food rave of the day (3/26): beef

[MissMillie]

I like most cuts of beef, but I have to say I think a filet mignon is the toughest to cook properly and retain any flavor (there's just not enough marbling in it).

What cut is your favorite?

1 vote, 0 passes | Time left: Time expired
	filet mignon
	0 (0%)
	sirloin
	0 (0%)
	chuck
	0 (0%)
	rib eye
	0 (0%)
	flank steak/skirt steak
	1 (100%)
	t-bone/porterhouse
	0 (0%)
	brisket
	0 (0%)
	other
	0 (0%)
	I don't eat meat/red meat
	0 (0%)
	MissMillie, why are you posting about beef when you're making chicken for dinner?
	0 (0%)
	0 DU members did not wish to select any of the options provided.
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[KamaAina]

1. Where is it?

[KamaAina]

2. Other: prime rib

A place around the corner from Mom and Republican Stepdad's place in NYC has a special on it every Monday. Mmmmm... I do believe I will be having some in a few weeks. Plus, the evening usually ends with R.S. and I downing a glass of Jameson. Mom's too chicken.

[Aerows]

9. Oh yes

Good rare prime rib is a delicacy to behold! I like mine with a little horseradish to dab it with along with au jus to dip it in. Phenomenal if it is tender and a quality cut!

[KamaAina]

10. I don't do rare, or horseradish

Sorry.

[Aerows]

12. At least can unite on our love for Prime Rib, though :)

You may not like yours the way I like mine, but both of us can relish it the way we like it

[GoCubsGo]

3. Meh.

Beef is one of those things I can take or leave on most days. Every once in a while, I'll get a hankerin' for it, but on those days, I'm just as happy with a hamburger (made from beef and not pink slime) as I am with a steak of any sort, or roast beef. Beef stew okay, too.

[Kali]

4. ribeye steak grilled over mesquite or catclaw

NOTHING beats that. But most all BEEF is the YUM!

If I wasn't such a cheapskate I would have a BEEFYUM personal license plate (I checked it was available here, unlike "azbeef" "eatbeef" or just "beef" or the other silly things I tried).

[bigwillq]

5. I like all kinds of beef!

I love beef. I know it's not always good for me or the environment, but it tastes so good!

[politicat]

6. The only ones I don't like are brisket, tripe and liver.... As long as it's local, grass-fed.

You can't pay me to eat grain-fed beef, but we buy a side every year. (In terms of carbon footprint, pasture-raised is almost to the level of conventional pigs and has a lower impact than conventional processed soy.)

True favorite is a tri-tip or a chuck that has been in the sous vide for at least 36 hours at 128 to 130, then hit with a quick sear and served with mixed, sautéed mushrooms and onions. Once those collagens break down... They're delicious.

[Aerows]

13. When may I arrive at dinner

when you cook that? I'll bring a nice bottle of red and a side dish

[pipi_k]

7. 8 years beef-free

Don't even miss it.

[Aerows]

8. Filet Mignon

Thick, knock the breath out of it and speak the word fire over it.

[flying rabbit]

11. Tenderloin roast.

Even better than prime rib.

[El Supremo]

14. Are you going to do one for Buffalo or Elk?

I like those even if you're supposed to call them Bison and Wapiti.