[RogerButton33]

Seeing all of the Blackend, Filet's, T-bones, I just had to start a new thread. I love a grade A Ribeye. My ex liked Filet's but to me they had not enough texture. A good thick Angus Ribeye cooked Medium. Oh man, now I have to go get me a whole Ribeye and have it cut. YUM!!!!!!!!!!!!!

[medifastwoman]

Seeing all of the Blackend, Filet's, T-bones, I just had to start a new thread. I love a grade A Ribeye. My ex liked Filet's but to me they had not enough texture. A good thick Angus Ribeye cooked Medium. Oh man, now I have to go get me a whole Ribeye and have it cut. YUM!!!!!!!!!!!!!

Medium Rib steak (with or without the bone, which is the difference between ribeye and prime-rib, I believe).

[Enrobrorb]

Definitely Ribeye for me too, medium rare, closely followed by a really good, 28 day dry aged fillet, rare, yummy [thumbup]

[Vokbeelllicky]

Fillet, well done with a little salt. So tender it melts in your mouth.

[QQQQQ-Trek]

For some reason I'm really into hot sauce with mine at the moment, about a tablespoon of Encona on the side.

[EvonsRorgon]

Filet, followed by ribeye.

[AbeldeldepBug]

Porterhouse cooked medium-rare to medium. Has to be a good cut as well. My father was a butcher so I'm picky with my meat. Not just any meat goes past my lips .

[Poowssnople]

I like a big New York strip with alot of fat around the edges cooked with soy sauce and garlic salt.

[Kilsimpaile]

Seared medium rare ribeye without a doubt.

[nasxbrtyol]

ribeye or fillet aslong as it a fair size.

always coat in some salt/pepper and pan fry in olive oil with fresh rosemary and 2-3 glove crushed garlic

[MackBranon]

i always prefer 2 8 oz filet mignons cooked medium in some jack daniels honey bbq sauce. good lord im starving now.
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mexico hotels

[Ebjjrxrd]

Urgh red meat, cant be good for you

[Taunteefrurge]

burnt filet

[Jimambol]

Ribeye, dry-aged with minced garlic for 2 weeks. Then, a liberal salting with some pepper. Finally, seared at a high heat over a charcoal grill and then moved to the cool portion of the grill to finish.

[medifastwoman]

burnt filet

Burnt all the way through, or just outside?

[Lymneterfeiff]

Fillet, medium-rare.

[Taunteefrurge]

Burnt all the way through, or just outside?

Just enough so that it's brown all the way through. Though that's usually hard, I will accept the bare minimum amount of pink in the center. 'Burnt' was an exaggeration as you have to cook it longer at a lower temperature.

[Jimambol]

If you're burning the steak, don't pay for anything more than sirloin.

[medifastwoman]

Just enough so that it's brown all the way through. Though that's usually hard, I will accept the bare minimum amount of pink in the center. 'Burnt' was an exaggeration as you have to cook it longer at a lower temperature.

That is what I figured. I used to like well-done, burnt on the outside steak too, but I have since changed to liking the soft pink center (this was probably around the time I lost my virginity).

[omaculer]

Filet extra rare.