Thank you. That does sound good. Just took some beef out of the freezer. Incorporate a little cherry wood and a high-quality bun...and money.

Spend a couple of minutes weeping for the world's water supply as you're cooking that bad boy.

I'll try to squeeze some of the excess water into my bourbon, just so it doesn't go to waste, and that's a ****ing sacrifice; I hate tainting perfectly good liquor.

Blueberry pop tarts taste good.

The things you do for the good of our planet and mankind, Deez.

I'm giving you a standing ovation. I had a good cry this morning when I woke up and found the woman was making a roast today. Such senseless indulgence in beef products always gets me right in the feels.

I'm just going to go ahead and assume you shed those tears over a rainwater reclamation barrel.

Just trying to help:

Of course.

Arousal. Nice .

Yeah, you're doing a fantastic job at swaying opinions here Sac.

After this you should venture into DC and change everyone's mind there as well.

I prefer to stay out of politics. Political topics tend to create a dysfunctional, myopic and agitated frame of discourse.

ribeye over any strip steak any day of the week

Sac,

I'm guessing we are talking corn fed beef, and how much water it takes to raise corn vs how many pounds of corn a cow has to eat before said cow is ready for market.

Most all of that water comes in the form of rain, and soaks right into the ground anyway, so it is not like our fresh water supply is being wasted at your rate stated for every single pound of beef produced.

Oglallala aquifer. Cattle industry. Bad combination.

I live in North Central Kansas. I am totally aware of this situation. Not all corn grown is directly linked to Ogallala. Just the irrigated corn fields.

There is a whole lot of dry land corn raised in the United States that doesn't affect Ogallala.

I love how assholes on this forum are sanctimonious and hostile about food preferences as if there is some objective standard.

The whole gallon/pound argument used by the anti-meat crowd is based on misleading and manipulative data and claims, and they still can't agree on which made up number it is.

It's not about food preferences you insular, selfish prick, it's about long term global sustainability.

When your gaunt faced grandkids are standing in line for water rations while the world burns down around them, I hope that your soul feels their pain.

Jesus... vegans are worse than religious fanatics.

I'm guessing Sac is both.

LMAO.

I hope I at least have the memory of this ridiculous burger that I'm going to grill this evening.

I almost never buy ribeyes anymore, theres a cut called chuckeye that's just as good for about half the price.

ROFL good grief

I like chuck eye, but it's nowhere near as tender.

Truth, but that's what marinades are for.

THAT'S IT. Calling the housekeeper over to cook fajitas. Carne asada, carnitas, and any other meat I can think of...

If you have to use a marinade, then by the very definition it's not "just as good" as ribeye.

I hear you, but for the money its close enough for me.

Ribeye is a better cut

LMAO Epic meltdown.

Who knew SAC was a treehugger?

Um, no.

Post a poll. Ribeye wins in a landslide.

Ribeye is good for marinading, KC Strip is best on its own as long as its from a Kansas Farm.

MOST beef is not produced on farms.

Cargill
Tyson
National Beef

Those are your big 3. I know because I've been to just about all of their facilities from Friona, TX to Waterloo, IA.

And why the hell would you marinate a ribeye?

Crazy.

If you marinate a ribeye, you should really stick with sirloins...

Thats referred to as "The Poor Mans Ribeye" I buy them all the time...:clap:

Just because it may win a popularity contest doesn't make it better ;)

Personally for me I don't have any favorites when it comes to steaks or Beef in general. I like it all. I am not one for adding sauces. I like to taste just the flavor of the beef.

We smoke up Tri Tip that is mouth watering good. We typically only buy Rib Eyes and Porterhouse when they are on sale. Even a Sirloin can be good when cooked properly.

The only beef we cook indoors is ground beef for spaghetti or tacos. All other beef is cooked outdoors on the grill or the smoker. Even Meat Loaf is cooked on the smoker.

As far as Vegetarians and Vegans go. It would absolutely suck to go through life forgoing the goodness of meat only to die in a car wreck or something.

If people are going to argue about the very best cut of steak, naming anything other than a bone-in cut like porterhouse or t-bone isn't a winner.

No matter what kind of meat you're talking about, bone-in is ALWAYS more flavorful and juicier.

Well it's a good thing there's a water cycle and the only water that left earth has left on space ships... So, even it was a trillion gallons, as long as there's a water cycles, keep the ribeyes coming...

And the added bonus.....I hear the polar caps are melting so that means more ribeyes.... woot!!!!!!!

Agree 100%. I understand that some people may have a preference for more pure "meat," but I love the extra flavoring that a good marbled ribeye has. Nothing beats it.

Chuckeye huh? Is that actually what it is called? If so, I haven't seen it.

I'd like something that's close to ribeye but more affordable.


And if I'm voting...ribeye over strip steak all day for me.

Why buy a strip when you get a strip and more in a t bone?

This is really a silly argument.

I love strip steak, too. I just prefer ribeye. Maybe because it's more tender.

Actually, as far as beef is concerned, a nice smoked brisket kicks the shit out of a steak anyway. :)

I remember when they gave away a full brisket when you bought a pound of hamburger.

When the only people that will eat a particular cut of meat are the Irish, you know that piece of meat sucks.

ROFLROFLROFLROFLROFL

http://1.bp.blogspot.com/-9DBBpWepmE..._NZ01625_L.jpg

Try some burnt ends, you Pussy!

