Nonetheless depending on the restaurant it is OK to get neanderthal and gnaw at the bone, that is the most flavorful meat. If that is not your thing get the bone wrapped up and give a dog a treat.
Don't get me wrong, I bring it home and gnaw the heck outta it!
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  #18  
Old 11-13-18, 02:40 PM
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Quote:
Originally Posted by El Indio View Post
Prime Rib Med Rare
Melts in your mouth! Yum yum yum
With or without H-radish?

:>---

EGA
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  #19  
Old 11-13-18, 03:01 PM
thavoice thavoice is offline
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Speaking of...where is the best steak place ya ll been to?



My fav, also with an amazing pork chop, was Carsons in Milwaukee (also one in Chicago they say)
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  #20  
Old 11-13-18, 03:16 PM
Taco MacArthur Taco MacArthur is offline
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Haven't been to many high end steakhouses. Jeff Ruby beats Ruth Chris. St. Elmo's is next on my list.
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  #21  
Old 11-13-18, 03:21 PM
TroyTrojan05 TroyTrojan05 is offline
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Quote:
Originally Posted by thavoice View Post
Speaking of...where is the best steak place ya ll been to?



My fav, also with an amazing pork chop, was Carsons in Milwaukee (also one in Chicago they say)
Flemingís has good steaks
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  #22  
Old 11-13-18, 04:29 PM
OhioBobcatFan06 OhioBobcatFan06 is offline
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Whatever cut is on sale at Earth Fare.
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  #23  
Old 11-13-18, 04:45 PM
EastYoungstown EastYoungstown is offline
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cut doesn't matter though I generally get mine as part of a large order from a nearby farm

rather make it at home than go anywhere

salt and pepper the meat, use a cast iron pan, get it smoking hot, couple pats of butter, fresh garlic minced if I have it, sear it on both sides real quick, then flip every minute or so for about 5 minutes total depending on thickness.
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  #24  
Old 11-13-18, 04:45 PM
Arrogate Arrogate is offline
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Quote:
Originally Posted by Taco MacArthur View Post
Haven't been to many high end steakhouses. Jeff Ruby beats Ruth Chris. St. Elmo's is next on my list.
Get the shrimp cocktail if you like horseradish
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  #25  
Old 11-13-18, 04:45 PM
USA70PP USA70PP is offline
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The best steaks I have ever had were when we went to Jim and Carolyn's in Berlin or when we were at Langley. Jim would get a 12 or 15 pound rib roast, don't know where he got them, but they were huge He cut them with his chain saw and onto the grill they went. Just the best. A combination of west Texas, German and Maryland spices and seasoning was the topper.
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Old 11-13-18, 05:17 PM
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Quote:
Originally Posted by Taco MacArthur View Post
Haven't been to many high end steakhouses. Jeff Ruby beats Ruth Chris. St. Elmo's is next on my list.
Jeff Ruby is pretty good, although I was never a huge fan of The Precinct.

The Celestial was #1 IMO.
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  #27  
Old 11-13-18, 05:36 PM
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Quote:
Originally Posted by thavoice View Post
Speaking of...where is the best steak place ya ll been to?



My fav, also with an amazing pork chop, was Carsons in Milwaukee (also one in Chicago they say)
Been to a lot and these are my favs:

1) Peter Luger in NYC: Limited menu. Basically you get a Porterhouse and you order by number of folks having steak at the table, they cut it up and serve it family style. Bring a wad of cash because they do not take credit card.


2) Aqueous @ Nemacolin Resort: As called out I have been to many great steakhouses and did not have very high expectation for a resort restaurant. Was blown away by the preparation and execution of their adventurous modern take on steak; especially the sauces. Cool Frank Loyd Wright inspired space too.


3) Sparks in NYC:Old school steak where history was made. I am not usually a Sirloin guy but they do it right here, clubby atmosphere with a mostly male clientele. Bonus points as this was the site where Paul Castellano was hit.
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  #28  
Old 11-13-18, 06:07 PM
EagleGuy EagleGuy is offline
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Quote:
Originally Posted by thavoice View Post
Like Tbones but too much meat is wasted on the bone. At home I just pick it up and eat but apparently that is frowned upon at the restaurant.

whatever the steak, I am getting it rare
Ultra thick and red raw. Pick it up with both hands, chomp down on it and then shake it like a rabid dog foaming at the mouth. Pretend it is a cat.
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Old 11-13-18, 07:52 PM
irish_buffalo irish_buffalo is offline
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Depends on the restaurant. Some places have better cuts than others.

Regardless it has to be medium rare. Overcooking a steak is criminal.

At home I prefer NY Strip because the local butcher has excellent thick cuts and it does not matter if it is -10 outside it must be cooked on a grill.
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Old 11-13-18, 07:55 PM
Zunardo Zunardo is offline
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Originally Posted by chs1971 View Post
It's my understanding that prime rib is a big chunk of ribeye with the bone still in. My wife and son prefer either. I usually go with the sirloin.
That's what's so strange. I had looked at a diagram of a cow and cuts of meat, it said the same thing - but to me, prime rib has a distinctly different flavor that a regular ribeye doesn't have.

I don't know, could be all in my head. Or maybe it's because the prime rib I've had is roasted slow while the ribeye is seared over flame?

Texas Roadhouse has a large bone-in ribeye, I tried that once and enjoyed it over two days. I suppose it might be prime rib as well.
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