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Old 04-22-2018, 08:46 PM   #101
GA Bowhunter
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Ribeye. Marinated in garlic salt and Worcestershire(Lea and Perrins).

Sear both dies over a 1,000+ degree fire, red in the middle. Lick the plate after I eat.
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Old 04-22-2018, 11:47 PM   #102
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Originally Posted by KactusKiller View Post
Why in the world would you go to Eddie v prime "seafood" and order a steak??
Like like going to Chinese resteraunte and ordering a burrito!

Chilean seabass in the lemon butter sauce
Iíve had the sea bass and itís awesome. I go with a group from the apartment association of Tarrant County once a year and itís kind of become a tradition for me and a couple of the other guys to get the tomahawk
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Old 04-23-2018, 04:47 AM   #103
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Old 04-23-2018, 05:15 AM   #104
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Ribeye, course crushed black pepper, Kosher salt, medium rare.... because there I no other proper way to eat dead bovine!
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Old 04-23-2018, 07:19 AM   #105
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This thread made me hungry for steak, the wife went down to Sprouts and picked up 4 prime ribeyes yesterday, they were like 19.00 a pound I cooked them over coals to medium rare, had to be absolutely the worst steak I ever had, it had to come off a 10 year old herd bull, it was so fatty and tough you could not eat it, first time ever we brought beef back to the store, my wife ask the manager to try it, he would not, he just gave us our 71.00 back.
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Old 04-23-2018, 07:29 AM   #106
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Quote:
Originally Posted by KactusKiller View Post
Why in the world would you go to Eddie v prime "seafood" and order a steak??

Like like going to Chinese resteraunte and ordering a burrito!



Chilean seabass in the lemon butter sauce


Because the best seafood in the world isn't as good as a good steak.


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Old 04-23-2018, 07:38 AM   #107
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I see the t-bone gets no love around here. I had a tasty one last night.
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Old 04-23-2018, 07:53 AM   #108
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I see the t-bone gets no love around here. I had a tasty one last night.
T-bone here! Medium with no seasoning or marinade. I like to actually taste the beef. (insert thumb up smilie)
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Old 04-23-2018, 07:56 AM   #109
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I see the t-bone gets no love around here. I had a tasty one last night.
They are kind of......T-bone is a NewYork strip and small piece of filet with the bone still there...so anybody vouching for them are partially vouching for a tbone as well..
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Old 04-23-2018, 07:57 AM   #110
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They are kind of......T-bone is a NewYork strip and small piece of filet with the bone still there...so anybody vouching for them are partially vouching for a tbone as well..
Well heck. I never put all that together. Good to know. This thread has been educational. And I guess I need to start using mesquite coals.
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Old 04-23-2018, 08:03 AM   #111
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Have not found a better steak than one I can cook at home. I like ribeyes and filets equally depending on what I am in the mood for. If you are going to cut the fat off a ribeye you are giving up the flavor. Filets are tender and juicy as well.

What I will say is be it a sirloin, ribeye, or filet if it is cooked past medium rare it is over cooked
That little market in Ingram where Junction Hwy meets 27 sells some of the best cuts of beef I have ever eaten. Ribeyes in particular. Med rare
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Old 04-23-2018, 08:48 AM   #112
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I prefer Pepper Crusted Backstrap!



Yes, thatís deer meat, and itís not even close to medium, and it is soooooo wonderful it will make you mad at yourself for ever eating a beef steak!!!!!

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Old 04-23-2018, 08:57 AM   #113
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Well heck. I never put all that together. Good to know. This thread has been educational. And I guess I need to start using mesquite coals.
Life changing change here, youíll never use Kingsford again.
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Old 04-23-2018, 09:04 AM   #114
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Min 1.5" thick Bone in Ribeye (thicker the better), Reverse Seared, Rare+, Seasoned with only salt and pepper with a pat of butter tossed on top at the very end.
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Old 04-23-2018, 09:15 AM   #115
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I prefer Pepper Crusted Backstrap!



Yes, that’s deer meat, and it’s not even close to medium, and it is soooooo wonderful it will make you mad at yourself for ever eating a beef steak!!!!!

Bisch


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Is it cold in the middle?
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Old 04-23-2018, 03:07 PM   #116
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My favorite is a Porterhouse. You get both the New York strip and fillet in one steak.
Like the steak John Wayne orders in the movie "The Man Who Shot Liberty Valance" before Lee Marvin knocks it on the saloon floor to his utter disgust. I also use the Montreal Steak Seasoning
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Old 04-23-2018, 03:22 PM   #117
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and it is soooooo wonderful it will make you mad at yourself for ever eating a beef steak!!!!!

