|UserAlbum Ratings 5Last Active 05-19-10 6:18 pmJoined 05-19-10Forum Posts 0Review Comments 0
You probably figured this might be another disturbing, disgusting list. But I shall prove you wrong, as I rank my 5 favorite cuts of meat(all steak, btw) and my favorite way of preparing them. The 5 albums are 5 albums that I constantly have on full rotation ranked as well.
Ribeye- Yes, it's different for number one, for the fat content(marbling) isn't as high as a cowboy ribeye. Unlike the cowboy ribeye, this is best prepared to medium rare on a high-heat setting on the grill. Rub down with a spice mix of chipotle pepper seasoning, salt, pepper, a bit of chili powder, onion powder, and garlic powder. Grill on high heat to a perfect med-rare.
The Original 11:11 Sessions
Porterhouse- Also known as a T-Bone, this basically is a steak made up of two steaks. One side is the NY Strip, while the other is a piece of the tenderloin, or filet. A great way to prepare this is to follow the same preparation for number 1, but cook at a more gradual rather than fast rate. Get a nice seared crust on the outside and finish in the oven.
London Broil- Normally pushed to the side by butchers and their customers, London Broil is an extremely tough piece of meat. If you cook it properly(No more than med-rare) and slice real thin, it is absolutely amazing and full of flavor. A great way to prepare it is to marinate it over night in a teryaki-based marinade with plenty of garlic and ginger thrown in, and then grilled to a perfect medium-rare.
Filet Mignon- A very expensive cut of beef that lacks the fat content to properly grill or cook more than med-rare. Very tender, but lacks flavor. My favorite way of preparing it is to wrap it in partially cooked bacon, sprinkle with salt and pepper, and then quickly sear in a cast iron skillet. Make sure to cook the bacon all the way. No one likes undercooked pork.
|1||Strapping Young Lad|
Cowboy Ribeye- A giant bone-in ribeye, also known as a tomahawk ribeye. Usually cut between 2 1/2-3 1/2 inches, this is a delicious cut of beef that is beyond great if cooked properly. My favorite way of preparing it is a rub it down with an espresso powder, salt, cumin, pepper, and cayenne spice mix, and then quickly seared in a cast iron skillet with about a tablespoon of butter. Finish off in the oven at 350 for about 5 minutes, or until cooked whichever way you prefer. I recommend no higher than medium, but hey, to each his own.
|damn, recipe for 1 sounds fucking delicious|
|if you offer me a plate of bacon or a 12 oz steak, which do you think i'm choosing?|
|I see you are quite the fan of steak. If you ever come to Ireland try the steak. It is 10x better than any American steak seriously.|
|anyone ever had a hot dog in Chicago? i remember when i first moved here and i ordered one, it came with a pickle on it, also mustard, tomato slices, sport peppers, celery salt and relish. there were more vegetables than meat. fucking weird, but people here love them.|
|Roast beef sandwich w/ horseradish cheese > All.|
There was this Japanese tri-tip I made one time and OH MY FUCKING GOD WAS IT DELICIOUS. It had a teriyaki marinade and was literally melt in your mouth.
|Inveigh, Chicago Dogs are the fucking boss.|
Pit - my ranking for cuts of steak:
1. Porterhouse/T-Bone - Get the best of both worlds, especially the Porterhouse cut.
2. Ribeye - As long as its from a butcher and not the god damn grocery store.
3. Filet - Like butta, but too fucking expensive for what you get.
4. NY Strip - Yeah sometimes I just HAVE to have one of these.
5. Top Sirloin - Extremely underrated, and probably the best value.
|agreed on the Top Sirloin Hans. gotta disagree on the Chicago dogs though, I just can't come around on em. I do enjoy a good Maxwell Street Polish though, sauted onions and mushrooms with some mustard, mm MMM|
|You're missing shrimp... and squirrel.|
|no way man, bacon's awesome and all but give me steak any day of the week|
|Everyone knows that my meat is the best meat of all. |
|Mine is like Chinese. You'll be done after about ten minutes, but you'll be coming back for more half an hour later. |
|Ive never tried this oven finishing tactic you speak of. I use one tool for meat, and that is a weber Charcoal grill.|
|Personally, I like it when they want more servings. |