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LazyHydras 10-26-2020 07:03 PM

Your favorite cut of beef
 
I mean all-time favorite. Your preference. Any cooking method, any amount of time to cook. What is your go-to cut of beef?

For me it is the great skirt steak.

Naethyn 10-26-2020 07:07 PM

Ribeye on the grill.

Bardp1999 10-26-2020 07:21 PM

Boiled longhorn cock (the penis of a male cow, boiled in a pot of water)

Tunabros 10-26-2020 07:31 PM

Quote:

Originally Posted by Bardp1999 (Post 3199273)
Boiled longhorn cock (the penis of a male cow, boiled in a pot of water)

Bro?

Baler 10-26-2020 07:58 PM

Short Loin - Tbone Steak
It's tried and true.
  1. dry salt for an hour at room temp (get good meat)
  2. rinse the excess salt
  3. pat dry the steak
  4. coat with melted butter, garlic/herbs optional.
  5. Sear that fker on a hot grill to your liking, 1-2 mins on both sides for me.

I don't eat grizzle or fat off the steak. I cut that away, digusting imo.

LazyHydras 10-26-2020 08:03 PM

Quote:

Originally Posted by Baler (Post 3199284)
Short Loin - Tbone Steak
It's tried and true.
  1. dry salt for an hour at room temp (get good meat)
  2. rinse the excess salt
  3. pat dry the steak
  4. coat with melted butter, garlic/herbs optional.
  5. Sear that fker on a hot grill to your liking, 1-2 mins on both sides for me.

I don't eat grizzle or fat off the steak. I cut that away, digusting imo.


See I've always been hesitant about the T-Bone because you have 2 entirely different cuts on each side of the bone

Baler 10-26-2020 08:05 PM

Quote:

Originally Posted by LazyHydras (Post 3199288)
See I've always been hesitant about the T-Bone because you have 2 entirely different cuts on each side of the bone

It's like getting two steaks in one! it's awesome I highly encourage you to give it a shot. Just cut off the bone as required.

Another option is porterhouse steak. visually a very similar cut. Just as good in my opinion *drool*

Gwaihir 10-26-2020 08:05 PM

Hillary Clinton - Circa July 2016.

mcoy 10-26-2020 08:16 PM

Quote:

Originally Posted by Baler (Post 3199284)
Short Loin - Tbone Steak
It's tried and true.
  1. dry salt for an hour at room temp (get good meat)
  2. rinse the excess salt
  3. pat dry the steak
  4. coat with melted butter, garlic/herbs optional.
  5. Sear that fker on a hot grill to your liking, 1-2 mins on both sides for me.

I don't eat grizzle or fat off the steak. I cut that away, digusting imo.

This or porterhouse. Leave a bit of the gristle, but no one wants a bite of solid fat.

I like 'em cut thick so I use a SteakChamp and they come out just the way I want 'em.

-Mcoy

FatherSioux 10-26-2020 08:30 PM

Ribeye, this feels like a solved question to me. Ribeye fat is delicious


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