All Right, No More Screwing Around... Time For A Serious Subject

Rib Eye or New York Strip, and why...

I'm a Rib Eye man, myself. More marbleized fat, better taste and when it's cooked just right, it squirms a little when you poke it with a fork

 

Strip, I don't like fat. With a strip you get the best combo of tender and flavor without all that fat.

 

Both, because u can never have enough steak on a plate.

 

New York Strip, but only from a legit butcher. They tend to be cut wrong many times from the grocery store, so you are not getting the correct flavor/texture.

 

I am having a very hard time taking anything serious from a poster named "Manasstatlvur"

 

best answer yet!

 

yeah, it's a bitch in the classifieds

 

Sirloin that's been tenderized and marinated in Allegro and grilled to medium rare over hickory wood.

MMMMM

The loin cuts are a lot leaner than the rest and the protein gives me wiiiiiings.

 

Papa, looks like the treatment is not working. You might want to up the meds.

 

dag gumit! Keep it down! I'm trying to be serious here. This is important stuff

 

Cheap un-tenderized round steak cooked very well done. It allows you to enjoy the steak much longer and gives you that manly gaveman grunt mentality. :up:

 

NY Strip - thick & juicy, med rare, olive oil, montreal steak seasoning and a little sea salt!

OT: Cannoli - who'd you pizz off now to get the new name??

 

Got to be Rib-Eye!

 

You guys are killin me... Right before lunch and my stomach is eating itself

 

+1

Ribeye, if I have to choose.

 

Mmmmmm

 

Aww DAMN thats wrong man. It's a loooong way till lunch.

 

Is that directed at the avatar or the steak photo?

 

you may drool over whichever you see fit

 

"I'm tired of all this mutha fukin' steak on this mutha fukin' plate!!"

Sirloin. The rest is scrap.