What do you think the best cut of steak is? - Page 2 - GoFuckYourself.com

Get Money Quick · 09-30-2005, 08:21 AM

51......

Forest · 09-30-2005, 08:30 AM

Quote:

Originally Posted by KMR Stitch

I am a huge fan of the porterhouse (Medium rare)

I had a 20oz porterhouse last night

MMMMMMMMM was good

yys · 09-30-2005, 08:32 AM

Flank and tri tip have great flavor

PlugRush Sascha · 09-30-2005, 08:33 AM

Filet Mignon. Medium.

KRL · 09-30-2005, 09:45 AM

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.

Gabriel · 09-30-2005, 09:57 AM

Porterhouse
Ribeye
Filet
Sirloin
Tritip

enzo · 09-30-2005, 09:57 AM

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

Doctor Dre · 09-30-2005, 10:13 AM

Quote:

Originally Posted by BoNgHiTtA

A Filet Mignon is the best by far. But I have to say a good porter is nice as well.

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

BAKO · 09-30-2005, 10:24 AM

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

~Ray · 09-30-2005, 11:54 AM

what is Black and Blue?

pornstar2pac · 09-30-2005, 11:59 AM

Quote:

Originally Posted by Gabriel

Porterhouse
Ribeye
Filet
Sirloin
Tritip

lol, did you forget any?

PlugRush Sascha · 09-30-2005, 12:04 PM

Quote:

Originally Posted by KRL

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.

You're crazy.

fetishblog · 09-30-2005, 12:05 PM

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

smack · 09-30-2005, 12:07 PM

no steak compares to Filet Mignon. period.

BoNgHiTtA · 09-30-2005, 12:07 PM

Quote:

Originally Posted by DynaSpain

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

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

dready · 09-30-2005, 12:16 PM

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.

MacDaddyPlaya · 09-30-2005, 12:20 PM

Quote:

Originally Posted by KMR Stitch

I am a huge fan of the porterhouse (Medium rare)

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

poppet · 09-30-2005, 01:28 PM

Quote:

Originally Posted by KRL

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.

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

After Shock Media · 09-30-2005, 01:32 PM

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.

Chris E · 09-30-2005, 01:34 PM

Quote:

Originally Posted by enzo

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

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

KMR Stitch · 10-01-2005, 05:05 PM

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

LittleMack · 10-01-2005, 06:04 PM

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.

CDSmith · 10-02-2005, 12:57 AM

Quote:

Originally Posted by KRL

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.

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

CDSmith · 10-02-2005, 01:02 AM

Quote:

Originally Posted by AdvertisingSex

what is Black and Blue?

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)

KRL · 10-02-2005, 01:13 AM

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.

Morgan · 10-02-2005, 01:23 AM

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.

FiReC · 10-02-2005, 01:25 AM

NY strip with the bone in

fuzzypeach · 10-02-2005, 01:28 AM

Quote:

Originally Posted by KRL

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.

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

Morgan · 10-02-2005, 01:29 AM

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

~Ray · 10-02-2005, 08:31 AM

Quote:

Originally Posted by CDSmith

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)

Thank you

DirkMagnum · 10-03-2005, 08:03 PM

Quote:

Originally Posted by poppet

The Met in Seattle fucking RULES. Just another thing to add to my long list of stuff that I miss.

Prime Rib, and make it bleed.

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.

Mako · 10-03-2005, 08:09 PM

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.

High Quality · 10-03-2005, 08:11 PM

Quote:

Originally Posted by KMR Stitch

I am a huge fan of the porterhouse (Medium rare)

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.

reed_4 · 10-03-2005, 08:35 PM

This thread is making me hungry. :p

Dirty F · 10-03-2005, 08:41 PM

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

09-30-2005, 08:21 AM	#51
Get Money Quick Registered User Join Date: Aug 2005 Location: 127.0.0.1 Posts: 83	51...... __________________ Get Money Quick Info

09-30-2005, 08:33 AM	#54
PlugRush Sascha Confirmed User Join Date: Jan 2004 Location: Germany Posts: 2,772	Filet Mignon. Medium. __________________ Plugrush - Push ads, native ads, banners & pops. Buy & sell adult and mainstream traffic. Skype plugrushsascha

09-30-2005, 09:45 AM	#55
KRL Entrepreneur Join Date: Oct 2002 Location: USA Posts: 31,429	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. __________________ If you would like to develop your domains, you can lease inexpensive foreign labor from the leaders in the field at iWebmasters.com TO LOWER YOUR COSTS AND INCREASE YOUR PRODUCTION! * * * * * * * * * * * * Domains Adult News KRL's Newsletter Biz Tips Just Listed Domains

