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Old 08-03-2012, 10:21 PM   #31
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Originally Posted by taxlady View Post
I thought the smaller side of a porterhouse steak was the filet and that the big side was the strip or boneless rib.

Small Side=Tenderloin (Filet Mignon); Larger Side=Sirloin Strip (NY Strip); In Between=Bone (Skeleton).
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Old 08-03-2012, 11:56 PM   #32
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I live alone and grill outdoors often. I love a good, thick, bone-in ribeye steak now and then, rare to medium rare. I can't finish a whole one in one meal, so the rest of it gets sliced and gently reheated the next morning for steak and eggs. Takes a bit of planning, as I'm not going to grill one of those beauties unless I'm sure I can finish it off the next morning.
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Old 08-04-2012, 12:14 AM   #33
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Quote:
Originally Posted by Cheryl J View Post
I live alone and grill outdoors often. I love a good, thick, bone-in ribeye steak now and then, rare to medium rare. I can't finish a whole one in one meal, so the rest of it gets sliced and gently reheated the next morning for steak and eggs. Takes a bit of planning, as I'm not going to grill one of those beauties unless I'm sure I can finish it off the next morning.
I like to use the leftover for cold steak the next day for my lunch at work. Not everyday I get steak in my Bento Box.
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Old 08-04-2012, 12:21 AM   #34
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Oh, yeah, Fiona - cold steak for lunch is so yummy, too!
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Old 08-04-2012, 06:54 AM   #35
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Small Side=Tenderloin (Filet Mignon); Larger Side=Sirloin Strip (NY Strip); In Between=Bone (Skeleton).
When we go to our favorite steakhouse, I sometimes order a T-bone or Porterhouse (the latter are huge), or when we cook out, a porterhouse. My husband loves the filet, which I couldn't care less about (still have my teeth and like to chew my meat! Plus I love the fat edge when it's cooked at a restaurant because it gets crispier than I can do at home), and I take the strip. I usually cannot finish the strip, and take it home (if eating out) for the aforementioned steak-and-eggs breakfast or, in the case of the gigantic porterhouse, a full dinner.
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Old 08-04-2012, 07:05 AM   #36
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While quite expensive, Allen Bros. can be 'cheaper' than many restaurants-
Allen Brothers Dry-Aged Portherhouse Steaks
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Old 08-04-2012, 08:24 AM   #37
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Quote:
Originally Posted by Cheryl J View Post
I live alone and grill outdoors often. I love a good, thick, bone-in ribeye steak now and then, rare to medium rare. I can't finish a whole one in one meal, so the rest of it gets sliced and gently reheated the next morning for steak and eggs. Takes a bit of planning, as I'm not going to grill one of those beauties unless I'm sure I can finish it off the next morning.
That is a great idea Cheryl, no wastage either
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Old 08-04-2012, 09:41 AM   #38
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Old 08-04-2012, 09:53 AM   #39
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You must have been very hungry that day.
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Old 08-04-2012, 09:58 AM   #40
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You must have been very hungry that day.
I got that from Google images. I think that is a challenge from a restaurant in Allentown. I would love to give one of those 72 ounce challeges a try. Ten years ago I may have had a chance, but now, no way.
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recipe, steak

This steak is too darned big!!! Rib eye is about my favorite beef cut (although I'm thrilled when I have enough guests to cook prime rib roast). I was in a supermarket today and saw some nice looking rib eye steaks (bone-in), but they were 1-1/2 pounds! (24 oz., 0.7 Kg) That's just too big!!! It's too much of a serving for one person, and when I'm entertaining guest(s) I like to serve everybody the same entree. Many of the most popular cuts can't be cut in half and yield identical servings. A nutritionist would probably tell you to eat no more than 6 oz. (maybe even 4 oz. but scoff, scoff...). "No bigger than the palm of your hand." Yeah, right, maybe if it's three inches thick. (The steak, not my palm!) :wink: Filet mignon is not my favorite cut because they're too lean, not enough marbling, but at least you can find them in the 6-8 oz. size. IMO that's a reasonable protein serving. When faced with these Frankensteaks I just have a problem leaving some on the plate. I'm on a seafood diet. When I see it I eat it. :wink: A good solution to this is to serve a reasonable size, maybe even a large reasonable size (12 oz.?) and when it's gone there isn't any more unless you want to drive back to the supermarket. (That's a good disincentive to over eat.) But steaks seldom come in this size. If anything I've seen a trend to larger and larger steaks.) One good strategy to serving healthful food is portion control. Part of the problem is that cows insist on growing to some similar size and when the butcher cuts them up the only control he has is how thick do you want it cut? And I'm sure that many will agree that we like our steaks thick, not big. I wish scientists could breed miniature cattle so that when you cut rib eye steaks you can cut them 2 inches thick and still have a reasonable serving size. Cattle ranchers would probably like bigger, cattle twice the size! I presume there's a per cow cost and per pound cost, and I presume the bigger the cow the cheaper it is for ranchers to produce. I bet they'd like a 20 ton cow 10 feet tall if somebody bred them! Well I just wanted to kick this around, to have fun with a topic. I don't see any solution except to cook Asian like I often do (or cook stews, meat only roasts like tri-tip where you can cut any serving size) where portion size and portion control is almost always assured when you're eating with chop sticks. But I like steaks too. I feel that too often the serving size is just out of control. I'm not going to buy a 1/2 inch thick rib eye. (I've seen them, "thin sliced.") I can't cook that and have any sear and rare to MR in the middle. Discuss. 3 stars 1 reviews
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