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What is your favorite steak and why

boatbumboatbum Posts: 1,273
edited April 2012 in EggHead Forum

For me - was a life long Rib eye person - so flavorfull.    Have converted to NY Strips, found a couple of places nearby with dry aged prime - now thats the only steak I want to eat.

Wife is a Filet person...

Whats your favorite?

Cookin in Texas
«1

Comments

  • GriffinGriffin Posts: 7,541
    Ribeye....cuz its da best!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • EggbertsdadEggbertsdad Posts: 804
    Ribeye or dry-aged strip. I like to buy tenderloin butts and slice it thin but only when they're on sale.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • fishlessmanfishlessman Posts: 19,988
    if dry aged, a ribeye, love the dryaged fat
     if straight up from the counter, bone on strip steak.
    ill take a tbone over the porterhouse for flavor.
    if cooking steaks for a crowd i like to cook ribeye, very forgiving and still juicy if overcooked and some want it overcooked
  • Little StevenLittle Steven Posts: 28,508
    I would go with skirt or flap. Loads of beefy flavour

    Steve 

    Caledon, ON

     

  • Prime Rib for me!!
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Mike8itMike8it Posts: 468
    edited April 2012
    Bone-in ribeye is my fave. 2nd fave is a porterhouse. Love the flavor of a ribeye due to the marbling.
  • inkyoninkyon Posts: 88
    rib eye, hands down.  ^:)^
  • balliardiballiardi Posts: 59
    I would go with skirt or flap. Loads of beefy flavour
    If you're english, then this post is really funny
    :-j
  • gerhardkgerhardk Posts: 900
    Keep your mind out of the gutter ;)

    Gerhard
  • stikestike Posts: 15,597
    aged ribeye, or fresh strip.

    un-aged ribeyes are just to floppy and watery for me.  nothing better than the fat of a dry aged steak.


    ed egli avea del cul fatto trombetta -Dante
  • This is how I do it...
    1. Buy a whole beef tenderloin
    2. Cut into 2 1/4 inch filets
    3. Surrender Man Card
    I finally took the plunge and bought my large Big Green Easter Egg from Roswell Hardware in Roswell, GA 03/31/2012
  • EggbertsdadEggbertsdad Posts: 804
    I would go with skirt or flap. Loads of beefy flavour
    Sirloin flap meat is excellent!
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • ChokeOnSmokeChokeOnSmoke Posts: 1,868
    edited April 2012
    I'd put 'em approximately in this order:
    1.) Flank/Skirt
    2.) Ribeye
    3.) Sirloin
    4.) Strip
    5.) T-bone
    ...
    ...
    ...
    10.) Tenderloin
    Packerland, Wisconsin

  • smokesniffersmokesniffer Posts: 2,016
    Beef tenderloin, and then some blue cheese/butter on top. Want to do some fillet minion wrapped with bacon.
    Large, small, and a mini
  • boatbumboatbum Posts: 1,273

    Is Sirloin Flap similiar to Flat Iron?

     

    Cookin in Texas
  • Little StevenLittle Steven Posts: 28,508
    More like a thick skirt or a hanger without the centre membrane. Similar flavour though but stringier meat.

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 28,508
    I would go with skirt or flap. Loads of beefy flavour
    If you're english, then this post is really funny
    :-j
    Didn't say fanny steak now did I?

    Steve 

    Caledon, ON

     

  • just curious - is "prime rib" (as I mentioned above) an actual "cut" of steak, or is it a different name for  something else already mentioned? 

    I find it hard to believe I'm the only one who prefers prime rib - what, no love for the prime rib on this board???? =((
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • stevesailsstevesails Posts: 990

    not to be a wise guy, but it is the one i am eating shortly or the last one... but usually a rib eye.

     

    XL   Walled Lake, MI

  • tazcrashtazcrash Posts: 1,851
    Got your back HH
    Prime rib here, and its my 7 year old's favorite as well.
    I had to tell him we aren't serving for his friend party. He wasn't happy.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • This kind: (bone in ribeye)

    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • just curious - is "prime rib" (as I mentioned above) an actual "cut" of steak, or is it a different name for  something else already mentioned? 

    I find it hard to believe I'm the only one who prefers prime rib - what, no love for the prime rib on this board???? =((
    Prime rib is just part of the rib primal. All prime rib is ribeye, but not all ribeye is "prime rib" if that helps. Calling it prime Rib is a way to get more money for the what is considered the best section off the rib primal but it's just ribeye
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Little StevenLittle Steven Posts: 28,508

    These are good too

    Steve 

    Caledon, ON

     

  • travisstricktravisstrick Posts: 4,933
    Thick cut flank or skirt. Ribeye is second.
    Be careful, man! I've got a beverage here.
  • Z_EggineerZ_Eggineer Posts: 574

    Anything dry-aged or with a bone in it!

    If pressed, I would have to say Porterhouse.  My woman loves filet and my family likes sirloin though.  Want to try more ribeye.

  • 40 day dry aged bone in ribeye.I dry age them myself.I guess it gives me a feeling of accomplishment.
  • ChubbsChubbs Posts: 6,719
    I have a newfound love for ribeyes. I used to only do strips or filets because of the fat. Now that I use the egg, I love ribeyes more. I would say:

    1. Ribeyes
    2. NY strip
    3. Bacon wrapped filet
    4. Flank and skirt
    5. Porterhouse
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ribnrunribnrun Posts: 174
    Ribeye is just too fatty for my taste. I really like the texture of a bone-in strip steak. Porterhouse is also a favorite. I get my strip steak with a tender dessert attached, plus I like to gnaw on the bone.........
  • MO_Smoke1MO_Smoke1 Posts: 21
    Ribeye.
  • njlnjl Posts: 859
    This is how I do it...
    Buy a whole beef tenderloinCut into 2 1/4 inch filetsSurrender Man Card
    Why?  That's my wife's favorite, and I can't complain.  You are buying the whole thing (not PSMO) and saving the chain for steak sandwiches or some other use...right?
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