View Poll Results: What's your ultimate grilled steak?

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  • Filet mignon

    18 6.62%
  • Flat iron steak

    4 1.47%
  • Flank steak

    5 1.84%
  • Hanger steak

    1 0.37%
  • New York strip

    19 6.99%
  • Porterhouse

    43 15.81%
  • Ribeye

    151 55.51%
  • Sirloin

    1 0.37%
  • Skirt steak

    2 0.74%
  • T-bone

    16 5.88%
  • Tri-tip

    4 1.47%
  • Other

    8 2.94%
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Results 51 to 57 of 57

Thread: Your ultimate steak

  1. #51
    TVWBB Emerald Member Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Kalamazoo, MICHIGAN
    I have never heard of a "Bone in Filet"'mentioned in post #43 do they grow beefed differently in MS.?
    Would "whole cow" count as a steak!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  2. #52
    TVWBB Diamond Member Len Dennis's Avatar
    Join Date
    May 2011
    near Brampton Ontario, Canada
    Quote Originally Posted by Timothy F. Lewis View Post
    I have never heard of a "Bone in Filet"'mentioned in post #43 do they grow beefed differently in MS.?
    Would "whole cow" count as a steak!
    Maybe, for the Jolly Green Giant
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

  3. #53
    TVWBB Pro
    Join Date
    Feb 2017
    East of the Quad Cities, IL
    Quote Originally Posted by Len Dennis View Post
    Maybe, for the Jolly Green Giant
    That would probably be why he's "jolly".

    FWIW, there's a statue of the JGG in Blue Earth, MN off of I-90...been there, done that.

    My perfect steak? 146F IT. I don't mind pink...just not bloody.
    Bill: WSM 22.5 BBQ Guru DigiQ DX2 : Maverick ET-733 : BHG Gas Grill: His & Hers John Deere Lawn Tractors

  4. #54
    TVWBB Fan
    Join Date
    Aug 2015
    new jersey
    i can't pick just one cut to be my perfect steak.

  5. #55
    New Member Michael Iron's Avatar
    Join Date
    Dec 2016
    As my avatar shows bone in ribeye about 3" thick. I do cut the rib past the meat and then cut it in half for the dogs. Everyone eats well when I do bone in ribeyes.

    22" OTG 22" Limited Red Kettle 18" WSM Genesis E-330, CyberQ ATC, Rotisseries (Gasser & Kettle & WSM), Slow 'n Sear

  6. #56
    TVWBB Wizard Ron G.'s Avatar
    Join Date
    Apr 2008
    Wauwatosa, WI USA
    Almost ANY dry-aged strip, cooked to medium-rare perfection with a little crust on the outside -

    Served to me, bit-by-bite, by a rotating bevy of beautiful women (maybe Sofia Vergara, Scarlett Johansson, Cindy Crawford, [add a few more]) wearing something skimpy but tasteful
    with a bottle of some really great wine, where all I have to do is sit back, enjoy, and grin...

    (No, I'm not being a pig - my wife would say if you can make it happen - go for it...)

    Oh, and this would be on some nice, secluded beach while taking a Dinner Break from a Deep-Sea / Flats fishing excursion to the Bahamas...

    Hey, you did say ULTIMATE didn't you? ;-P
    Last edited by Ron G.; 08-29-2017 at 10:37 AM.
    Performer (Copper) 2015 / 18.5" WSM 2008 / Weber Spirit 700-LP 1995ish

  7. #57
    TVWBB Wizard Rusty James's Avatar
    Join Date
    Sep 2015
    Western NC
    Porterhouse for me - marinated.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes, Blue Genesis Silver C

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