Favorite steak

Usually filet, med. rare<slobber> or prime rib if the resteraunt is known for that and that too has to be a MR cut. Love a nice side of mushrooms acrispy salad with garlic bread and i'm set.

J

I agree with "tonyrob" about the mushrooms and a good red wine, but I prefer a big porterhouse. Medium rare of course. Usually enough leftovers to have the next night.

My favorites ar the fillet,strip,and ribeye.Just depends on the mood I'm in on the day I order it.

I love a good Ribeye and I prefer making my own so I can avoid anything too fatty. I pan-sear it in my cast iron skillet and then finish it in the oven to a perfect medium rare. This is SO quick/easy to make; I love Alton Brown's recipe!! I also usually have sauteed mushrooms with it and a nice baked potato. Well, thanks!! Now I'm getting hungry!! ;-)

That is a pretty good price for all you were served. filets for me also, medium rare however. We buy our beef from a feedlot just outside of town and have it butchered locally also. Greatest steaks ever! Restaurant meat and grocerers meats do not come close flavor wise.

For me, there's nothing better a good Ribeye - quickly seared on the outside and served RARE (Bleu)! None of this Medium Rare stuff.
My husband always says they might be able to save that cow yet, if the vet gets to that plate before you do!

Cooked on the grill in our backyard. 2" thick Porterhouse, rare, grate some Maytag Bleu Cheese over it, let rest for 5-10 minutes, cut the strip & filet from the bone, slice...enjoy.
We chuckle about the 1st time we went to the Mirage Buffet. Went to the carving station for some prime rib. The guy asks me how big of a cut I want...I say ..Don't you have rare?...No problem, ma'am...he goes into the kitchen and brings out a huge roast....cuts it down the middle...rare. Just the way I like it.
The folks in front of us were grumbling...some wanted a rare cut...hey all you hafta do is ask!

Gotta go with Filet Mignon - Blue Rare !

MAN THIS THREAD IS MAKING ME HUNGRY....I'm starting to see my firends like juicey steaks like in the cartoons....

Oh man,i just saw that good eats episode and thought "what a great new way to try fixin' a steak",especially in the winter, non-grilling time. I might have to try it sooner rather than later,i have that tenderloin aging about ready to come out. Do you follow his recipe exactly, or change it in anyway?

JOHN