Porterhouse, USDA Prime.
Make it a ribeye for me....medium rare. :)
We like chuckeye steaks.
Hard to go wrong with a good Ribeye.
NY Strip. Salt and Pepper with fresh rosemary. Drizzle in butter while they cool down/relax. Medium Rare.
I like a nice, rare flank steak marinated in teriyaki sauce and served with fresh horseradish.
I love the ribeye, but I get the best feedback when I have guests over for my marinated flank steak.
Prime Ribeye.
Flat iron is a well flavored, tender and lean steak. It used to be a good value but is now in the $10-$13/lb. range.
New York Strip. Douse in Corona and grille at a nursing home
One where the Bovine donor wasn’t a marathoner. I pick tender over type. But I’m restricted to a no red meat diet. I have to settle for the gratification to my olfactory nerves and my hubster’s evaluation. He had T-bone yesterday and not a scrap left, my son had a porterhouse, he had a bit left but his complaint was he couldn’t eat anymore!
I prefer a well marbled ribeye.
Had NY Strips last week. Way too lean. What does NY know about steak anyway?
Rib Eye, heavily marbled, lots a fat, dry aged, grilled over wood until it stops mooing. No rub, no marinade.
For me, it’s a thick sirloin...8 minutes per side in my Traeger grill, makes for a very perfect medium rare steak.
Love a ribeye but a marinated flank steak is a rare treat.
Ribeye. Salt. Pepper. Butter. Heinz 57
Porterhouse is probably best but I personally like rib eye because of it’s flavor.
I can’t get prime locally, probably couldn’t afford it anyway. Had a real bad experience with Obama steaks, oops Omaha.
NY Strip. Tender and has the flavor of the more tougher cuts.
I really enjoy an 8oz bacon wrapped sirloin. Salt pepper and
Garlic powder for seasoning. Can be a bit difficult to cook a perfect medium rare.
Throw a ribeye on the grill if you are more of a novice. They taste great no matter the temp.
Porterhouse