LMAO

Here are two life lessons for steaks:

1. **** hippies. I hope my grandkids enjoy sitting on line for water because steaks are good as hell YOLO
2. Never get the cheap ones. If you can't afford the good shit, put on a ski mask and earn them like a man.

He don't do no pussy, it's meat and he swore it off...

ROFLROFLROFL Rep!

I prefer the strip side of a T-bone by far, so I would just rather buy the strip by itself. I don't care for the texture of the tenderloin side of a T-bone.

Then chuckeye is the way to go, ask the meat guy at your grocer.

They tend to be smaller cuts than ribeye, but for the money they are very close in quality, my dad turned me onto them and i love'em.

I shall try this... I've used them as a poor-man's flank steak in the past, I'll just see what a tenderizer and some butter can do when I treat it like a steak..

If you cook'em right they don't need a tenderizer, but I do marinade them occasionally.

Ribeyes are overrated. They're too fatty. A good filet mignon is the way to go, and I'd pick a strip over a ribeye as well.

I'm talking one of these tenderizers:

http://mermaidsofthelake.com/photos/...Tenderizer.jpg

So no to this form of tenderizing?

When I do the Poor-Man's flank steak I don't use it, but I cut it on something like a 60-degree bias, and I use this for 20 minutes to marinade it (and it's pretty darn good):

http://digital.hammacher.com/Items/7..._1000x1000.jpg

And goddam you... Now I'm hungry!!!

Apparently we are in the "Jack Sprat" minority here. I'm with you on a filet or strip or go crazy and get a porterhouse.

I do like chuck eye, but I just really disagree with you on the bolded. They're nowhere near the quality of a ribeye, IYAM. They're pretty good on flavor (they do need some help), but they're not tender at all.

I just don't want anyone to expect one thing and get something else... I do like the chuck eye cut, though. If I want steak and don't want to spend much money, I'll almost always buy a chuck eye.

I'll not argue much with someone that prefers a strip steak, T-bone, or porterhouse. But filet just doesn't have much flavor. It needs a lot of help. It's very tender, yes. But it can't stand up on its own in flavor like ribeye or strips can. That's why filet is wrapped in bacon, covered in sauce, or used in a au poivre preparation (covered in cracked peppercorns AND sauce).

I guess you can if you want, but I never use a manual tenderizer on steaks.

I have plenty of other chances to beat my meat :D

I just hate to take a bite and get a mouthful of fat, or fat mixed with meat. It adds a lot of stress to my dining experience to not know what's in that next bite. The filet has plenty of flavor, in my opinion, and the fact that it supports such a broad array of accessory flavors like bacon or crab or whatever is only a plus. But one of its biggest advantages is that it brings consistency to my meal. I'm never going to take a bad bite of filet.

Do you eat with your eyes closed?

And for me, it's not that the filet "supports" those flavors... it's that it needs accessories to be standout.

Anyway, it's your steak. If you want to eat something that costs more and tastes worse, that's your prerogative. ;)

Being totally serious, I won't turn down a filet. There's just several other cuts I'd order before that, and a few other entrees entirely. But if that's what's offered, I'll be happy.

Filet isn't bad. When I want steak, I wanna taste beef.

Ribeye provides that.

I can't be expected to inspect every bite. That's why the food production industry is for. I'm busy at the table buttering my potato and drinking my Pibb Extra and chatting and figuring out what I'm going to have for dessert. My meat entree shouldn't be requiring my attention other than cutting and chewing.

I found the problem. Your taste buds are clearly ****ed.

:D

Hey! Not RM's fault!! Golden Corral has an exclusive contract.

Chuck Eye Steaks

http://upload.wikimedia.org/wikipedi...uck_steaks.jpg

http://en.wikipedia.org/wiki/Chuck_steak

Usually Half the price of Ribeyes but damn near as tender

Yeah, Chuckeye is pretty good.

Gahhh, you're such a purist... for almost half the price, chuckeye IS close to the same quality when you balance out cost vs tenderness/texture, cook them right and its close enough.

Look at the pic R8ers posted, thats nice marbling, almost indistinguishable from a ribeye... and damn, wish my grocer cut them like that, those are some fatties.

Every time I read this thread title, I see it as "Why do I keep burning ribeyes when ..."

No, no. Pibb Extra is the natural pairing with filet and other red meats. The fruity taste of the peppery drinks matches well with the dense flavor of the red meats.

In contrast, the classic coke and pepsi products are best with pork dishes and the occasional dense, strongly flavored fish such as mahi mahi. Lighter fish pairs well with Sierra Mists and Sprites.

ROFL

I quit drinking soda/pop about a year ago. Food tastes so much better after you quit flooding your system with that crap.

I did it a few years ago for about a year until a long period of traveling put me back on the stuff and after a few weeks I was back to using quite a bit more smoke, seasonings, and salt instead of being able to enjoy more of the natural flavor. If I could go ahead and quit the Gatorade this time around I think it would get even better.

Just keep in mind it's a chuck eye steak and not a chuck steak

Big Difference

Can't help but think of Tommy Boy reading this thread.




Tommy: Hey, I’ll tell you what. You can get a good look at a butcher’s ass by sticking your head up there. But, wouldn’t you rather to take his word for it?

Mr. Brady, Customer: What? I’m failing to make the connection here.

Tommy: No, I mean is, you can get a good look at a T-bone by sticking your head up a butcher’s ass… No, wait. It’s gotta be your bull.

Richard: Wow.