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Discussion in 'Cooking, Grilling, BBQ, and Recipes' started by JR1, Aug 7, 2020.
I wouldn’t cook a steak med-well if it was rurnt.
Arkansas Round Steak
Considering I am at chateau on the lake eating ribeye I will say ribeye. However, there was no porterhouse on the menu so I did not have to make a choice. Medium btw, eat it all. No trimming.
Man you got to cut at least 3 slits ⅓ of the way thru .....before frying!
Thank You!! I was having an anxiety attack looking at that picture.
I've always appreciated a good subtle brag. Well played!
That was a Google pic......
Mine look like Zorro came through the kitchen when I get done
My man! I feel so much better about you now. Any good country boy slits the bologna first.
I like a good ribeye but my favorite is skirt steak grilled hot and fast.
My favorite is a nice thick ribeye cooked medium rare.
When we first got married my wife would fry it like that and when it curled up like a bowl she would fill it with baked beans. She called it a bologna boat!
porterhouse is strip steak and filet combined just fyi
normally i get a big porterhouse (1.75-2lbs) and cook it for me an my wife. she loves the filet and i can tolerate the strip steak.
my favorite steak is obviously a ribeye but when i don't have ribeye money its hard to beat a skirt steak or a flat iron. both thin cuts of meat that cook hot and fast
Bone in ribeye cooked on a cast iron griddle. I’m all about burning some wood for smoking and longer cooks. But food cooked correctly on well seasoned cast iron is hard to beat
I like a ribeye because I like fat
but a top cut fillet it frickin awesome too
Yeah that’s what I meant.
An hour ago, I paid $6.49 a pound for two of the prettiest ribeye steaks I have ever seen.
That's the bargain of the day.
Should have bought all they had for that price. That’s cheap.
Go back and get the rest. That's less than half price around here.