Aces High Bulletin Board
General Forums => The O' Club => Topic started by: redman555 on August 25, 2010, 11:53:33 PM
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Ok, so I am super bored so just thought I would post a random question lol
What is your favorite kind of steak?
Mine is Medium Rare New York Steak...... Mmmmmmm so good :aok
-BigBOBCH
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The tasty kind
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Ribeye thick cut, well marbled, cooked on the coals till med rare, big baker potatoe with the works and corn on the cobb, Desert Blackberry Cobbler with a little scoop of vanilla, wow im full now
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Medium Rare for me. Best cut? I like em all, but Delmonico's sing to me.
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I like mine to "moo" when I stick my fork in it. Bone-in ribeye is my favorite cut.
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Med Rare NY Strip.
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Cattlemans cutlet
(http://pics.livejournal.com/missdissent/pic/000bc0ga/s320x240)
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Grass fed, T-bone or Flatiron. steak.
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Medium rare T-bone or ribeye.
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Strip, Tbone, or porterhouse, cooked a little less then medium rare
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1 inch thick cut Black Angus prime ribeye cooked medium rare.
No seasoning necessary.
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Tbone (and buffalo meat). Cow steaks will kill you. Buffalo steaks are full of the good stuff without all the heart clogging nasty fat.
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Horse, with rosti :aok
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Delmonico, rare or Med rare, with thick cut onion rings or a potato,corn on the cobb with a 16oz beer in a mug so frozen that ice crystals form on the edge of the glass........... :x
That very well may be the definition of heaven on earth :aok
Or..... Back straps of Venison, sauteed in onions and mushrooms!!! With the same kind of beer of course :D
We do this every year at our hunting camp,after being inthe woods all day and coming home to this makes for a cabin of very happy hunters, the smell of the Venison cooking, the hardwood stove burning,a faint sent of Hoppes #9 in the air mmmmmmmmmmmmm!!
Dam im hungry now
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Prime rib :aok
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I love it all!!! But my wife usually holds on to my man-card and I end up eating a lot of chicken :cry
But I do love a good Ribeye or NY Strip... medium rare please :)
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1 1/2 inch bone in Ribeye, cooked over wood fire to just under med rare.
Favorite side dishes: baked potato with corn on the cobb, or baked sweet potato with grilled asparagus.
Cold beer is a must, not an option.
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2" Fillet Mignon, Lean, aged at least 15 days, marinated for 24hrs in New York Style A-1.
Charcoal Grilled to Medium, smothered in sauteed mushrooms and served with Grilled asparagus and baked potatoes.
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I prefer filet mignon medium well. I like to cut the meat with a fork not a knife.
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I dont really like fillet - no taste, no texture. ymmv :bolt:
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Ribeye or T-Bone, meduim, that was prepared and cooked by my uncle. I always tell him he should open a steakhouse. :headscratch:
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Rib Eye or Porterhouse medium rare.
I was in the meat business for better than 20 years.
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Caribousteakandforsumdamreaso nmyspacebarwontworkLOL
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Caribou steak. For some damned reason, my spacebar won't work :lol
fixed
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ty
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If you like T Bone steak then you like filet, also called tenderloin, (the small piece on one side of the bone) and strip steak (the larger piece on the other side of the bone).
I tend to go for Ribeye, because it has a consistent taste and has the most flavour imho.
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4 words ...
ALL YOU CAN EAT !!!! :rock
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Years ago folks went on a health kick. All they wanted was lean "baby beef" and no bone. That was soon followed by a boom in new companies making steak sauces. Bone and fat (around the edges and marbeling) are what flavor any meat.
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Gravy from them taters is all the steak sauce I want. ;)
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A big, thick ribeye that's cooked to med-rare.
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Have any of you guys/girls try grass fed meat?
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:lol I have a 1/2 a beef in the deep freeze. That's all I buy. Very rarely do we go to the store for beef or pork for that matter.
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:lol I have a 1/2 a beef in the deep freeze. That's all I buy. Very rarely do we go to the store for beef or pork for that matter.
Yep, you know what the tast is like. Huge difference between grass fed and feedlot feed.