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Favorite Cut Of Meat

Porterhouse Medium Rare.
 
chefkritter said:
Ribeye Cap.........if not available 30-40 Day dry aged Ribeye
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found this at costco and got super pumped. cooked it twice and it was to die for. then i found out it is blade tenderized, and the 129* we brought it to with sous vide definitely subjected us to some sweet e coli.
 
Flap meat. It used to be really cheap, now it’s almost the same price as filet. Not easy to find, but you can get it at a Costco, or ask the butcher. It’s not generally a stock item. Marinade it in garlic, s&p, a little oil. Grill it maybe 4 min per side on med flame, get it to MR you will grill that every weekend
 
Brucem609 said:
Flap meat. It used to be really cheap, now it’s almost the same price as filet. Not easy to find, but you can get it at a Costco, or ask the butcher. It’s not generally a stock item. Marinade it in garlic, s&p, a little oil. Grill it maybe 4 min per side on med flame, get it to MR you will grill that every weekend
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Costco sells this at a fraction of cost of Filet.
 
Beef? Gotta be a ribeye or porterhouse. If it's not an inch thick or more....dont buy it.

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PKorf said:
Beef? Gotta be a river or porterhouse. If it's not an inch thick or more....dont buy it.

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This man is not wrong. The real key to the big thick cuts is the reverse sear. Get it right at rare, let it rest for a couple minutes and the on the hottest flame you can make and a minute or two on each side.
 
Venison backstrap.
 
I have become a big fan of the tomahawk ribeye, (aka big ass ribeye) done right it is so good.

Strangely enough the best ones I have had were in the Dominican Republic. But my next trip to Argentina if the have it on the menu it will be tried.
 
jim54 said:
I have become a big fan of the tomahawk ribeye, (aka big ass ribeye) done right it is so good.

Strangely enough the best ones I have had were in the Dominican Republic. But my next trip to Argentina if the have it on the menu it will be tried.
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The ones with the big ol bone handle? I have seen them, but I haven't had one yet.
 
Yes that is it, normally 36-38 oz..serious piece of steak

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kevin81002 said:
The ones with the big ol bone handle? I have seen them, but I haven't had one yet.
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I do not understand the allure of a tomahawk, other than presentation. If I'm paying for 36oz of beef, I want minimal bone. Even some of the butcher shops here charge more per pound for a tomahawk compared to the same meat, as a normal steak. Makes no sense to me.
 
RatFink said:
I do not understand the allure of a tomahawk, other than presentation. If I'm paying for 36oz of beef, I want minimal bone. Even some of the butcher shops here charge more per pound for a tomahawk compared to the same meat, as a normal steak. Makes no sense to me.
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pretty much exactly what comment was going to be. i don't think my butcher's price/lb is reflective of a hunk of inedible mass. if i'm going to pay a lot, i'm going to pay for something i can eat. it looks cool, though.
 
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