How good are rib-eyed steaks compared to NY steaks or T-Bone?

I'm not a huge fan of rib eye. I like strip.

 

[pkananen]

you guys are all wrong!!!!

porterhouse is a ny strip plus bone plus large part of tenderloin/filet

tbone is ny strip plus bone plus small/no part of tenderloin filet

ribeyes can be with or w/o bone, but are NEVER connected to tenderloin/filet

 

[Doodoo]

Yep..i think pkananen's got it.

TBones dont have as much of the filet as the porterhouse.

 

[spacejamz]

Originally posted by: BamBam215
i usually order the t-bone or ny steak so i'm not too sure about rib eyed steaks... i'm also trying to find a diagram of a cow and it tells you which part of the cow the varying steaks come from. i know i've seen it but can't seem to find it. if anyone knows, please let me know. thanks.

At Saltgrass, they have an attachment to the menu with the diagram of the cow you are referring to, but they don't have it online...

some ribeyes I grilled a few weeks ago...mmmmm....

 

[TechnoKid]

Originally posted by: Doodoo
Yep..i think pkananen's got it.

TBones dont have as much of the filet as the porterhouse.

at least they are not supposed to. i've seen what i'd call porterhouses labled as tbones at the store, though it'd never be as thick cut as a seperate cut filet would be.

ribeye does not ahve to be the most fatty cut. it can be trimmed, alot easier if it is boneless. the marbling in the meat keeps it juicy. i usually buy boneless ribeye from costco, they turn out great. ribeye has the most flavor imo because of all the marbleing, not necessaruly "chunks" of fat.

 

[TechnoKid]

Originally posted by: spacejamz

Originally posted by: BamBam215
i usually order the t-bone or ny steak so i'm not too sure about rib eyed steaks... i'm also trying to find a diagram of a cow and it tells you which part of the cow the varying steaks come from. i know i've seen it but can't seem to find it. if anyone knows, please let me know. thanks.

At Saltgrass, they have an attachment to the menu with the diagram of the cow you are referring to, but they don't have it online...

some ribeyes I grilled a few weeks ago...mmmmm....

the one on the left looks a lot better

How many times do you turn the steak? I only turn them once and the steaks turn out great turning only once. 5-8min on the first side, then 4-6 on the other for medium, depending on the thickness of the steak, and whether or not the steak was brought to room temp. Cold steak from fridge do not cook well on the grill, unless it is a very thin cut.

 

[TechnoKid]

http://www.foodnetwork.com/foo...D_9956_2245424,00.html

 

[cherrytwist]

NY Strip is far and away my favorite. It has everything to do with the texture of the meat (and taste).

 

[BamBam215]

Originally posted by: badmouse
What's the rib-eye going for at Albertson's? I'm another fan. The salt & pepper is good, have a bit o'steak sauce handy for dipping, or what I prefer, mushrooms in butter to slather over the things. Darn, I'm hungry - dinner tonite came in a can. And it wasn't canned ribeye.

going for $3.77/lb from original price of $9.99/lb. it's bone-in. not sure on the thickness.

 

[DrPizza]

Delmonicos - Mmmmmmmm My favorite. aka Ribeye

 

[FoBoT]

if you like the fat, then rib eyes are for you. if you pick off the tiniest bit of fat from your meat , then you won't like rib eyes

Delmonicos are the holy grail of rib eyes, a team of us at work got a $1000 award for a project we did and 14 of us went to the Capital Grill and ordered $32 Delmonicos for lunch, that was the best steak i have ever had

 

[Iron Woode]

I bought an awesome ribsteak a while ago. My butcher had aged it 30 days and it was turning nearly black. It was sooo good. I need steak now.

 

[Soapy Bones]

I think its quite a toss up between rib-eye and NY strip. To me, it just depends on my mood or whats there to eat.

 

[stev0]

Originally posted by: ElFenix

Originally posted by: zener
filet mignon is 1st choice for me

turn in your man card.

porterhouse. bloody, light salt and pepper, a little butter if cooked in a skillet.

 

[olds]

Rib eye is my favorite but I've never had a Porterhouse.

 

[Koing]

DAM I want some steak now!

Koing

 

[BurnItDwn]

Ribeye is pretty good. Porterhouse owns though

 

[viking1966]

a t bone steak is a newyork strip and filet not a ny and ribeye..

 

[habib89]

ribeye is hands down my favorite.. the marbled fat.. delicious.. the bigger chunks you can just cut out.. the little lines of fat all melt away.. pure deliciousness.. for a quick sprinkling rub type thing, you can get montreal seasoning.. usually in the spices section.. i like that stuff.. but salt and pepper is definately good too..

 

[yukichigai]

I'm a fan of the T-bone myself. Mostly because I don't like eating fat in my steak. Frankly I think T-bone is only second to Filet Mignon(sp?).

 

[Apex]

Originally posted by: habib89
ribeye is hands down my favorite.. the marbled fat.. delicious.. the bigger chunks you can just cut out.. the little lines of fat all melt away.. pure deliciousness.. for a quick sprinkling rub type thing, you can get montreal seasoning.. usually in the spices section.. i like that stuff.. but salt and pepper is definately good too..

That right there is the secret that people forget. Even cooking it rare (the way I eat it), the majority of the marbling melts out, making the meat very tender. The few bigger pieces, you just cut out.

 

[silverpig]

T-bone = half new york, half tenderloin
Rib eye = Prime rib steak with the central cord of fat cut out, no bone, and tied back together.

I like the prime rib steak best myself.