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Not the most tender, but tasty.


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What? where are the pics? Ribeyes are great!

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Mmmmmmmm.

Ribeyes on a paper plate, sitting on a green tarp, on a folding table, with dirt underneath, and a Coors lite in the background.

Bon appetit'. grin



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hunting camp smile


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I was told ribeye was cut from a prime rib. That it's cut as a steak.

I prefer the very rare beef to be roasted whole.

Many prefer charcoal grilled or meat somehow burned and that taste. To each his own.


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Ribeye rocks but I do love a medium rare prime rib roast. Little horseradish sauce and life is good.

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Originally Posted by Savage_99
I was told ribeye was cut from a prime rib. That it's cut as a steak.

I prefer the very rare beef to be roasted hole.

Many prefer charcoal grilled or meat somehow burned and that taste. To each his own.


no accounting for taste is there............snob

btw it is a lipon smile ignore boy


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bet you have never had prime rib.....most likely select at best


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Originally Posted by fish head
Mmmmmmmm.

Ribeyes on a paper plate, sitting on a green tarp, on a folding table, with dirt underneath, and a Coors lite in the background.

Bon appetit'. grin



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A beer would be an improvement. wink


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Originally Posted by wabigoon
Not the most tender, but tasty.
???

Best cut on the cow. Filet has no fat or flavor, New York is too dry, T-bone combo of the two don't compare with a good bone in rib eye for flavor and tenderness.



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Originally Posted by calikooknic
Originally Posted by wabigoon
Not the most tender, but tasty.
???

Best cut on the cow. Filet has no fat or flavor, New York is too dry, T-bone combo of the two don't compare with a good bone in rib eye for flavor and tenderness.


I have to disagree on this, a prime strip steak done medium rare isn't dry, in fact it's wonderful.

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The best IMO!!

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I tried going vegan, but then realized it was a big missed steak.
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Originally Posted by eh76
bet you have never had prime rib.....most likely select at best


Unless you have bought one in a high end and I do mean high end restrant or Hotel or a speciality butcher shop that caters to that trade you are right as rain 76. While I can not get a good sight of the marbling on all the presented pictures I only see one that Might and that is a definate might grade low choice.

Low choice is about the best you can hope for in the common places you can buy beef.


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Yep,

Ribeyes for me! Cooked to medium rare on the barbie.

Also Primrib when dining out, or when company is coming.

Yum Yum. Sure sounds better than the oatmeal I just had...(grin!)

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Originally Posted by BOWHUNR
The best IMO!!

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Originally Posted by Boggy Creek Ranger
Originally Posted by eh76
bet you have never had prime rib.....most likely select at best


Unless you have bought one in a high end and I do mean high end restrant or Hotel or a speciality butcher shop that caters to that trade you are right as rain 76. While I can not get a good sight of the marbling on all the presented pictures I only see one that Might and that is a definate might grade low choice.

Low choice is about the best you can hope for in the common places you can buy beef.


Exactly Boggy..the best we can buy here is sub prime (at least that is what they call it) and it is double the cost per pound of what a choice cut is.


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Originally Posted by eh76
Copenhagen seasoning Mike? laugh


You bet. I had to switch from Skoal because it left a bitter after taste. grin

Mike


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I tried going vegan, but then realized it was a big missed steak.
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We call them a delmonico or del here. They are my favorite cut. The local butcher sells true choice, and they are delicious. I like the steak as well as prime rib. I prefer a cut that is not excessive with fat.

Filet mignon is my second favorite; a little more tender than a del but less flavor.

Strips are hit and miss. Some are as good as a del; some are as tough as a sirloin. Usually as good or close to a del.

I do not care for sirloin other than on kabobs it is ok.

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Rib steak is the best... Cowboy ribeye !


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I prefer my ribeyes without the bone and the Costco in Anchorage offers their ribeyes in either prime or choice. Commisary on JBER offeres their's in select and they aren't bad but don't even come close to a prime cut.

For a few dollars more I always go for the prime as nothing tastes better than a prime cut ribeye!!


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Originally Posted by WPAH
We call them a delmonico or del here. They are my favorite cut. The local butcher sells true choice, and they are delicious. I like the steak as well as prime rib. I prefer a cut that is not excessive with fat.

Filet mignon is my second favorite; a little more tender than a del but less flavor.

Strips are hit and miss. Some are as good as a del; some are as tough as a sirloin. Usually as good or close to a del.

I do not care for sirloin other than on kabobs it is ok.



I use to feel the same way until I had a prime cut sirloin, that converted me into a huge prime cut sirloin fan. I never thought a sirloin could taste that good.

If you can find them, they are worth trying.


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The prime rib I had tonight was superb. It has to be tied for one of the best.

It was rare, tender and big.

The one I had last Sunday was very very rare and for some reason was not that appealing.



