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/ck/ - Food & Cooking

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13216363 No.13216363 [Reply] [Original]

Filet fags, take your disheveled taste buds elsewhere too

>> No.13216390

I do like the ribeye cap but yes NY strip is far better than the ribeye steak.

>> No.13216968

>>13216363
I don't prefer ribeye due to how fatty it is. A little fat is ok, but I like a leaner steak, which is why I much prefer NY strips.

>> No.13216972

Strips are hit or miss. Some are very rough

>> No.13216999
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13216999

All steak tastes the same, especially after it's been dunked in ketchup

>> No.13217001

>>13216363
What does it called if you aren't from New york

>> No.13217002

For me it's prime rib, the best cut of meat.

>> No.13217008

>>13217002
False. A mediocre cooked strip will blow the best prime rib out of the water. I weep for your taste buddies.

>> No.13217334

>>13216972
you could say that about any steak

>> No.13217340

>>13217334
Nope. Ribeyes are always great.

>> No.13217346

>>13217334
Ribeye is always good.
T-bones are usually better than strips even.

>> No.13217942

>>13217001
Porterhouse Steak

>> No.13217954

>>13216363
>Implying one should only eat certain parts of the animal.

>> No.13218310

>>13216363
this. but make it aged and leave the bone on

>> No.13218502

>>13216363
I buy shitty cheap meat that is less marbled so a fattier cut is better. Even then a ribeye is less nice marbled than that pic. I would prefer the ny strip if it looked like that.

>> No.13218520

tri tip > all other cuts

>> No.13218521

>>13217942
Porterhouse includes the filet though

>> No.13219798

>>13217001
The “Nigger Cut” or “Nigger’s Choice” because those are the only “people” who eat it.

>> No.13219815

The filet has subtle flavor, ribeye and NY strip are I FRIGGIN LOVE FAT HAHA tier

>> No.13219923

>>13219815
t. disheveled tastebuds

>> No.13220010

>>13219923
My tastebuds appreciate the subtle fillet flavor, you are the one praising pure lard

>> No.13220017
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13220017

I like a good flat iron steak

>> No.13220166

>>13220010
Cope

>> No.13220284

>>13216968

Jesus Christ, there's never too much fat. You can butcher it away or render it in cooking. I've had NY strip too lean to cook properly and can't magick fat into a steak. If there's too much fat cut it away and pre render it to use as a cooking medium.

>> No.13220287

>>13220010
It’s tallow not lard, imbecile

>> No.13220299

Filet is what 17 year olds use to try to get laid. It's not real steak.

>> No.13220332
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13220332

>>13216363
t-bone/porterhouse cut is my favorite
tough to get the temperature on the filet part right but you get the flavor of the strip on one side and the tenderness of the filet on the other

>> No.13220365

>>13220299
This FAT GOOD, FAT FAT FAT, lean cuts? EWWWWWWW!!!!!!!

>> No.13220373

>>13220365

you're convincing.

>> No.13220384

>>13220373
I'm not trying to convince anyone. Lean cuts? EWWWWWWW!!!!!!!!

>> No.13220397

>>13220384

That's weapons grade loneliness to desire a (you) here. I'm sorry for your loss.

>> No.13220410

Only tastelets hate on leaner cuts

>> No.13220445

>>13217942
I just bought a 5 pound porterhouse, I'll post a cookalong thread later.

>> No.13221317

fuck all you lean cut fags. i'll have my grilled fat with a side of beef.

>> No.13221319
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13221319

>>13216363
>NY Strip > Ribeye
WRONG! your butcher must be a palm wringer.

>> No.13221355

>>13221317
Based

>> No.13221389
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13221389

How do you like your steak, bro?

>> No.13221449
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13221449

>>13221389
>needing some fancy tool to cook a steak

>> No.13221470

>>13220017
My dude. Flank Steak, Hanger Steak, Skirt Steak, and Flat Iron Steaks are so fucking underrated and so fucking good

>> No.13221534

>>13221470
Flank steak isnt underrated anymore. Shit used to be stupid cheap and now it's almost on par with ribeye pricing at the grocery store

>> No.13221556

>>13219798
Lol no, you're thinking of sirloin or eye of round, strips too expensive for niggers.

>> No.13221567

>>13217346
...that's because they're strips. with a pussy serving of tenderdong

>> No.13221585

>>13220010
implying there is anything wrong with lard whatsoever

>> No.13221637

>>13216363
this is my go-to when i go /out/
i usually get some bacon wrapped stuffed jalapenos with it
also if i'm extra hungry i'll grab a little can of baked beans and little can of corn
cook all that on open fire, always a good time.

>> No.13221647

>>13216363
The Ribeye is better. It's both more flavorful and more tender.

>> No.13221650

>>13221585
You have the palate of a child

>> No.13221668

>>13221449
Ok, boomer.

>> No.13221708

>>13221650
and you have the brain of a retard

>> No.13223661

>>13216363
based. ribeye is only good for grilling. when i want steak it's NY Strip cooked on cast iron like god intended.

>> No.13224674

>>13223661

This is asshole speak. If you trim rib or rib-eye and render that fat into an oil you have a cooking medium. 410 degrees all the way to seared heaven.

For simple assholes you have this..

https://www.youtube.com/watch?v=GZ4xl7XJM08

>> No.13224720

> NY Strip loin is about same size as ribeye, but ribeye is much more expensive.

The free market declares ribeye to be superior.

>> No.13224819

>>13224720
By this same logic, chicken breasts are better than chicken thighs, which is patently false

>> No.13225310

>>13224674
rib meat is still too sweet. balancing some of the sweetness of the fat with char is essential to properly cooking rib eye (a pan sear isn't enough). for a pure beef taste strip is king.

>> No.13225320

>>13216363
>NY Strip > Ribeye
Why would someone lie like that on the internet?

>> No.13225378

>>13216999

CHUP

CHUP

CHUPITUP

>> No.13225382

>>13216999
It's not true. Ribeye have more fat than all other cuts, therefore are best.

>> No.13225392

Filet is a coward's steak, it doesn't even have much flavor.

>> No.13226041

>>13220017
Based
Ribeye is overrated
NY strip is too small

>>13220332
Porterhouse/TBone can be good if done right. Most of them time they cut it too thin. I'd rather have a smaller but thicker steak than a bigger but thinner steak.

>> No.13226087

>>13226041
that's why you buy a strip cut at no less than 1.5".

>> No.13226326

>>13220284
This, I like to use a small cut of ribeye fat to lube up the pan just a bit right before the steak goes in.

>> No.13226341

>>13220284
That's because you have a child's palate and can't appreciate things that aren't fatty. You'll grow up one day

>> No.13226344

>>13216363
K. More ribeyes for me. Thanks

>> No.13226351

>>13216363
is that rosemary?

>> No.13226366

>>13220284
>Americans
Don't you have a cub of lard to drink fatty?

>> No.13226386

>>13226351
thyme. rosemary looks like pine needles

>> No.13226395
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13226395

I much prefer a ribeye

>> No.13226553
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13226553

>>13216363
you're wrong and anyone who trims their ribeye is a massive faggot like you