I'm afraid there is nothing that could make me do that..
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Old 04-23-2018, 04:26 PM   #118
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No offense to Salt grass... but wait till you try a TRUE prime steak house.
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Old 04-23-2018, 04:29 PM   #119
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Quote:
Originally Posted by Sackett View Post
My favorite steak is the Prime Ribey cooked Smedium Rare on my pit over Mesquite Coals.
Funny you mention that. All my t-shirts are size Smedium. The ladies love it.
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Old 04-23-2018, 04:47 PM   #120
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For the win!!
Yes sir I like that !
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Old 04-23-2018, 04:58 PM   #121
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Bone in Ribeye coated in olive oil and cooked medium rare over mesquite or hickory with salt, pepper, and Bill's Season All
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Old 04-23-2018, 05:01 PM   #122
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I've become a fan of sirloin. We rarely ever have steak when we go out to eat. I'll buy a big sirloin and the kids, wife and I will share it. We season ours with a little McCormick season salt and Uncle Chris's seasoning. Never grill them more than medium.
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Old 04-23-2018, 05:19 PM   #123
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Quote:
Originally Posted by COWDOG View Post
No offense to Salt grass... but wait till you try a TRUE prime steak house.
Agreed, especially when years ago they went to thinner ribeyes and higher prices. I like mine a LOT better.
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Old 04-23-2018, 05:35 PM   #124
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My favorite is a Porterhouse. You get both the New York strip and fillet in one steak.
+1
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Old 04-23-2018, 05:39 PM   #125
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Agreed, especially when years ago they went to thinner ribeyes and higher prices. I like mine a LOT better.
IIRC, that is when Landry's bought them.
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Old 04-23-2018, 06:17 PM   #126
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The wife and I ate at Myronís Prime steakhouse in New Braunfels this past weekend.

We both had a filet and I must say, it was a very good piece of beef.


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Old 04-26-2018, 08:22 PM   #127
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Meatloaf well done. Just kidding. Lol. Next steak I order or cook will be med rare. I'll let you guys know my opinion when I do.
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Old 04-26-2018, 09:41 PM   #128
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Originally Posted by Mudslinger View Post
What ever cut of steak, if it is a grass fed Angus/Wagyu cross beef that is hung and aged for a good time and then packaged it will beat anything in a restaurant or one you can buy in a store and you cook it to your likes!
Picking up a side of Angus/Wagyu grass fed cross the last of May!
Any chance to get in on a side of Angus/Wagyu?

Thanks
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Old 04-27-2018, 08:20 AM   #129
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I always love the "anything over rare is ruined" crowd. I'm a meat eater, but not a fan of grubbing on anything that's still bleeding.
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Old 04-27-2018, 08:26 AM   #130
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i just bought a cast iron skillet and did my first ribeye on it last night. i've been missing out. that montreal seasoning was crispy on the outside and even though i overcooked a bit to about med well, it was still awesome. i may try again this weekend, looking for medium rare.
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Old 04-27-2018, 08:29 AM   #131
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Ribeye, medium rare. I actually prefer the slight additional texture a medium rare steak has over the looseness of rare. And I believe you gain a bit of the fat flavor by heating the inside just slightly. Course salt and light pepper, nothing else, except perhaps a light butter finish.

The best steakhouse in Houston is the tried and true Pappas Bros. There is no other correct answer.
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Old 04-27-2018, 08:41 AM   #132
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Quote:
Originally Posted by jshouse View Post
i just bought a cast iron skillet and did my first ribeye on it last night. i've been missing out. that montreal seasoning was crispy on the outside and even though i overcooked a bit to about med well, it was still awesome. i may try again this weekend, looking for medium rare.
here is my advice --

Pre heat your oven to a smooth 450 degrees

Pre heat your cast iron as hot as the mf'er goes -- it needs to be rollin smoke

Take you a rib eye and sear it on both sides for roughly 1 minute per side

Take the cast iron and pop her in the oven for 4-7 minutes (depending on how you like your steak) and BAM -- one of the best steaks you can eat.

I haven't heard anyone else chime in on this-- but -- if you have a sous vide pod -- put your seasoned steak in the water bath for 3 hours at 131 degrees before doing the sear method as above and skip the oven part -- the best steak I have ever made and eaten.
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Old 04-27-2018, 09:34 AM   #133
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Quote:
Originally Posted by JTRichardson View Post
here is my advice --

Pre heat your oven to a smooth 450 degrees

Pre heat your cast iron as hot as the mf'er goes -- it needs to be rollin smoke

Take you a rib eye and sear it on both sides for roughly 1 minute per side

Take the cast iron and pop her in the oven for 4-7 minutes (depending on how you like your steak) and BAM -- one of the best steaks you can eat.

I haven't heard anyone else chime in on this-- but -- if you have a sous vide pod -- put your seasoned steak in the water bath for 3 hours at 131 degrees before doing the sear method as above and skip the oven part -- the best steak I have ever made and eaten.
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Old 04-27-2018, 10:03 AM   #134
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Originally Posted by Dr. Evil View Post
Any chance to get in on a side of Angus/Wagyu?

