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fiddlejen 03-07-2013 08:39 AM

What's your Favorite steak?
 
So one of the real pleasures of Low-Carbing is the freedom to have a nice juicy steak whenever you want.
But the other day, I realized I always choose one particular cut, Why not try some others? Wouldn't that be fun experiment? :D

So I did. And I learned, I always choose Ribeye because, well, I like it the very best! (My second-favorite? Steak tips -- Yummy!)

Mmmm, ribeye steak. Pan-broiled, pan-fried, foreman-grilled, or broiled. Lots of seasoning to almost none, done anywhere from medium-rare to all-the-way-well, with lots of veggies or all alone.
I love me some ribeye steak!

So.. what's your favorite steak?
:steak:

Ntombi 03-07-2013 08:45 AM

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. :yummy:

natural_born_texan 03-07-2013 09:12 AM

Ribeyes are my favorite....cooked medium over a fire grill. Yummy!

Mimosa23 03-07-2013 09:19 AM

Ribeye, rare to Medium rare.

PaminKY 03-07-2013 09:32 AM

T-bone for me. I also love a good Porterhouse.

shelby'snana 03-07-2013 09:37 AM

Another vote for Ribeye to medium !!!

Kimberli33 03-07-2013 10:26 AM

the fattiest Rib-eye you can find cooked to medium

janamonkey 03-07-2013 10:27 AM

Ribeye rare! So good.

Knittering 03-07-2013 10:31 AM

Sirloin. :) I really don't like fatty meat.

marieze 03-07-2013 10:58 AM

Ribeye pan fried in cajun butter medium rare. But today I bought filet mignon on sale....will panfry in butter in my big ol' cast iron pan.

For me to pan fry, it's gotta be cast iron!

Darkginger 03-07-2013 11:03 AM

Fillet. I know it's not the most flavourful, but I just love the texture - preferably cooked black 'n blue. Tonight we have 2 lovely ribeyes though - going to have mine smothered in garlic butter, with creamed spinach and pan fried mushrooms. Waiting for husband to get home so I can start cooking!

fiddlejen 03-07-2013 11:07 AM

Quote:

Originally Posted by Darkginger (Post 16301833)
Fillet. I know it's not the most flavourful, but I just love the texture - preferably cooked black 'n blue. Tonight we have 2 lovely ribeyes though - going to have mine smothered in garlic butter, with creamed spinach and pan fried mushrooms. Waiting for husband to get home so I can start cooking!

Cooked black-n-Blue??? How do you do that? (Please tell me it's better than my mental picture!!)

Darkginger 03-07-2013 11:10 AM

Black 'n blue - charred on the outside, red in the middle :)

synger 03-07-2013 11:16 AM

I've always considered "Black and Blue" steak to be steak topped with blue cheese.

reddarin 03-07-2013 11:19 AM

Porterhouse cut T-Bone or a bone-in ribeye.

Darkginger 03-07-2013 11:25 AM

Quote:

Originally Posted by synger (Post 16301870)
I've always considered "Black and Blue" steak to be steak topped with blue cheese.

That would make sense if steak was always charred (by which I mean sort of chargrilled, not burned) on the outside, but it's not. Black and blue is a term recognised by most steak restaurants (in the UK anyway, the US may differ!). The 'blue' part is the usual term for really, really, rare steak - makes very little sense, as it's actually red, but there you go!

Just Russ 03-07-2013 11:29 AM

Sirloin... eye round...

coffeelover 03-07-2013 11:30 AM

Tenderloin! I love the texture and am not a fan of fatty steaks. New York strip, Porterhouse and T-bones are great also - but I have to trim them well. :)

Meli-Mel 03-07-2013 11:33 AM

Tenderloin is my favorite! Medium rare please with butter on top!

BunChucker 03-07-2013 11:50 AM

Top two favorites in this order: Ribeye then porterhouse.

Farm Gal 03-07-2013 12:19 PM

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.

cabrioluvr 03-07-2013 12:59 PM

filet mignon! grilled until med-rare and topped with melted butter - YUM

MtherGoos 03-07-2013 01:00 PM

Another vote for a fatty Ribeye cooked Medium. YUM!!!

Annabel Lee 03-07-2013 01:05 PM

Ribeye!:jumpjoy::jumpjoy::jumpjoy:

Skinny Panda 03-07-2013 01:15 PM

I like Striploins the best probably and Ribeye when I want something fattier. I also love Tenderloin. (Heck I love em all!)
But I have to ask, what exactly is Porterhouse? I don't know that I've had that or know what it is.

coffeelover 03-07-2013 01:17 PM

A Porterhouse is like a big T-bone with the tenderloin attached on the other side of the bone.

Skinny Panda 03-07-2013 01:20 PM

Okay but isn't a T-bone with the one side of the bone the striploin or strip and the other side the tenderloin? Is it the same thing?
(I'm learning.:))

Rebecca1979 03-07-2013 01:30 PM

I love the fattiest ribeye I can find and char it on the outside and purple on the inside(RARE)! =D Yummmm!

Ntombi 03-07-2013 01:55 PM

Yes, black and blue is common on this side of the pond. :)

Gibby 03-07-2013 02:00 PM

Ribeye, black and blue :yummy:


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