Favorite Cut of Steak

WSUCougar · 04-25-2003, 03:35 PM

Okay, now for a REAL poll. Pick your favorite cut of steak, and where possible, defend your answer!

WSUCougar · 04-25-2003, 03:38 PM

My answer is Porterhouse. Thick, perhaps 25 ounces, sometimes with Cajun spices.

God, I'm hungry.

bryce · 04-25-2003, 03:46 PM

Gimme the biggest filet mignon at Bob's Steak & Chop House.

John Galt · 04-25-2003, 03:48 PM

Nothing beats a good filet.

Buzzbee · 04-25-2003, 03:48 PM

I think Fritz likes the "Tube" Steak.

GrantDawg · 04-25-2003, 03:52 PM

I usually take the strip, but all of the above will due.

GrantDawg · 04-25-2003, 03:52 PM

Dola: The best cut actually is the strip and filet cut at Longhorns.

Buzzbee · 04-25-2003, 03:55 PM

Quote:

Originally posted by GrantDawg
I usually take the strip, but all of the above will due.

Hmmm. I wonder how many times THAT phrase has come out of GD's mouth?

Aylmar · 04-25-2003, 04:01 PM

Any good steak will do...just depends what you're in the mood for at the time...

JeeberD · 04-25-2003, 04:06 PM

Any steak will do, as long as it's mesquite smoked and cooked medium. Nice and juicy, yumm..............

Oh, and by the way, the best steakhouse in the world is Cattleman's Steakhouse at Indian Cliffs Ranch. It's out in the middle of the desert about thirty minutes outside of El Paso. Best damn steaks (not to mention beans, cole slaw, mushrooms, desserts) you'll find anywhere...

WSUCougar · 04-25-2003, 04:12 PM

Never, NEVER, never-never-never-never EVER would I ruin a steak by serving fungus with it.

Onions, yes. Mushrooms, absolutely freakin' not.

Sorry...I don't like mushrooms.

wbonnell · 04-25-2003, 04:15 PM

Where's the ribeye?

Ben E Lou · 04-25-2003, 04:22 PM

uummmmmm....what defines "good"?

"best" cut--> Filet Mignon (least fat)

Most flavorful cut-->RIBEYE!!! ('the "marbling" of the fat, gives it a nice flavor throughout)

best compromise--> Strip

When I'm *REAL* hungry?--> Big ol' porterhouse, baby!

Ben E Lou · 04-25-2003, 04:23 PM

Dola---I am boycotting this poll because ribeye isn't on there.

WSUCougar · 04-25-2003, 04:24 PM

Quote:

Originally posted by SkyDog
Dola---I am boycotting this poll because ribeye isn't on there.

*gasp*

The horror...

Can you edit the poll, SkyDog, and add that one?

superbama · 04-25-2003, 04:25 PM

A porterhouse and a T-bone are pretty close to the same thing.

My choice would be a ribeye also

MizzouRah · 04-25-2003, 04:25 PM

The Filet, the tenderloin, a pizmo, or whatever you like to call the PRIME cut of beef!

Mmmmmm....mmmmm... medium, no steak sauce, maybe some Montreal seasoning.

Todd

Ben E Lou · 04-25-2003, 04:27 PM

Quote:

Originally posted by WSUCougar
*gasp*

The horror...

Can you edit the poll, SkyDog, and add that one?

I dunno....I'll try...never tried that before...

JeeberD · 04-25-2003, 04:28 PM

Quote:

Originally posted by WSUCougar
Never, NEVER, never-never-never-never EVER would I ruin a steak by serving fungus with it.

Onions, yes. Mushrooms, absolutely freakin' not.

Sorry...I don't like mushrooms.

Sauteed mushrooms go on the side, to be eaten by themselves, not on the steak. Mushrooms rock!

Oh, and onions are the most disgusting food ever (except for onion rings)...

