The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Guns, Politics, Gunsmithing & Reloading The Political Forum Ribeye v. FiletGo | New | Find | Notify | Tools | Reply | |
| One of Us |
Not to pause the argument on everything else but... I prefer a lean cut of meat. Fat on a steak seems like snot to me. What say you? | ||
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| One of Us |
I feel the same way about beef. Give me a filet. That fat ain't good for your arteries. | |||
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Moderator |
1970 called -- they want their wrong opinion back -- you really should try continuing education programs - i bet you still believe in the a nice bone-in ribeye, NOT crazy marbling, with some spg on it, grilled on charcoal or hardwood is my favorite - i don't really care for filet, it's not my first choice -- but, hey, i did nolan ryan ribeyes that way yesterday for dinner -- was nice oh, and made up a batch of fajitas, mixed, and a batch of salsa bravo for snacks and lunch for the week ... i love la mayor tortillas, lightly toasted over the coals opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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| One of Us |
There is no doubt that the fat adds taste....I just can't do the texture. Slimy snot. | |||
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| One of Us |
Filet. I hate fat on anything. | |||
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| One of Us |
Plus, I would say this.... Easier to grill a filet. No grease fires. | |||
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| One of Us |
Filet. | |||
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| Moderator |
I get it, Mike .. but that's why there's options on the menu -- opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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| One of Us |
I'm with Jeffe, I like most everything lean, except steak. Ribeye, bone in for me, closer to medium rare than medium. | |||
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| One of Us |
I want the fat on during cooking, but trim it off before eating. "If you’re innocent why are you taking the Fifth Amendment?”- Donald Trump | |||
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| Administrator |
We have a gathering in my house twice a week for friends, and steak is one of our favorites. We apparently make better steak than 5 Star hotels!! I asked them what they prefer, and they seem to be split between fillet and ribeye! Our meat comes from New Zealand. And my marinade is a top secret! | |||
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| One of Us |
Have you tried a sous vide? Cooked perfectly, and exactly the same "doneness" from the sear to the center. "If you’re innocent why are you taking the Fifth Amendment?”- Donald Trump | |||
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| One of Us |
Ribeye....always | |||
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| Administrator |
No. And I have no wish to try either. Open fire BBQ. Nothing even comes close! | |||
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| One of Us |
Scotch fillet everytime for me. The right blend of texture and taste. get a nice fat covered steak, and cook it, then if you don't like the fat texture, remove it before eating. | |||
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One of Us |
I’d go for a really thick sirloin, all the fat off before cooking and left rare if it has to be beef, a venison loin is so much better though. | |||
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| One of Us |
A good hot seared ribeye for me. Medium rare! Needs a very hot fire! | |||
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one of us |
Funny.. I was invited to the home of an american friend for a fillet/ribeye dinner. I declined. The risk of being asked to surrender all minerals on my family farm - for eternity - was too great. Write hard and clear about what hurts -E. Hemingway | |||
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| Moderator |
MM, I was thinking -- and then it came to me, i think you dislike the edge fat on the ribeye -- that's cool, my dogs usually get those parts off my steak, because, to me, unless it's way over cooked, it doesn't render well opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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| Moderator |
Jim, just like you don't like cilantro, i don't like the "medium" part -- a proper rare is over down for me  can you imagine, a boiled steak? opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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| Administrator |
Yes Mr Hyena! Humans eat COOKED meat! Hyenas eat it raw!  | |||
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| One of Us |
I've got a buddy that swears by his sous vide. Says it makes a perfect steak every single time. | |||
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One of Us |
Thick cut bone in ribeye for me. I am a griller. Must be medium rare or rare. Mesquite seasoning most of the time but do enjoy Cavender's as well. I did tomahawk lamb ribeyes on the grill last night. Raised here. Delicious. ~Ann  | |||
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| One of Us |
My wife can't stand cilantro. Every waiter in every restaurant gets the same question...I swear to god, we could be ordering an ice cream cone at DQ and she would ask "It doesn't have cilantro in it, does it?" | |||
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| One of Us |
It's not salsa or chili to me without the cilantro. ~Ann | |||
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| Moderator |
Lols. If i thought I could get away with it in public.. 30 seconds on raging hot coals, still cold in the middle... I don't eat carrion, which is what over cooked meat tastes like to me opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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| one of us |
