Two Very Serious Questions on Beef

**Scipio** · 12-03-2009, 01:26 PM

Ribeye, rubbed in olive oil, salt, pepper and dry fried on the highest heat. Cooked till rare-blue

**Slartibartfast** · 12-03-2009, 03:24 PM

I actually had some Hanger Steak(i think that was the name) that was really good. It is a cheaper cut i think(you usually dont see it in american restaurants), but if cooked right is Delicious.

But yeah, filet medium rare with just salt and pepper on it w/ a nice beer or glass of red wine.

**fccexpert** · 12-03-2009, 06:46 PM

Rib Eye, charcoal grilled to medium rare, no sauce just beef.

**billyjeff2** · 12-03-2009, 09:31 PM

I have to go with the ribeye. Never understood the thing about filet mignon--while it's certainly the most tender cut, its flavor is far inferior to the other more gutsier cuts.
On the cheap--skirt steak, grilled medium rare, brushed with a good bbq sauce is a delight. Just not as easy to find as some other cuts. Ditto as to a flat iron steak. Not as tender as a filet, but it's got a great beefy flavor.

**crushnbugs** · 12-03-2009, 09:38 PM

RIB EYE, cooked on a grill, medium rare but a little charred on the edges. Side of garlic mashed potatoes and creamed spinach!

Nice cold BEER!

**sinnfein** · 12-04-2009, 01:33 AM

i would say anything as long as it is cooked on a grill
and as rare as you can get with out being completely raw

-dan-

**Miner123** · 12-04-2009, 02:33 AM

Porterhouse, medium rare. Darn, now I'm hungry.

**bpave777** · 12-04-2009, 06:55 AM

Bone-in Ribeye, rare, hands down. Love other cuts too, but that's my fav. Cooked over coals. Usually just light olive oil, salt and pepper. Sometimes I'll melt a little butter over it while it cooks.

**majurey** · 12-04-2009, 02:09 PM

- Ribeye or T-bone
- just simple seasoning (salt , pepper) and broiled medium rare.

To top it off, a little English mustard on the side. (That's English mustard like Colman's, not French, and not that horrific stuff called 'burger mustard'.)

**Oglethorpe** · 12-04-2009, 02:24 PM

Another rib-eye man. Dry aged, 1700 degree flash broil with sea salt, cracked pepper, and butter.

Here's one of the best steaks I've ever had:

18 oz ribeye under the 1700 degrees section
http://thechelsea-ac.com/menus/Chels...inner_Menu.pdf

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