Longhornmaniac From United States of America, joined Jun 2005, 3102 posts, RR: 47 Reply 2, posted (3 years 6 months 3 weeks 5 days 3 hours ago) and read 2255 times:
Definitely a nice cut of filet for me is the best. I also like Prime Rib and Ribeyes.
And Filets are much more expensive than sirloins.
Never heard of the M0-M13, but sounds like bullshit to me, too.
ER757 From Cayman Islands, joined May 2005, 2249 posts, RR: 8 Reply 3, posted (3 years 6 months 3 weeks 5 days 3 hours ago) and read 2245 times:
Quoting CurtisMan (Reply 1): Ahi Tuna steak slightly seared with pepper around the edges - yum!!!
Although not "politically correct" nowadays due to dwindling stocks mine would be swordfish steak.
But as far as beef steaks, which was the OP's intention, I'd say a prime NY strip steak, medium-rare, with garlic mashed potatoes and either steamed broccoli or asparagus.
FLY2HMO From , joined Dec 1969, posts, RR: Reply 6, posted (3 years 6 months 3 weeks 5 days 1 hour ago) and read 2213 times:
My favorite is a thick cut (1" at least) 3/4 to 1lb rib eye steak, bone-in-rib if im in the mood. I prepare them peppered, and then sear them in such a way that the outside is very well done (lots of blackening) yet when you cut the steak the layers transition from well done to almost rare in the middle. As a side I make Uncle Ben's wild rice.
It was a quick and easy and extremely delicious dinner I made many times during my college days. I would shock other people since they would never imagine a 125lb skinny guy like myself (I've gained 20lbs since lol ) downing a over 1lb of bovine muscle plus lots of rice in one sitting. Of course, I would get a major food coma afterward
PlymSpotter From Spain, joined Jun 2004, 11253 posts, RR: 63 Reply 8, posted (3 years 6 months 3 weeks 4 days 22 hours ago) and read 2158 times:
My favorite is Antelope steak, I've had it a few times now and it's delicious. A smooth soft texture, not tough at all, but with a richness similar to pheasant or other small game.
Beef wise, give me a nice thick steak of any kind, just make sure it's the rare side of medium, nice and pink in the middle, but just above blue. I find it very difficult to describe, but I can cook it myself to perfection.
Salukipilot From United States of America, joined Jan 2005, 158 posts, RR: 0 Reply 9, posted (3 years 6 months 3 weeks 4 days 21 hours ago) and read 2147 times:
Rib-Eye
Medum-Rare
I dont know what the hell im doing here.....someone help me....please!!!
747srule From United States of America, joined Mar 2004, 420 posts, RR: 0 Reply 10, posted (3 years 6 months 3 weeks 4 days 20 hours ago) and read 2135 times:
How about the one I am eating!!! No such thing as a bad slab of dead muscle!
Comorin From United States of America, joined May 2005, 4721 posts, RR: 17 Reply 14, posted (3 years 6 months 3 weeks 4 days 17 hours ago) and read 2091 times:
In NYC:
1. Steak for Two at Peter Luger's (Porterhouse).
2. Buttery Filet Mignon (Medium/Pink) at Sparks.
3. Steak Nachos at El Rio Grande (Unbelievable)
4. Teppanyaki Steak - Japanese steakhouse style!
MCOflyer From United States of America, joined Jun 2006, 8556 posts, RR: 14 Reply 15, posted (3 years 6 months 3 weeks 4 days 17 hours ago) and read 2083 times:
A nice rare prime rib or NY Strip steak will do me just fine and dandy.
ArmitageShanks From UK - England, joined Dec 2003, 3366 posts, RR: 16 Reply 16, posted (3 years 6 months 3 weeks 4 days 17 hours ago) and read 2083 times:
JamesJimlb From United States of America, joined Jan 2006, 1023 posts, RR: 2 Reply 17, posted (3 years 6 months 3 weeks 4 days 15 hours ago) and read 2058 times:
I'm a huge fan of a nice NY strip, yum!
The sky is no longer the limit, but the mere minimum
DiamondFlyer From United States of America, joined Oct 2008, 1299 posts, RR: 3 Reply 18, posted (3 years 6 months 3 weeks 4 days 14 hours ago) and read 2052 times:
Fridgmus From United States of America, joined Oct 2006, 1383 posts, RR: 11 Reply 19, posted (3 years 6 months 3 weeks 4 days 14 hours ago) and read 2051 times:
Quoting FLY2HMO (Reply 6): My favorite is a thick cut (1" at least) 3/4 to 1lb rib eye steak, bone-in-rib if im in the mood. I prepare them peppered, and then sear them in such a way that the outside is very well done (lots of blackening) yet when you cut the steak the layers transition from well done to almost rare in the middle. As a side I make Uncle Ben's wild rice.
Substitute Garlic Mashed Potato's for the rice, add some steamed asparagus and what you have is, "PERFECTION"
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Longhornmaniac From United States of America, joined Jun 2005, 3102 posts, RR: 47 Reply 20, posted (3 years 6 months 3 weeks 4 days 14 hours ago) and read 2048 times:
You are a raging, raging bastard. I had just recently gotten over my intense craving for my "whiz witout" from Pat's since the last time I had one in late July, and then you've gotta go and pull this bullshit.
Directorguy From Egypt, joined Jul 2008, 1569 posts, RR: 11 Reply 21, posted (3 years 6 months 3 weeks 4 days 13 hours ago) and read 2036 times:
Probably a t-steak....ideally medium-well, but so many idiots can't tell the difference so I take it medium a lot of the time. Ideally with more than a hint of pepper.
On the side, I have either mashed potatoes with lots of gravy and mushroms, or sauteed veggies with lots of butter (if I wanna watch my diet :p).
