What's the best cut to use for roast beef?
I used to always use an eye roast, but I think that is a bit too dry. Roast beef and mashed potatos is what my daughter always requests for dinner when she comes home from college, so I thought I...
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Well, not to sound cheap, but isn't a standing rib roast pretty expensive? I think I spent $60 or $70 on one at Christmas. So, if I was looking for an every Sunday type of roast, this seems a little...
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Well, personally, if looking to go cheaper, I'd rather do a nice chuck roast as a pot roast any day. Trying to do a cheaper cut as a sliced roast beef just doesn't seem to "cut" it for me, like those...
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Patrick, I do like Costco's beef. My only complaint would be that their steaks are HUGE! So I often get the boneless roast for steaks too and I can cut them as thick as I want. The big advantage of...
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The best tasting is still Standing Rib First Cut IMO. If you want a "Sunday" roast, you could try a Top Sirloin Roast. It can have vein or gristle running through it which you might ask the butcher to...
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Of course it's a matter of taste, but I agree that there is nothing as good or economical as a chuck or brisket for pot roast, and a rib roast for a roast beef (although that tenderloin sounds pretty...
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Elaine, I'm with you on the filet mignon. People say "it melts in your mouth" -- hey if I want that I'll choose something else. When I order a steak I want something I can sink my teeth into. And I'll...
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For a steak, I don't think you can beat a good top sirloin.The best roast I ever cooked was a large prime rib roast. I did it in my smoker, low heat (around 225) for several hours, about 4 1/2 if I...
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OK, Now I'm going to have to cook roast beef this weekend. I swear I can smell it!
View ArticleRe: What's the best cut to use for roast beef?
Mike: My vote goes to Rib-Eye 1st, New York Stip 2nd. Top sirloin is not nearly as tender as these, IMHO. However, if I want a quick pan seared steak Top Sirloin is my pick.
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I really never have cared that much for rib eye. IMO, not nearly as flavorful as top sirloin, although I do agree it is more tender. NY strip would come in second to top sirloin, for me at least. I...
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"It's a shame I have some baby back ribs on the smoker now for tonight"It's a shame?? For me, nothing beats a filet. I am very picky about gristle and fat on a steak, though, and I think the main...
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Joc, you buy your filet, I'll buy the rib steak or porterhouse, and we all go to MikeP's for baby backs and charcoal-grilled steaks. That's something I don't get much of in Manhattan.My Lean Cuisine...
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Yeah, that sounds just Too Bad And I'm with ya on the way to cook them!
View ArticleRe: What's the best cut to use for roast beef?
I bought a 2-1/2 pound boneless rib roast and along with mashed potatos and fresh green beans, it made a very nice "comfort food" dinner. Thanks for all the help.
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I'm a rib eye fan either BBQ or pan fried(grill pan). I must say though the best steak I've ever had was in Tuscany. Steak Florentine!! It would be a toss up between the steak at Osteria Logge in...
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Yum, Grimke, thanks for reminding me...What cut is used for the bistecca fiorentina, is that a rib cut?
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Elaine..it's almost always a Porterhouse
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OK, I'll plead ignorance here. What is the difference between a t-bone and a porterhouse? Is the porterhouse simply bigger, or is there another difference?
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Nevermind, I followed by own usual suggestion and googled. This is what I found:"(A T-Bone steak is almost the same cut as a Porterhouse but with a much smaller section of the filet attached. Because...
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Local MX free range beef tenderloin is $65.MXN (about $6.20USD) a Kg (2.2 lbs), so no contest here.M
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