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The Succulent Circuit of Steaks!

Discussion in 'BBS Hangout' started by El_Conquistador, Dec 20, 2005.

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  1. SoSoDef76

    SoSoDef76 Member

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    #61 SoSoDef76, Dec 21, 2005
  2. droxford

    droxford Member

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    assuming that price is not a concern...

    1st choice: Porterhouse
    2nd choice: Filet
    3rd choice: Prime rib

    all cooked medium.
     
    #62 droxford, Dec 21, 2005
  3. codell

    codell Member

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    I agree. If you eat a rib-eye and leave the fat and grizzle on the plate, well, you are a big wussy :)
     
    #63 codell, Dec 21, 2005
  4. codell

    codell Member

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    GA-MMY!!!

    GA-MMY!!!

    GA-MMY!!!
     
    #64 codell, Dec 21, 2005
  5. Fatty FatBastard

    Fatty FatBastard Member

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    BTW, Don't bother with Steak Tartare. Pretty crappy, and not worth it.

    My favorite is a nice size T-Bone, cooked medium-rare.

    I simply can't stand people that ruin a perfectly good steak by overcooking it.

    My mother did that once... Once.
     
    #65 Fatty FatBastard, Dec 21, 2005
  6. DaDakota

    DaDakota Arrest all Pedophiles
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    If you like T-bone, you will love the PorterHouse, it is a T-bone with a larger cut of the Filet side (small tender side).

    DD
     
    #66 DaDakota, Dec 21, 2005
  7. Harrisment

    Harrisment Member

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    So that's what the difference is? I've always thought that T-bone and Porterhouse were the same thing.
     
    #67 Harrisment, Dec 22, 2005
  8. rrj_gamz

    rrj_gamz Member

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    What he said...I've done this and don't get my wrong, I love brisket and fajitas, but it's different that steak as with steak, I can have a good glass of wine with it and savor each bite, rather than stuffing my face...
     
    #68 rrj_gamz, Dec 22, 2005
  9. KDavis

    KDavis Member

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    Nothing Beats a Porterhouse!
     
    #69 KDavis, Dec 22, 2005
  10. Master Baiter

    Master Baiter Member

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    Porterhouse fo shizzle. Two of the best steaks all in one. I like my steaks in between medium rare and medium. When out I always ask for it medium because most places under cook steaks quite a bit. I like it really pink, not red, just really pink.

    Da-Glyde, that rub looks fantastic and I can't wait to try it out. Thanks for the post.
     
    #70 Master Baiter, Dec 22, 2005
  11. the futants

    the futants Member

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    faja.
     
    #71 the futants, Dec 22, 2005
  12. LAYGO

    LAYGO Member

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    Enter Mad Cow Disease™
     
    #72 LAYGO, Dec 22, 2005
  13. DaDakota

    DaDakota Arrest all Pedophiles
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    Almost...the T-bone is a Porterhouse light.

    :)

    TJ...we need an update or are you still sitting on the can straining?

    DD
     
    #73 DaDakota, Dec 22, 2005
  14. bigtexxx

    bigtexxx Member

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    Porterhouse has a bigger tenderloin (filet) portion. The t-bone is more strip.
     
    #74 bigtexxx, Dec 22, 2005
  15. Cohen

    Cohen Member

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    What's for Christmas dinner?

    I know that folks in this thread can appreciate... a 7 lb Standing Rib Roast...Prime. Yummy. :D

    Maybe I'll make a bit 'o Yorkshire Pudding to go w/.
     
    #75 Cohen, Dec 22, 2005
  16. codell

    codell Member

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    Logan's Farm Honey Ham

    mmmmmmmm
     
    #76 codell, Dec 22, 2005
  17. R0ckets03

    R0ckets03 Member

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    I just had a Chateaubriand at Perrys Steakhouse. Absolutely delicious!

    Anybody ever had Kobe beef?
     
    #77 R0ckets03, Dec 22, 2005
  18. Cohen

    Cohen Member

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    Better than Honeybaked, codell?
     
    #78 Cohen, Dec 23, 2005
  19. codell

    codell Member

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    same thing right? :confused:
     
    #79 codell, Dec 23, 2005
  20. Davidoff

    Davidoff Member

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    Nope two different stores... I like both though..
     
    #80 Davidoff, Dec 23, 2005
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