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Old 03-21-2012, 11:38 PM   #1
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Default What your favorite cut of steak?

Got into a debate today about steak. Guy here at work t-bone this, t-bone that.

I told him he could stick that t-bone up his candy @#$

I enjoy a porter house and a tri-tip. But my favorite above all is the NY.

Nothing beats a med. rare NY 14 oz beauty. I have never seen larger than 14 oz. I mostly see 10-12 oz.

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Old 03-21-2012, 11:43 PM   #2
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i will second porter house and ny strip.

tbone is best made into hamburger...

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Old 03-21-2012, 11:53 PM   #3
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Tenderloin when I am watching my fat content.
A juicy Rib Steak when I'm not.

And.... Pan Fried with a trace of Olive Oil, Montery Steak Seasoning. Crisp on the outside, Rare, Rare, Rare on the inside.

But we need to enjoy them before they are outlawed. I'm sure that with the recent findings on red meat, It will have to be banned under ObamaCare

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Old 03-21-2012, 11:53 PM   #4
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Any steak prepared properly is good grub,,, I prefer a nicely marbled Rib Eye as far as beef goes,, moose and elk steaks are the best chewing to me,, of course a nice wild hog shoulder steak is some fine eatin' too.

Good dining,
Jeff

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Old 03-22-2012, 12:15 AM   #5
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Filet Mignon

And using this guide to grill them has made all the difference in the world

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Old 03-22-2012, 12:16 AM   #6
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Kc strip from one of my home grown cattle

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Old 03-22-2012, 12:22 AM   #7
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Quote:
Originally Posted by DodgerBlue View Post
Got into a debate today about steak. Guy here at work t-bone this, t-bone that.

I told him he could stick that t-bone up his candy @#$

I enjoy a porter house and a tri-tip. But my favorite above all is the NY.

Nothing beats a med. rare NY 14 oz beauty. I have never seen larger than 14 oz. I mostly see 10-12 oz.
Quote:
Originally Posted by JonM View Post
i will second porter house and ny strip.

tbone is best made into hamburger...
I LOVE a porterhouse done medium on my grill!!!

A little lesson for you haters...

T-bone and Porter house come from the same basic cut...one a bit higher than the other.

Porter house...1 side is the strip, the other side of the bone, the tender part, is the fillet.

So porter house and T-bone are a NY strip and a Filet together...the t-bone just has a smaller filet.
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Old 03-22-2012, 12:26 AM   #8
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Quote:
Originally Posted by BullseyePrecision View Post
Kc strip from one of my home grown cattle
As the OP of this thread. May I ask for a sample of said KC strip?

Your own cattle. Thats awesome.
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Old 03-22-2012, 12:29 AM   #9
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I prefer the type on my plate.

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Old 03-22-2012, 12:52 AM   #10
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A 20 oz porterhouse med rare or a cowboy cut Rib eye. Or a KC strip.or a good prime rib. But I will not turn down any steak that is put in front of me!

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