The "Steak" Lovers Club -- Invite Only

24 minutes ago, Stormbringer said:

^ ^ That looks awfully overcooked for me

20 minutes ago, PinkCouture said:

+1  

Both of you can forget barbecue then.

^^ That's a really good chart!

Guys should I include all cuts in the poll ......or some of them do not qualify as "steak"?  

This nice dish is actually the head... This one is cooked

4 minutes ago, SuperG.Girl said:

Guys should I include all cuts in the poll ......or some of them do not qualify as "steak"?  

Many of them won't qualify as "steak". I think those cuts that are mostly used for grilling should be the ones included.

This should be the grilling and smoking beef/meats thread.

3 hours ago, Enrico_sw said:

 

 

Yes Thank you very much! There are two parts missing though... In the country I live in, we eat the head and the feet as well....

 

The only thing left is the tail

The tail is still super edible!  Pho made with oxtail stock is one of my all time favourite dishes. 

rare on everything except for very fatty steaks, like rib eye (medium rare)

Guys ......this is the list of cuts according to Pinky's chart. Which ones of those qualify as steak?  

Rib

Rib Roast 
Rib Steak
Ribeye Roast
Ribeye Steak 
Back Ribs

Loin
Top Loin Steak
TBone Steak
Porterhouse Steak
Tenderloin Roast
Fillet Mignon 

Sirloin
Sirloin Steak Flat Bone
Sirloin Steak Round Bone
Top Sirloin Steak
Tri Tip Roast
Tri Tip Steak

Round
Round Steak
Bottom Round Roast
Bottom Round Steak
Eye Round Roast
Eye Round Steak
Top Round Steak
Boneless Rump Roast
Tip Roast
Tip Steak

Shortplate & Flank
Skirt Steak
Flank Steak

Brisket & Foreshank
Brisket Whole
Brisket Flat Half
Brisket Point Half
Shank Cross Cut

Chuck
Blade Roast
Under Blade Pot Roast
Chuck Pot Roast
Chuck Eye Roast
Short Ribs
Flanken Style Ribs
Mock Tender Roast
Chuck Top Blade Steak
Arm Pot Roast
Shoulder Top Blade Steak
Shoulder Petite Tender
Shoulder Petite Tender Medalions

So we don't have a way too huge poll, I'd put:

(Consider that when it says x-roast vs x-steak it's the same thing, but the x-roast is the whole cut, while x-steak is sliced for a steak. Which is a good clue as too which to include  )

Rib-eye

Striploin (looks like the Top Loin on the chart?)

T-Bone/Porterhouse

Tenderloin

Skirt Steak

Trip Rip

Sirloin

Short Ribs

Shoulder Top Blade

Flank 

And maybe a couple more?

6 minutes ago, Stormbringer said:

And maybe a couple more?

which ones?  

13 minutes ago, SuperG.Girl said:

 

which ones?  

I don't know  

I added the "cuts" question to the poll ...........but I can't vote as it seems  

dunno how to fix this  

Sorry guys ..........I had to redo the whole poll  

Please take the time and answer both the "cuts" and "doneness" questions  

I need to try real Wagyu beef once in my lifetime.

2 hours ago, Stromboli1 said:

I need to try real Wagyu beef once in my lifetime.

You're not missing THAT much honestly  

2 hours ago, SuperG.Girl said:

Sorry guys ..........I had to redo the whole poll  

 

Please take the time and answer both the "cuts" and "doneness" questions  

Done  

Medium rare and short ribs