Cooking & Baking
Related: About this forumWhat is a good cut of meat if my dad said he wanted steak. I like Rib steaks myself. He's off
filet mignon.
A HERETIC I AM
(24,376 posts)Good, tender, flavorful.
Know the difference between Prime Rib and a Ribeye?
You roast a Prime rib whole.
Slice it and grill it and you have a Ribeye steak.
shanti
(21,675 posts)no better steak, imo.
elleng
(131,073 posts)(Gee, been so long since I've bought such, but sure is the answer.)
applegrove
(118,758 posts)HeiressofBickworth
(2,682 posts)a Porterhouse. Not that I eat red meat very often any more, but if I do, it will be a Porterhouse.
pscot
(21,024 posts)Which is the small portion of the Porter House.
grasswire
(50,130 posts)I just like the texture better than any other cut.
I have one perhaps once a year or so.
Kali
(55,019 posts)and other questions about what he likes. personally I prefer a rib-eye but I can eat any good steak and many not so good depending on preparation.
Laura PourMeADrink
(42,770 posts)Laura PourMeADrink
(42,770 posts)all the other cuts of steak are not really that good - like "prime" is not really "prime" anymore. spent
a fortune on steaks that were not worth it at all. So, started buying 6 oz prime filet and at least you know
you will be getting a great piece of solid meat...no fat..no waste.
my 2 cents
applegrove
(118,758 posts)days a week he eats institutional food which is not that bad. We ate a lot of it over the past few years.
LancetChick
(272 posts)If I'm not sharing, one good Porterhouse steak will last me 4 days, so they're BIG, but they also have bone, two different muscle meats with differing textures and flavors, and some connective tissue, which I love, not to mention fat. <--- I don't have a barbecue, so my favorite way to cook steaks is pan broiling, which involves room-temperature meat, the stove fan on high, a seasoned cast iron skillet over highest heat with no oil or other fat, a quick 2-minute sizzle on each side, then a few more minutes at a little lower heat for the thicker steaks, and a rest.
bif
(22,740 posts)Our local butcher recommended it. So I tried it and it was great. It has lots of marbelized fat in it. One time I put one on the grille and when I came back it was in flames. So I turned it over, cooked it for about another minute. I thought it would be terrible, but it was still tender inside! NY Strips are also great.
greatauntoftriplets
(175,749 posts)Fortinbras Armstrong
(4,473 posts)It tastes of nothing.
applegrove
(118,758 posts)You add the fat.