Ribeye, what’s this "eat around the fat" thing, I’m not familiar with that. 🙄😁
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NY Strip or Ribeye
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Great question! I struggle with it every time I pick up a steak. I used to eat only ribeyes, but then a few years ago, it started to give me heart palpitations. Could've also been the wine and bourbon that accompanied it, but who knows. A cardiologist had a very scientific remedy for this. "Stop eating ribeyes so much." Switched over to NY strip and haven't had a problem since. I try to get them with as much marbling as possible, so I can still pretend I'm eating a ribeye.
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I’ll take the rib-eye, at least 1.25†thick and from the large end. There are trade offs between the small end and large end, but I like the larger cap and part of the chuck in the rib-eye from the large end.
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I figured the results would go toward ribeye, but the last strip I had from Costco was just so thick and juicy and wife friendly that I would choose it. I do like ribeye, just won't eat the fat directly, so have to work around it. I also, of course, like T-bone, Porterhouse, Tri-Tip, Chuck, Round, Sirloin, London Broil, Tenderloin, etc... I never see a steak called Picanha at the stores or butchers I frequent here in the West, but occasionally see Culotte; I'll need to seek some.
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CaptainMike, how about you? Do you see Picanha or Culotte steak out here in State of Jefferson?
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I order mine from Eric at Montgomery's Meats. His main store is in Central Point so it's an easy trip for you. He has a lot of other great products and is a really good guy. Drop my name (Mike Hamilton) and tell him you're an AR pit member. Truly an old school meat market.
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CaptainMike, thanks for the tip about Montgomery's Meats - I'll have to check them out. I was just looking at their website and seems promising!
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Originally posted by treesmacker View PostI figured the results would go toward ribeye, but the last strip I had from Costco was just so thick and juicy and wife friendly that I would choose it. I do like ribeye, just won't eat the fat directly, so have to work around it. I also, of course, like T-bone, Porterhouse, Tri-Tip, Chuck, Round, Sirloin, London Broil, Tenderloin, etc... I never see a steak called Picanha at the stores or butchers I frequent here in the West, but occasionally see Culotte; I'll need to seek some.
top sirloin cap
delicious
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Prime ribeyes are where it's at. Best of both worlds for me, they have great flavor and are tender as can be. Strip has the flavor on lock but if you get an ornery piece it can be a little chewy.
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