09-30-2005, 09:57 AM	#56
Gabriel Confirmed User Industry Role: Join Date: Apr 2002 Location: So*Cal Posts: 4,789	Porterhouse Ribeye Filet Sirloin Tritip __________________ ICQ#: 142295729

09-30-2005, 10:24 AM	#59
BAKO Etology.com Industry Role: Join Date: Jul 2005 Location: Hollywood CA Posts: 18,406	The Steak has to be well done for me and i like rib eye __________________ Telegram: @bakokaye

09-30-2005, 08:32 AM	#53
yys Confirmed User Join Date: Aug 2001 Posts: 1,922	Flank and tri tip have great flavor

09-30-2005, 09:57 AM	#57
enzo Confirmed User Join Date: Jul 2002 Posts: 203	by far this is the best Filet Mignon , Rare (Black and Bleu)

09-30-2005, 11:54 AM	#60
~Ray visit hardlinks.org Industry Role: Join Date: Jun 2003 Location: Las Vegas , Nv >>> [email protected] or icq 94994627 anytime Posts: 18,362	what is Black and Blue? __________________ Adult Backlinks for Adult Websites - Testimonials Available

09-30-2005, 12:05 PM	#63
fetishblog Confirmed User Join Date: Sep 2005 Location: Your mom is my favorite pornstar!#% Posts: 5,995	I don't care as long as it's WELL DONE. __________________ Fling.com doesn't steal your traffic and sales unlike some other dating companies. I promote them, and so should you!

09-30-2005, 12:07 PM	#64
smack Push Porn Like Weight. Industry Role: Join Date: Mar 2002 Location: Inside .NET Posts: 10,652	no steak compares to Filet Mignon. period. __________________ Cry havoc and let slip the dogs of war.

09-30-2005, 12:16 PM	#66
dready Confirmed User Industry Role: Join Date: Oct 2002 Location: Toronto, ON Posts: 5,247	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. __________________ ICQ: 91139591

09-30-2005, 01:32 PM	#69
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	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. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected]

10-01-2005, 05:05 PM	#71
KMR Stitch I am cool Join Date: Jul 2003 Posts: 14,494	Damn, I hope I didn't many anyone want steak because I just BUMPED this thread

10-01-2005, 06:04 PM	#72
LittleMack www.pornkings.com Join Date: Oct 2003 Location: Florida Baby!! Posts: 4,645	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. __________________ [email protected]

10-02-2005, 01:13 AM	#75
KRL Entrepreneur Join Date: Oct 2002 Location: USA Posts: 31,429	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. __________________ If you would like to develop your domains, you can lease inexpensive foreign labor from the leaders in the field at iWebmasters.com TO LOWER YOUR COSTS AND INCREASE YOUR PRODUCTION! * * * * * * * * * * * * Domains Adult News KRL's Newsletter Biz Tips Just Listed Domains

10-02-2005, 01:23 AM	#76
Morgan Too lazy to set a custom title Industry Role: Join Date: May 2002 Location: Corona Del Mar, CA Posts: 10,520	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. __________________ PornstarPlatinum.com \| TransErotica.com

10-02-2005, 01:25 AM	#77
FiReC Confirmed User Industry Role: Join Date: Jan 2002 Location: Land o Nubiles Posts: 2,350	NY strip with the bone in __________________ www.nubilefilms.com \| www.nubiles.net \| www.anilos.com \| tubescript.nubiles.net \| icq4162727

10-02-2005, 01:29 AM	#79
Morgan Too lazy to set a custom title Industry Role: Join Date: May 2002 Location: Corona Del Mar, CA Posts: 10,520	go suck down some broiled pigs guts w/ hot mayo and then come back and tell me what you like... __________________ PornstarPlatinum.com \| TransErotica.com

10-03-2005, 08:09 PM	#82
Mako Confirmed User Join Date: Jul 2004 Location: The OC baby! Posts: 1,986	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. __________________

10-03-2005, 08:35 PM	#84
reed_4 Confirmed User Join Date: Jul 2005 Posts: 9,640	This thread is making me hungry. :p __________________

10-03-2005, 08:41 PM	#85
Dirty F Too lazy to set a custom title Industry Role: Join Date: Jul 2001 Posts: 59,204	Filet steak all the way. There is not better steak than that.