JeeberD · 04-25-2003, 04:30 PM

Wow, SkyDog has diety-esque powers...

Ben E Lou · 04-25-2003, 04:30 PM

OK. I WAS able to edit the poll. Also, I change a setting to allow people to change their vote in polls from now on.

Fritz · 04-25-2003, 04:34 PM

Quote:

Originally posted by Buzzbee
I think Fritz likes the "Tube" Steak.

no thank you. Portabella or Tofu for me.

sterlingice · 04-25-2003, 07:44 PM

I'm a T-Bone Steak guy. That's just a beautiful think cut of steak. Not the leanest thing in the world, but man, it's juicy.

SI

AgPete · 04-25-2003, 08:35 PM

Now I'm really hungry!

One of the things I miss about Texas are the steak houses. It seems like there is a steak house at every corner in Texas and some damn good ones too!

TroyF · 04-25-2003, 09:12 PM

My step dad used to be a chef. One of the first things he taught me to make was a filet mignon with a light mushroom sauce. I've made it so much it's now my specialty (along with pop tarts and scrambled hamburger)

Outside of that, give me a nice big T-Bone and I'm a very happy guy.

TroyF

bbor · 04-25-2003, 09:13 PM

Prime rib...without a doubt....au jus...dammit...awesome stuff...done medium well.....::drool::

WussGawd · 04-25-2003, 09:26 PM

A nice big, thick 2" thick filet, topped with sauteed mushrooms & onions, cooked medium at Chez WussGawd...that's what I'm talking about.

Craptacular · 04-25-2003, 11:08 PM

Quote:

Originally posted by SkyDog
Also, I change a setting to allow people to change their vote in polls from now on.

Huh? Why??

SunDancer · 04-25-2003, 11:47 PM

Man, food is def. the greatest thing in life. Simple pleasures.

SunDancer · 04-25-2003, 11:51 PM

How selective are you in picking out steaks if you grill them on your own?

WSUCougar · 04-28-2003, 10:01 AM

The older I get, the pickier I get about selecting meats to grill/cook. Also, a word to the wise - if you don't see what you like in the grocery meat section, ask the butcher to cut it for you.

Anyone out there a fan of Omaha Steaks (mail-order)? We received a gift for Christmas (6 ounce top sirloins, not bad), but just received a pretty awesome offer in the mail. Tons of meat for $59.95. Just curious if anyone was a big fan.

Aylmar · 04-28-2003, 10:06 AM

I've had Omaha Steaks in the past. The cuts I got were good sized and of decent quality. Broiled them in the oven a few weeks ago...mmmm.

Their hamburgers are really good, too....

Buzzbee · 04-28-2003, 12:29 PM

Quote:

Originally posted by WSUCougar
The older I get, the pickier I get about selecting meats to grill/cook. Also, a word to the wise - if you don't see what you like in the grocery meat section, ask the butcher to cut it for you.

Anyone out there a fan of Omaha Steaks (mail-order)? We received a gift for Christmas (6 ounce top sirloins, not bad), but just received a pretty awesome offer in the mail. Tons of meat for $59.95. Just curious if anyone was a big fan.

I've used them before. Sometimes they will have specials that turn out to be pretty good deals. However, for me I haven't been able to determine a significant difference in the quality of meat to justify the extra cost. That plus a somewhat irritating telemarketing effort they have recently started has turned me off to ordering from them.

As far as the "tons of meat" check the oz. you'll be getting. I've noticed that I get interested in a deal, only to realize I'd be getting 4 - 6 oz. ribeyes or something. Then when I think about the fact that it would take two 6 oz. ribeyes for me to have a meal, I realize it isn't as great as it sounded at first. They tend to offer larger quantities, but in smaller portions.