Thanks
You might give the a call, but they told us it would be after the first of the year before they do anymore as far as processing. Evidently we got in on the last processing sides for this year.
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Old 04-27-2018, 10:05 AM   #135
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Cattlemans is where i took my prom date before prom good stuff...
i like NY Strip or Filet, depends on the place cooking.
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Old 04-27-2018, 10:55 AM   #136
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I always love the "anything over rare is ruined" crowd. I'm a meat eater, but not a fan of grubbing on anything that's still bleeding.
The juice in a steak if it's cooked rare, medium rare, etc. is not blood. It's water. Just sayin'
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Old 04-27-2018, 11:45 AM   #137
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Pat's ribeye, medium rare, is my choice for restaurant steaks too! I've been buying their "7 seasoning" for 20 years or so, and using it on all kinds of things on the grill. 1" pork chops were the first thing we grilled with it, but shrimp and even home made fries are the bomb too!
At the house, I grill backstrap filets (wrapped in bacon) to just past rare. That's my absolute favorite!
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Old 04-27-2018, 12:21 PM   #138
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I always love the "anything over rare is ruined" crowd. I'm a meat eater, but not a fan of grubbing on anything that's still bleeding.
There's no blood in a steak.
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Old 04-27-2018, 12:24 PM   #139
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Cattlemans is where i took my prom date before prom good stuff...
i like NY Strip or Filet, depends on the place cooking.
Have you been to Cattleman's in a while? We go every few years, because it's such an awesome old place. I always want it to be great, and it's never really even that good. I wish someone would buy it and get the steaks up where they should be quality wise. It seems like it would be a gold mine if they just produced a better steak.
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Old 04-27-2018, 12:47 PM   #140
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Default Best steak cut. You're probably wrong

Saltrgrass......aghhhhhhhhh



Medium........ AAGHHHHHHHHH



Never had Tenderloin........ AGHGGGHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH





Make it stop, for the love of god my effing head it hurts so bad.........................


JK but here it is done right!!!!



Last edited by J Sweet; 04-27-2018 at 12:50 PM.
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Old 04-27-2018, 01:24 PM   #141
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Best cut I've ever had was a Beef Club cut from Slovacek's in Snook. I'd never seen them before, and haven't seen them since. Priced like a sirloin and eats like a T-bone and Ribeye made a love child.
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Old 04-27-2018, 02:24 PM   #142
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Quote:
Originally Posted by jshouse View Post
i just bought a cast iron skillet and did my first ribeye on it last night. i've been missing out. that montreal seasoning was crispy on the outside and even though i overcooked a bit to about med well, it was still awesome. i may try again this weekend, looking for medium rare.
That Montreal Seasoning has made me better than I am cooking a steak for years!
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Old 04-27-2018, 03:12 PM   #143
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That Montreal Seasoning has made me better than I am cooking a steak for years!
Same here, I love it. If you haven't seared it to a crunch you need to
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Old 04-27-2018, 03:27 PM   #144
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Go to Sam's Club and buy this.

https://www.samsclub.com/sams/whole-...p:product:1:2:

Get one as thick as you can as far down the tenderloin as possible.

Cut into 1.5" thick steaks, and trim all membrane off the steaks. Normally yields 10-13 steaks.

Dry season to taste, I prefer a local market steak seasoning.

Grill 500-550 degrees 4 minutes per side.
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Old 04-27-2018, 03:36 PM   #145
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Quote:
Originally Posted by J Sweet View Post
Saltrgrass......aghhhhhhhhh



Medium........ AAGHHHHHHHHH



Never had Tenderloin........ AGHGGGHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH





Make it stop, for the love of god my effing head it hurts so bad.........................


JK but here it is done right!!!!


I ordered the bone in ribeye and bob's chop and really wanted to pick up and naw on the rib bone, but the wife gave me that look, and I chose not to...
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Old 04-27-2018, 05:35 PM   #146
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Originally Posted by BrianL View Post
I ordered the bone in ribeye and bob's chop and really wanted to pick up and naw on the rib bone, but the wife gave me that look, and I chose not to...





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Old 04-27-2018, 05:40 PM   #147
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Iím kinda partial to the thick texloin!


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Old 04-27-2018, 05:42 PM   #148
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Ribeye or Prime Rib.......you cannot cook those past Medium Rare, I think it might even be a Mortal Sin.
Trust me......you won't get worms.
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Old 05-06-2018, 10:07 AM   #149
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Well, we went to dinner last night at Saltgrass and we both ordered our steaks medium rare. Holy cow!! I've been eating steak wrong this whole time!!! I had my usual ribeye and the wife had her filet. Amazing! Now to perfect that cooking temp at home.
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Old 05-06-2018, 11:25 AM   #150
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Well, we went to dinner last night at Saltgrass and we both ordered our steaks medium rare. Holy cow!! I've been eating steak wrong this whole time!!! I had my usual ribeye and the wife had her filet. Amazing! Now to perfect that cooking temp at home.


Uh oh!! We didnít really think you would do it. Better go get de-wormed ASAP!!

Welcome to the wonderful world of red meat. Cook your venison medium rare too.


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