Bangbang
Executive Chef
Ribeye rules.......porterhouse second......tenderloin next(not much flavour...needs a sauce with it)
Mylegsbig said:filet. I like some ribeyes, where that "flavor kernel" or ring of fat is way on the outside of the steak so i can cut it off. I hate cutting around fat, makes me sick.
mrsmac said:Scotch fillet (not sure what you guys call it) cooked rare. YUM
CookBrian said:Filet Mignon all the way for me
peppe2 said:Is flank and skirt steak the same thing?