51......

I had a 20oz porterhouse last night

MMMMMMMMM was good

:thumbsup

Flank and tri tip have great flavor

Filet Mignon. Medium.

I can't eat dead cows anymore. Except for some seafood I'm non-meat. The thought of eating the muscle of animals grosses me out too much.

Porterhouse
Ribeye
Filet
Sirloin
Tritip

by far this is the best
Filet Mignon , Rare (Black and Bleu)

Off course ;)
Porter and Ribeye can be good ... but nothing beats a good 1 in thick filet

The Steak has to be well done for me and i like rib eye

what is Black and Blue?

lol, did you forget any?

You're crazy. :1orglaugh

I don't care as long as it's WELL DONE. :)

no steak compares to Filet Mignon. period.

Lol your right, I looked up the spelling and I spelled it like the wine. My faux pas, how barbaric!

filet mignon = tenderloin steak = fillet steak = fillet de boeuf = tender steak
These are cut from the tenderloin, and they're the most tender steaks you can buy, though not the most flavorful. American butchers usually call all tenderloin steaks filets mignons, but the French reserve the name for just the cuts at the small end of the tenderloin, which is the best part.

Porterhouse steak
Many believe these to be the best of all steaks. They include parts of two muscles: the flavorful top loin and the buttery soft tenderloin.

Sirloin steak
The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. There are several different sirloin steak cuts, named for shape of the hip bone that's left in them. Going from fore to aft, there's the tender but bony pin bone sirloin, which is right next to the Porterhouse on the carcass, the flat bone sirloin, the round bone sirloin, and finally the wedge bone sirloin, which is closest to the rump and therefore least tender. A boneless sirloin steak is sometimes called a rump steak = butt steak.

T-bone steak
Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much of the tenderloin muscle in it.

The T-Bone/Porterhouse is my fav too. The best of both worlds..the filet and the strip!

Veggies ahve their reasons. But that doesn't stop me from thinking you're a nut. :1orglaugh

To the person that asked why nobody was also stating prime rib. FYI a ribeye is prime rib just cut into steaks.
The rib eye is also my prefered cut.

Exactly... you get what you pay for as a rule.

Damn, I hope I didn't many anyone want steak because I just BUMPED this thread

I am all down with a good medium Porterhouse or medium rare Filet. Both are great. At Vegas in January going to take the wifey out to the Japanese steakhouse in the Bellagio, $190 for a 10 oz Kobe steak. Then I will judge the best steak.

Then you picked the wrong thread to click on this time. :1orglaugh

I believe that means charred on the outside and "blue rare" or virtually raw on the inside.

My first job back in '79 was a short order cook. One guy used to come in every saturday and order up an 8 oz sirloin "blue rare".... you slap it on the grill, count to 10, then flip it over, count to 10, then serve it. (still mooing)

Don't get me wrong in my youth and middle years I ate steak, but after getting involved in animal welfare and protection causes and seeing so many videos of what animals go through to get to our dinner plates, the sense of compassion in me overwhelms my sense of desire to eat meat. And like I said now its to the point where even if I try eating a steak, all those slaughterhouse images and sounds start popping in my mind and I just can't do it.

So I understand and respect the fact that people like eating meat, but I personally just can't do it, even when I crave it occasionally.

dude, you porterhouse, "tbone" guys....

that's a fillet and a NY all in one. the fillet is on the left side of the Tbone and the NY is on the right side of the Tbone. Stop comparing the two like you're some beef expert. YOU GET BOTH!

and BTW, fillet's are for chicks. Rib-Eyes Rock! Jesus.

NY strip with the bone in :thumbsup :thumbsup

So you don't consume dairy products (cow) or eggs (chicken) either?

go suck down some broiled pigs guts w/ hot mayo and then come back and tell me what you like...

Thank you :thumbsup

MMmmmmMM, The Met. The met is definitely a top notch steakhouse. I would say that El Gaucho's and the Met play on the same field, but the fact that The Met isn't pretentious really pushes it over the top for me. Course, El Gaucho's has the cigar and cognac room, which is pimptastic.

Both are great steakhouses. I'd suggest the porterhouse at both, though I dig the flaming sword at El Gaucho's too.

If you're in seattle, I suggest trying out Jak's, not quite up there with the other 2 we've mentioned, but a close 3rd for half the price and a lot more casual. Usually has jazz playing at a little more than quiet level, great joint.

I definitely prefer the porterhouse, but I'll take a New York if one isn't available. I used to love rib eye's and spencers, but i find that i like a piece of meat that's a little more dense than those cuts anymore.

Tired of hearing the nonsense "Ribeye has more flavor than a Filet" crap. Totally untrue. It has more FAT than a Filet, so if marbling is your thing, and sucking the fat jizz between your teeth is somehow flavor in your mind, then yes, the Ribeye is for you. :)

For the true steaklover, who's there for the taste of the meat itself, and not the greasy fat layers, the Filet is unmatched for flavor.

Exactly. When I'm "on the cheap" just hte NY strip will do.. If on the "really cheap" then a sirloin is OK - bu thas to be cooked well.

This thread is making me hungry. :p

Filet steak all the way. There is not better steak than that.