Steak
 

I went to the best steakhouse I have eaten in last night.I had the porterhouse of course.One in the party said it beats Peter Lugers of Brooklyn. What are your favorite cuts?

FILET MIGNON
Filet Mignon is a boneless cut of beef that is also the most tender cut of steak. Specifically selected for us from heavy U.S. tenderloins. Aging makes this Filet more flavorful and sweeter than the usual Filet.

CHÂTEAUBRIAND
Châteaubriand and Filet are both tender and both come from the tenderloin, the long tender part next to the Strip. The difference is that Filets are generally cut smaller and broiled with the grain running up and down; heating through easier and broiling faster.
The Châteaubriand is a larger cut of tenderloin and is broiled laying down with the grain running horizontally against the heat. It is more difficult for the heat to penetrate and it results in a better crust with a nice pink or red warm center. Chateaubriand takes longer than other steaks of equal thickness to broil but achieves greater charcoal flavor.
Your waiter will carve your steak our way, in two.

SPECIAL CHÂTEAUBRIAND
Loin-aged, cut and trimmed to order. Five to 14 oz., but please allow a 1-2 oz. variable.

STRIP SIRLOIN
Strip Sirloin or New York Strip, is very popular because of its flavor. If you like rare to medium-rare steaks, we highly recommend that your party order a Strip for two or three or more. You’ll get far more flavor from the slower, longer exposure to the coals.
We remove the regular “tail” of flank, and replace it with a lean slice of tenderloin. This gives you two “pieces” but it is far better eating. If, instead of our boneless Strip, you’d prefer your Strip with the bone left in, order your steak BONE-IN (Kansas City Strip). Broiling with the bone retains more juice. Except with our beef, after the meat is aged and trimmed, there isn’t much “bone” left. Same prices.
The Porterhouse end of all Strips contains the beginning of the Sirloin steak, and this is connected by a seam. We try to remove this seam when we serve medium and mediumwell strips – again, to give you better eating.

DELMONICO
Delmonico is the eye of the rib (called “Rib-Eye” in meat circles). It is known, generally, for its richness; because of the greater quantity of fine fat grains – especially in the outer part of the eye and especially when cut nearer to the chuck end. Some people mistake this outer section for “tail” or flank, but it is absolutely the sweetest and juiciest of beef eating (in our opinion) in the world.
“Prime Rib,” refers to beef which is roasted as a whole and then sliced – unlike steak, which is trimmed of fat first, and then broiled. Prime Rib may be any grade of beef.

PORTERHOUSE
Porterhouse is sort of “two steaks in one”: an aged-on-the-loin Filet (better because of longer dry aging) and a Strip. The Porterhouse is the most aged steak we have and should be ordered only if you like well aged steak.
Remember also, that this popular steak may have one or two tougher bites because the true sirloin begins here and is connected with a seam that we do our best to remove.

T-BONE
T-Bone is the same as Porterhouse, except with a smaller filet. This is the only steak not practical to serve fresh because it’s in the center of the loin and would necessitate cutting a fresh loin in two. It is generally not quite as aged as the Porterhouse.

Porterhouse all the way.
Posted from my iPhone/Mobile device

Aged strip. Plenty of beef and it's cooked n a uniform way.
Posted from my iPhone/Mobile device

love buffalo or farm raised ie grass fed

Delmonico.....all the way

Porterhouse, then Delmonico. I like mine unseasoned, except maybe a little fresh ground pepper.

I never order filet mignon as without the fat/marbling the meat is tasteless so depends on the chef's sauce. And generally not worth the extra $$$ for less beef.

Rib eye.... Best steak I ever had was at Delfriscos in Ft. Worth Texas......
Posted from my iPhone/Mobile device

X2

BTW, the wine list was 185 pages......toured the cellar,wow!
If you are ever near Tampa make the trip to Bern's Steakhouse.

I like mine w/ a little coarse salt, Black Pepper, and a little Garlic Powder....then on to the gril it goes.

Was watching an episode of Primal Grill and he took the steaks and laid them directly on the embers of a fire....going to give that a try this year....looked really good

http://www.primalgrill.org/recipe_de...5&EpisodeID=28

filet for me please

I go Delmonico 90% of the time, 5% filet, 5% strip and dry aged all the way. Less of a fan of the steak sauce, sliced steak places places like Lugers not that I would turn it down though!!! if you like Lugers and you are in NYC try Benjamins.

porterhouse, then strip. med. rare.

Kansas City strip.... Black and Blue

Venison backstrap:drool:

Had a great steak at Sparks in Manhattan.

I like a little horseradish sauce on the side.....
Posted from my iPhone/Mobile device

X2

Hell yeah!

1st choice Porterhouse then Rib Eye (Delmonico) , NY Strip , Filet, big huge Chuck Steak, half pound burger. :)

Pretty big fan of the butcher shop in Fresh Market. Great New York strip and ribeye.

Actually a real Philly cheese steak (with cheese wiz)!

Bone in ribeye black and blue at the palm in NYC
Posted from my iPhone/Mobile device

I've eaten at some famous ones like Mortons while on business trips but there was a time when there was no better steak than at Archie's Tavern in Pawtucket. Then when the original owners died it went Pffitzzz, all gone. There my favorite was the Kansas City Cut but they were most famous for the Neanderthal Caveman size Prime Rib. I'd say it was 3 pounds at least and very good.