Coffee Warlord · 04-28-2003, 01:03 PM

Marinated Sirloin with Guinness Sauce
Four servings

1 1/2 cups Guinness stout
1 1/2 cups chicken stock or broth
2 sprigs thyme
1 teaspoon Worchestershire sauce
1/2 teaspoon freshly ground pepper
1 bay leaf
4 sirloin strip steaks, 10 oz. each & about 1 1/2 inch thick, well trimmed
Freshly ground black pepper to taste
6 tablespoons unsalted butter, cut in 4 pieces, at refrigerator temperature

1. Combine the Guinness, stock, thyme, Worcestershire, pepper, and bay leaf
in a deep dish that can hold the marinade and the steaks. Add the steaks,
cover the dish, and refrigerate for 8 hours, turning the steaks at least
once.

2. When ready to cook, remove the steaks from the marinade, pat them dry
and sprinkle with pepper. Pour the marinade into a medium saucepan and
bring to a boil over medium-high heat. Reduce by half, skimming any foam
or scum that rises to the surface. Pour the marinade through a fine mesh
strainer into a small saucepan.

3. Heat a broiler or grill to 425 degrees. Broil or grill the steaks,
turning once and allowing 10 minutes for medium-rare. Reheat the sauce
but do not boil. Whisk in the cold butter, one piece at a time, until it
is totally incorporated into the sauce. Taste and adjust seasoning with
salt, if desired. Spoon some over each steak and pass the remainder at the
table.

4. Serve with potatoes and a bright green vegetable such as broccoli. Pour
Guinness or a syrah wine from France or Australia.

View Poll Results: What's your favorite cut of steak?
Filet	22	26.19%
Porterhouse	7	8.33%
T-Bone	3	3.57%
Strip	8	9.52%
Top Sirloin	6	7.14%
Any good steak will do.	14	16.67%
I don't like steak (and thus am some sort of freak).	6	7.14%
Colossal squid steak	10	11.90%
Ribeye	8	9.52%
Voters: 84. You may not vote on this poll

04-25-2003, 03:38 PM	#2
WSUCougar Rider Of Rohan Join Date: Jul 2001 Location: Port Angeles, WA or Helm's Deep	My answer is Porterhouse. Thick, perhaps 25 ounces, sometimes with Cajun spices. God, I'm hungry. __________________ It's not the years...it's the mileage.

04-25-2003, 03:48 PM	#4
John Galt Pro Starter Join Date: Oct 2000 Location: The Internets	Nothing beats a good filet. __________________ I do mind, the Dude minds. This will not stand, ya know, this aggression will not stand, man. - The Dude

04-25-2003, 03:48 PM	#5
Buzzbee College Starter Join Date: Jun 2002	I think Fritz likes the "Tube" Steak. __________________ Ability is what you're capable of doing. Motivation determines what you do. Attitude determines how well you do it. - Lou Holtz

04-25-2003, 04:01 PM	#9
Aylmar High School Varsity Join Date: Mar 2002 Location: Los Angeles	Any good steak will do...just depends what you're in the mood for at the time... __________________ "At its best, football is still football, an amalgam of thought and violence, chess with broken bones and shredded ligaments." -- Dave Kindred

04-25-2003, 03:46 PM	#3
bryce High School Varsity Join Date: Oct 2002 Location: Dallas, TX	Gimme the biggest filet mignon at Bob's Steak & Chop House.

04-25-2003, 03:52 PM	#6
GrantDawg World Champion Mis-speller Join Date: Nov 2000 Location: Covington, Ga.	I usually take the strip, but all of the above will due.

