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Ribey or T-bone

  1. starme77 profile image86
    starme77posted 7 years ago

    which would you rather have - or - neither if your a vegitarian I guess -

    1. Gemsong profile image84
      Gemsongposted 7 years ago in reply to this

      T-Bone. Grilled. Medium Rare. No seasoning.

      *starting to drool*

      Now please.

  2. rmcrayne profile image95
    rmcrayneposted 7 years ago

    Definitely Ribeye.

  3. qbanmamiof2 profile image61
    qbanmamiof2posted 7 years ago

    mmmm...they're both so good...ummm Both big_smile

  4. starme77 profile image86
    starme77posted 7 years ago

    rib-eye ...my favorite

  5. torimari profile image80
    torimariposted 7 years ago

    Vegetarian T-bone...hahah, well I've had veggie ribs...so why not. big_smile

  6. Cheri Schultz profile image67
    Cheri Schultzposted 7 years ago

    T-Bone... Medium Rare

  7. profile image0
    cosetteposted 7 years ago

    i've had both and i think rib-eye steaks have more flavor...

  8. flread45 profile image81
    flread45posted 7 years ago

    Rib-eye smothered in T-Bones

  9. lrohner profile image86
    lrohnerposted 7 years ago

    Ribeye most definitely.

  10. profile image0
    ralwusposted 7 years ago

    ither, long as it is rare, only sea salt and fresh ground black pepper.

  11. Ron Montgomery profile image61
    Ron Montgomeryposted 7 years ago

    Ribeye, at least 1 inch thick, coarse sea salt and cracked pepper, seared rare, BroadRipple BrewPub porter, topless waitress.

  12. Michael Willis profile image77
    Michael Willisposted 7 years ago

    Rib-Eye all the way. I prefer a Rib-eye with bone around 1 1/2 inch thick and around 20-24 ounces. Medium cooked.
    Add portebella mushrooms, vidalia onions and a creamy vodka sauce on top and it is awesome.

  13. sandwichmom profile image61
    sandwichmomposted 7 years ago

    Rib eye- nothing better

  14. danof89 profile image61
    danof89posted 7 years ago

    I like treating myself to a nice juicy T-Bone after hitting a game-winning "Ribey". God bless you and god bless the american pastime. I Love football.

  15. elisabethkcmo profile image81
    elisabethkcmoposted 7 years ago

    Garlic Herb Ribeye from Kansas City Steak Co
    but thats from a KC girl

    1. Michael Willis profile image77
      Michael Willisposted 7 years ago in reply to this

      I have heard that place is awesome!!! I know I will go there if I get to KC.

      1. elisabethkcmo profile image81
        elisabethkcmoposted 7 years ago in reply to this

        you actually have to order their steaks, but we do have some excellent steak houses
        and of course BBQ

  16. dohn121 profile image88
    dohn121posted 7 years ago

    For some reason, while growing up, we never called it a T-Bone steak.  We called them Porterhouses...And yes, they're my favorite, along with a baked potato with REAL butter.  If its seasoned correctly with just coarse salt and pepper, it doesn't need A-1 steak sauce! 

    Gosh, my mouth is watering!  I tried becoming a vegetarian for 5 days and damn near lost it lol

    1. Ron Montgomery profile image61
      Ron Montgomeryposted 7 years ago in reply to this

      A porterhouse and a T-bone are not exactly the same.  They are cut from opposite ends of the same muscle group.  Many people prefer the porterhouse because it has proportionally more of the tenderloin muscle.

      1. dohn121 profile image88
        dohn121posted 7 years ago in reply to this

        Whoops!  I take it the Porterhouse is much better than a T-bone.  Thanks for clearing this up smile

  17. Michael Willis profile image77
    Michael Willisposted 7 years ago

    I have a Rib-Eye covered with a dry rub I created wrapped in the fridge for the night. I will grill it tomorrow.

  18. Ms Chievous profile image82
    Ms Chievousposted 7 years ago

    I vote T- Bone! medium rare  ;D

    Who's buying?

    1. dohn121 profile image88
      dohn121posted 7 years ago in reply to this

      Don't have a cow lol  I'm shipping it to you right now big_smile

  19. mkott profile image81
    mkottposted 7 years ago

    Ribeye, med rare with a nice glass of wine - Ridge Zinfandel.

    When I am broke, which is a lot lately I buy chuck eye.  Where I come from it's the poor mans ribeye.

    Sounds good, think I will check out the freezer to see if that is what we will have for dinner.

    1. Ron Montgomery profile image61
      Ron Montgomeryposted 7 years ago in reply to this

      You may want to try flat iron steaks (a poor name choice, but a great steak)  The flat iron is second only to the fillet mignon in terms of tenderness and usually sells for 1/3 the price.

  20. Ms Chievous profile image82
    Ms Chievousposted 7 years ago

    OK  now don't be teasing me about steak.. geesh!

  21. profile image61
    C.J. Wrightposted 7 years ago

    Definitely the T-Bone. Its two steaks in one. Seriously have you ever noticed how each side has a slightly different flavor and texture. The tenderloin on one side and a new york strip on the other. Medium, marinated overnight, grilled. mmmmmmm

 
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