Ribeye is pretty good. I prefer Filet Mignon, rare, with scallops. The wife also likes Filet, medium rare with lobster tail. With grilled zucchini. For dessert a nice slice of chocolate cake to share. I usually enjoy it with a dewars and soda. She has a glass of wine, recommended by the waiter/waitress.
ribeye. filet fignon. hmm. yeah. could be a change of pace this week as well as next. might be better of spending my money on that than the duds i've been encountering lately at the clubs.
Neither of us have ever understood the fascination people have for ribeyes. I always get us porterhouses at the local meat market but Mrs. Sea prefers just the filet part.
I'm with Shadow. Either flank steak or skirt steak, marinated for at least 4 hours in a combination of Mexican spices and grilled about three to four minutes per side. Slicing it thin across the grain is essential to keep it tender. The flavor is terrific due to the fat content and it's usually less expensive than the premium cuts.
I don’t eat steak regularly – sorta when in the mood and have a good appetite – usually will go w/ the Filet Mignon (it’s fairly flavorful and fairly tender; I don’t like cuts of meat w/ too much fat or stuff in it that makes me feel like I’m biting into ligaments)
^^^To Clubber & Papi if you get a chance to try a Prime grade A Porterhouse steak the fat is very much mixed in the marbling and if it is cooked right over very high heat, over 700 degrees, which is an easy temperature to reach on any quality Bar-B-Q grill the Porterhouse cut steak which is the meat that the Filet & and the Ribeye are carved from by a butcher, the fat will run out during the cooking and cause flare-ups on the grill imparting a great flavor to the meat cooked to your taste, Rare (mostly pink center), Medium (much less pink center) or Well (no pink at all) I guarantee, unless you just don't like beef you will love it as I believe it to be the best of any type of steak.
Been there, done that. At " weekly steak night" when I was dating my wife, her mother used to get them for the whole family, Nine counting me. She used to have the market guy grind mine and cook it as a burger. I still prefer the filet.
As I said, I'm not much of a steak guy. When I take my wife out for a steak, I almost always get salmon, and if not, a filet.
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Lately, i have really enjoyed a good hamburger steak,and much cheaper.
Medium bone-ribeye over a strip though.
And the answer is ribeye.
Cheese its are awesome. But nowhere near as good as a juicy ribeye, lobster tail, and baked potato.
Side of potatoes and I will be in heaven.
otherwise, ribeye.
I don’t eat steak regularly – sorta when in the mood and have a good appetite – usually will go w/ the Filet Mignon (it’s fairly flavorful and fairly tender; I don’t like cuts of meat w/ too much fat or stuff in it that makes me feel like I’m biting into ligaments)
You and me both. The filet has it's fat marbled.
Been there, done that. At " weekly steak night" when I was dating my wife, her mother used to get them for the whole family, Nine counting me. She used to have the market guy grind mine and cook it as a burger. I still prefer the filet.
As I said, I'm not much of a steak guy. When I take my wife out for a steak, I almost always get salmon, and if not, a filet.
Much more aging than that and it gets a bit too gamey for my tastes.
'twas! :)