Ribeye- Or T- Bone - Which is the Best Steak ?

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  1. starme77 profile image78
    starme77posted 13 years ago

    I like Ribeye - med rare with some onions and mushurooms and a nice tall beer smile

  2. ediggity profile image59
    ediggityposted 13 years ago

    T-Bone medium, loaded baked potato, and corn.

    1. starme77 profile image78
      starme77posted 13 years agoin reply to this

      o.k now that sounds awesome smile

    2. edguider profile image64
      edguiderposted 13 years agoin reply to this

      Same here, T-bone with allot of A1 smile

  3. europewalker profile image78
    europewalkerposted 13 years ago

    A grilled T-bone is my favorite.

    1. starme77 profile image78
      starme77posted 13 years agoin reply to this

      grilled is good too smile

  4. Derek D profile image60
    Derek Dposted 13 years ago

    Ribeye - Medium well,sauteed onions and mushrooms,and a baked potatoes. Simply Deeeeeeeeeeelicious !!!!!!!!!!!! cool

    1. starme77 profile image78
      starme77posted 13 years agoin reply to this

      sour cream and butter on the tatoe smile loaded up smile and a nice tall beer

  5. Dink96 profile image59
    Dink96posted 13 years ago

    T-bone or porterhouse: grilled, charcoal or mesquite, if you've got it.
    Baked potato, sour cream and butter (why not, if the steak doesn't kill you, the butter and sour cream will!)
    A nice green salad with fresh honest-to-goodness tomatoes

    Ah, summertime!

    1. starme77 profile image78
      starme77posted 13 years agoin reply to this

      gotta die from somthin might as well be something enjoyable smile

  6. Shadesbreath profile image80
    Shadesbreathposted 13 years ago

    Ribeye soaked in brown sugar and soy sauce, grilled medium rare alongside giant portobello mushroom on there in tinfoil with butter, pepper and garlic. Maybe toss some taters on there too.  Yep, yep, that's good eatin'.

  7. profile image0
    EmpressFelicityposted 13 years ago

    Fried ribeye steak accompanied by roast potatoes (done in goose fat) and seasonal veg.  Plus a nice claret.  Or even white wine (Muscadet perhaps).  Or beer.  I'm not fussy LOL.

    1. Heuchera profile image75
      Heucheraposted 13 years agoin reply to this

      Oh, the goose fat--wonderful!

  8. starme77 profile image78
    starme77posted 13 years ago

    never had a fried ribeye - but it sounds interesting enough smile

  9. Flightkeeper profile image68
    Flightkeeperposted 13 years ago

    Man I wish I was in Buenos Aires right now!

  10. lxxy profile image58
    lxxyposted 13 years ago

    Neither. I prefer Unicorn Meat..not much of a red meat eater. wink


    1. wilderness profile image96
      wildernessposted 13 years agoin reply to this

      WHAT the *** is THAT???  Is it edible? By humans?

      1. k@ri profile image89
        k@riposted 13 years agoin reply to this

        hahaha!  And the National Pork Board ordered the maker to cease and desist from calling it "the other white meat".

        http://www.huffingtonpost.com/2010/06/2 … 19926.html

  11. Stacie L profile image87
    Stacie Lposted 13 years ago

    rib eye for sure...wink

  12. earnestshub profile image82
    earnestshubposted 13 years ago

    The best cut I know of is what we call eye fillet. smile

  13. CYBERSUPE profile image60
    CYBERSUPEposted 13 years ago

    My choice will be a juicy T-Bone, with a baked potato and a mound of sour cream, a little salad, some italian garlic bread, oh what the hell throw in a draft beer.

  14. Heuchera profile image75
    Heucheraposted 13 years ago

    Given that choice, I would take a nicely marbled ribeye. Among all steaks, I prefer the New York strip for its flavor.  A bison NY strip, in particular:  marinated in olive oil, red wine, garlic and rosemary, grilled carefully, and served with a Caesar salad.

  15. Bill Yovino profile image89
    Bill Yovinoposted 13 years ago

    I prefer a nice ribeye steak, about 2 inches thick, marinated in a mixture of fresh garlic, mustard, sesame oil, and teriyaki sauce. Grilled to medium rare over a hardwood fire and served with sauteed mushrooms, roasted asparagus, and a twice-baked potato. This requires a leather and tabacco Cabernet Sauvignon or an ice cold hearty ale.


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