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#1
02-17-2008, 12:19 AM
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Lets Talk BEEF
What cuts of beef are your favorite in terms of flavor, tenderness, and for use with different types of cooking methods (grilling, roasting, etc). Lets discuss types of beef (USDA Prime, Black Angus, Wagyu, etc.), cuts (sirloin, filet, strip, etc), aging (dry, wet), or anything relating to beef. Share your recipes, as well as how the meat should be preped/cooked/cut/served/etc. Wine connoisseur or sommeliers (if there are any) feel free to suggest pairings.
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#3
02-17-2008, 03:58 PM
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I love a good sirloin, T-bone, or filet. Pretty much the only way I cook my steak is on the BBQ. My favorite rub is this and I always let it marinade for at least 48 hours. Nothing like a good steak with a glass of red wine.
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#4
02-17-2008, 04:37 PM
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I forgot to mention that I cook my steaks medium rare.
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2007 G35 Sport Garnet Ember Premium|Navi|3M 35% Tint|Bat's GTR Headlight Overlays "Do, or do not. There is no try!"
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#5
02-17-2008, 05:24 PM
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My farovite would have to be New York Strip for when I grill myself, most of the time I don't marinate, sometimes I do.
However, my all time favorite steak was a Wagyu Steak cooked Medium at Canlis Restaurant in Seattle, WA.
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#6
02-17-2008, 06:36 PM
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Rib-eye! Then Porterhouse or T-Bone.
I like them seasoned with Montreal steak seasoning, pan seared till medium-rare. In the same pan with all the steak juices I like to cook some butter beans. Add a twice baked potato and garlic bread and I am in heaven. Last edited by 6MTzer : 02-17-2008 at 06:44 PM.
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#7
02-17-2008, 06:37 PM
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Quote:
i found this out by accident, angus was on sale on my local grocery store. i bought a few meals worth. i went back to regular beef, and thought it was rancid, and tried to return it, saying it was substandard. i was allowed an exchange. again... crap. went back to angus with mild rub, basic seasonings (on the grill - assumed) - perfect. everything from tenderlion roasts, to prime rib, to filet mignon, to everyday rib eye - angus is the only way to go, in my opinion.  and as far as cooking methods anything above medium can be purchased in the canned food area, jerky section, or dog food aisle.  a good grill makes all the difference between decent and excellent steaks/roasts. i used to do the sear/bake (restaurant method) for steaks, but grilling of the rub (charring the seasoning and not the meat) has become the preferred flavor of my family, and my neighborhood.
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#8
02-17-2008, 06:55 PM
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Good time for this thread too because I had a sirloin tonight. It was marinating since Friday. We had fresh green/yellow beans and carrots along with BBQ'd garlic potatoes. And of course a glass of Cabernet.
 
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2007 G35 Sport Garnet Ember Premium|Navi|3M 35% Tint|Bat's GTR Headlight Overlays "Do, or do not. There is no try!"
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#9
02-17-2008, 10:27 PM
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Quote:
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#10
02-18-2008, 04:32 AM
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Garnet Canuck your food always looks good. BBQing has got to be one of the best (if not the best) cooking environment for meats, it gives you flavors that are really hard to emulate with traditional cooking methods. For me, I like a nice filet cooked medium rare. A few people mentioned t-bone and porterhouse so I have to ask, do you like your meat "bone-in" and do you think it makes a big difference flavor-wise?
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#11
02-18-2008, 02:35 PM
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Quote:
Agreed, nothing beats the BBQ when it comes to cooking meat. Regarding your question, I've never ate a T-Bone without the bone, so I honestly am not sure if there is a taste difference without it.
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2007 G35 Sport Garnet Ember Premium|Navi|3M 35% Tint|Bat's GTR Headlight Overlays "Do, or do not. There is no try!"
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#12
02-18-2008, 02:39 PM
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huge taste difference... t-bone with out the bone is basically a rough new york strip... a porterhouse tastes better with the bone which provides the strip along with the larger tenderloin (the best part of the porterhouse).
so texture is improved without the bones (closer to the tenderloin), but the flavor leaves the greater the distance away from the bone (or bone removed). like when you cook a prime rib - you cook it on the bone, and then remove the bone to serve (or pre-cut the bones and then tie them back on to cook, then remove to serve).
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The strongest argument against democracy is a 5 minute conversation with your average voter. - Winston Churchill
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#14
02-18-2008, 03:54 PM
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A good aged rib eye grilled with salt and pepper grilled to medium.
Kobe meat diced and prepared tare tare. Flank steak cut thin and small and prepared kilawin style.
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