04-25-2003, 04:06 PM	#10
JeeberD General Manager Join Date: Nov 2002 Location: The Town of Flower Mound	Any steak will do, as long as it's mesquite smoked and cooked medium. Nice and juicy, yumm.............. Oh, and by the way, the best steakhouse in the world is Cattleman's Steakhouse at Indian Cliffs Ranch. It's out in the middle of the desert about thirty minutes outside of El Paso. Best damn steaks (not to mention beans, cole slaw, mushrooms, desserts) you'll find anywhere... __________________ UTEP Miners!!! I solemnly swear to never cheer for TO

04-25-2003, 04:12 PM	#11
WSUCougar Rider Of Rohan Join Date: Jul 2001 Location: Port Angeles, WA or Helm's Deep	Never, NEVER, never-never-never-never EVER would I ruin a steak by serving fungus with it. Onions, yes. Mushrooms, absolutely freakin' not. Sorry...I don't like mushrooms. __________________ It's not the years...it's the mileage.

04-25-2003, 04:15 PM	#12
wbonnell College Prospect Join Date: Oct 2000 Location: Round Rock TX	Where's the ribeye?

04-25-2003, 04:22 PM	#13
Ben E Lou Morgado's Favorite Forum Fascist Join Date: Oct 2000 Location: Greensboro, NC	uummmmmm....what defines "good"? "best" cut--> Filet Mignon (least fat) Most flavorful cut-->RIBEYE!!! ('the "marbling" of the fat, gives it a nice flavor throughout) best compromise--> Strip When I'm REAL hungry?--> Big ol' porterhouse, baby! __________________ The media don't understand the kinds of problems and pressures 54 million come wit'!

04-25-2003, 04:23 PM	#14
Ben E Lou Morgado's Favorite Forum Fascist Join Date: Oct 2000 Location: Greensboro, NC	Dola---I am boycotting this poll because ribeye isn't on there. __________________ The media don't understand the kinds of problems and pressures 54 million come wit'!

04-25-2003, 04:25 PM	#16
superbama H.S. Freshman Team Join Date: Oct 2000 Location: Seattle ,Wa	A porterhouse and a T-bone are pretty close to the same thing. My choice would be a ribeye also

04-25-2003, 04:25 PM	#17
MizzouRah Hall Of Famer Join Date: Sep 2002 Location: Troy, Mo	The Filet, the tenderloin, a pizmo, or whatever you like to call the PRIME cut of beef! Mmmmmm....mmmmm... medium, no steak sauce, maybe some Montreal seasoning. Todd

04-25-2003, 04:30 PM	#20
JeeberD General Manager Join Date: Nov 2002 Location: The Town of Flower Mound	Wow, SkyDog has diety-esque powers... __________________ UTEP Miners!!! I solemnly swear to never cheer for TO

04-25-2003, 07:44 PM	#23
sterlingice Hall Of Famer Join Date: Apr 2002 Location: Back in Houston!	I'm a T-Bone Steak guy. That's just a beautiful think cut of steak. Not the leanest thing in the world, but man, it's juicy. SI __________________ Houston Hippopotami, III.3: 20th Anniversary Thread - All former HT players are encouraged to check it out! Janos: "Only America could produce an imbecile of your caliber!" Freakazoid: "That's because we make lots of things better than other people!"

04-25-2003, 08:35 PM	#24
AgPete College Prospect Join Date: Jan 2001	Now I'm really hungry! One of the things I miss about Texas are the steak houses. It seems like there is a steak house at every corner in Texas and some damn good ones too! __________________ Click here for the FOF2004 World Football League Dynasty (WFL) - Football Goes Global! OOTP5 Psychology Experiment (Incomplete but fun read for MLB fans.) The FOFC All-Time NFL Team - Voted on by FOFC members.

04-25-2003, 09:12 PM	#25
TroyF Coordinator Join Date: Oct 2000	My step dad used to be a chef. One of the first things he taught me to make was a filet mignon with a light mushroom sauce. I've made it so much it's now my specialty (along with pop tarts and scrambled hamburger) Outside of that, give me a nice big T-Bone and I'm a very happy guy. TroyF

04-25-2003, 09:13 PM	#26
bbor Pro Starter Join Date: May 2001 Location: toronto	Prime rib...without a doubt....au jus...dammit...awesome stuff...done medium well.....::drool:: __________________ Pumpy Tudors Now that I've cracked and made that admission, I wonder if I'm only a couple of steps away from wanting to tongue-kiss Jaromir Jagr and give Bobby Clarke a blowjob.

