Two Very Serious Questions on Beef

**treydampier** · 12-03-2009, 02:57 AM

These questions are deathly serious if you're the cow, but otherwise they are not so serious.
1) What is the best cut of beef ie. your favorite steak?
2) How do you like it cooked (prepared)?
I am curious about this group of people and their preferences. Also, I want to find out who has the guts to admit they use steak sauce.

My Answers are
1) New York Strip (dry aged, 24oz bone-in if available)
2) Medium Rare- Medium

I do like Heinz 57 but would never ask for it in a restaurant.

I can't wait to see the results.

**DistortedPenguin** · 12-03-2009, 03:03 AM

Grass Fed Tenderloin. Quick Seared and braised in butter and red wine then pan roasted to medium rare.

**nun2sharp** · 12-03-2009, 03:08 AM

KS Strip/medium w/ pepper and butter, if the steak is questionable, Lea & Perrins to fix it up.

**shooter1** · 12-03-2009, 03:39 AM

Ribeye, 2 shakes of Montreal Steak seasoning on each side, on the BBQ grill, medium rare.

**JohnnyCakeDC** · 12-03-2009, 03:50 AM

Sirloin, 12 oz. Garlic butter and Pepper. Pan seared and then broiled to rare, Mid rare max. I also Like a NY strip pan seared Pittsburgh Style/Black and Blue on the inside (wicked rare). No steak sauce unless cooked too long. Side of Potato's are a must. So is Beer.

**JimmyHAD** · 12-03-2009, 04:31 AM

Chicken, fish or turkey is meat enough for me.

I haven't eaten beef in years, When I did I guess rib eye or porterhouse were my choice.

**BDom** · 12-03-2009, 04:34 AM

1.) Ribeye
2.) still moving ~ rare

**dnjrboy** · 12-03-2009, 04:42 AM

There is this little song I like to sing to myself when my wife works an evening shift and is not home for supper. I usually console myself by eating a steak. Rib eye, NY strip, or sirloin, I am not too fussy, will go with what looks good that day. I prefer the steak to be roughly the size of the plate and somewhere around medium rare.

The song goes a little like this. Sung to no particular tune and always slightly different.

"Meat, meat, meat, meat, meat meat, meat, and beer!"

**Bruno** · 12-03-2009, 06:34 AM

I don't know how to translate the names to English. I prefer a clean piece of beef from the more expensive parts of the cow

without bone or fat.
And I want it medium done, so that it is still pink and squishy inside.
With that, I prefer mushroom cream sauce or pepper sauce.

**JimR** · 12-03-2009, 06:38 AM

Miyazaki wagyu rumpsteak medium-rare, dash of salt and pepper. Taters on the side.

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