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Old 06-29-2004, 10:20 AM   #11
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I like mine Pittsburg style - like Kylie - seared fast for a short amount of time - piping hot on the outside but a very cold center. It's actually not cooked enough to start the juices flowing yet.

ironchef - that's how I cook my lamb chops - I like my steaks with a horseradish-type crust on the outside.
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Old 06-29-2004, 11:20 AM   #12
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One thing I do not like (but my husband does) is steak sauce or any other glop messing up the natural taste of the steak! I like a tiny dash of salt, but that's pretty much it. When I eat prime rib, I do like to dip it in the au jus (sp?) or occasionally in a little horse radish sauce, but mostly I like the taste of the meat. Especially if it has been cooked on the BBQ grill.

:) Barbara
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Old 06-29-2004, 01:28 PM   #13
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Barbara I think the spelling is Awwwwwwwwwwww Juice. :roll:
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Old 06-29-2004, 03:56 PM   #14
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Quote:
Originally Posted by ironchef
My favorite steak...

Cut: Rib-eye
Marinade: Extra Virgin Olive Oil, Fresh Crushed Garlic, Minced Rosemary and Thyme
Seasoning: Rock Salt and Fresh Cracked Pepper
Method: Grilled
Doneness: Medium Rare

...Perfect every time
I'll have to put in my vote for a pan-seared pin bone sirloin. More natural flavor than a ribeye, and has a nice big hunk of tenderloin in it.
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Old 06-29-2004, 06:56 PM   #15
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Steaks

I like mine med-well. A touch of pink inside and juicy.And don't forget the garlic pepper.
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Old 06-29-2004, 10:41 PM   #16
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A rib-eye, rib roast, rib steak etc. has significantly more marbling than ANY cut of steak, making it more flavorful, especially more than any steak cut from the sirloin section. A steak cut from the sirloin section (as opposed to the SHORT loin section which gives you t-bones, porterhouses, and filet migons) may at times be a bit more tender than a cut from the rib portion, but because sirloin steaks are significantly more lean, they will definitely not have as much flavor.

Not to say that there is anything wrong with liking a sirloin, or any other cut that is not from or near the rib portion because to each his own, and if everyone only ate rib-eyes, than that would be a lot of beef going to waste.

Quote:
Originally Posted by LMJ
Quote:
Originally Posted by ironchef
My favorite steak...

Cut: Rib-eye
Marinade: Extra Virgin Olive Oil, Fresh Crushed Garlic, Minced Rosemary and Thyme
Seasoning: Rock Salt and Fresh Cracked Pepper
Method: Grilled
Doneness: Medium Rare

...Perfect every time
I'll have to put in my vote for a pan-seared pin bone sirloin. More natural flavor than a ribeye, and has a nice big hunk of tenderloin in it.
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Old 06-30-2004, 12:50 AM   #17
 
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Its Canada Day on Thursday, and therefor a day with no work, o the BBQ can be brushed up and put into full service, with a pair of really thick T-Bones...

While I expect we all have our "favourite" steaks, and cooking methods, the thread itself is propogating ideas and concepts that create a Win-win all around...

I can surely appreciate a good ribeye steak as several of you suggest. I have a personal prejudice towards T-Bones, Strip Loins and Sirloins, which could be based on upbringing and memory or more simply the cuts placed on retail offer here in Ontario Canada...

Likewise "meat education" is quite a thing...my father in law was a meat inspector, and taught me a thing or three (mind, only of what was on retail offer in the Cdn Prairie!) ...I've had the chance, over the last couple decades to befriend a partner in a fairly major meat packing outfit and heard his explanations, when the USA shut its borders to Cdn beef and we all of a sudden got exposed to cuts that are traditionally sent there (and at really attractive prices! Mr George Dubya demonstrating the "eat Pork or Die" theory at the time, as no Canucks were bothered by the dread Mad Cow thing, which provably came from the States, but I digress)

Anyways, I tend towards strip loins, T-Bones, Porterhouses as I can get the "fat strip" in the right position, and its super tender if you treat it right...

Likewise, for flavour, its hard to beat a sirloin...

It can be easy to get ripped off in paying the big bucks for ribeye, as too many steaks in the tub are possessed of the collagen feature of hard white crud that neither dissolves nor flavours...

Likewise, one must learn to look for this in the other steaks, and the multi-muscle facts of how steers are put together...and find a butcher who hangs the meat for 28 days, as opposed "turning it around" in as little as 14days...or finding the 35 day aged stuff (it shrinks, and they must charge more as occaisioned by shrinkage!)

Was also warned by a really great professional chef, employed by such "packers" about weight vs value of bone in the cut..., and how "supermarkets"buy the least expensive cuts, let it "age" on the shelf, and if you are going to spend the big bucks for a good steak, lets look for these several symptoms that indicate a tough cut rather than a good one...

And a brief speech on the 3500 different grading systems here...with the point of do you really think that milk cows get made into pet food? and how many "Aberdeen Black Angus steers" are on the market at any given time, and so on...

Caveat Emptor...

On the other hand, buying from reputable places, steak remains a premium meal...

Lifter
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Old 06-30-2004, 04:13 AM   #18
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mignon=mid rare
t bone = med
porter=med
strip = med
top=med
standing rib roast=mid rare
london broil =almost med
center cut mignon=tartar
flank steak=tacos
flat iron=med
turnados=mid rare
ribeye=med
bone in ribeye=mid rare
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Old 06-30-2004, 10:11 AM   #19
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Regarding the "pittsburg" style (first time I've heard of that), wouldn't you only be able to do this with very thin steaks? Unless it's a tenderloin, if the steak is too thick, the absence of heat wouldn't break down the muscles and connective tissues and would render the steak really chewy. I was just wondering if you could elaborate on this a little more, since I've never had this before, and I'm curious about nuances of this dish. I couldn't see anyone being able do successfully do this with say, a 2" New York steak and be able to actually eat it.


Quote:
Originally Posted by kitchenelf
I like mine Pittsburg style - like Kylie - seared fast for a short amount of time - piping hot on the outside but a very cold center. It's actually not cooked enough to start the juices flowing yet.

ironchef - that's how I cook my lamb chops - I like my steaks with a horseradish-type crust on the outside.
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Old 06-30-2004, 01:02 PM   #20
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I respectfully disagree ironchef. I refer to this dialogue between cattle rancher Mel Coleman (Coleman Natural Products president and founder) and Alton Brown:

Mel Coleman: Now, when you quarter an animal, you quarter it right through there so all of this front part is a little fattier than from here back.
Alton Brown: That doesn't necessarily mean it tastes better, though, right?
MC: I don't think so because a lot of the taste comes from a steak that's very lean like the sirloin.
AB: Okay.
MC: Uh, juicer steak, because it has more fat and marbling, comes from the rib eye.
AB: Okay. All right. So, basically your better steaks in the middle of the animal on the back.
MC: Yeah. Yeah. Up toward the back.

Honestly, a ribeye, t-bone, Porterhouse, or a pin bone sirloin are all magnificent steaks. But I do believe that a pin bone sirloin is going to end up a little dryer, but a little more flavorful than steaks from the other end. I won't defend steaks from further back in the sirloin as being in the same class, of course... Though they are certainly delicious, and a tremendous bargain for their quality.

I probably like the pin bone sirloin best, at least in part, because a prime-grade sirloin doesn't send me into the price-induced panic attack that rib and loin cuts do. I guess I'm hardly objective. 8)
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