Shooting Padre
US Veteran
The one you bought!
Just one steak
- Thread starter Kinman
- Start date
My favorite cut of beef is prime rib, medium rare. but right behind that my favorite actual steak is bone in ribeye, medium rare. Slightly burned on the outside and bloody in the middle YUMMIE.
TheHobbyist
Member
Mr. Keith's description works for me.
Bill, please stop posting pictures of wild mushrooms and expertly prepared dishes......it's making my steaks jealous and self conscious. Thank you
Bill, please stop posting pictures of wild mushrooms and expertly prepared dishes......it's making my steaks jealous and self conscious. Thank you
Bone in ribeye. Cooked at 225 on a Traegar until internal temp of 125. Let it rest for 5 minutes, then sear in butter 45 secs each side, Rest for 5 min more and then eat the best tasting steak. Serve with sauteed mushrooms and asparagus. And sometimes a baked sweet potato with butter and sour cream and cinnamon.
A thick, marbled bone in ribeye, medium rare, off a Weber kettle grill that's really hot with real charcoal. Oh, and sautéed mushrooms. Oh, and an Idaho baked potato. Oh, and a nice bottle of pinot noir, room temp.
No leftovers.
No leftovers.
OP
You know what I'm talk'in bout....I learned about them from a butcher friend, their other name is "The butcher's steak". I am a born and bred Ribeye fan, but I think a thick cut chuck eye will give it a run for its money when it comes to flavor. Not my wife's favorite, she leans toward a tenderloin. The absolute best steak is the "Cap Steak", but you have to sacrifice the fatty cap of a prime rib to get it. You remove the rib cap, roll it up and tie off 2" sections, cut across the cap and grill...The Angels Sing.
That Kobe ribeye looks like its got a little meat in the fat...probably dang good. My wife has to hide her meat trimmings from me because I rarely leave anything on the plate after eating a steak, I caught her going out the door yesterday after those Chuck Eyes...."Where ya going?" She turned and I could see a baggie in her hand with something dark in it, "I'm taking my trimmings out to the garbage because you shouldn't eat that much fat." I told her to make sure she buries it deep.
The right cut cooked right and you could gum it into submission !
The Idaho spud needs to be cooked in the coals of the weber. My dad always rolled them in sea salt, double wrapped them in foil then dropped them right in the coals. We wouldn't even remove the foil, just cut it lengthwise smoosh it and drop in the sour cream chives and butter. I would pull the skin out of the foil dredge it in the juices of the med rare steaks! That is why I weigh 21 stones !
OP
My family never, never peeled spuds. Whether they were boiled, baked, grated...we were encouraged from infanthood to eat the skin. The absolute best baked spud I ever ate was at a place that actually cooked them in boiling pitch, they dropped the spuds into boiling pitch, removed them onto a rack, set them on aluminum foil while still hot, they claimed they were at least a pound...they were biggins. Anyway when you got the spud you held the aluminum foil and squeezed, the spud would crack open and spill its contents onto your plate, moist and steamy, throw on butter, salt and pepper and man o man it was good. BUT....you couldn't eat the skin, the resin kept all of the moisture inside the spud so that it percolated in its own juice. Best dang baked spud I ever ate. I have remembered through my life people that wouldn't eat the skin, when my wife and I had our first dinner together she asked if I was going to eat my skin, I told her I saved it for the last few bites of steak so it could sop up the juices....we both knew it was all over.
armenius
US Veteran
Kinman, you are one of the very few who know about "rosin baked potatoes ". They are wonderful and make any steak better. About 50 years ago I got a cast iron pot and rosin and used it while camping. No problem.
The trouble started at home when I started to cook steaks inside and began to crave a baked potato. I had lightly marinated myself with a little Black Jack and water and started heating the rosin on the stove. As it began to get pretty hot the solid rosin began to shatter sending flakes everywhere, especially on the fed hot stove eye where they immediately burst into flame sending smoke and the odor of a forest fire through the house. I immediately stopped my potato cooking and saved my home from burning down. My lesson learned,COOK ROSIN BAKED POTATOES OUTSIDE!
My house smelled like a woods fire for weeks.
The trouble started at home when I started to cook steaks inside and began to crave a baked potato. I had lightly marinated myself with a little Black Jack and water and started heating the rosin on the stove. As it began to get pretty hot the solid rosin began to shatter sending flakes everywhere, especially on the fed hot stove eye where they immediately burst into flame sending smoke and the odor of a forest fire through the house. I immediately stopped my potato cooking and saved my home from burning down. My lesson learned,COOK ROSIN BAKED POTATOES OUTSIDE!
My house smelled like a woods fire for weeks.
Benchrest1
Member
Another vote for the ribeye.
This. The best I ever cooked myself. Pan seared and finished in the oven. Med rare.
Sent from my iPhone using Tapatalk
hemiram
Member
I've never even heard of rosin baked potatoes! Sounds interesting. We never peeled our potatoes either. All my parent's friends did and our family thought it was odd that they tossed the skin like they did. The best baked potatoes I ever had were at a restaurant long gone now, they were huge, like the size of a small woman's head, and they would soak them in some sort of brine solution, then coat them in corn oil and coarse salt, and then wrap them in foil and bake them. Even without anything on it, it was nicel seasoned. I had mine with just butter on it, and I would eat every speck of it. That place had the best fried shrimp I've ever eaten, too, better than anywhere I've been in Chicago, NYC, Vegas, L.A., SF, and others. I don't know what they did to them, but they had a taste I've missed for about 35 years since they closed up.
