Steak

[miketheknife]

I think I am confused on my steak lore. Any time I get steak, I go for New York Strip. I love those steaks. For some reason, I've never thought highly of prime rib. I don't know if somewhere along the line I had a bad steak but for some reason I always think 'yuck' when I think of prime rib. We were discussing it at work and i was told prime rib is the 'best' cut of steak.

I know I am talking to some professionals here. What is the deal? I'm going to have to try some prime rib because maybe i just had a really dry one back in the day that has soured the experience for me. Is it really better than New York Strip?

[Jammer]

I typically go with a Porterhouse which has some NY Strip and Filet.

[rabb]

I usually go for Filet Mignon if I can, also like the NY strip though

Also, if any of you eat it more done than medium...you are ruining the steak and may as well not eat it

[rabb]

I will say also, I smoked a prime rib once and it was amazing

[RayRay]

If you had a dry prime rib someone royally f'ed it up. That is one of the most tender, juiciest cuts on the cow. It's cooked as a roast then cut into steaks, has a good fat ring around the outside. I don't order it because a lot of places get cuts with just too much fat and to me that ruins it. I tend to order the filet because I don't eat huge steaks.

If you want something amazing, find a place that does chateaubriand. The first time I had it I met Wrekcut overseas with some of his buddies. We went to this little hole in the wall place and they all order it so I go with it too. It was a perfect cut of meat that was cooked in duck fat. Holeeeeeey shit it was the best thing I've ever eaten.

General Information: Chateau Briand is a slice of meat coming from the thickest cuts of beef, often tenderloin. Chateau Briands can be prepared as filet mignon or simply as roast. Chateaubriand steak is a recipe for preparing a thick cut from the tenderloin rather than the cut itself contrary to popular belief. Because of the thickness of the chateaubriand, cooking it requires care to avoid overcooking the outside while leaving the center raw. It is often cooked with white wine and shallots moistened with demi-glace (rich brown sauce in French cuisine) and mixed with tarragon. Elegant roast-size chateau briand roast usually comes from the wide end of the tenderloin which has very little fat and therefore should never be overcooked. Beef stock, broth or bouillon cubes are suitable to be used on the beef base. Chateau briands can also be cooked by London broil, pan-searing or wrapped in pastry. It is recommended that the meat has a dash of olive oil and sprinkled with coarsely-ground pepper. It can be served with Béarnaise sauce, sauce Châteaubriand, château potatoes (roasted peeled potatoes covered in butter), Portobello Mushrooms or topped with butter and parsley mixture.

[Lambshot23]

I tend to get leaner cuts of meat like sirloin tips or filet. I have started eating NY strips here of late when they are on sale but pricey or not I do not like fatty marbled meats. I have never ordered a prime rib although I do like but I am a little girlie man and cut all the fat off it.

[houdinisangel]

Gonna be in the minority here but I prefer a flat iron or skirt steak when I'm grilling.

In my opinion, Any cut can taste amazing. It's all in how you cook/prep it.

[rabb]

agreed houdini...the biggest crime is an overcooked steak

[RayRay]

Gonna be in the minority here but I prefer a flat iron or skirt steak when I'm grilling.

In my opinion, Any cut can taste amazing. It's all in how you cook/prep it.

Skirt (or flank) steak is one of my favorites. It will suck up any marinade and can be used for anything.

[Phogasm]

I am a cheap bastard when it comes to eating out and buying steaks. Anything over 15 bucks for a meal is idiotic, so I just get the ol boring 8 oz sirloin.......cooked medium. And if there is any fat on it then I gobble that up because that to me is a bonus. Sick I know but I will enjoy my 42 years on this planet instead of worrying about heart problems.

[Clem]

I fucking love beef. That said, I've been less than thrilled with the prime rib I've had in my life. Maybe it's just never been prepared correctly. I tend to gravitate toward the filet. As for cooking, I'm a medium-rare guy.

[miketheknife]

I am not a big fan of filets. I guess I just love the fat too much. Whenever I get a New York Strip I have to consciously force myself not to eat that huge hunk of fat along the top. I will pick almost any other cut of steak before I pick a filet unless it's bacon-wrapped.

I used to always order my steak medium well or medium. I have only in the last few years realized what a travesty i was committing. Now it's all about medium rare.

Maybe that's my problem with the prime rib. It's been so long since i ordered it i may have had it overdone. One of these days I'll go back and try it.

[Falling Man]

If I go to purchase a steak at the store (or restaurant for that matter) I usually look for the NY strip first. I enjoy pretty much all cuts but I will say that of the handful of times I can recall what I thought was a bad steak experience it involved a prime rib.

[RayRay]

I'm gagging thinking about fat. I've got a texture thing-can't eat it.

[miketheknife]

You guys are right about the preparation. It just occurred to me that when we go to my wife's cousin's house for a barbecue. the guy always uses skirt steak and it's absolutely delicious the way he prepares it. He also grills up onion halves that are good enough to kill for. When I try to grill the same kind of steak it ends up tough and tasteless.