Favorite steak cut?

[Scout26]

So why do you hate America?

I don't think he hates America.

I believe that when they took out his prostate, the neighboring orifice took that as an opportunity to direct The Paddy McRiley Show for good. 

Now that's funny !!!   

[lupinus]

I got some nice ribeyes from sams club last night because I felt inspired for meat cause of yall.

Nice thick 1.5+ ones, cut was perfect.  My only complaint they could of used a little aging as they were a tad watery.

I keep it simple.  Let it come up to a chilly room temp, rub Worcestershire sauce on, salt, and pepper.  I find the Worcestershire sauce doesn't take over like a steak sauce and offers a nice rounded flavor that accents the meat nicely.  Lawreys seasoning salt is another favorite of mine to replace the regular kosher salt.

[Harold Tuttle]

Skeeter Barnes Flatiron steak from Kearney NB

yum!!


The flat iron steak is a cut of steak from the shoulder of a steer. The design of the cut of steak was created by researchers at the University of Florida and University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the full-flavored character of a sirloin or skirt steak. Whole, this muscle is known as Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each.

http://en.wikipedia.org/wiki/Flat_iron_steak

[MillCreek]

My favorite is the ribeye, but it was very interesting what Harold posted on the flat iron steak.  I have seen that cut in restaurants but never tried it.  I am going to have browse the local supermarkets to see what it is called here in the Seattle area and give it a try.

[xavier fremboe]

Skeeter Barnes Flatiron steak from Kearney NB

yum!!


The flat iron steak is a cut of steak from the shoulder of a steer. The design of the cut of steak was created by researchers at the University of Florida and University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the full-flavored character of a sirloin or skirt steak. Whole, this muscle is known as Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each.

http://en.wikipedia.org/wiki/Flat_iron_steak

Can you major in steak testing?

[ssn vet]

Black Angus stip steaks...

I have two neighbors raising them and I'm toying with the idea myself.