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choice at best..........


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Originally Posted by mathman
Originally Posted by calikooknic
Originally Posted by wabigoon
Not the most tender, but tasty.
???

Best cut on the cow. Filet has no fat or flavor, New York is too dry, T-bone combo of the two don't compare with a good bone in rib eye for flavor and tenderness.


I have to disagree on this, a prime strip steak done medium rare isn't dry, in fact it's wonderful.


Sure, but how many PRIME steaks do you get in the supermarket? How about even in a specialty butcher shop?
My Dad worked for Harris Beef when I was in late grade school through high school. He got some New York Strip roast in bulk once that they had labeled 'no roll'. Stuff was like wagyu, more marble than meat. Those you could literally cut with a fork. But for everyday market stuff ( select or choice ), rib steak wins hands down.
Just my $8.99/lb opine. grin



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My beef grin was with the blanket statement. I agree it is harder to find a really special strip steak, but when I do it is my favorite.

I never buy select steaks when I can possibly avoid it.

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Ribeye steaks were the best kept secret until the price of beef went thru the ceiling. Suddenly, when the prices of beef receded to normal, ribeyes were priced right there with filet minon, etc

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The price of beef has receded? Where?


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Waaay back, and I mean way back, "Rib steaks" were not as desirable or expensive as a New York or T Bone.

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Like when you were 4? laugh


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The way I remember it, way back when, a steak was a boneless piece of meat except for a T-Bone or Porterhouse. I don't ever remember buying a bone-in NY or Rib Eye until the 90's. A bone-in Rib Steak, back then, was a cheap cut of meat.

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hmmm I was buyin chuck steaks for about a buck each in high school laugh they were cheap, flavorful and good stuuf on the fire


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Originally Posted by eh76
The price of beef has receded? Where?



No [bleep]! I have seen oxtail and flank steak for $6.99-8.99 lb! Nuts. And that tri-tip crap was the same for trimmed. $3.59/lb in bulk cryovac.



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Originally Posted by fish head
The way I remember it, way back when, a steak was a boneless piece of meat except for a T-Bone or Porterhouse. I don't ever remember buying a bone-in NY or Rib Eye until the 90's. A bone-in Rib Steak, back then, was a cheap cut of meat.


More or less. Bone in rib steaks were called chops and were not considered as desirable as a T bone or Porterhouse. At least that was true around here.


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love rib steaks....

the wife hates t-bones so whenever we would buy half a beef we would use the t-bones for payment if yah helped us with a project....who ever helped us be it my brother or a friend thought they were making out like kings no realizing if they staid in our freezer the wife would cut them up for stew meat crazy

never had a prime cut of beef before, i know the stuff we were buying wouldnt make it cause our range raised beef around here didnt have a hell of alot of fat but that tended to be the way we prefer it....



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nothing wrong with a t bone.....

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Bone in Cowboy ribeye,porterhouse or T bone....I love me some bone nothing like chewing it bare....best to eat it at home


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When I posted this, I was thinking of the bone in steak, not ribeye.
They used to be a step, or so "down" from a t bone.
All the steaks are good, some the more so.


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Originally Posted by rattler
the wife hates t-bones


Any particular reason?

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Originally Posted by mathman
Originally Posted by rattler
the wife hates t-bones


Any particular reason?


doesnt like the fact the two sides are two different levels of toughness and the tender side is often pretty small....add that to the fact that she will only eat meat well done and the strip steak side often turns shoe leather tough on her....a rib steak she can cook to well done and still be fairly tender....


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Originally Posted by rattler
Originally Posted by mathman
Originally Posted by rattler
the wife hates t-bones


Any particular reason?


doesnt like the fact the two sides are two different levels of toughness and the tender side is often pretty small....add that to the fact that she will only eat meat well done and the strip steak side often turns shoe leather tough on her....a rib steak she can cook to well done and still be fairly tender....


That was my bet.

An old friend's mom, a dear lady who treats me like a son, has the same issue. She can barely tolerate any pink in a steak and somehow has a hard time finding a tender one. grin

It would be a shame to cook these too much:

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believe me i agree with you grin she cant stand to watch me eat my steaks grin


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Originally Posted by rattler
believe me i agree with you grin she cant stand to watch me eat my steaks grin


Your wife must be my wife's sister....I am slowly converting mine though (we need an evil grin smiley)


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Thought you were not a fan of "marbling"? smile


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Originally Posted by ironbender
Thought you were not a fan of "marbling"? smile


Marbled for grills, lean for thrills. grin

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Gonna steal that'n!


