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/ck/ - Food & Cooking

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File: 145 KB, 1200x1200, Grilled-T-Bone-Steak-FI.jpg [View same] [iqdb] [saucenao] [google]
20045975 No.20045975 [Reply] [Original]

Which one do you buy the most?

T-Bone or rib eye (tomahawk) are probably my most common picks.

>> No.20045978

>>20045975
You already know the replies youre gonna get so why even bother with the thread? Just use your imagination

>> No.20045980

>>20045975
T-bone is so very overrated. Tenderloin itself is overrated. The different cuts don't cook evenly, it doesn't make full contact with a pan so it has to be grilled to cook remotely evenly, and the bone is a heat sink so it cooks even more unevenly. It is truly the midwit's steak cut of choice.

>> No.20045985

>>20045980
I'm a strip eater because I love the texture, but I would chew every molecule of meat and fat off the bone in OP's pic.

>> No.20045988

>>20045985
I'm not saying I wouldn't do the same if it was put in front of me, but I'd never intentionally buy it unless it was a fantastic deal.

>> No.20046008
File: 128 KB, 1200x630, cheeseburger.jpg [View same] [iqdb] [saucenao] [google]
20046008

>>20045975
Hamburger is the only right answer.

80/20
75/25

I pay $3/lb while you pay five times that.

Also thanks to all the retards trying to avoid fat I get it even cheaper.

But for real, I ate a steak a day during the week leading up to Christmas and have really been craving a hamburger now.

If I had to pick a steak it would be ribeye/new york strip 1.5-2inches thick is ideal

>> No.20046019

>>20045975
>Petite top sirloin
>New York
>Bavette
>Denver
>Onglet, but I get it's kind or a shitty cut

>> No.20046022

>>20045975
Filet for lean and entrecôte for fatty cuts.

>> No.20046023

>>20046008
>Hamburger is the only right answer.
>80/20
>75/25
>I pay $3/lb while you pay five times that.
i dont trust migrant hands touching my meat,

>> No.20046033

>>20045975
I switch it up, but right now I have a handful of chuckeyes.

>> No.20046048

anyone eat beef from Brazil? My country, which is better than usa, banned meat from Brazil.

>> No.20046310

>>20046023
you never been to a rub n tug?

>> No.20046341

Bavette/flank because I'm a poorfag and because it legitimately tastes better than ribeye, sirloin, and rump. Mo' muscle mo' flavour.

>> No.20046345

>>20046033
>chuckeye
That's some good eatin

>> No.20046390

>>20045975
strips for grilling, tri tip for smoking.

>> No.20046896

>>20045975
ribeye
porterhouse
t-bone
sirloin (but only if it has 1/2 inch of fat around it).
anything else.

>> No.20047047

>>20045975
>tomahawk
Go wax your beard, retard.

>> No.20047092

>>20045975
Top Sirloin. Not big on fatty steaks, I'd rather save the fat for rendering.

>> No.20047100

>>20045985
Anon do I have some good news for you..

>> No.20047283

>>20045975
eye fillet or scotch fillet for me

>> No.20047290

Any Australians here?
What are the cheapest steaks worth cooking?
I will 'dry brine' mine

>> No.20047520

>>20045975
filet mignon

>> No.20047545

>>20045975
Shell Steak.

>> No.20047593
File: 103 KB, 1024x808, signal-2022-03-18-06-03-28-125.jpg [View same] [iqdb] [saucenao] [google]
20047593

>>20045975
I'm too poor to afford beef more than maybe once a month. I eat a lot of chicken, pork, eggs, pulses and rice/flatbread. When I do get beef it's normally something like sirloin, shank or round. I haven't had a good cut of beef like your picture in almost 2 years. My grocery budget is about $35/mo, but I've been putting aside $5 every month (cut out cheese) since August towards a ribeye fund, hopefully I'll be able to pick one up to cook for New Year's this year to celebrate. Spending $25 on a single meal just seems so extravagant to me, I'm excited. I might even open some of this blackberry cider I made this summer from fruit I stole from my neighbor. I still have like 5 bottles left, it's about 7% ABV I believe.

>> No.20047606

Anyone who says sirloin is wrong. Grow some tastebuds.

>> No.20048492
File: 36 KB, 640x432, 1688982515850277.jpg [View same] [iqdb] [saucenao] [google]
20048492

>>20045975
>cut of steak
>>20046008
>Hamburger

>> No.20048494

>>20045975
Tenderloin.

>> No.20048500

>>20046390
>tri-tip
I've been wanting to smoke one for quite some time now. What's your preparation?

>> No.20048509

>>20045975
I season my cutting board then cut the steak with the grain so I can chew it longer and enjoy the flavors more while developing a strong jaw line.

>> No.20049862

just ate a filet mignon, very well done and dipped it in ketchup. there is nothing you can do about it

>> No.20050161

>>20047092
Based thrifty steak enjoyer
I like how people complain about how eating steak is sooooo expensive while they're buying big ribeyes and tbones for $20
Meanwhile I'm over here eating steak regularly getting top sirloins at my local supermarket for less than $10.

>> No.20050690

A big fat chuck roast. I can turn it into just about any cut and it's cheap.

>> No.20052286

Have some New York strips, kind of want to do something fun with them besides the obvious. Any ideas?

>> No.20052307

>>20045975
I love Filet Mignon, but they always give such a small portion for an astronomical price. Ribeye has the most flavor, but it's hard to cook because it's 2 pieces. I prefer to cook New York Strip at home.