favorite steak

[BigChef]

Chef..what is scotch filet?

Another name for Scotch Fillet is Rib Eye Michael.

 

[BigChef]

Not that this helps anyone outside of Maryland but my NY Strip from this place...

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is the best I've EVER had. Masters of their craft for sure.



As far as what I can afford and actually eat several times a week... I generally stick with top round. Quick sear on the grill or a flat top if it's raining and a few minutes in the oven, very simple seasoning heavy on the sea salt. For 1.89-2.50/lb I can't justify paying a ton more for a slightly "better" steak cut.

Expensive Porterhouse for 40 bucks. How many grams do you know?

 

[Michaelthomasj]

Another name for Scotch Fillet is Rib Eye Michael.

ahhh never knew that. i love rib eye steak and the roast. Where did they come up with scotch filet?

 

[SOCOM]

My homemade T-Bone with A1 sauce

 

[BigChef]

ahhh never knew that. i love rib eye steak and the roast. Where did they come up with scotch filet?

Rib Eye or Ribeye, also known as the Scotch fillet (in Australia and New Zealand) is what we called it, I dont know why they called it a Scotch fillet but most of the time it's called Rib Eye. Not necessary mean it's from Scotland just a generic name for a specific meat.

 

[5004paloma]

Tenderloin filet when the wallet can handle it. Sirloin IMO is the best bang for the buck. I can eat it several times a week and a 8oz piece is cheaper than a shitty deli sandwich packed with fillers and sodium...

Dale's marinade is the bomb. A few hours soak can loosen up a stubborn piece of beef.

 

[brisk walk]

New York Strip

 

[rongo]

Rib eye #1

 

[GRAVESY]

RibEye
but a cheaper relative cut to ribeye are semi boneless Large End(or small end) Rib steak.

A london broil cooked right is not to shaby either.

 

[packing_it_on]

for flavor I prefer ribeye or t-bone.

Agree 100%.

I usually eat scotch fillet or porterhouse, but rib eye and T-bone are my favorites.

 

[madmick]

Filet medium rare

 

[urbanbody]

Filet

 

[bloodshed]

any cut from a wagyu cow, omi and kobe are delicious. get some kobe and just sear it for a couple of seconds and its perfect.

that is of course when i can afford prices between 100 and 275$ a pound.

otherwise i just get whatever grass fed beef my local henrys has.

 

[Mad Matt]

Sirloin for sure

 

[Anarky]

we raise are own beef. my steaks taste just like that of any expensive steak houses. i want even order a steak at a restaurant any more.

 

[knucklehed]

Flank and Skirt are my usuals. But if I am fat loading then I'd have to go with a big Rib Eye or Porterhouse. Tloin is hard to beat but for the money I will stick with Flank/Skirt...

 

[Snow White]

Any type of steak will do except chuck.

 

[Young Dunner]

RIBEYE, without a doubt!!

 

[Goody]

Carne Asada...not the leanest cut out there but god damn...when done right it will melt in your mouth like butter..

 

[jh2010]

Anything lean.

Medium - Medium Well