the rib-eye is the most flavorfull.

Full of fat, but fat = flavor.

30 day, dry-aged, prime rib-eye... and you're good to go.

fillet = date steak


(women love these)

A nice Beef Carpacio on a bed of field salad thin slices of Parmagiano and a
green pesto dressing as a starter

As a main Filet Mignon or Chateau Briand <-- that's how it's spelled, Rare (Black and Bleu)

A Dame Blanche for desert......yummi :winkwink:

:thumbsup

The cows ass cheeks

Human.


http://img199.imageshack.us/img199/6...ansteak3yb.jpg

I have not had steak for quite some time, I think I'm gonna eat one later.

whats the difference?
if it doesn't come through the drive thru window at MickeyD's you wouldn't know what to do with it.

Filet

Blue all the way

bacon wrapped fillet or a rib eye. :thumbsup

Filet Mignon :thumbsup

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