I used to be that way with rib-eyes vs New York steaks. A good New York was my go to. Rib-eyes had too much fat and not enough marbling. I'm sure it was because I was getting the steaks from butchers and they had higher grade New York steaks. Now that I can get quality rib-eyes I am just the opposite.
-
-
Ribeye indeed, love the tomahawks. Put a strip in front of me and down the gullet it goes. Either way it’s Beef, it’s what’s for dinner.Comment
-
I prefer strip. I agree with others that say the quality of the ribeyes make a huge difference. A lousy ribeye isn't worth my time. A good one is pretty darn good, but I still like strip better.Comment
-
Cowboy / Tomahawks are a great go to, and have a WOW grill-side appeal. I love a handful a year. And during the holidays months, we're going to see at least one 3 or 4 bone Prime Rib. If I ask my better half what we should do for dinner, if it's beef she'll say Porterhouse. I certainly won't argue. Could be SnS, could be CI - I don't much care there either. (depends on weather?)
That said, I've got nothing but ribs and buts in stock right now, along with the same in pork and lamb. It'll be 8 or 9 days until I go steak shopping.Comment
-
Eat what you like, leaves more rib eyes for me...Comment
-
I suppose you can guess my preference.Comment
-
Rib eye or NY strip don't matter to me, knock off the horns, wipe its butt and walk it over the fire....Comment
-
My great grandfather saved the fat for last, which he savored like fine wine..... I’m not my great grandfather.
Filet, sirloin or flap/flank with chimichurri for me.Comment
-
Either strip or tenderloin (which, if you know what you’re doing, can be infused with great flavor) for me. The fact that a T-bone or Porterhouse consists of both of the above cuts explains my extreme fondness for these two steaks.Last edited by MBMorgan; October 23, 2019, 08:20 PM.Comment
-
I'm not sure how you get the unicorn riding leprechauns to deliver great tasting filet's to you, but as far as I know know they are the only ones that have these mythical "outstanding filet's" you speak of.Originally posted by Greygoose View Post
However, I you like 'em, then by all means, enjoy them with pride!
Comment
-
I like all steak if it is cooked right, and good quality beef, Never turn one down, like what synodog said Beef it's whats for dinner.Comment
-
I’m with you - I greatly prefer a strip to a ribeye. Every time I get a ribeye I end up disappointed, and tend to end up with fat, gristle, etc. I pretty much can eat every bite of the NY strips I cook. In fact this past weekend I cut up and vacuum sealed an 11 pound strip loin I picked up at Fresh Market. I like buying the primal cut and slicing it to the thickness I want for my steaks.Comment
-
jfmorris, I confess to enjoying the fat (not too thick, salty and seared,) and I can chew and swallow and enjoy most gristle as well. (I have to hide the fat-swallowing from my wife's disapproving eyes....) -
Dr. Pepper oh yes you can!! Very little on a ribeye goes to waste. I’m not really sure how people are shopping for steaks to end up with all that waste. -
I like some fat on my strips - there is a fat cap on one side of the strip loin I just cut into steaks, and I will eat that. The last ribeye I had out in a restaurant just had too much gristle for my taste. The fat doesn't bother me so much as that. I just got tired of trying them, when the strips I had were usually great.
-
-
I like em both, but prefer the strip... https://pitmaster.amazingribs.com/fo...trip-or-ribeyeComment
-
Considering the source, one has to apologize for eating a filet minion.
Since I was fortunate enough to be raised on mostly prime beef from a butcher shop, I got to try a lot of beef cuts..
Never were ribeyes my favorite. I love Porterhouses, TBones, NY Strips, sirloins and tri-tips.
I think it was because my mother frequently cooked Standing Rib roasts (that were prime) and told me that a ribeye steak was a waste of a perfectly good roast
So, I got to eat a lot of ribeye meat, just cooked to slightly beyond rare. To this day, that's the way I would prefer them. If I bought ribeyes, I'd have to put them together with meat glue and return them to being a roast!
Best regards,
Jim
Comment
-
I would pick a strip as well. Although, I like ribeyes and it is hard to turn down ANY steak...Comment
Comment