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Old 03-07-2013, 03:04 PM   #31
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Beef, any, really
In order probably sirloin (lean and really beefy); ribeye; NY strip; T-bone.
Med rare, but on the rare side.
Salt and pepper, nothing else except occasionally a pat of butter on top to melt.
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Old 03-07-2013, 03:57 PM   #32
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Sirloin and rib-eye are tied. Have to be bleeding, though. Something delicious I've had lately is skirt steak marinated in lime juice and olive oil, sprinkled with good old seasoned salt and grilled quickly over a hot fire. Top with your favorite compound butter and.....oh man, I'm getting hungry.
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Old 03-07-2013, 04:09 PM   #33
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Ribeye, very rare!
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Old 03-07-2013, 04:30 PM   #34
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Originally Posted by Ntombi View Post
Always a ribeye cooked medium rare. When I do them at home, I often add a pat of Boursin garlic and herb cheese on top in place of compound butter.
Oh, boy...I have some Boursin Garlic and Herb in the fridge.

Ribeye is my favorite cut, so tasty - and ALWAYS medium rare!
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Old 03-07-2013, 04:33 PM   #35
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Oh, boy...I have some Boursin Garlic and Herb in the fridge.

Ribeye is my favorite cut, so tasty - and ALWAYS medium rare!
Try it. You'll love it, I promise!
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Old 03-07-2013, 06:02 PM   #36
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Try it. You'll love it, I promise!

I have the ribeye thawing now...believe me...I KNOW I will love it! Thanks for the recommendation!
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Old 03-07-2013, 06:09 PM   #37
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strip steak on the grill or Hibachi anything steak. I actually don't usually like steak at all, but I like lamb ?
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Old 03-07-2013, 06:26 PM   #38
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Porterhouse, T bone or Ribeye, cooked in butter, with smothered onions and mushrooms with a dash of Teryaki! Yum!
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Old 03-07-2013, 07:28 PM   #39
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I like most steaks, but when I can afford one I always get a Ribeye! Living in Nebraska I have access to some of the best steaks in the world.
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Old 03-07-2013, 08:10 PM   #40
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I don't have a preference as far as the cut of meat goes. I just like for it to be cooked medium well. I like for it to be seasoned with Montreal Steak Seasoning with a little A1 steak sauce.
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Old 03-09-2013, 09:03 PM   #41
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Ribeye, grilled to medium
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Old 03-10-2013, 07:57 AM   #42
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Dry aged thick porterhouse, bone in. Black and blue. I lived on them in Vegas.
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Old 03-10-2013, 08:18 AM   #43
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oh, man. I'm sitting here on Sunday morning now absolutely CRAVING a big, thick, fatty steak!! (drools on keyboard) I'd never even tried a ribeye till I started LC - just too fatty for my low fat diet, don't ya know - silly me. Now 30 pounds down while eating that delicious fatty meat, butter, cream, etc. These days I'll get them as often as I can - sometimes a little one just for me that I hide from the family and eat in pleasure on my day off!
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Old 03-10-2013, 09:22 PM   #44
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The fattest and juiciest ribeye I can find! Cooked medium rare to medium with horseradish sauce! I actually broke down and bought some filet mignon the other night for me and the hubby and honestly we both loved the ribeye 10 times more!
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Old 03-10-2013, 09:31 PM   #45
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Any kind my husband doesn't grill! He over cooks them every time. 18 years and he still hasn't figured it out. I like them med. rare and he likes his well done so that's how he cooks them.
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Old 03-11-2013, 12:40 AM   #46
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Ribeye, medium-rare!
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Old 03-11-2013, 06:33 AM   #47
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OH man! Now I know why I love the low-carb boards!! This thread is so refreshing to see! DH & I raise beef and it's amazing how much the beef industry gets knocked around. I'll leave it at that..
As to my favorite steak-sirloin-hands down.
How would you fix that sirloin to be perfect?
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Old 03-11-2013, 06:35 AM   #48
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I like ribeye, well. Hubby likes sirloin, well. He will not eat fat, any way, any how.

