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Bhikku

Mmmmm...I'm a Buddhist but I don't think I could ever be a vegetarian. Not even thinking about the cute little animals my meat comes from makes them taste any less delicious.

If you're not that concerned with a "lean" cut of meat, I think smoked beef brisket is my absolute favorite. You just can't beat it on slices of homemade bread, and it's got enough flavor that you don't even have to put anything on it.

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Darque Pervert

Boondocks.

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troublemaker_42

Like I stated in my previous comment, filets are awesome for tenderness, but, if you want a steak that full of flavor (as opposed to steak that needs to be wrapped in bacon or marinated for its flavor) I'd suggest a sirloin, if you don't care for fat. Ribeyes or NY strips are, IMO< a bit more flavorful, but they both tend to have more fat (marbling) than a sirloin. A well-cut sirloin should have little if any fat on it, while ribeyes and such tend to have a bit more. The marbling DOES add a significant amount of flavor to the meat, but a sirloin will be tend to be flavorful without all that fat. Come on over to SD and visit....I'll whip you and blunted up the best steaks you've ever had!


to ITG-I guess we'll have to disagree. Unlike you, I have NO USE WHATSOEVER for marinades and stuffings when it comes to steak. Call me old-fashiooned, but yeah, I want my steak to taste like STEAK. A bit of pepper and seasoning, and on the grill it goes. A properly handled and cut piece of meat shouldn't need much to enhance its flavor. To me, there is no better meal than steak that tastes like steak. Eat all the tenderloins/filets you want, but I've yet to taste one that NATURALLY could compare to a good ribeye or NY strip, or even a sirloin for that matter. IMO tenderness is all the filet has going for it.......and common sense says if you want to alter the taste of your steak so that it tastes "unsteak-like " you could certainly use a cheaper portion of meat. Why spend 12 bucks a lb (or more) on tenderloin if you have to disguise the taste to fully enjoy it? If you need to marinate, stuff, or otherwise mutilate your meat, why not use a much cheaper cut? The way i see that is like buying gold, only to cover it in dirt because you don't like your gold being shiny and pretty.


I was raised on steak.......growing up on a ranch, I didn't realize until I was older that MOST people consider steak a "special" meal, because it was so commonplace on our table. I was older yet when I realized that nearly every "store bought" steak I've ever had has been incredinbly inferior to our home-raised beef. I thought that might simply be a personal bias, but when i started bringing steaks from home to cook in collge, I realized nearly everyone who ever tried one agreed. One a few occasions, I traded a package of steak (2 approx. 8 oz portions) for a bag of weed even! Angus cattle produce the best meat, IMO, and if you've only ever had "store steak" you've missed out on one of the absolute finest culinary delights. I could never be a vegetarian.....if God didn't want us to eat animals, he wouldn't have made them out of meat!!!

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Darque Pervert

We need to get GrillMeats from Cheaptalk over here to weigh in on this. He is truly the expert....

Although I agree with you 100% on all counts.
Filet is overpriced for what it is, and the cutting of a Filet is wasting everything around it. Sad, really.

I'll take you up on your steak offer one of these days, TM. As long as there's a baked potato slathered in butter & sour cream and some corn-on-the-cob with it, it will be well wrth the trip.

Well, that and good friends, good weed and good convo.

troublemaker_42

No problem!!!! The wife is in charge of the potato and corn though.....I'm all about the steak myself! If, for whatever reason, I don't have any of my prime beef "in house" I do know of ONE tiny little grocery store that has meat that rivals my "homegrown" (now, I know we don't discuss growing....but its ok in reference to beef cattle, right? LOL)

 

deepinsidevapo

I'm reading this thread at 6 am and all i want to do is get on a plane and fly to SD for one of those steaks troublemaker. *moves drool bucket closer to mouth*

gabriel420

I had a chicken sandwhich the other day at mickey Ds... I don't know how "good" their chicken is (crispy chicken, it was a number 6) but it tasted pretty bangin... once I took the bacon off. That crap made me sick after one bite. Anyway, I don't think i'll ever eat red meat again, I don't have anything against it, it just sort of turns me off (maybe because i had a pet cow when I was little, plus the whole lifelong thing). I do want to try some more chicken though.

i decided I just wanted to try it out, see what it was like, you know?

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TMG

LOL were so there.

We had steaks last night actually, PoRTERHOUSES!!!!!!!!!!!!!!

They were, like HUGE, and delicious. They had a big ass bone in them, which I gave to my teacup poodle and he's been guarding it with his life ever since.

They sure were yummy though. We got a pretty good deal too, mine was supposed to be about $14, but I git it for half off cause i shop at Harris Teeters (funny name huh, we cally it hairy peters lol) and use a discount card!!!!!!!!!

WOO HOO!!!!!

FakeBoobsRule

Wow, arguing about ribeyes and filets is like arguing over, well no need to argue. Sometimes I'm in the mood for ribeye, sometimes a T-Bone or Porterhouse, sometimes a strip, sometimes a sirloin, sometimes flank steak, sometimes flat iron. Most of the time I will go for ribeye but let's not discredit the other cuts of beef. Beef is good and no one should deprive themselves of this treat nor should they limit themselves to one cut of beef. But TM does have a great point about spices and marinades and rubs. If you start with a quality piece of meat it needs very little seasoning other than salt and pepper. The seasoning shouldn't overwhelm the steak it should highlight the flavor of the steak. One of my friends is into pepper crusted steaks but he only makes one side crusted and sometimes I will go for that but I usually go for less is better.

I haven't tried tri-tip (I think that is the cut) that seems to be popular on the West Coast.

Also, don't overcook the meat. That is just cruel to the meat and your stomach and taste buds.

MelhorAinda

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