Discussion in 'Good Eats' started by TigerBait3, Dec 14, 2007.
Discuss. Non beef items included.
I had an aged filet from Shulas last year that I believe cannot be touched. Salad was pretty damn good too!
Tried a flat iron several months ago and that is what I have bought ever since. Really tasty, easy to cook well. Yep, that just about makes me happy....., add those five favorite beers and we have bliss.
T-Bone or Sirloin grilled...Mmmmmmmmm
I've never been to any of the really nice places, Outback is great for me.
Give me a ribeye any day. The popular cuts like a filet or ny strip are too lean, resulting in little flavor. They may melt in your mouth, but if it has little taste, what's the point?
1" ribeye cut seasoned with salt, pepper and garlic powder grilled to medium rare at home is the only way to go for me.
I hate to agree with TigerWins, but I like a good ribeye the best also. Salt that puppy up, add some cayenne pepper (not too much) and broil it on my gas grill, on HIGH for 10-15 minutes on each side, depending on thickness, about medium. Good stuff!
I thought gas grills were against the law in Texas? Something about...oh thats right, it aint grilling when you use gas!
I kid. :grin:
I like them all, but especially ribeyes. Not sure about the broiling method. I like my grill at 900 (which is extremely hard to get) about 2 minutes on each side. And close the vents for a minute or two, medium rare.
I am with you TB3. I never met a steak I didn't like.
I haven't had a ribeye in quite some time. I certainly need to revisit that. I typically like to eat a NY Stip or a T-Bone. I'll go with the strip if I don't feel like fooling with a bone.
One of my fondest steak memories was at Ruth's Chris for my dad's retirment dinner. I didn't know if I wanted a NY Stip or a Filet. I told the waitress to just combine them and bring me the Porterhouse. I wasn't paying.