Picanha.
It's a muscular cap in the sirloin / rump portion of the beef critter.
Score and season that gorgeous fat cap then sear the bejeebies all over then shove it to the side of the grill and let it roast fatty side up to just past bloody. Or slice it against the grain and cook it like regular steak or with the grain, bend it into a horseshoe and stick with a skewer.
Any which way it's the beefiest flavor I've found outside of the short ribs.
It's a muscular cap in the sirloin / rump portion of the beef critter.
Score and season that gorgeous fat cap then sear the bejeebies all over then shove it to the side of the grill and let it roast fatty side up to just past bloody. Or slice it against the grain and cook it like regular steak or with the grain, bend it into a horseshoe and stick with a skewer.
Any which way it's the beefiest flavor I've found outside of the short ribs.
While I do love some beef, venison backstrap (loin) over an open fire to medium rare gets it done for me!
I will try that. I do butter them and roll them in sea salt, but grill em naked.
OP
The place that did the pitch spuds was located at Wolf Lodge Bay, Couer D'Alene,ID. They had a cauldron or cast iron kettle the size of ones I'd seen a hog boiled in, they were famous for their wood fired steaks but those spuds were memorable. They are still in business, although times have changed. The place still has its original "homey" feel but probably due to issues with hot pitch no longer do their spuds that way. Its about a 40+ mile drive from my place and comparable or better meals are available locally.
OP
There is nothing that comes close to the smell of burning meat, it goes so far back in our chromosomes we'll never get over it. My wife and I have tried a number of "Health Kicks" in our years together, nearly all were her idea. We quit eating sugar for about a year, we quit eating meat for about a year, we quit drinking coffee for about a year...I have to admit that going without sugar was tough at first but it is proven to be a healthy lifestyle. I broke down over ice cream. We had gone about a year without any meat, we still used eggs, dairy products like cheese and the occaisonal fish but no red meats or animal protein outside of fish, no fowl either...it was tough because I have been a meat eater all my life. At about the end of the year I had met her after she got out of work and we were downtown for one reason or another. We were walking along probably headed for the car and as we were passing a well known steakhouse, the door opened and a couple came out in front of us. The smell that came out of the restaurant was that intoxicating smell of burned meat, we looked at each other and without saying a word linked arms and walked into the steakhouse for a good meal....no change since then.
For the most part I gave up red meat 20 years ago. I never really liked steak, regardless of the cut. Maybe it is because I can still see my father eating steak fat( yuck).
A few times a year, I get an 8oz hamburger cooked somewhere between rare and raw with mushrooms, cheese and a thick slice of raw onion.
I have also been known to eat raw lean hamburger with a thick slice of onion on Italian bread
A few times a year, I get an 8oz hamburger cooked somewhere between rare and raw with mushrooms, cheese and a thick slice of raw onion.
I have also been known to eat raw lean hamburger with a thick slice of onion on Italian bread
VaTom
Member
NY Strip for me. Was in Montana in July. Montana raised beef is superb!!
I prefer either deer or Elk. Rare.
I'm probably not supposed to have it but my favorite steak is the one on my plate.
I tend to like all steak. I do admit being Texan that chicken fried is my favorite.
ACORN
Member
A couple weeks ago I got a small bonus from work a bought my wife and me a couple Choice ribeyes from Walmart of all places. The one that come on black styrofoam trays, not white. Blacks are choice whites are ???
They were outstanding! About $10/lb but well worth it IMO.
I won't hesitate to buy them again
They were outstanding! About $10/lb but well worth it IMO.
I won't hesitate to buy them again
Last edited:
Nothing but Filet in this house....a nice small but thick filet, just like the one I'm eating right now. We have it about once a month. I don't mind paying the price when every bit gets eaten...no scraps
OLDSTER
Member
Years ago, I was treated to Kobi Beef in Minato City, in Tokyo. Pretty good, and I'm glad I didn't need to pay the tab. I do remember that the thing looked like, and had the consistency of, a slab of Spam.
SweetMK
Member
We had searched for the best steaks when the wife and I started KETO,,
we tried EVERY high end steak we could find, if it helped with our diet, money was no object,,
Well, like you , we found the black tray Walmart Ribeye steaks to be the best available.
The black tray cuts are Angus,,
Only once did we find better steaks, it was a tray of steaks from Sams Club.
Those were better, but, they were only available,, ONCE!
Between the Walmart ribeyes, and what I have learned as to seasoning,
and adding blocks of hickory to the charcoal,, we have truly found the best steaks.
Bill Bates
Member
Local grocer had Black angus choice grade T-Bone and Porter house steak on sale for $4.97 /lbs. this weekend. I had them cut me eight 1 1/2 Porter House steaks today while we shopped. They have now been vacuum sealed and put in the deep freeze.
I guess that will be my one and only for a awhile.
I guess that will be my one and only for a awhile.
Similar threads
Latest posts
-
-
-
-
-
-
-
-
-
-
-
-
For Sale Colt Anacondas 45LC 44mag Python 357 mag Ruger 44 car AM15 AR.- Latest: Shootsomething
-