I disagree with all of you. The best by far is a nice elk backstrap cooked on an open fire to a nice medium rare with just a little bit of Cajun seasoning on it. You can keep your beef! | |||
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| One of Us |
The tenderloin does have quite a bit of fat in it, it’s just not marblized deposits. Personally, I prefer cuts with a bit more texture to them- like a strip steak, but I do eat ribeye with some regularity. I like the tenderloin part of a T bone or porterhouse as well, but am unwilling to pay the premium for filet on its own. Eland porterhouse is about as good as meat gets. And yes, I like it rare. I am not a hyena, Saeed. I kill my own meat.  | |||
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| one of us |
99% of the red meat I eat is wild game mostly elk so there is very little fat or marbling in it. | |||
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One of Us |
I feed and butcher 3-4 steers per year at my own feedlot at the north central Texas ranch and thus I must eat all the cuts of steak. And, while I enjoy a ribeye…they are my least favorite steak. I like the porterhouse/T-bone the best or a filet or NY Strip (which the 2 intact is a porterhouse). The fat is not a problem for me…it is the texture that is too soft for me. But, if I had to do without beef or eat ribeyes only the rest of my life…I would happily take the ribeyes. I really enjoy a rib-roast (prime rib) though and am starting to leave the ribeyes intact in more carcass cuts. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ J. Lane Easter, DVM A born Texan has instilled in his system a mind-set of no retreat or no surrender. I wish everyone the world over had the dominating spirit that motivates Texans.– Billy Clayton, Speaker of the Texas House No state commands such fierce pride and loyalty. Lesser mortals are pitied for their misfortune in not being born in Texas.— Queen Elizabeth II on her visit to Texas in May, 1991. | |||
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| One of Us |
Lane, You need to give the standing rib roast a try. It’s a lot more work but the end result is amazing. | |||
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| One of Us |
A "Medium Rare" on the grill requires you to cook most of the steak more like Medium before the center gets Medium Rare. In a sous vide the entire piece of meat is cooked exactly the same, then you sear the outside in a hot skillet, on a hot grill or with a torch, triggering the Maillard reaction that gives seared meat its flavor. When you cut in, instead of the sear, then the medium part, then the pink/red center the steak from immediately under the sear to the center is exactly the same, perfect medium rare. Also lets you safely eat medium-rare pork chops. "If you’re innocent why are you taking the Fifth Amendment?”- Donald Trump | |||
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| One of Us |
A tube of vagisil might help your problem.....I doubt it...but there is a chance..... Hard to believe there were Vikings come from Sweden..... Must have exported all the real men in the middle ages..... . . | |||
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| One of Us |
To each his own! I'm with you brother, what you like, is what you like!!!!!! Boiled steak???? Eeeee gads man! Who the hell would do that!!!!! | |||
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| One of Us |
I am not much into the average T bone.....but a nice prime porterhouse???? Holey smokes!!! Heaven on earth! We used to have a steakhouse chain in the Houston area, Texas Tumbleweed, best darned porterhouse I have ever eaten!!!! I just, unbelievably, acquired a herd of Red Angus, A bull, three grown cows and three heifers and a heifers calf. I'm anxious to see how this works out.......the boss lady has already named all of them.... Gotta figure feeding one out then butchering....dont need or want all the round steak and hamburger.... | |||
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| One of Us |
I don't get porterhouse or any other cut of steak besides filet and ribeye. Sirloin if you're looking to save some cash and still have a delicious cut of beef, it's just less predictable. I've had sirloin as tender as can be and other times, it's tough. | |||
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| One of Us |
I like a baked potato with my filet but mashed with gravy is good too. Or fried potatoes in butter. When you cook the potatoes long enough to have a little crust on them. | |||
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| One of Us |
That is absolutely the best way to do fried potatoes. I add in onions and sown Bacon as well. | |||
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| One of Us |
Ribeye, Porterhouse, New York Strip or T-Bone, probably in that order when it comes to beef. A filet is just a little too dry. That said on game, I love a good filet, which I realize makes little sense. And I like them medium rare. So according to Saeed, I'm both human vermin and a hyena. :-) | |||
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| Moderator |
years and years ago, a nice friend of the family introduced me to how to "properly" make fried potatoes -- and when I remember to make them this way, they are always excellent dry bake potatoes (wash, put on rack in oven, bake for 60 minutes at 400 with a pan under them - that's the ENTIRE recipe -- not fork stabs, no spices, just this) then, IF you have left over taters, dice them - into a pan with butter and a LITTLE bacon grease, SPG or pollo asado spice blend to taste, and pan fry them -- my goodness they are amazing on breakfast tacos opinions vary band of bubbas and STC hunting Club Information on Ammoguide about the416AR, 458AR, 470AR, 500AR What is an AR round? Case Drawings 416-458-470AR and 500AR. 476AR, http://www.weaponsmith.com | |||
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