My buddy has a tiny lake cabin, a group of us like to go there and spend way too much money on meat. My favorite was that tomahawk, sous vide prepped and seared medium rare. The T-Bne above it was a close second.
Pork belly because that’s where bacon comes from
I can relate to that, I bought 30+ filet mignons from restaurant depot and all the different variations, it was just blandish....T-bone with sea salt? WOWI'm not sure why some many mention filet. It's nice and everything that they're tender, but the generally don't have maximum beefy flavor. They're bland as heck unless maybe topped with a Bernaise sauce. But a properly cooked ribeye with just sea salt and maybe pepper is amazing.
Filet Mignon Is Lame, Sorry
I'm just gonna say it: Filet mignon is the wine cooler of the meat world.www.thekitchn.com
But I like offal. Not just oxtail like I previously mentioned, but also tongue. All these formerly cheap cuts of beef that had to be cooked slowly for hours also have incredibly rich flavor and a smooth texture. I'll have a lengua taco over steak any time.
Maybe if I win the lottery I'll try one of these - an A5 Wagyu prime rib. I hear it's less like eating beef and more like eating foie gras.
R I B E Y E
Headache, can't sleep so I'm browsing my favorite website. What are you doing up at this hour?Wwilson what are you doing up at this hour ????
I'm shocked ...
Mr. W, it was a joke.McDonalds McNuggets
LOL I was hoping so!Mr. W, it was a joke.
My favorite steak is Top Sirloin.
A good chuck pot roast with gravy, mashed potatoes and lima beans. I've never been a steak person.
Ya. It has great beefy flavor and easy to grill or pan fry. I'll sometimes make it bistro style with an onion/parsley sauce. Unfortunately the "secret" is out so it's not a cheap as it was 25 yrs ago. This cut made an impression on me because at the time it was really cheap, comparatively lean, and had great beefy taste. My dad chuckled when I told him about it. He said I was lucky it was even for sale.Had to look it up. Also called a butcher secret or hanging tenderloin