Steak
 

I posted this on another site and already I am getting the better than you responses "I only buy straight from the farmer" kind of crap. NOT what I need help with. Should've posted here in the first place

I don't cook steak very often, but I had one not too long ago that I seasoned with salt and pepper and cooked in a cast iron skillet. I can't remember what it was (maybe sirloin), but I need suggestions on a steak that will taste good prepared simply and cooked to medium-medium rare.

Also, not too expensive would also be a plus. Thanks!

Here's a good overview of the cuts.

Sirloin is often held up as the best, but I think it's too tough. I like rib eye, which has a bit of fat marbling.

Edit: I actually like filet mignon the best, but it's really expensive and tricky to cook correctly.

Thanks for the link - ribeye looks good. I think the strip looks good, too.

I really want steak now - lol. Is it bad I found the side first? Making some creamy garlic shells with it and maybe some corn on the cob

Filet filet filet.

Never settle for less.

I was at a fancy party years ago where they had some sort of fancy filet mignon appetizers, and it was simply amazing. It was a snooty enough party that you would feel guilty taking a second helping off the tray as they were walking around with them, but I did anyway. It took all my restraint to not have a third one. So I found the host and asked where they had gotten the meat and what it was. I mean, it was absolutely outstanding. Melted in your mouth. I forget what it was, some sort of Kobe filet mignon or something that they had gotten mail order from somewhere, and they had some local fancy caterer in the kitchen cooking them up. Damn, they were good.

Dry aged Filet, probably glatt. it just seeps into you like a steak flavored hug.

I like Sirloin for good lean, tasty steak. It's usually reasonably priced, and not tough like London Broil.

Also, I don't get the whole Prime Rib mania.

I really really can't stand it. It's not even 'steaky' it's like watery and raw.

I suppose that hug is for glatt and the London broil is for me?:mad:

bitch bitch bitch

that's all you ever are.

Glatt, you need to be dragged up in a rookery like me.
If it's free, take it.
Blimey, if it's not nailed down, take it.

I try to remember to take takeaway boxes to any venue where I don't expect to finish the food.
Chops on your good manners, though.

Heh! Well, they had probably counted the number of guests and ordered enough filets so each person could have one. There weren't that many. But I was near the kitchen as the tray happened to come out. I could have eaten the entire tray. Just walked along next to the server plucking them off the tray as they melted in my mouth. Did I mention they were good?

Serving hors devours at the Country Club, the trick was to sneak through the pantry and snatch one of those lovely little filet pieces of heaven and pop it into your mouth.

Same method worked when passing wine. :lol:

We worked many a night buzzed out of our gords. And that doesn't even take into consideration the nights of big parties where a bunch of us would cruise the golf course on the kitchen's golf cart: smoking and being tossed around in the back of the club car.

Good times. Good times.

:eek:

I don't know what being tossed off is, but I bet we didn't do it. ;)

Hand shandy?