Thin sliced ribeye is my favorite steak. Not the best for you, but tastes damn good. No doubt.

 

A ribeye is the best Damn cut of beef EVER!!
Oh, and has to be done Pittsburgh Rare.

You will receive no argument from me.

 

No argument.

 

Argument.

Way too much fat for me. Filet any day! (Any day I can afford it, that is...)

 

Argument.

Way too much fat for me. Filet any day! (Any day I can afford it, that is...)

My wife's name is Windy and her favorite steak is a filet too. I'd rather eat boot leather.

 

Go for it. More filet for me & Windy!

 

I'm all over here like "I like meat."

 

Depends on what you are doing with it. For a steak, I prefer fillet. Pittsburgh Rare is an okay way to cook it. Ate at the restaurant many times when I was on contract in Pittsburgh.

I have gotten where I prefer to cook brisket over just about everything else. Done right it is tender and juicy and well worth the 6 hours of beer drinking it takes to cook it.

 

My son spoke his first word at the age of 11 mths and it was STEAK. He hasn't stopped asking for it since. Ribeyes are awesome, had one last night. Filets are awesome had one months ago. Pittsburgh rare is a term I am unfamiliar with, but I'm willing. Who would like to prepare one for me.

 

My immediate family has an annual cookout. We have a secret steak marinade and we get 2" thick ribeyes (yes mr butcher I know how thick that is just cut the damn steaks).

Use a fork and tenderize the steaks on both sides and through the fat with a million little jabs, toss in the marinade for 2-4 hours and then on the grill.

5min flip 5 min flip and 5 min off. Comes out juuuuust right.

 

What the heck is Pittsburgh rare, thought the only thing you could get in P'burg was mugged.

 

Pittsburgh Rare is raw in the middle with a charcoal exterior. It's so damn good it should be illegal.

 

Pittsburgh? That's north of the Mason-Dixon line.

 

Pittsburgh Rare, according to the stories I was told in Pittsburgh, comes from the old iron worker days. Workers would bring steaks for lunch and put them on the rivet oven to cook. They would end up charred on the outside and uncooked in the center. So Pittsburgh Rare is typically considered just that. Burned/Charred on the outside and still cool/cold in the center. Basically raw with a blackened crust!

There is also a restaurant called Pittsburgh Rare in Pittsburgh. They did not have a menu (this was 10 years ago). They brought out a tray of steaks (one of each cut). You told them what cut you wanted, what size you wanted, and how you wanted it cooked. You wanted a 20oz Fillet Min, they would do it. You would see a hefty bill, but they had no issues cutting and cooking it for you.

 

Argument.

Way too much fat for me. Filet any day! (Any day I can afford it, that is...)

This. I also like an NY Strip

 

Pittsburgh Rare, according to the stories I was told in Pittsburgh, comes from the old iron worker days. Workers would bring steaks for lunch and put them on the rivet oven to cook. They would end up charred on the outside and uncooked in the center. So Pittsburgh Rare is typically considered just that. Burned/Charred on the outside and still cool/cold in the center. Basically raw with a blackened crust!

There is also a restaurant called Pittsburgh Rare in Pittsburgh. They did not have a menu (this was 10 years ago). They brought out a tray of steaks (one of each cut). You told them what cut you wanted, what size you wanted, and how you wanted it cooked. You wanted a 20oz Fillet Min, they would do it. You would see a hefty bill, but they had no issues cutting and cooking it for you.

That's what my dad told me as well. He worked iron in Pittsburgh when he was young for about a year. I've always liked them pretty raw but I love the char.

 

Ribeye is my favorite cut, but I don't like it raw. Even the most uncivilized cave men learned cooking meat was better. Grill it till it is done, but don't over cook, leave it juicy. Medium Well is about right.

 

This. I also like an NY Strip

I favor NY Strip as well. Two finger thick cut, hard sear on the exterior, just cooked on the interior, warm not cool. But, like Booger said, I like meat. My best experience was at a Brazilian steak house in downtown Memphis TN, where they brought around multiple variations of steaks on giant skewers throughout the evening and you selected what you wanted until you couldn't eat any more. I was feasting with a bunch of warriors after a day of serious tactical training at a table of 12 or so. Good food, good drink, good company.

 

Do you know why they named the NY Strip a "NY Strip"?

Because they didn't think Kansas City Strip would sell.

It's really a KC Strip steak.

 

I favor NY Strip as well. Two finger thick cut, hard sear on the exterior, just cooked on the interior, warm not cool. But, like Booger said, I like meat. My best experience was at a Brazilian steak house in downtown Memphis TN, where they brought around multiple variations of steaks on giant skewers throughout the evening and you selected what you wanted until you couldn't eat any more. I was feasting with a bunch of warriors after a day of serious tactical training at a table of 12 or so.

Sounds like Rio's in Myrtle Beach. Expensive, but nice. And who doesn't want to be served meat on a stick?

 

This is a perfect steak!

...then again, no one has ever claimed I was civilized.....

 

My immediate family has an annual cookout. We have a secret steak marinade and we get 2" thick ribeyes (yes mr butcher I know how thick that is just cut the damn steaks).

Use a fork and tenderize the steaks on both sides and through the fat with a million little jabs, toss in the marinade for 2-4 hours and then on the grill.

5min flip 5 min flip and 5 min off. Comes out juuuuust right.

Amen brother.

 

Ribeyes are certainly tasty. So is skirt, flat iron and shanks. aged prime rib. then there is Cheek meat, short ribs etc. etc. etc. Lot of good eating on a Beef. Then there is Short Rib Hash done is a crock pot with fried eggs on top. Well, off to take my cholesterol pills.

 

Ribeye is my favorite cut, but I don't like it raw. Even the most uncivilized cave men learned cooking meat was better. Grill it till it is done, but don't over cook, leave it juicy. Medium Well is about right.

Heretic!!! Ruin a perfectly good cut of beef that way.

Personally I prefer a T-bone You get a NY strip and filet in one. We have ours cut about 1" thick, marinate in a mix of Worcestershire sauce and teriyaki with a little kosher salt, fresh ground black pepper and garlic. Cooked rare on the inside, crispy on the outside (but not charred), and I'm getting hungry again just thinking about it.

 

The beautiful thing about a Ribeye is you can cook it any way you want if it is a decent cut to begin with.

Rare, or Medium Well. It's all good.