bustedstr8
Trollbox Trade Federation,
- Joined
- Oct 15, 2007
- Posts
- 943
I normally order based on cut. Filet, NY strip, top sirloin medium rare. Not much fat in those, too done and you make shoe leather out of them. T-bone, ribeye...more to the medium side. The bone in the t-bone makes the steak near it too rare if cooked med-rare and there too much fat in a ribeye to cook M-R.
Same answer here.
Better cuts I want medium rare (filet, prime rib, etc.), everything else medium.
Smokehouse knows whats up....
Very lean steaks like flank and filet I will eat rare or even black n' blue if I'm in the mood. Fatty or well marbled steaks like hanger and rib I like more to medium side, steaks with cold hard chunks of fat suck. Also never was a fan of porterhouse, to get the strip a nice mid-rare leaves the filet side dried up and dead.
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