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shades-go-down
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PostPosted: Sun Jul 09, 2006 8:33 am 
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Porterhouse is where it's at.

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GrimmaceXX
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PostPosted: Sun Jul 09, 2006 4:20 pm 
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shades-go-down wrote:
Porterhouse is where it's at.


just a thicker t-bone correct? if so then you can never go wrong with a good strip and filet all in one magical meal!

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GrimmaceXX
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PostPosted: Tue Jul 25, 2006 2:55 am 
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has anyone ever tried to age their own steaks??? I've been looking into this but I'm scared I'll fuck it up.

http://www.askthemeatman.com/is_it_poss ... t_home.htm

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washmykev
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PostPosted: Tue Jul 25, 2006 4:49 am 
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GrimmaceXX wrote:
B wrote:
Oh, and boneless beef ribs or a New York strip are WAY better than filet mignon.


well the New York strip is good, that would have to be my 2nd choice.... ribeye can't stand it


The Ribeye at my yacht club is perfect. Thick cut, always cooked perfectly...

Steak in general is really delicious, and is great to look at... but I don't really eat red meat.
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Athletic Supporter
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PostPosted: Tue Jul 25, 2006 6:31 am 
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GrimmaceXX wrote:
has anyone ever tried to age their own steaks??? I've been looking into this but I'm scared I'll fuck it up.

http://www.askthemeatman.com/is_it_poss ... t_home.htm


There's a kick ass butcher shop close to me, I'll have to see if they think this would work or if they have aged stuff...
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Ricardo Tubbs
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PostPosted: Tue Jul 25, 2006 12:07 pm 
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depending on where I am, I usually go with either a porterhouse or a sirloin (strip). I take the thing as rare as possible and I never use sauce.

I'll probably have a heart attack by the time I'm 40.

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Doug RR
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PostPosted: Tue Jul 25, 2006 12:38 pm 
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GrimmaceXX wrote:
B wrote:
Oh, and boneless beef ribs or a New York strip are WAY better than filet mignon.


well the New York strip is good, that would have to be my 2nd choice.... ribeye can't stand it


I think a bone in ribeye is probably my favorite..26oz rare-med rare...



Image


Last edited by Doug RR on Tue Jul 25, 2006 12:43 pm, edited 1 time in total.

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Schlitz
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PostPosted: Tue Jul 25, 2006 12:38 pm 
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I don't like steak.

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GrimmaceXX
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PostPosted: Wed Jul 26, 2006 3:52 am 
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Athletic Supporter wrote:
GrimmaceXX wrote:
has anyone ever tried to age their own steaks??? I've been looking into this but I'm scared I'll fuck it up.

http://www.askthemeatman.com/is_it_poss ... t_home.htm


There's a kick ass butcher shop close to me, I'll have to see if they think this would work or if they have aged stuff...


I would appreciate it, let me know their input!

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