/dev/null Posted May 7, 2010 Share Posted May 7, 2010 The Vick Haters thread got me thinking, what's everybody's favorite type of steak? Link to comment Share on other sites More sharing options...
erynthered Posted May 7, 2010 Share Posted May 7, 2010 Pit Bull Fillet or Leg of Great Dane. Yummy! Poodle Tar Tar makes me gag. Link to comment Share on other sites More sharing options...
BuffaloBill Posted May 7, 2010 Share Posted May 7, 2010 Dry-aged porterhouse rare Garlic mashed taters, wilted spinach and a good cab. Now I am hungry. Link to comment Share on other sites More sharing options...
/dev/null Posted May 7, 2010 Author Share 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? Link to comment Share on other sites More sharing options...
BuffaloBill Posted May 7, 2010 Share Posted May 7, 2010 So what's your thoughts on Kitten Cat-chatori? you're participating in the hihjack of your own thread Link to comment Share on other sites More sharing options...
sullim4 Posted May 7, 2010 Share Posted May 7, 2010 Really? No tenderloin? Link to comment Share on other sites More sharing options...
DrFishfinder Posted May 7, 2010 Share Posted May 7, 2010 Filet.....all da way. Rare, please. Link to comment Share on other sites More sharing options...
erynthered Posted May 7, 2010 Share 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! Link to comment Share on other sites More sharing options...
ajzepp Posted May 7, 2010 Share Posted May 7, 2010 Filet, for sure....medium....with some Worstershire sauce Link to comment Share on other sites More sharing options...
el Tigre Posted May 7, 2010 Share Posted May 7, 2010 Grilled chuck-eye marinated in chimmi churri with black beans and rice. That's a beautiful meal! Link to comment Share on other sites More sharing options...
Just Jack Posted May 7, 2010 Share Posted May 7, 2010 Prime Rib Link to comment Share on other sites More sharing options...
Dr. Fong Posted May 7, 2010 Share Posted May 7, 2010 There is only one correct answer to this poll and that is porterhouse. Link to comment Share on other sites More sharing options...
Cynical Posted May 7, 2010 Share Posted May 7, 2010 Properly aged and prepared filet. Link to comment Share on other sites More sharing options...
Simon Posted May 7, 2010 Share 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. Link to comment Share on other sites More sharing options...
Dante Posted May 7, 2010 Share Posted May 7, 2010 Kinda like Rib Eye medium rare Link to comment Share on other sites More sharing options...
Booster4324 Posted May 7, 2010 Share 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. Link to comment Share on other sites More sharing options...
/dev/null Posted May 7, 2010 Author Share Posted May 7, 2010 Kinda like Rib Eye medium rare FTW Link to comment Share on other sites More sharing options...
John from Riverside Posted May 7, 2010 Share Posted May 7, 2010 ribeye medium well all the way Link to comment Share on other sites More sharing options...
The Dean Posted May 7, 2010 Share 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. Link to comment Share on other sites More sharing options...
erynthered Posted May 7, 2010 Share 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 Link to comment Share on other sites More sharing options...
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