Well obviously a T-bone is close, but give me the broader filet mignon side and smaller NY Strip side that the Porterhouse puts on the table any day of the week.
Sauteed in a super hot pan no more than 5 minutes total with a dab of evoo in the pan, lightly salted and generously peppered. Or grilled over real charcoal...
You wanna argue?
Now here is the odd part. Most steaks I eat rare to medium rare. For ribeye I like it close to medium. This gives the extra fat time to render and bast the meat. It also gives more time to breakdown some of connective tissue, something the ribeye has more of than a porterhouse. Let it rest for 5-10.
Totally agree. I'm a medium rare guy on Strip but closer to medium on Ribeye for the exact reasons you stated. Also, I don't cook Hanger steak... but I agree with those touting it. When cooked right it is an unbelievably tasty cut of meat. I like it as much as strip.
Another great thing to do with thinly cut filet is to make a steak diane. It's my go to "impress a girl" meal. I linked to Gordon Ramsay's recipe. It's outstanding. https://www.youtube.com/watch?v=9rWZNHkrsNg - ( New Window )
This looks awesome, thanks for the info and linkie!
and the fillet part of the porterhouse is always a disappointment - fillet needs to be served thinly sliced carpaccio style
and the fillet part of the porterhouse is always a disappointment - fillet needs to be served thinly sliced carpaccio style
I I also agree -- you can;t under cook a rib eye -- it needs to be cooked enough so the fat starts rendering
Thread winner! Butter tender and more flavorful than any of the more well-regarded, common cuts.
The insane Tomahawk chop. Too scared to even attempt it.
It's a matter of personal taste, but I (and apparently others here) find it boring. It's too lean to have much flavor, and the texture can be somewhat grainy. Fat means flavor...praise the lard!
That's definitely overstating it. But while it's the most tender, it is one of the least flavorful cuts. Which is why it's often served with some kind of sauce to jazz it up.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
It also lends itself very well to sauced steak dishes like "au poivre", "Forestière", and "Bordelais" crowned with a lump of fresh poached marrow. Because there is no bone or streaks or lumps of fat hidden under the sauce with a properly trimmed fillet mignon or tournedos.
The secret is how it's cooked. It has to be very rare, that way it has lots of flavor.
Sous vide that bitch to temp, the get your pan white hot, let rest, garnish with roasted garlic cloves and rosemary (don't make me punch you), get a BJ from the wife while you eat your sundae on the couch watching Key & Peele....profit.
Screw that white hot pan and having to disconnect your smoke detector...
It also lends itself very well to sauced steak dishes like "au poivre", "Forestière", and "Bordelais" crowned with a lump of fresh poached marrow. Because there is no bone or streaks or lumps of fat hidden under the sauce with a properly trimmed fillet mignon or tournedos.
I don't wanna go down Highway 10 again but clearly you don't know any 10 supermodels, let alone have any knowledge of their diets.
Little secret: beef fat is low on their list of edibles...