What is your favorite type of red meat to eat?

Question

I like steak(medium rare), prime rib or sometimes lamb at restaurants. YUMMY! Also try rare beef especially dipping it in seafood sauce with Vietnamese noodle, PHO! It's the bomb!

Answer 1

filet mignon, butterflied and well done with A-1 steak sauce

Answer 2

Oh heck, I like it all.... but for me, the best part of the whole cow is the strip around the outside of the ribeye or prime rib. It's called the Spencer steak when it's on its own, and it has so much flavor and such great texture that I always save it to the last. We had ribeye steaks last night, and as always I saved the last three or four bites till the end. The only problem with that is that it gets cold if I've been lingering over the rest, but it's still delicious.

If I can't get a ribeye or a prime rib, one of my favorite cuts is the humble skirt steak -- great flavor, always tender, and thin enough to cook quickly so that you keep all the juices inside. It's at its best if you brush it with soy sauce and sesame oil, grill it for just a few minutes, and then slice it into strips and serve it over steamed rice with pan-sauteed mushrooms (try it with fresh shiitake mushrooms cooked in butter, sake, salt and pepper). But it also makes the very best steak tacos -- pan-sear it with onions, strips of poblano chiles, and a little garlic powder and cumin as a dry rub, then wrap it up in fresh hot tortillas. Lo maximo!

Now that it's turning cooler here in the northern half of the northern hemisphere, we've been looking for soups and stews, and for me, nothing beats a chuck roast if you're going to simmer a piece of red meat for hours and hours. I have taken to cutting up my chuck into four or five largeish pieces, dusting them heavily in seasoned flour (salt, garlic powder, thyme, and paprika), then browning the chunks of meat in some onions caramelized in butter and olive oil. When the meat is browned on all sides I add whole brown crimini mushrooms (trivia: the brown crimini is basically a baby portobello...), baby carrots, and quartered red potatoes. Then I deglaze the pan with a little red wine, add two cups of beef broth and two cups of tomato sauce; bring it to a simmer on top of the stove and then pop it (covered) in the oven at 325 degrees F for about two hours. When the potatoes are done, the meat falls apart on your fork, and the whole dish has this incredible northern-Italian flavor (which is no surprise, as I adapted the recipe from a classic Milanese dish, manzo brasato alla Lombarda).

And that's a big "oh yeah" for pho, with paper-thin slices of round steak dropped raw into the broth and you get to watch it cook before your eyes.

Dang, is it lunchtime yet?

Bon appetit!

Answer 3

Leg of Lamb, butterflied and marinated in apple juice and onions... then quick seared on the grill.

Market Steak (Rib Eye) with a black-pepper crust, pan-seared medium rare with a sherry-vinegar reduction.

Prime-Rib (bone on) crusted in a horseradish, salt & thyme rub, cooked very rare with Yorkshire pudding

Answer 4

Prime rib and steak both medium rare with gravy

Answer 5

I love a grilled rib eye steak so good. But i to love lamb , especially lamb curry.

Answer 6

Medium rare steak with mushrooms.

Answer 7

Definitely Steak medium is the best!! Don't forget the A1.

Answer 8

Prime rib with a nice twice baked potato and a side of horseradish. Mmmm

Answer 9

You should try some Beef Tenderloin or Ossobuco. They are the best the Italian People has to offer.

Answer 10

Nice thick T-bone steak (rare-medium rare)or veal parmesan.