Steak

NPHuskerFL

What's your favorite?

How do you do it? And the Travis brisket method isn't an option   

Cue the sous vide guys

johnkitchens

I recently switched from ribeyes to filets. So much better. 

nolaegghead

johnkitchens said:

I recently switched from ribeyes to filets. So much better. 

Secret life tip:  you can eat filet one day and ribeye on another

The Cen-Tex Smoker

NPHuskerFL said:

What's your favorite?

How do you do it? And the Travis brisket method isn't an option   

Cue the sous vide guys

I am not a big fan of SV steak but it does produce perfectly cooked steaks. I prefer to sear first then finish raised indirect. I used to be all reverse sear but I find the steak really tightens up in the high heat sear. If you sear first, it tends to loosen up as it comes up to temp over low indirect heat. I just leave the dome open and let it get ripping hot. Then throw in the AR and choke it down to finish indirect. since the dome is open for the sear, the temp of the egg does not come up as much as it would if the dome were shut.

NPHuskerFL

johnkitchens said:

I recently switched from ribeyes to filets. So much better. 

Agree but, for the price per #
Why stop there John? 
😁

johnkitchens

nolaegghead said:

johnkitchens said:

I recently switched from ribeyes to filets. So much better. 

Secret life tip:  you can eat filet one day and ribeye on another

True, but I like filets so much better. I don't know if I will ever go back to ribeyes. 

g8golfer

Filet for me. Get the egg nice and hot and let the IT hit 125 and rest for 10 minutes. 

nolaegghead

I like them both.  Filets are good, tender, but missing the flavor from the fat ribeye's have.

SaltySam

I typically reverse sear thicker sirloins.  Ribeyes have always been too fatty for me.  Strips and filets are awesome, but they are typically for special occasions.  

I know.  BORING!   But a little of Mickeys coffee rub, and they are awesome.  I slice it up and use it for lunches the rest of the week

johnkitchens

Husker those ribeyes look great. The ones I can get locally don't look like that. 

If I could get ribeyes that look like that I probably wouldn't have switched. 3 out of 4 times mine were tough. That 1 out of 4 times you would get good tender ribeyes. 

nolaegghead

johnkitchens said:

Husker those ribeyes look great. The ones I can get locally don't look like that. 

If I could get ribeyes that look like that I probably wouldn't have switched. 3 out of 4 times mine were tough. That 1 out of 4 times you would get good tender ribeyes. 

lol

cookingdude555

I’m with @SaltySam. We prefer sirloins here at our house. I love ribeyes too, but sirloin has that nice beefy flavor (“steaky”), and my family doesn’t complain about that fat. Keeps the peace with my wife and I find them delicious too. Just have to keep them cooked under medium and the thicker the better. 

littlerascal56

Favorite by order:
1- bone in ribeye
2- bacon wrapped fillets 
3- porterhouse
4- KC strip
5- sirloins skewered as kabobs

All of the above cooked on XL to medium rare (reverse seared). All are aged Angus, dry aged 28 days and flash frozen.

thetrim

Reverse sear a 2-1/2“ porterhouse.   I usually need someone to share it with and like to serve it in a 12“ cast iron skillet w butter, theme, rosemary, and roasted garlic 

bgebrent

I’m with @thetrim unless doing our favored 1/2” ribeyes.

lkapigian

Bone in rib eye hot and fast ...salt pepper garlic 

Foghorn

Filet or T-bone for me.  Forward sear for the reasons mentioned by Centex above.  And because I have a tendency to overcook them when I reverse sear them.

Legume

Well marbled NY strip.

I do like filets, but for a desert island steak I would choose 1 - 1.5” thick strip.  Or a parking lot Texas wagyu flatiron when those can be had.

Killit_and_Grillit

ryantt

We see seem to gravitate towards  New York strips in our house. Generally get them cut at 2.5 inches.  

shtgunal3

1) Ribeye
2) Filet
3) NY strip

i just get the egg to 600 or so and cook them hot and fast flipping often until medium.

johnkitchens

I just consumed a very tender melt in your mouth filet. Yummy! 

Legume

Surprised nobody has said well done w/ketchup.  Everyone gun shy?

bgebrent

Legume said:

Surprised nobody has said well done w/ketchup.  Everyone gun shy?

Peace out!!

lkapigian

Legume said:

Surprised nobody has said well done w/ketchup.  Everyone gun shy?

A couple prime rib eyes I did last month 

Markarm4119

We're those 1/2 "ers reverse seared to crispy perfection ?

NPHuskerFL

johnkitchens said:

Husker those ribeyes look great. The ones I can get locally don't look like that. 

If I could get ribeyes that look like that I probably wouldn't have switched. 3 out of 4 times mine were tough. That 1 out of 4 times you would get good tender ribeyes. 

John it's likely you can if you ask your butcher. However, these are prime cap of ribeye, dorsi cap or spinalis dorsi.  Price point will be close to your filets.

JRWhitee

lkapigian said:

Legume said:

Surprised nobody has said well done w/ketchup.  Everyone gun shy?

A couple prime rib eyes I did last month 

A little too much to drink?

JRWhitee

I love them all, Ribeyes are tops with Filets a close second. I have yet to have a tough ribeye from Costco. I usually buy a whole or 1/2 rib roast and cut them myself.

lkapigian

JRWhitee said:

lkapigian said:

Legume said:

Surprised nobody has said well done w/ketchup.  Everyone gun shy?

A couple prime rib eyes I did last month 

A little too much to drink?

Slept right through it, but I did manage a clean burn at the same time

Yno

I always go for a ribeye, and Ynette loves her filets. So I always have to cook both. And while I can eat anything from black and blue to rare, she prefers medium rare to medium (and closer to medium). But I love her anyway! At least we don't argue about politics or wine.