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Old 12-07-2007, 11:49 AM   #1
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Default Mmmmm Steak

What's your favorite steak? Mine used to be ribeye (the ribeyes from Costco are really good), but the JOO in me now prefers flat iron from Kroger. They're delicious, tender, and will feed 2 grown men for $6.
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Old 12-07-2007, 11:51 AM   #2
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Agreed that the ribeye from costco are pretty good for the price, but the best steak I ever had was a 28-day dry aged prime in Kansas City. That dry aged stuff is no joke. Great, now I'm drooling on my keyboard.
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Old 12-07-2007, 11:53 AM   #3
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Not sure if its in the steak category but I absolutely love me some London Broil. Flat Iron is always good but what about Filet Mingon?
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Old 12-07-2007, 11:53 AM   #4
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Outback - Victorian center cut filet
Longhorn - Flo's Filet....ooh and their mashed potatos. ugh i want some
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Old 12-07-2007, 11:57 AM   #5
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I'll take a rare, prime filet. I cook with flank steak most of the time because its cheap and cooks tender if you use an acidic marinade.
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Old 12-07-2007, 12:03 PM   #6
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New York Strip ftw! Had a 16oz (holy mother of god) New York Strip in Vegas that was really good ... must have gotten their beef from Alberta!
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Old 12-07-2007, 12:05 PM   #7
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Oh, forgot, for you really bold people, there are procedures online to dry age your own meat at home which is basically a controlled rot.
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Old 12-07-2007, 12:11 PM   #8
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So I've been taking cooking classes, and the best steak I've ever had is this simple:

Get a NY strip, wrap it in horseradish and salt in cling wrap for 3 days in the fridge.. take it out and scrape all the **** off it. Cook it. Its seriously the most amazing thing ever as the steak partially cures and soaks up the flavor. Hell, I dont even like horseradish that much.
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Old 12-07-2007, 12:12 PM   #9
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Best steak i ever had was bought at Sams Club in two family packs. We picked up 6 16oz Porterhouses and they were amazing. If i had a good grill at the apartment I would be eating steak much more often. I had access to a great weber portable grill, cooked 6 steaks at one time perfectly. No hot/cold spots so no rotations were needed.
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Old 12-07-2007, 12:13 PM   #10
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Quote:
Originally Posted by brgracer View Post
Oh, forgot, for you really bold people, there are procedures online to dry age your own meat at home which is basically a controlled rot.
I tried this once and it went horribly wrong. lol
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Old 12-07-2007, 12:20 PM   #11
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Another vote for Costco's ribeye steak but the family prefers Ruths Chris Steakhouse for a good sit down steak dinner. As a matter of fact, part of planning for an out of town trip is looking for a Ruths Chris in the destination or along the way.
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Old 12-07-2007, 12:22 PM   #12
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Filet, Porterhouse or Ribeye.
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Old 12-07-2007, 01:09 PM   #13
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For every day and over all cook ability and flavor i like sirloin. But it seems most places are cutting it like **** now adays but the ribeye is ok by me. I like a good porter house, New york strip is often hit and miss depending on how it is frenched from the bone and fillet mignon is just over rated as far as i am concerned. Personally i bet money i could take a well cut sirloin and score better than 90% of the filet mignon setups people produce, and even alot of resteraunts. But then agian i have cooked a whole **** laod of steak in my day.
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Old 12-07-2007, 01:12 PM   #14
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If you all have an opportunity, farmers market steaks are probably some of the most tender I've ever had. Hometown farmers markets tend to carry 100% grain fed steak, which is amazing. For those in NOVA area, there is a farm in winchester that sells them in vienna. They also do group buys.. I'm considering going in and getting a 1/4 cow. hah.
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Old 12-07-2007, 01:18 PM   #15
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Filet Mignon, sourced from a competent butcher and prepared "Pittsburgh rare." IOW: seared very briefly over the flames of hell and damnation itself, to achieve a charred outside while leaving the inside cool and purple / red.
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Old 12-07-2007, 01:23 PM   #16
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I love to get the best of both worlds (flavor/tenderness) with a T-Bone. Love the Costco steaks for the price.
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Old 12-07-2007, 01:31 PM   #17
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Quote:
Originally Posted by Joe Perez View Post
seared very briefly over the flames of hell and damnation itself, to achieve a charred outside while leaving the inside cool and purple / red.
That's how I cook steaks
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Old 12-07-2007, 01:33 PM   #18
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Similar to filet mignon wrapped with a piece of bacon, i really like shrimp brochette.
It's a butterflied shrimp stuffed with a piece of pepper and wrapped in bacon. I had it at the Aquarium in Opry Mills in Nashville for the first time. It was amazing.
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Old 12-07-2007, 01:35 PM   #19
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i get all my meat at costo soo damn good
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Old 12-07-2007, 01:37 PM   #20
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good quality organic porterhouse grilled with a wood fire.
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