Your favorite cut of beef

[LazyHydras]

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]

Ribeye on the grill.

[Bardp1999]

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

[Tunabros]

Originally Posted by Bardp1999 [You must be logged in to view images. Log in or Register.]

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

Bro?

[Baler]

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]

Originally Posted by Baler [You must be logged in to view images. Log in or Register.]

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]

Originally Posted by LazyHydras [You must be logged in to view images. Log in or Register.]

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]

Hillary Clinton - Circa July 2016.

[mcoy]

Originally Posted by Baler [You must be logged in to view images. Log in or Register.]

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]

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