/dev/null Posted May 7, 2010 Posted May 7, 2010 The Vick Haters thread got me thinking, what's everybody's favorite type of steak?
erynthered Posted May 7, 2010 Posted May 7, 2010 Pit Bull Fillet or Leg of Great Dane. Yummy! Poodle Tar Tar makes me gag.
BuffaloBill Posted May 7, 2010 Posted May 7, 2010 Dry-aged porterhouse rare Garlic mashed taters, wilted spinach and a good cab. Now I am hungry.
/dev/null Posted May 7, 2010 Author Posted May 7, 2010 Pit Bull Fillet or Leg of Great Dane. Yummy! Poodle Tar Tar makes me gag. So what's your thoughts on Kitten Cat-chatori?
BuffaloBill Posted May 7, 2010 Posted May 7, 2010 So what's your thoughts on Kitten Cat-chatori? you're participating in the hihjack of your own thread
erynthered Posted May 7, 2010 Posted May 7, 2010 So what's your thoughts on Kitten Cat-chatori? Do you really want to go down the pussssy cat road with this thread? It could get closed pretty quick!
ajzepp Posted May 7, 2010 Posted May 7, 2010 Filet, for sure....medium....with some Worstershire sauce
el Tigre Posted May 7, 2010 Posted May 7, 2010 Grilled chuck-eye marinated in chimmi churri with black beans and rice. That's a beautiful meal!
Dr. Fong Posted May 7, 2010 Posted May 7, 2010 There is only one correct answer to this poll and that is porterhouse.
Simon Posted May 7, 2010 Posted May 7, 2010 A thick cut Delmonico bigger than my whole head, cooked until it's about to stop lowing and then passed quickly through a warmish room.
Booster4324 Posted May 7, 2010 Posted May 7, 2010 Generally, I go with Strip steaks for volume around here. When I cook it is usually filets. The best filets I have had were from a nice little restaurant called Folk's Folly around here. 14 oz for only $36.00 or so. I don't eat there often, but the medium rare piece of meat can almost be cut with a fork and is to die for.
The Dean Posted May 7, 2010 Posted May 7, 2010 A thick cut Delmonico bigger than my whole head, cooked until it's about to stop lowing and then passed quickly through a warmish room. A great answer, except for there really isn't total agreement about what, exactly, a Delmonico is. I'm all about the rib-eye Delmonico (as opposed to the top-loin Delmonico). Make mine medium-rare, although if it is top quality a little rarer is fine by me.
erynthered Posted May 7, 2010 Posted May 7, 2010 A thick cut Delmonico bigger than my whole head, cooked until it's about to stop lowing and then passed quickly through a warmish room. ......and then its served by a waiter/waitress who doesnt give a shiit about you or your family and the rest of the meal. Just sayin
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