Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rib steak, vs, rib eyes?

I prefer the cap on rib steak, more great beef.

What do you think?[img]https://imgur.com/0xYd3l9[/img]

Best part of it is the cap.

Send me half a dozen of each and I will get back with you next month with an opinion.

Much prefer a strip steak.

I have to plead ignorance here. What is the difference between the two? When I do a Google search it tells me that they are the same, except that the ribeye is still on the bone and the rib steak is not.

Smack ya self upside the head fella !

This;



vs. this;



always choose this;

That's pretty much it Eagle.

The cap is still on the rib steak. I don't want it ground into burger, it's too good for that.

Opposite here !

Bone in, works too !

My apologies. I got that backwards.

Said I preferred a strip, didn't say I wouldn't eat a rib!

The strip steak. Kansas City Strip if I dare???


The best steak on the beeve.

You should go lay down if you dont think so.

No , bad steaks, just dull knives.

I've had bad steak.
Folks friends had a cow get stuck in a fence.
Made her into steaks, had us over awhile later.
You are right about dull knives, you couldnt cut it.
When you did, it better be small, because you couldnt
chew it. I was about 10, and frustrated as hell just trying
to get something to eat. Finally cut it small, swallowed it whole.
Mom would have slaughtered me if a word had been said.

Another friend invited wife and I over for steaks on the grill.
Knew I was in trouble when I saw the foil on the grates.
Knew it was bad when he poured water on the foil with the steaks

Mom would have been proud,
Ate my steak, ("Thanks, but I couldn't eat another one. I'm full")
And complimented his cooking.

Oh, there are bad steaks, tough as s***. Never had any on the farm growing up, had my share since then.

Okay, so we're talking the same steak, but with or without the bone.
I'll take mine 1 1/4"-1 1/2", charbroiled, rare, and on the bone.

How about that bite that gets bigger the more you chew it?

We buy whole loins.

Holla!

Ribeye, rib steak......Same/same.

While I really like a ribeye, I’m also more into a good strip or sirloin. The rib cap, spinalis, makes a killer rolled steak by itself though.

I don’t know who started the whole “fat is flavor” thing, but I simply don’t find it the least bit true.
Fat is grease. Some grease tastes ok. Some doesn’t.

My fat is delicious.

And then trying to get rid of it so nobody notices.

Chemically extract all fat from meat and in a blind test one can not detect any difference among the various sources. Chicken, beef, pork, fish,.... all the same.

I like a sirloin!

I bet it it is, ya delicious sumbitch!

You mean hocking it like a giant loogie into the coals of the cook fire is bad form?

The fat in the muscle is what makes a steak good. And there are good and bad steaks. I had a great one last night 2" Prime Ribeye. I had a couple of bad ones at work last week select grade ribeyes that the cook sqeezed and smashed with a spatula while it was cooking till it was devoid of any juice.

Not always, but sometimes