Favorite Steak

[RonC]

Bone in Rib-eye for me. cooked blue rare. I want to hear the cow moo a little bit when i eat it

 

[Cuban Pete]

Porterhouse medium for me.

 

[diesel]

I have been on the T-bone lately. Still Mooing for me as well.

 

[Halon]

NY Strip, extra rare.
Although if I'm not paying then a Porterhouse, extra rare.


TYLER

 

[Danilo]

Ribeye, 2 inch thick (at home)
Salt and Pepper.... Cooked of course.... BLACK AND BLUE!!

 

[strife]

Porterhouse black and blue!!

 

[bballbaby]

1 1/2" ny strip, rare to medium rare, sprinkled with my secret seasoning mixture.

here it is in the ribeye form.

 

[terrantheman]

porter blue

 

[BradMc]

Rib-Eye here also, I really had a hard time finding a good Rib-Eye in Northern MN .... But let me tell u , here in SC, they luv there steaks and taters........mmmmmmm pass the corn bread plzzzz

 

[Jfire]

The Rib a Roo ski as well!

Notice the blood I mean flavor all over that plater!

 

[e-man67]

T-Bone, RARE! :drool:

 

[VillageIdiot]

Ribeye. 1 1/2 to 2 inches thick. Rare.

Last year I tried marinating a Ribeye in Dr. Pepper, Dales, clove of garlic, and seasoning salt. Marinate overnight and grill medium rare. Very fine.

 

[njstone]

I enjoy all choice cut steaks, but given the choice I'll take a bone-in Ribeye or a Filet Mignon.

 

[cf2112]

Depends on my mood but I recently had a Bone-in Filet that was awesome, medium-rare of course.

Usually the best steaks are cooked by me on my grill or pan fried in my kitchen.

Beef it's what's for dinner!!

 

[smokingIsh]

NY strip is my fav.

 

[twenty5]

1 1/2" ny strip, rare to medium rare, sprinkled with my secret seasoning mixture.

here it is in the ribeye form.

Now that looks good! opeyes:

 

[JRL]

Porterhouse all the way. Seasoning cooked rare/ medium/rare.

 

[Mitch]

Chuck Eye - better flavor than even a Rib Eye IMO but due to it's smaller size usualy only 5-6 ounce, you don't see them in restrarunts. Very tender cut look for thicker slices if you like rare.

Get generous with the McCormick Monteal seasoning and throw on a grill as hot as you can get it. 500 degrees at least. Sear for a couple minutes, flip to sear again and then turn head down to low to finish to your prefrence. Oh yea it's also cheaper than the bigger cuts.

 

[Greg]

Ribeye, and seared medium rare please.

 

[Greg]

Chuck Eye

You know what, I thought this cut was one of my secrets. I'll snatch them up every time I see them in the market, and like you mentioned, they're usually half the price of ribeye. :thumbsup: