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Old 08-28-2006, 07:18 PM   #31
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ok i'd say ribeye then.
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Old 08-28-2006, 08:19 PM   #32
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If it's a steak cooked right (salt and pepper only please, cooked medium) I'll eat it.....I tend to prefer NY strip but at this point, since I FINALLY know how to cook a steak right (thanks to YOU ALL), I'm game to try 'em all!
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Old 08-28-2006, 09:07 PM   #33
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Yes, but it lacks flavor

Quote:
Originally Posted by CookBrian
Filet Mignon all the way for me
A New York cut - bone in medium rare is the best there is, believe me.
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Old 08-28-2006, 09:16 PM   #34
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I like a GOOD NY Strip, and then a good rib eye (bone in). For those not aware, the strip is the tougher, but tastier side of a porterhouse, and a quality strip steak has IMO the best beef flavor of any of the "grilling" steaks. Of course... 1-1/4" to 1-1/2" thick, medium rare.

Like some others have posted, for me the tenderloin (filet) has a less pleasing texture and far less flavor than the other quality cuts. Although when I was in Italy I had a filet with a balsamic vinegar creme sauce that was heavenly, and I am going to try and duplcate the sauce one of these days. I got the list of ingredients from the chef, but not the proportions or the exact process, so that should be a test for my cooking skills.... or lack thereof...
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Old 08-28-2006, 09:47 PM   #35
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Rib eye or tenderloin for me!
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Old 08-29-2006, 12:25 AM   #36
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1. Ribeye
2. T Bone
3. NY Strip
4. Filet Mignon
5. Sirloin

It's near impossible to beat a good ribeye in my book.
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Old 08-29-2006, 12:31 AM   #37
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Tri-tip, it is part of the sirloin. I like to rub the tri-tip with a rub and let it sit overnight before grilling.
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Old 08-29-2006, 09:12 AM   #38
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I never see tri-tip in the stores here on the East Coast. I've heard so many positive comments about it, I'm eager to give it a try.
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Old 11-13-2006, 06:42 PM   #39
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Is flank and skirt steak the same thing?
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Old 11-13-2006, 07:09 PM   #40
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Quote:
Originally Posted by peppe2
Is flank and skirt steak the same thing?
Similar but not the same. They come from the same general area, but flank is a leaner cut. If marinated, not overcooked, and sliced on the diagonal, though, flank is delicious and very flavorful, IMO. Some prefer skirt steak (often the choice for fajitas) because it has more marbling.
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