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Old 02-04-2007, 01:47 PM   #1
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Favorite Cut of Steak?

What is your favorite cut of steak, preferred method of cooking and special recipe you care to share?

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Old 02-04-2007, 02:01 PM   #2
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Definitely filet. I just set it out for 20 minutes or so, lightly rub with olive oil, salt, and grill to medium rare. MMMmmm.......

Rib eye is also good, prepared the same way.
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Old 02-04-2007, 02:12 PM   #3
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I like filet too - I don't make it much though, so however the restaurant does it is the way I like it.

I also like Tbones and Porterhouse (are they the same?) grilled medium rare. Yum!
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Old 02-04-2007, 02:20 PM   #4
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Rib Eye, w/just S&P garlic powder- cooked med.rare ! Yum! (Porterhouse's tenderlion is larger than T-Bone)
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Old 02-04-2007, 02:26 PM   #5
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My favorite, from my fathers knee Cast iron skillet, red hot, sprinkle bottom of pan with salt, rub either a filet or rib eye with evoo,put into screamin hot pan, leave til it does not stick, about 3 minutes, turn and cook 4 -5 minutes more,remove from pan,top with a pat of butter mixed with garlic,parsley and favorite herb if any, me just butter and garlic, slap it on a thick piece of french bread toast and enjoy.

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Old 02-04-2007, 03:07 PM   #6
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ribeye, always and forever. Simply grilled in a hot hot pan a la kadesma's dad.
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Old 02-04-2007, 03:13 PM   #7
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Quote:
Originally Posted by Michelemarie
I like filet too - I don't make it much though, so however the restaurant does it is the way I like it.

I also like Tbones and Porterhouse (are they the same?) grilled medium rare. Yum!
MM

The T-bone and Porterhouse are both cut from the loin..They offer two steaks in one...One side.. the larger is Top loin..alone it is called Stripsteak, N.Y.Strip K. C Strip and maybe others as well...The other side(smaller) is filet...alone it is obviously filet mignon. The Porterhouse has more/larger piece of filet so usually demands a premium price...T-bones at times can have little or no filet atached....I prefer the Porterhouse as I think it is the best bang for the buck...more filet.
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Old 02-04-2007, 03:31 PM   #8
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I like both filet and ribeye - if it's a filet I want it "black and blue" with a COLD center. Ribeye I want rare. Both are just salt and pepper rubbed with olive oil.
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Old 02-04-2007, 03:44 PM   #9
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My favorite cut of steak is a large Porterhouse medium rare.
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Old 02-04-2007, 06:23 PM   #10
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Skirt, Ribieye, flat iron, Porterhouse(not in that order), all med rare. recipes to come.
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