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Originally Posted by eh76
Originally Posted by rattler
believe me i agree with you grin she cant stand to watch me eat my steaks grin


Your wife must be my wife's sister....I am slowly converting mine though (we need an evil grin smiley)


in 11 years ive converted her to alot of things she used to think were gross to eat but pink or rare steaks aint one of them.....did convert her daughters though....now they complain if there isnt blood on their plate when eating a steak grin


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Originally Posted by rattler

in 11 years ive converted her to alot of things she used to think were gross to eat but pink or rare steaks aint one of them.. grin


I can only imagine what the other things were..grin

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From yesterday evening.
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I think I've gained ten pounds looking, and reading this thread.


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Is that green stuff in the pic the salad? wink


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If the bread ain't red, a steak is overcooked.............


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Originally Posted by ironbender
Is that green stuff in the pic the salad? wink


We finally got some rain and along with the temp in the 60's the clover is starting to grow.


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We'll have green in about 3 months. Snowing yet again here. smile


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Did I ever tell you guys how I usually order my steaks medium well? smile

Flame suit on. laugh

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Originally Posted by Cheesy
Did I ever tell you guys how I usually order my steaks medium well? smile

Flame suit on. laugh


My last pic was overdone.
Medium well, may as well add a glob of margarine while your at it.



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A good reason for a thick steak, you can get a nice char on the outside without overdoing the middle.

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Originally Posted by calikooknic
Originally Posted by Cheesy
Did I ever tell you guys how I usually order my steaks medium well? smile

Flame suit on. laugh

may as well add a glob of margarine while your at it.


Disgusting.

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Originally Posted by Cheesy
Originally Posted by calikooknic
Originally Posted by Cheesy
Did I ever tell you guys how I usually order my steaks medium well? smile
Flame suit on. laugh

may as well add a glob of margarine while your at it.


Disgusting.


Yes it is.



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Originally Posted by Cheesy
Did I ever tell you guys how I usually order my steaks medium well? smile

Flame suit on. laugh


may as well burn it..........if it is smokin it is cookin if it is black its done sick


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Originally Posted by eh76
Originally Posted by Cheesy
Did I ever tell you guys how I usually order my steaks medium well? smile

Flame suit on. laugh


may as well burn it..........if it is smokin it is cookin if it is black its done sick


Margarine is not allowed in my house. I do have some redeeming qualities. smile

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ruining a steak negates them...................... shocked


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Don't listen to these guys, cheese-man.

If that's how YOU like them, go for it.

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"To each his own" is oft used to gloss over sins. grin

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I understand cheesy's position. When I grill steaks, there are some household members for whom I must cook past "moo". laugh


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I'm a hardass when I foot the bill. For example, people who just gotta have ice don't get to sample my 18 year old Macallan. grin

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Originally Posted by eh76
Originally Posted by Cheesy
Did I ever tell you guys how I usually order my steaks medium well? smile

Flame suit on. laugh


may as well burn it..........if it is smokin it is cookin if it is black its done sick


My grandpa was like that I barely remember him (he was born 1868) but I do remember that his idea and I gather from reading most all had the same idea about cooking meat. If it is brown it is cooking if it is black it is done. God alone knows how they ate a steak as bad as denistry was back then.


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Medium well, may as well add a glob of margarine while your at it.

Now yer talkin'...


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bad on bad does not make good wink


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Originally Posted by sse
Quote
Medium well, may as well add a glob of margarine while your at it.

Now yer talkin'...

sick



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Originally Posted by calikooknic
Originally Posted by wabigoon
Not the most tender, but tasty.
???

Best cut on the cow. Filet has no fat or flavor, New York is too dry, T-bone combo of the two don't compare with a good bone in rib eye for flavor and tenderness.

I agree 1,000,000%!!!!! Hand down my favorite steak. Matter of fact the Mrs and I are going out tonight Valentine dinner and guess what i'm having?

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I too love a rib loin steak.

As far as beef grade, the Costco out here often has several cuts of USDA Prime. Sometimes when priced pretty reasonable for the whole loin, whether its a strip or rib, I buy one and cut nice thick steaks, vacuum packing the steaks that won't see the fire that night and keeping all the trim for fajitas or whatnot.

When the meat is good I don't give a [bleep] if its rare or M well.




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Originally Posted by mathman
I'm a hardass when I foot the bill. For example, people who just gotta have ice don't get to sample my 18 year old Macallan. grin


Putting ice in 18 y.o. Macallan is a hanging offense! If they need ice, give them Johnny Red.

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Originally Posted by vern94
Originally Posted by mathman
I'm a hardass when I foot the bill. For example, people who just gotta have ice don't get to sample my 18 year old Macallan. grin


Putting ice in 18 y.o. Macallan is a hanging offense! If they need ice, give them Johnny Red.


More like Usher's Green Stripe.

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I could choke down shots of 18 y.o. Macallan ... without ice ... if you chilled the bottle first.






Could I get a beer back with the shot please?

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If you chilled my Macallan you'd be choking, but not because of the whisky. grin

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