What's the best cut of Steak?

[Antwon Mitchell]

Filet mignon is not very forgiving if overcooked. Very low fat content usually means less flavor, it's good if done well (I don't mean cooked to the well temperature) but I like some fat in my steaks.

Yeah the ones that had some fat in the steaks looked the most appetizing to me, I'm going to buy a ribeye tomorrow to test it out before next week.

 

[GreenGhxst]

ny strip steak with ketchup on the side

 

[Antwon Mitchell]

ny strip steak with ketchup on the side

Ketchup ?

 

[desjardins]

Porterhouse was my go to
But all these ribeye votes got me


I eat my shyt medium well to charred crispy on the outside. fukk the snobs
I had a picana cut medium rare last week and shyt was still chewy as fukk
I’ve had well done steaks at places and it was tender and juicy as shyt. Think the chef is the main factor, it’s just harder for average joe to cook a steak well pass medium I think

 

[BonafideDefacto]

ny strip steak with ketchup on the side

Brehhhhhhh

 

[thekingsmen]

Porterhouse was my go to
But all these ribeye votes got me


I eat my shyt medium well to charred crispy on the outside. fukk the snobs
I had a picana cut medium rare last week and shyt was still chewy as fukk
I’ve had well done steaks at places and it was tender and juicy as shyt. Think the chef is the main factor, it’s just harder for average joe to cook a steak well pass medium I think

 

[seymour cake]

All i get is ribeye. All man when i went to ruth chris for the first time man that shyt was different. I got to go back asap.

 

[Mr. Negative]

Porterhouse was my go to
But all these ribeye votes got me


I eat my shyt medium well to charred crispy on the outside. fukk the snobs
I had a picana cut medium rare last week and shyt was still chewy as fukk
I’ve had well done steaks at places and it was tender and juicy as shyt. Think the chef is the main factor, it’s just harder for average joe to cook a steak well pass medium I think

nah, they throw some meat glue on leftover scraps and roll it with some fat in the middle, then soak/marinate it in something acidic. Water/white vinegar/rice vinegar, orange/lemon/lime....

then when somebody orders an expensive cut cooked over medium, they trim it, throw it under the salamander and send it out to you without it ever touching a hot skillet. You swear it's the best well done steak you ever had cause you don't see no "blood".


Now you swear your fetish for eating leather is justified, but your leather never tastes the same at other places.

Guess where you're gonna come back to. See you next pay period, breh.

 

[ISO]

I’d go NY strip or filet mignon

 

[-G$-]

Picked these hoes up from Bryant & Cooper butcher tonight.

Spoiler

Light coat of clarified butter, dash of garlic powder, and heavy handed kosher salt and cracked black pepper. 6 min a side on high heat, closed grill. Perfect medium rare. Paired w a ‘14 1L of Caymus and some charred broccoli. My type of Friday night.

 

[Payroll]

Tomahawk Ribeye

This...

 

[Yogi]

ny strip steak with ketchup on the side

 

[desjardins]

nah, they throw some meat glue on leftover scraps and roll it with some fat in the middle, then soak/marinate it in something acidic. Water/white vinegar/rice vinegar, orange/lemon/lime....

then when somebody orders an expensive cut cooked over medium, they trim it, throw it under the salamander and send it out to you without it ever touching a hot skillet. You swear it's the best well done steak you ever had cause you don't see no "blood".


Now you swear your fetish for eating leather is justified, but your leather never tastes the same at other places.

Guess where you're gonna come back to. See you next pay period, breh.

Honestly it might be the marinade
Some of the best steak I’ve ever had was burned ass well done steaks at African cookouts
And I think they marinade it beforehand
No where near leather status.
Either way this is one of the more interesting cac trends that caught on
Growing up I’d never think I’d see so many black ppl, granted mostly online, promoting medium rare
This went from a white ppl do this black ppl do that comedy bit to brehs really hyping pink meat

 

[⠀X ⠀]

Picked these hoes up from Bryant & Cooper butcher tonight.

Spoiler

Light coat of clarified butter, dash of garlic powder, and heavy handed kosher salt and cracked black pepper. 6 min a side on high heat, closed grill. Perfect medium rare. Paired w a ‘14 1L of Caymus and some charred broccoli. My type of Friday night.

I have a gift card for Bryant and Cooper from like 8 years ago... I wonder if it's still valid

This thread really got me wanting a ribeye. It's all I ever order.

 

[⠀X ⠀]

I did have a filet mignon burger a while back. shyt was sooo tender, and had a great texture, but was nowhere near as flavorful as a ribeye.