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Steak, poll

Rockatansky
What's your favorite cut? Mine's tri-tip.

Also, not to start a new thread, when you cook bacon on a grill is it technically grilling or smoking?
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Comments

61 comments

Date Votes
  • pickenup
    Filet is #1, but had ribeye tonight.
    Gotta change it up sometimes.
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  • bamafan
    Nice and thick ribeye. Knock his horns off, wipe his azz, and slap him on the plate. That's how I like them[^]
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  • kristov
    I just finished off two rib-eyes over at the neighbors, so that was my favotite cut...today [:p].
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  • Jorge
    Black tip or lemon shark over mesquite.
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  • Cutiegirlracing
    I just had a ribeye, bake potato and tap beer. I think I ate more than I should have, but stay with a vegetarian family for a couple of months and you learn to appreciate a good steak dinner.
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  • phillip
    quote:Originally posted by Cutiegirlracing
    I just had a ribeye, bake potato and tap beer. I think I ate more than I should have, but stay with a vegetarian family for a couple of months and you learn to appreciate a good steak dinner.


    I didnt claw my way to the top of the food chain to eat vegtables[:D]
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  • oldgunman
    Rib Eye!
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  • 11BravoCrunchie
    Anything that has more meat than grissle.
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  • COLT
    ... Aged Angus Ribeye,...knock it in the head, wipe it's azz and throw it on the plate...[:p]


    ani-texas-flag-1.gif
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  • mcaso
    Flank steak. The way my wife dose it.
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  • Captplaid
    quote:Originally posted by buschmaster
    +1 on the bacon wrapped filet

    I'm gonna have to try the Texas Pete thing, they got that on the shelf too


    Mrs. Plaid loves the fillet mignon with the bacon. I cannot argue. It is an excellent cut. If I'm ordering a cheap steak, the Strip steak is the choice, but I'll always order the big ribeye. Had two today.
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  • Ox190
    Tri tip??? Isn't that what we call brisket???

    Ribeye.....garlic pepper and cavenders medium rare please

    Filet...sea salt a lil fresh garlic and fresh ground pepper and rosemary.....oh and medium rare
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  • sarge_3ad
    Ribeye, t-bone, porterhouse, chuck steak. It's all great grilled and excellent when it's Iowa Cornfed Beef!
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  • reddnek
    Bone in Rib steak, just cripple the son of a bitch and turn it loose
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  • bpost
    Blackened pepper New York Strip medium rare.
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  • gbeggrow
    Ribeye.
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  • Colonel Plink
    quote:Originally posted by reddnek
    Bone in Rib steak, just cripple the son of a bitch and turn it loose


    Man after my own heart. The arteries to which I don't even wanna know about[8D]
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  • Sav99
    I love a nice flame grilled porterhouse, but unfortunitly I don't eat red meat. [:(]
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  • XLpitman
    quote:Originally posted by slipgate
    Rib eye or bacon wrapped filet.


    Me too!!! Good stuff!!!
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  • GuvamintCheese
    quote:Originally posted by Henry0Reilly
    The difference between a porterhouse and a t bone is ,,,,
    The Mignon is left on.[;)]
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  • sig232
    quote:Originally posted by slipgate
    Rib eye or bacon wrapped filet.


    I am with you on that choice! Yum![:p][:p][:p]
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  • TrinityScrimshaw
    I like it all, but my favorite cut of beef is the brisket. About a 5lb cut that has been marinated in my special sauce for 24 hours, and hand rubbed with my special spices. Cooked in my special smoker (using mesquite) at 225 degrees for about six to eight hours.

    Trinity +++
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  • Marc1301
    Blue Cheese stuffed Filet, followed by NY Strip!
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  • ARBUILDER
    40 OUNCE T-BONE
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  • tobefree
    The old 96er of course!!!
    http://www.youtube.com/watch?v=qGhBsFZWUks
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  • LaidbackDan
    It's almost a month later and I still like'a the T-Bone.
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  • dheffley
    Sirloin for flavor, tenderloin for tenderness.
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  • Kimbercolt
    t bone, I like chewn on a bone
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  • dbain99
    Bone-in Ribeye with a healthy dose of Tex Joy steak seasoning cooked super hot for 1 1/2 minutes on each side, crispy on the outside and still rare on the inside damn it not I have t go to the meat market!
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  • strokn47265
    Any and all steak that is cooked to a little black on the outside, tender juicy hot pink inside. How bout a thick delmonico, cut from a distillers grain fed calf, brushed with a bit of olive oil, sprinkled with a bit of cajun seasoning and season salt. Then cooked in a smoker(hot one) with oak chunks. A loaded baked potatoe or red taters(wrapped in foil with butter and ranch seasoning). A big ear of corn thrown in the smoker to while ur at it. A cold beer, or ice tea. Hmmm. Time to get in the freezer and astart the smoker up.
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