On 12/26/11 11:22 AM, z z wrote:
> I like my steaks rare. Usually I tell the waiter I want my steak to
> still be mooing. I don't like Tbones or New York strip steak or Sirloin.
> Ribeye used to be my favorite but budget-wise not so much.
>
Ribeye is still my favorite steak. Strip steaks and Tbones just don't
have the same flavor (lack of fat I'm sure)

> Recent years I have been buying Chuck eye steaks for $4.99 lb. They have
> great flavor but are messy to work with.

I've never done a Chuck eye steak. Not even sure if I've seen one
before? Will take notice. I think that is Sheldon's favorite, so I've
read about it here but just never saw it on offer before.
>
> I have had filet mignon/tenderloin steak once-tender, but wasn't my
> favorite.

Filet Mignon is tender but not terribly tasty, IMO.
>
> Prime rib can be good or not good, depending on the cook. I like shaved
> prime rib on a hard roll best.
>
I made a killer Prime Rib for Christmas. Still have a few pounds
leftover that am considering using in Cornish Pasties. Or just reheated
gently since I also have holiday gravy leftover too... we'll see?

> So the other day I was at a SuperTarget grocery store and paused to look
> at the meats. They had Guy Fieri packaged marinated meats including a
> Tri Tip steak which I had never seen. $16!

I just used Tri Tip for the first time making bulgogi. It was a little
freaky looking raw but absolutely delicious! I skeeve buying
pre-marinated meat though. They have a bad connotation to me of being
old meats the butcher doctors up to try to sell instead of taking a loss.

>
> Moving on down the row I came to a skirt steak. Never heard of it before
> but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> it. I placed it on the grill-when I went to flip it I discovered skirt
> steak is actually scarf steak-very long and narrow. So I had not
> unfolded the steak before placing on the grill! lol

Very popular now and good for fajitas
>
> Googled it later and learned that skirt steak is the diaphragm muscle of
> the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> was delicious-very flavorful. Very long strands in the meat, interesting
> to slice. Reminded me of brisket (I don't like flavor of brisket)
> because of how red the meat was even after cooking quite awhile.

I love a good brisket!
>
> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.
>
LOVE, LOVE, LOVE a nice marinated and grilled flank steak. The trick is
to NEVER overcook it or it becomes shoe leather. Just cook to medium
rare and slice across the grain. Wonderful leftover in a steak salad
too. When I'm dieting we eat a lot of flank steak because its lean, yet
very tasty. Try it!