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What is your favorite steak and why
boatbum
Posts: 1,273
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
Comments
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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
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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)
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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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I would go with skirt or flap. Loads of beefy flavour
Steve
Caledon, ON
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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 -
Bone-in ribeye is my fave. 2nd fave is a porterhouse. Love the flavor of a ribeye due to the marbling.
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rib eye, hands down. ^:)^
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I would go with skirt or flap. Loads of beefy flavour
If you're english, then this post is really funny
:-j -
Keep your mind out of the gutterGerhard
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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...
- Buy a whole beef tenderloin
- Cut into 2 1/4 inch filets
- 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 -
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) -
I'd put 'em approximately in this order:
1.) Flank/Skirt
2.) Ribeye
3.) Sirloin
4.) Strip
5.) T-bone
...
...
...
10.) Tenderloin
Packerland, Wisconsin -
Beef tenderloin, and then some blue cheese/butter on top. Want to do some fillet minion wrapped with bacon.Large, small, and a mini
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More like a thick skirt or a hanger without the centre membrane. Similar flavour though but stringier meat.
Steve
Caledon, ON
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Didn't say fanny steak now did I?I would go with skirt or flap. Loads of beefy flavour
If you're english, then this post is really funny
:-j
Steve
Caledon, ON
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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 -
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 -
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)Keepin' It Weird in The ATX FBTX
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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?
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
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???? =((Keepin' It Weird in The ATX FBTX -
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Thick cut flank or skirt. Ribeye is second.Be careful, man! I've got a beverage here.
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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.
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40 day dry aged bone in ribeye.I dry age them myself.I guess it gives me a feeling of accomplishment.
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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. PorterhouseColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
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.........
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Ribeye.
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This is how I do it...
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?- Buy a whole beef tenderloin
- Cut into 2 1/4 inch filets
- Surrender Man Card
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