What is your favorite cut? For me it's NY Strips or tbone I have a friend that is into the high end cattle biz so I have been blessed with PRIME Black Angus..I love that stuff.

NY Strips for sure - thick cut, medium!

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I love ribeyes and fillet mignon.

Anybody see King of the Hill last night, speaking of meat?

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Fillet.....

I'm not always into the filets but have you ever had baked Alaska? It's a filet piled with Alaskan King Crab and hollandaise if I were to have a last meal....that would be it.

Baked Alaska is a desert, Emeril


I'm with Brian on the filets if I HAD to pick just one, but like to switch it up from flank steak to ribeyes--its all good.

I hate these kinds of threads an hour out from lunch.

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86 Holden Jackaroo Turbo D
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(o\|/o)

BAM!!

A nice NY Strip, marinated and seasoned, fresh off of the backyard grill. Naturally it has to be accomodated by a Caesar salad and the proper wine.

Rib eye, rib eye, and rib eye.

Started in cast-iron skillet so hot that it will smoke me out of the house. Finished under broiler.

Paired w/ a glass of Stag's Leap cabernet is my idea of heaven.

With ya there--I have 1000 degree infared gas broiler just for that purpose (in my oven)

I know, however the local restaurant calls it the Baked Alaska.

Fillet mignon, or a good, properly smoked beef brisket with spicy BBQ sauce.

Otherwise I'll pretty much pass. I like the swine and fowl better.

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I never wished to mix seafood with beef. Two different tastes........can't understand the desire.........and my stomach wouldn't tolerate it...........I can feel it now...........WTF did you do........

........I almost forgot about brisket..........that's definitely close to the fillet..........BBQ or traditional.