04-25-2003, 09:26 PM	#27
WussGawd College Benchwarmer Join Date: Aug 2002 Location: Avondale, AZ, USA, Planet Earth, Milky Way Galaxy	A nice big, thick 2" thick filet, topped with sauteed mushrooms & onions, cooked medium at Chez WussGawd...that's what I'm talking about. __________________ "I guess I'll fade into Bolivian." -Mike Tyson, after being knocked out by Lennox Lewis. Proud Dumba Elect of the "Biggest Dumba of FOFC Award" Author of the 2004 Golden Scribe Gold Trophy for Best Basketball Dynasty, It Rhymes With Puke.

04-25-2003, 11:47 PM	#29
SunDancer College Benchwarmer Join Date: Sep 2002	Man, food is def. the greatest thing in life. Simple pleasures.

04-25-2003, 11:51 PM	#30
SunDancer College Benchwarmer Join Date: Sep 2002	How selective are you in picking out steaks if you grill them on your own?

04-28-2003, 10:01 AM	#31
WSUCougar Rider Of Rohan Join Date: Jul 2001 Location: Port Angeles, WA or Helm's Deep	Re: Favorite Cut of Steak The older I get, the pickier I get about selecting meats to grill/cook. Also, a word to the wise - if you don't see what you like in the grocery meat section, ask the butcher to cut it for you. Anyone out there a fan of Omaha Steaks (mail-order)? We received a gift for Christmas (6 ounce top sirloins, not bad), but just received a pretty awesome offer in the mail. Tons of meat for $59.95. Just curious if anyone was a big fan. __________________ It's not the years...it's the mileage.

04-28-2003, 10:06 AM	#32
Aylmar High School Varsity Join Date: Mar 2002 Location: Los Angeles	I've had Omaha Steaks in the past. The cuts I got were good sized and of decent quality. Broiled them in the oven a few weeks ago...mmmm. Their hamburgers are really good, too.... __________________ "At its best, football is still football, an amalgam of thought and violence, chess with broken bones and shredded ligaments." -- Dave Kindred

04-28-2003, 01:03 PM	#34
Coffee Warlord Head Coach Join Date: Oct 2002 Location: Colorado Springs	Marinated Sirloin with Guinness Sauce Four servings 1 1/2 cups Guinness stout 1 1/2 cups chicken stock or broth 2 sprigs thyme 1 teaspoon Worchestershire sauce 1/2 teaspoon freshly ground pepper 1 bay leaf 4 sirloin strip steaks, 10 oz. each & about 1 1/2 inch thick, well trimmed Freshly ground black pepper to taste 6 tablespoons unsalted butter, cut in 4 pieces, at refrigerator temperature 1. Combine the Guinness, stock, thyme, Worcestershire, pepper, and bay leaf in a deep dish that can hold the marinade and the steaks. Add the steaks, cover the dish, and refrigerate for 8 hours, turning the steaks at least once. 2. When ready to cook, remove the steaks from the marinade, pat them dry and sprinkle with pepper. Pour the marinade into a medium saucepan and bring to a boil over medium-high heat. Reduce by half, skimming any foam or scum that rises to the surface. Pour the marinade through a fine mesh strainer into a small saucepan. 3. Heat a broiler or grill to 425 degrees. Broil or grill the steaks, turning once and allowing 10 minutes for medium-rare. Reheat the sauce but do not boil. Whisk in the cold butter, one piece at a time, until it is totally incorporated into the sauce. Taste and adjust seasoning with salt, if desired. Spoon some over each steak and pass the remainder at the table. 4. Serve with potatoes and a bright green vegetable such as broccoli. Pour Guinness or a syrah wine from France or Australia.

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