I love ribeye with horseradish. I don't like bone in.
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Old 03-11-2013, 10:46 AM   #49
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Ive been eating alot of sirloin as its my other halfs favourite but i think i love rib eye more, been buying that loads too. I love steak, i could actually eat it everyday!!
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Old 03-11-2013, 11:27 AM   #50
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I am not sure what my favorite is. I may have to do some taste testing and get back to ya
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Old 03-11-2013, 11:35 AM   #51
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Ribeye... medium rare
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Old 03-11-2013, 01:02 PM   #52
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Ribeye, preferably still mooing, aged in the fridge abour 4 weeks, rubbed with coarse ground pepper/sea salt. Charcoal grill with some apple chips tossed in for a nice smokey flavor.

In fact I had that last night.
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Old 03-11-2013, 01:09 PM   #53
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Any of them, with chimchurri sauce! (whichm BTW, is also awesome on chicken.)
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Old 03-12-2013, 05:23 AM   #54
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Put another vote in for ribeye blue rare.
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Old 03-12-2013, 05:46 AM   #55
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I love Ribeye, but they're so expensive ($10.99 lb, if you're lucky!). Fortunately, I also really like Strip Steak (on sale this week for $5.99/lb. Yippie
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Old 03-12-2013, 08:38 AM   #56
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Ribeye, preferably still mooing, aged in the fridge abour 4 weeks...
Darn you must have a big fridge, to hide that mooing cow for weeks while it ages!
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Old 03-12-2013, 08:47 AM   #57
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I love Ribeye, but they're so expensive ($10.99 lb, if you're lucky!). Fortunately, I also really like Strip Steak (on sale this week for $5.99/lb. Yippie
I also Ribeye, but find that it's usually not in my budget. Instead I buy Chuck Eye Steaks - half the price but every bit as delicious! Now I want some steak, darnit!
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Old 03-12-2013, 10:47 AM   #58
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I love Ribeye, but they're so expensive ($10.99 lb, if you're lucky!). Fortunately, I also really like Strip Steak (on sale this week for $5.99/lb. Yippie
It is expensive, but my stores have it on sale at fairly often, maybe every four to six weeks, so I can get it for about $5.99/lb, sometimes even cheaper. I stock up on it when it's a really great price, and eat it several times in a week, which holds me over until the next time.

Last week, I was able to buy six ribeyes, ate five within the week (yes, I was a happy happy woman!), and the last is in the freezer.

I really only buy meat when it's on sale, and buy several of something when possible. Luckily, I have a chest freezer, which allows me to do this and save quite a bit of money over the long haul.
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Old 03-12-2013, 03:58 PM   #59
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Ribeye, preferably still mooing, aged in the fridge abour 4 weeks, rubbed with coarse ground pepper/sea salt. Charcoal grill with some apple chips tossed in for a nice smokey flavor.

In fact I had that last night.
How do you keep it in the fridge that long without it going bad?

Ribeye for me, too, medium rare. I usually alternate between steak and salmon, with the occasional ground beef thrown in or smoked pork chop thrown in. I don't like chicken, unfortunately.
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Old 03-12-2013, 05:08 PM   #60
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How do you keep it in the fridge that long without it going bad?
When aging beef in the fridge, you unwrap it, let air flow all around, and it allows the enzymes to keep tenderizing it as it ages, and the water is evaporating, concentrating the flavors, but it doesn't go bad. It dries out a bit on the edges, but it's easy to trim those parts off. You can find a lot of info on it by googling, I've done it quite a bit over the years, but I go in phases with it.

It doesn't go bad because the bacteria that make beef go bad, stinky, and slimy, are anaerobic, meaning they need an oxygen-free environment to survive and thrive. When the meat is open to the air, that doesn't happen. You know all that expensive dry-aged beef? That's what it is, on a much larger, humidity controlled scale. They hang sides of meat for weeks or months, trim off the dry parts, and then butcher it.

Last edited by Ntombi; 03-12-2013 at 05:10 PM..
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