I always go for a Coke....God forbid I'm forced to down a Pepsi. And if there's no Coke, I go for mineral water with a few drops of lemon.
FLY2HMO From , joined Dec 1969, posts, RR: Reply 22, posted (3 years 6 months 3 weeks 4 days 13 hours ago) and read 2033 times:
Quoting Fridgmus (Reply 19): Substitute Garlic Mashed Potato's for the rice, add some steamed asparagus and what you have is, "PERFECTION"
That is a good combination as well. Though I would go very VERY light on the garlic, IF any.
Garlic is so overdone nowadays. Apparently Olive Garden's/Macaroni Grill and other crummy wannabe authentic restaurants like those think the definition of "Italian" is to dump tons of garlic in everything
FlybaurLAX From United States of America, joined Oct 2008, 636 posts, RR: 0 Reply 23, posted (3 years 6 months 3 weeks 4 days 13 hours ago) and read 2031 times:
I'd have to say Flank steak. Marinade that thing in teriyaki for about 2 days and slowly cook it, and you have a very juicy and flavorful steak.
StasisLAX From United States of America, joined Jul 2007, 3270 posts, RR: 6 Reply 24, posted (3 years 6 months 3 weeks 4 days 12 hours ago) and read 2025 times:
Darn, that looks so good. Just looking at that makes this Philly boy homesick!!!!
"Those who would give up essential liberty to purchase temporary safety deserve neither liberty nor safety!" B.Franklin
25 Fridgmus: Too True FLY, Too True! I love garlic, but, as you said, it is so overdone at a lot of places that it overpowers the natural flavor of not just potat
26 KiwiinOz: Grade 9 Australian Wagyu sirloin.....awesome
27 Ipodguy7: mmmm The best steak I have ever had was a Filet Mignon surrounded (like a volcano) with fresh salmon, topped with duck foie gouis (sp?), and accompani
28 Allrite: My favourite? The stake with which I impale a vampire's heart. Oh wait... different spelling. *Not a Twilight fan*
29 Aaron747: I have to go with either the peppered goodness served at a local yakiniku place (Japanese restaurant where you grill steak at your table) or a good ol
30 United Airline: Kobe VS Wagyu . Which one is better+more expensive? Any from USA?
32 FlyKev: Give me a good Flatiron steak, and add some fries and a splash of vinegar with a bit of ketchup. Now that's good eating, Kev.
33 United Airline: So which part is the most expensive part? Striploin? Anyone heard of this M0-M13 rating? I suppose it's all bullshit+rip off right?
34 JBirdAV8r: I'm going to go with filet mignon, medium well. Generally none of that "topping" business for me, although I'm open to experimentation I suppose. Sec
35 Cadet985: That's the first picture of a cheesesteak I could find online. I personally prefer Geno's, but as any true Philadelphian knows, the best cheesteaks a
36 Longhornmaniac: So I've heard. I'd love to find some of them when I'm up there next. Know any that are easily accessible from Bucks County? As for the Pat's vs. Geno
37 ArmitageShanks: I'm not a huge fan of bacon so I think it overpowers the taste of the steak. Especially if its a nice expensive steak... ruins the experience of a ni
38 Dalb777: Make that three. Nothing better than that!!!
40 Kiwiinoz: Kobe is pricier, although Wagyu can be expensive. I was in Macau recently and paid US$137 for a Wagyu steak in a restaurant. Was very good though.
41 CXB77L: Guess we're one of the few who likes their steaks done medium well. Same choices for me, though reversed - I'd go for the sirloin as my first choice.
42 Qantasistheway: Has to be the Wagyu! I had one a few weeks ago and it just melts in your mouth. Pricey though so not a common treat. I payed something like 120 pounds
43 DC10extender: Ribeye, Sirloin, Flank, and T Bone are the best to me. Put some Montreal Steak seasoning on them and cook it rare with red potatoes, french bread, a C
44 76794p: I am going to have one tonight a bone in ribeye wrapped in bacon and with potatoes and asparugas and a nice salad before. I like mine medium to medium
45 Fruitbat: Ribeye, 1" - 1.5" thick from a decent local butcher. Buy on a friday night on the home from work, place in the refrigerator. Remove from refrigerator
46 Steeler83: For me, I don't really have a preference for what kind of steak, but how it's prepared... Well... Hibachi or grilled/smoked for me! Coming back to the
47 United Airline: Anyone wants rump? Well it's ok to me
48 Andz: Bat that sounds pretty good. My wife is beyond heathen, when we go to a steakhouse and they ask how she wants it done.... "very well done... burnt" i
49 OA412: I love steak period. IMHO, some of the cheaper cuts have better flavor than some of the pricier cuts. Personally, I like a nice sirloin, t-bone or rib
51 Baguy: a Paleron or Onglet steak medium rare at Chez Gerard in London. Fantastic. BAguy
52 United Airline: Steak tartare prepared at tableside=perfect
53 GOCAPS16: Japanese: Kobe beef, Maesawa Beef, (Sendai Beef) and Aomori Beef. American: NY Strip, T-bone, and Chopsteaks are my favorites.
54 NSMike: Rib Eye, cut 1.5" thick seasoned with Hy's steak spice Cooked medium rare on the Big Green Egg served with McCain's spicy potato wedges Mmmmmm...[Edit
55 United Airline: Which one is more expensive? Kobe or wagyu?
56 LH459: Great topic, guys!!! My favorite: grass-fed rib-eye (yes, I can taste the difference!), allowed to come to room temperature, rubbed with olive oil, se
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I would shock other people since they would never imagine a 125lb skinny guy like myself (I've gained 20lbs since lol ) downing a over 1lb of bovine muscle plus lots of rice in one sitting. Of course, I would get a major food coma afterward 
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