So what's your favorite cut of beef?

[SeaCat]

So what's your favorite cut of beef?

For it me it depends on what I'm making.

I love Skirt Steak as long as it's well marinated and tenderized.

For Roasts it's either a Bottom Round Slow Cooked or an Eye Round Smoked and Spiced.

For Steaks it's either the New York Strip, (2 inches thick thank you very much,) or a good thick and lean Sirloin. Both of these should be cooked to a Medium Rare thank you very much. (Talk about flavor.)

Tender and tasty they need very little to add to their flavor. If you want to add to them just add a pinch of Garlic and maybe a dash of Hot Sauce. Not too much though as you don't want to mask the flavor of the meat.

Cat

 

[TE999]

A 12 oz Filet Mignon, grilled medium, with Bearnaise sauce. Mmmmm...

 

[voluptuary_manque]

Short ribs, braised with caramelized onions in a brown stock with a stout shot of dark red wine. Simmer them all day just below the boiling point then serve them with a mound of potatoes mashed with cream and roasted garlic.

 

[DesertPirate]

Inch and half thick ribeye, medium rare please.

 

[_Lynn_]

A boneless skinless chicken breast grilled with a sweet BBQ sauce.


(I don't really like beef.)

 

[OhMissScarlett]

Filet mignon, of the pepperloin with garlic butter variety. Medium well, don't like my food still mooing, thanks.

 

[Selena_Kitt]

Inch and half thick ribeye, medium rare please.

OMG I you. Let's go to dinner!

 

[Austin8]

a thick succulent T-bone Moo!

 

[kiba]

yea t bone guy here too

 

[R. Richard]

Definitely T-Bone!

 

[jomar]

Meat is my favorite.

 

[sadangel]

a good thick Angus rib eye. Marinated with a little salt and Worcestershire sauce. Then grilled on a George foreman grill. That puppy does a great job on cooking it just the way I like.

 

[SirLicksAalot]

No A1 for me! Just Oyster Sauce with my Steak!

One inch thick, medium rare rib-eye steak, not grilled, rubbed with pepper and salt before frying in a pan with olive oil on top of caramelized onion. Served with Oyster sauce (I know it's weird) and lots of rice

I'm Asian, rice beats out mashed potatoes to me all the time.

 

[voluptuary_manque]

One inch think, medium rare rib-eye steak, not grilled, but fried in a pan with olive oil on top of caramelized onion. Steak rubbed with pepper and salt before frying.
Served with Oyster sauce (I know it's weird) and lots of rice

I'm Asian, rice beats out mashed potatoes to me all the time.

Good stuff, rice. We keep at least seven varieties in the house at all times. Another fav would be Crying Tiger Beef over a blend of jasmine and sticky rices. Let me at them chopsticks!

 

[fieryjen]

Pretty much anything beef as long as it's really tender and medium-rare.

ETA: Pork works too. Oooh, now you got me lusting after foodstuffs... *drools*

 

[SeaCat]

One inch think, medium rare rib-eye steak, not grilled, but fried in a pan with olive oil on top of caramelized onion. Steak rubbed with pepper and salt before frying.
Served with Oyster sauce (I know it's weird) and lots of rice

I'm Asian, rice beats out mashed potatoes to me all the time.

A lot of rice is eaten here as well.

Beef and rice mans a bit of a different style of cooking. Either thin slice it and cook it on the Hibachi or Stir Fry it.

Beef with Garlic, Onions, Peppers, Sessame Oil and Soy Sauce. Heaven.

Cat

 

[slyc_willie]

Walk it through a warm room and slap it on the plate. I want my steak still twitching and mooing when I eat it.

Translation: Angus T-bone cooked rare to med-rare. Serve with loaded baked potato and a ramekin of au jus.

Unfortunately, where I work (central Texas), I get more than a few calls for steaks done medium-well or well done. Eighteen bucks for beef jerky when they could get it for half the cost at any gas station. The consensus is that beef will kill you if there's any pink in it. It's a deeply-ingrained cultural thing for most Mexicans and Hispanics, and I understand that. But I have to admit, on the scant occasion a guest wants his/her steak cooked med-rare or rare, I usually give them a hearty thank you and a smile.

Curiously, it's more often a woman who asks for a bloody steak than a man, in my experience. I won't deny that it turns me on every time.

 

[Guest]

So what's your favorite cut of beef?


Mine?

He's 6' 2", greying mustache, still muscled despite his recent surgery.

 

[Trudy_Antone]

Not a scotch fillet lover - has to be rump steak cooked medium rare with mushroom/port/cream sauce.

Or raw fish, marinated in lemon juice served in coconut milk.

Or pork sukiyaki, eaten in Tokyo, brought raw to the table and cooked by yours truly over a bubbling flame dipped in raw egg over rice.

Mmmmm, panting now...

 

[vrosej10]

This is really sad, but I like minced beef or lamb (ground for those of you in the USA). I love it as burgers, as spag bog, as curry. I just love it.

 

[oggbashan]

Beef cuts don't translate from US to UK usage (or Australian to UK).

Og

 

[vrosej10]

Beef cuts don't translate from US to UK usage (or Australian to UK).

Og

So different you'd thing they came off a different animal entirely.

 

[Selena_Kitt]

So what's your favorite cut of beef?


Mine?

He's 6' 2", greying mustache, still muscled despite his recent surgery.

 

[3113]

Filet Mignon, absolutely. No sauce or frills, maybe just a little garlic butter. Grilled. And, yeah, baked potato with all the trimmings, a good salad and garlic cheese toast. Yum.

 

[3113]

Curiously, it's more often a woman who asks for a bloody steak than a man, in my experience. I won't deny that it turns me on every time.

I'm not surprised. There comes a time of the month--often just prior to that time of the month--when women feel that iron deficiency and get cravings for whatever can give them back the iron in their blood, meat included. And red meat is more likely to give them that then something well-done.