fat ribeyes are my guilty pleasure

[rnch]

last night was steak night at my fav restaurant....big ribeye (medium rare, of course), baked potato, salad........ten bucks.

a bargain at post-katrina prices.

 

[PICK3]

why so?

I'm not sure

 

[Gambino]

Filet.

anything else is simply uncivilized

Debate.

nah, i prefer ribeyes everytime
med rare

killah what's mortons, a steakhouse?
what's the prices?

 

[caligirl]

Filet.

anything else is simply uncivilized

Debate.

Filet Mignon? good stuff too.. but when I have a steak I like to have the fat too ribeye's have more fat...

 

[jh1]

nah, i prefer ribeyes everytime
med rare

killah what's mortons, a steakhouse?
what's the prices?

Ur crazy. Filet. It's better.

Ribeye is a comprimise, it's not even debateable.

 

[Gambino]

Ur crazy. Filet. It's better.

Ribeye is a comprimise, it's not even debateable.

i know it costs more and so does prime rib
but they just don't taste as good to me

 

[caligirl]

depends how they are cooked.... on the grill... ribeye.... stuffed with froi gras... filet mignon.... and then there is a porterhouse.... I'm hungry...

 

[Arabian]

one of the few unhealthy things i partake in
at least 2 times a week
i got a 2 incher awaiting grill placement.
i wonder if quality steak is that unhealthy...i always feel like a champ after consuming one

Gambino Im with you , I have steak 3 or more times a week and I love it.

 

[CO B-man]

I eat like 20-25 steaks every week while I am bulking. It does wonders. My family owned a meat market for many years in upstate new york so I know the cuts. THe fat adds the taste and that is what a ribeye is known for (The marbling) but you are still taking in fat. They are great steaks no doubt but $ for pound a sirloin is the best bang for your buck. Trim slim still fairly tender and tasty. Flank steak is shoe leather T-bones, Strips, porterhouses, tenderloins all come from the same loin a porter house has a bigger piece of tenderloin in it the round part is the tender loin. but definately a ribeye aka prime rib when you get it in a roast is tasty and tender because the fat!!

 

[rnch]

I eat like 20-25 steaks every week while I am bulking. It does wonders. My family owned a meat market for many years in upstate new york so I know the cuts. THe fat adds the taste and that is what a ribeye is known for (The marbling) but you are still taking in fat. They are great steaks no doubt but $ for pound a sirloin is the best bang for your buck. Trim slim still fairly tender and tasty. Flank steak is shoe leather T-bones, Strips, porterhouses, tenderloins all come from the same loin a porter house has a bigger piece of tenderloin in it the round part is the tender loin. but definately a ribeye aka prime rib when you get it in a roast is tasty and tender because the fat!!

what's your thoughts on london broil?