Pittsburgh rare

quote:

---

I don't eat steak really.

The guys seem to prefer Ribeyes, so that is what I have been buying.

---

Ya but you buy grass fed beef which sucks no matter the cut

Dafuq would a dot injun know about good beef?

Porterhouse.

quote:

---

The only answer is ribeye. Anyone who says filet is a gullible moron who has fallen for "marketing to stupid people" and/or they just don't like flavor when they eat.

"Ohhhhh! It's so expensive on the menu it must be the best!!!! And look they wrap bacon around it. I like bacon."

---

Or they like a lean cut that's also incredibly tender. I can't stand ribeyes, I feel like I'm eating a big hunk of fat held together by the occasional strand of meat, and I always end up with a pile of leftover gristle and fat that's half the size of the initial steak.

And no filet worth a damn comes wrapped in bacon anyway. That's Outback steakhouse type trash. But if that's your exposure to filet, then you've already established your level of knowledge on the subject.

quote:

---

quote:

---

The only answer is ribeye. Anyone who says filet is a gullible moron who has fallen for "marketing to stupid people" and/or they just don't like flavor when they eat.

"Ohhhhh! It's so expensive on the menu it must be the best!!!! And look they wrap bacon around it. I like bacon."

---

Or they like a lean cut that's also incredibly tender. I can't stand ribeyes, I feel like I'm eating a big hunk of fat held together by the occasional strand of meat, and I always end up with a pile of leftover gristle and fat that's half the size of the initial steak.

And no filet worth a damn comes wrapped in bacon anyway. That's Outback steakhouse type trash. But if that's your exposure to filet, then you've already established your level of knowledge on the subject.

---

If you have gristle or leftover fat with a ribeye, you got a ****ty ribeye.

Hamburger Steak!!!

quote:

---

I'm not picky...as long as I have a huge dollop of catsup on the side

---

No Italian dressing or Tony C's?

Salt. Honestly, that's all s good steak beef.

quote:

---

Salt. Honestly, that's all s good steak beef.

---

Don't you dare forget the pepper!

What are you? A communist?

Salt.

quote:

---

#1 Ribeye- marbling, flavor
#2 Sirloin- lean
#3 Filet- tender, not much flavor
#4 tbone/porterhouse- filet on one side, strip on the other, hard to cook evenly
#5 Strip- mediocre in every way

---

quote:

---

quote:

---

The only answer is ribeye. Anyone who says filet is a gullible moron who has fallen for "marketing to stupid people" and/or they just don't like flavor when they eat.

"Ohhhhh! It's so expensive on the menu it must be the best!!!! And look they wrap bacon around it. I like bacon."

---

Or they like a lean cut that's also incredibly tender. I can't stand ribeyes, I feel like I'm eating a big hunk of fat held together by the occasional strand of meat, and I always end up with a pile of leftover gristle and fat that's half the size of the initial steak.

And no filet worth a damn comes wrapped in bacon anyway. That's Outback steakhouse type trash. But if that's your exposure to filet, then you've already established your level of knowledge on the subject.

---

bolding above is mine..

While I recognize that a good ribeye may have more marbling than some people, and apparently you, can appreciate, there should be no gristle. You need to find a new source of beef. It sounds like your experience with ribeye is pretty bad.

Your problem may be in the preparation.

A good steak requires a very little seasoning. Frankly, a kosher salt and fresh ground pepper rub while waiting for the steak to reach room temp is fine. Sometimes I may add a touch garlic powder or celery salt to the rub depending on my mood. Obviously season to your personal tastes. However if your ribeyes "always end up with a pile of leftover gristle and fat that's half the size of the initial steak" try adding a little less hyperbole.

quote:

---

"Ohhhhh! It's so expensive on the menu it must be the best!!!! And look they wrap bacon around it. I like bacon."

---

You're going to the wrong restaurants...they sure as **** don't wrap bacon around a filet at Pappas Bros or Bobs.

This thread is making me want a steak

quote:

---

Salt.

---

So you admit that you're a communist!

I had a huge auction barn ribeye at lunch yesterday

Bringing steak up to room temperature is one of the biggest food myths there is.

quote:

---

This thread is making me want a steak

---

Only time I'm in the mood for steak is when I have air and water.

quote:

---

quote:

---

Salt.

---

So you admit that you're a communist!

---

Da.

quote:

---

quote:

---

The only answer is ribeye. Anyone who says filet is a gullible moron who has fallen for "marketing to stupid people" and/or they just don't like flavor when they eat.

"Ohhhhh! It's so expensive on the menu it must be the best!!!! And look they wrap bacon around it. I like bacon."

---

Or they like a lean cut that's also incredibly tender. I can't stand ribeyes, I feel like I'm eating a big hunk of fat held together by the occasional strand of meat, and I always end up with a pile of leftover gristle and fat that's half the size of the initial steak.

And no filet worth a damn comes wrapped in bacon anyway. That's Outback steakhouse type trash. But if that's your exposure to filet, then you've already established your level of knowledge on the subject.

---

You are an idiot for valuing "incredibly tender" over flavor, but again, I'm sure you look at the menu and see filet as the highest cost steak item and pick that because it just must be better. Frakkin' lemmings.

If you can't make a filet taste good, you don't know how to cook.

The filet is the Tilapia of steak...

quote:

---

If you can't make a filet taste good, you don't know how to cook.

---

Nothing wrong with a filet, if you are a woman, but a ribeye is just so much better

None of you here would turn away a filet, ribeye or strip. All meat is murder. Delicious murder.

quote:

---

There is absolutely nothing in the entire history of the world worse than hyperbole.

---

Am I the only one who likes to eat the fat, too?

best way to eat a filet is steak au poirve

quote:

---

While I recognize that a good ribeye may have more marbling than some people, and apparently you, can appreciate, there should be no gristle. You need to find a new source of beef. It sounds like your experience with ribeye is pretty bad........

.........However if your ribeyes "always end up with a pile of leftover gristle and fat that's half the size of the initial steak" try adding a little less hyperbole.

---

So you're saying you'd mow down every last bite of this bad boy?

Might as well be chuck steaks.

Most of that white stuff is fat, not gristle. Fat = flavor. Do I eat the giant hunks of fat in the middle and on the edges? No, but they add a hell of a lot of flavor.

quote:

---

Most of that white stuff is fat, not gristle. Fat = flavor. Do I eat the giant hunks of fat in the middle and on the edges? No, but they add a hell of a lot of flavor.

---

quote:

---

quote:

---

I don't eat steak really.

The guys seem to prefer Ribeyes, so that is what I have been buying.

---

Ya but you buy grass fed beef which sucks no matter the cut

---

Benny likes the Farmer. She gives him free jerky or sausage.

I only read first page and didn't see it, but how does not any one say prime rib??

If I'm at a restaurant, I don't want to get what I can easily cook at home (ribeye, filet, strip..)

So, I get the prime rib.