What is your favorite cut of meat? How do you like it cooked?

Question

like Porterhouse - medium/rare

Answer 1

1001 garlic pot roast slit slices in roast fill the slits with garlic slivers add a pkg of dry onion soup mix pour on 1/2 c strong coffee cover w/ foil bake in a 300 * oven till it is fork tender and no it does not taste like coffee but the enzymes in the coffee tenderize the roast would i steer you wrong?
yummy

Answer 2

Prime Rib..medium

Answer 3

Porterhouse is NY strip on one side and Filet Mignon on the other. Two of the most popular cuts of beef (and most expensive) on the market. They are extremely good tasting and tender. They are also very easy to cook, grilled, pan fried, broiled..etc. That is why they are expensive....(almost) anyone can cook it.

But if you you want a "Filet Mignon" on a budget..try Flat Iron steak. You have to cut out the middle grissel and a few minor edges, and it needs to be lightely marinaded in soy sauce and a squirt of lime/lemon juice. You will be rewarded with the most tender and juicy cut of meat there is. But, again, it needs to be carefully trimmed (not a big deal, just takes alittle bit of time...most people would not bother, that is why the price is cheaper.)

Now Chuck Roast is great. It needs to be braised (moist heat cooking). for 2-4 hours. Seasoned lighly or heavily flavored (with tomatoes, onions, garlic, celery, carrots, salt/pepper) it can be more tender and flavorful than your most expensive cuts of meat. And for those who like their meat rare/medium (like I do)...they will find a properly braised chuck roast will rival any of the expensive cuts in taste/tenderness/juiceyness.

Sure a standing Rib Roast is good (Choice or Prime). It is best rare to medium rare. Well done is not good...and a waste of money.

If you must have your meat well done, then do the flat iron steak and/or chuck roast.

Now, Flap meat is also very good. It looks horrible (falling apart, appears to be stringy). But it is very tender and tasty. When it is fresh, it looks like a piece of thin chuck steak that has had too much tenderizer added to it...but w/o the mushiness. But it is great rare or well done. If you must have it look like a regular steak, then form it compactly, wrap it tightly in plastic wrap and freeze. Once frozen, then throw it on your grill/BBQ. It will tend to retain its shape (as long as you don't handle it too much). A bit drier than fresh...but good nonetheless.

Now, cross rib steaks can be tenderized using a device that has 16-48 blades. (Not a meat mallet...or a mechanical tenderizer).This takes some time up front (and some muscle)...but you will be rewarded with a very tender steak (no matter how you cook it) that still has a bit of chewiness. it is juicy and needs only salt and pepper. Don't press down on it while grilling or pan frying...you only make it dry. It will swell up...fine w/ me...just let it reast of a few minutes before cutting into it.

All the round and rump roasts need to be braised. (tenderizing them with the above method is not as effective). I usually wrap them tighly in a restaurant grade food plastic wrap (two or three layers of wrap) and bake them 3-4 hours at 240 F. The "Juice" should not leak out. Let it cool for about 30 mins, then puncture the plastic to drain out the "juice". Refrigerate the roast overnight and then slice thinly. The "Juice" should be brought to a boil and dark soy, chicken broth and salt/pepper added to make "Au Jus". Put slices of the roast beef in french rolls and dip into the au jus for the best French Dip Sandwich.

I will also grind the Chuck, round or rump roasts. Mix them 50/50 w. ground turkey to make the best hamburger meat...

I can go on ... and on...and on...

Answer 4

A 2" thick cut Black Angus Delmonico steak grilled over hardwood coals. Served with a crisp tossed salad and a baked potato w/ sour cream & chives. Washed down with a ice cold lager. Heaven!

Answer 5

I love T Bones and Prime Rib. Both medium.

Answer 6

Tube Steak

Answer 7

Ribeye.

Medium-Rare.

Answer 8

BEEF: Ribeye steak, medium rare, broil or BBQ
PORK: Chops, fried, w/ lots of applesauce

Answer 9

fillet Mignon-medium!

Answer 10

My crush's lips. Cooked? Eww.