What is your favorite cut of steak?

[xer0h0ur]

Filet Mignon is my go to cut but I love the T-bone, Rib Eye and New York Strip steaks as well.

 

[Hawkeye OG]

Filet Mignon is my go to cut but I love the T-bone, Rib Eye and New York Strip steaks as well.

Okay, so you like steak obvi

 

[Hawkeye OG]

The best steak of my life was a ribeye from The Steak House, Las Vegas, inside the Circus Circus casino. Medium rare.


Today we are going to our favorite Brazilian Steakhouse http://galpaogauchousa.com

http://www.pappasbros.com/home/

Best steak I've ever had.

 

[RacerX]

Regardless of cut, just sous vide. /thread

 

[number51]

Regardless of cut, just sous vide. /thread

That chit changed the game.

 

[BaBaBlacksheep]

Satan

My parents really do eat steak this way. I grew up with them burning steaks and serving it with ketchup. Thought that was how everyone did steaks until college.

 

[IBleedBearsBlood]

Have to go with the Ribeye! Seared, medium or medium rare, kosher salt and black pepper only. Some oil brushed on it. Man that’s all it takes.


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[brett05]

I like all cuts and each has their pluses and minuses. It's nice to go to a place like Fogo De Chao where you can get the various flavors.

I also get my steak done based on the quality of the restaurant. So Fogo, Blue to rare. A place like Applebees, Medium. Denny's type, cook it thoroughly or better yet I skip it all together.

Now skirt steak/arrachera I have that cooked well. It's so fiberous and thin (after my butcher trims, fillets, and then tenderizes, that it cooks quick and you can taste the natural salts of the meat when it gets that char on the outside.

 

[modo]

rib eye....bone-in....medium rare

 

[Hawkeye OG]

I like all cuts and each has their pluses and minuses. It's nice to go to a place like Fogo De Chao where you can get the various flavors.

I also get my steak done based on the quality of the restaurant. So Fogo, Blue to rare. A place like Applebees, Medium. Denny's type, cook it thoroughly or better yet I skip it all together.

Now skirt steak/arrachera I have that cooked well. It's so fiberous and thin (after my butcher trims, fillets, and then tenderizes, that it cooks quick and you can taste the natural salts of the meat when it gets that char on the outside.

Srs Brett? Who goes to Denny's and orders a steak? Better yet, who the hell goes to Denny's?

 

[brett05]

Srs Brett? Who goes to Denny's and orders a steak? Better yet, who the hell goes to Denny's?

Company and Budget calls for a place like it at times.

 

[Scoot26]

Srs Brett? Who goes to Denny's and orders a steak? Better yet, who the hell goes to Denny's?

Company and Budget calls for a place like it at times.

Pretty much. Personally I'd just eat at home though over Dennys.

 

[Globetrotter]

Filet, rare w/ warm center.

Allow meat to get to room temp. Douse with coarse salt and sear one side on a smoking hot cast iron. Flip and add a half stick of grass fed butter, 2-3 garlic gloves, a few sprigs of thyme and butter baste. Remove from pan and crack fresh pepper over the steak. Rest 10 min.

The ribeye cap, if you can get it, is also amazing.

 

[vincentvega]

Filet Mignon is my go to cut but I love the T-bone, Rib Eye and New York Strip steaks as well.

I love the T-Bone too. My favorite is the strip more than the filet but the filet is a welcome accompaniment to the strip...always medium rare...and covered in ketchup!!

Just kidding about the ketchup of course!!! I almost take personal offense to people who put ketchup on steak although I am not sure why it bothers me...lol




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[brett05]

I love the T-Bone too. My favorite is the strip more than the filet but the filet is a welcome accompaniment to the strip...always medium rare...and covered in ketchup!!

Just kidding about the ketchup of course!!! I almost take personal offense to people who put ketchup on steak although I am not sure why it bothers me...lol




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Only if you are paying for it should you, unless it was Denny's

 

[Unannounced Fart]

Salt and pepper is all I need. But if I'm cooking it in a pan, I also like to baste it in butter, shallots, and thyme.

 

[AussieBear]

Rest

+1.

 

[vincentvega]

Only if you are paying for it should you, unless it was Denny's

Haha true!

I live in NY and have taken friends/clients to some amazing steakhouses. I look forward to them experiencing an unbelievable cut of meat. Then I am at times forced to watch them ruin it with Ketchup or A-1 sauce. (Peter Lugers makes a steak sauce that i don't mind but the others not so much)

I bet the only way to force down a Denny's steak is by drenching it in some type of ketchup. They probably don't even have Heinz, I bet they are even peddling sub par ketchup in that slop house..


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[Ares]

Filet, rare w/ warm center.

Allow meat to get to room temp. Douse with coarse salt and sear one side on a smoking hot cast iron. Flip and add a half stick of grass fed butter, 2-3 garlic gloves, a few sprigs of thyme and butter baste. Remove from pan and crack fresh pepper over the steak. Rest 10 min.

The ribeye cap, if you can get it, is also amazing.

I hear many dissenting views on resting meat.

Anything from
"It does nothing, resting the meat is a myth that has been proven false"

to "It is vital and must be done to ensure you don't lose all the moisture in the meat when you slice it"

 

[Hawkeye OG]

Reading this thread at lunch time is a mistake