[investmentbanker]

I'm hungry and plan on going to a steakhouse tonight with a few strippers. I'm curious what everyone's preference is for steak cuts. I love Ribeye with lots of marbling cooked medium rare but the only steak I've been eating in the past 2 years is Ribeye (preferably waygu or akaushi whatever its called) and I might want to try something new like a NY Strip.

[upstatedoc]

Now, you're going to a steakhouse that has strippers or are you taking them with you?

[M_Six]

Ribeye or NY Strip for me. Medium Rare. Sometimes ribeye gets a bit too marbled for me. Especially if it's not a high end place.

[954Stealth]

Wagyu is great otherwise a good kobe filet.

But we require pictures tomorrow

[Red Bread]

Bone in (your choice for steak and/or stripper(s).). I prefer a cool-rare if it's a quality piece of meat.

[P1]

I was at CUT in Las Vegas recently. Work dinner, so balled a bit. Got this:

American Wagyu From Snake River Farms 4 Oz*
U.S.D.A. PRIME Dry Aged 35 Days 4 Oz*
True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu 2 Oz*

The true Jap stuff was actually my least favorite of the three.

[2011CrazE89]

Originally Posted by Red Bread

Bone in (your choice for steak and/or stripper(s).). I prefer a cool-rare if it's a quality piece of meat.

That's after the meal

[squishy]

Originally Posted by 954Stealth

kobe filet

The Black Mamba ain't no filet, motha fucka.

[Red Bread]

Originally Posted by squishy

The Black Mamba ain't no filet, motha fucka.

Haha. More like an injured bird.

[finaloption]

dry aged porterhouse.. no less than 28 days

[UncleWede]

I'm usually a petite filet, medium rare, with blue cheese crumbles. Like the petite to leave room for a few more Jack/diets.

[954Stealth]

Originally Posted by Red Bread

Haha. More like an injured bird.

Fractured Knee Steak

[954Stealth]

Originally Posted by UncleWede

I'm usually a petite filet, medium rare, with blue cheese crumbles. Like the petite to leave room for a few more Jack/diets.

Spinners in the private room?

[Red Bread]

Originally Posted by 954Stealth

Fractured Knee Steak

Could be good. I'm picturing a ham hock, with a side of German hyperbaric chamber juice.

[NEFARIOUS]

I prefer porterhouse, but I like all kinds of good cuts of steak, as long as it's medium rare, medium at the most (and that's only as an acceptable margin of error)... Well done just robs the steak of its flavor and becomes a standard slab of beef in my direction... Even worse, I was at a friend's BBQ last week, but another friend who is a self-proclaimed expert prefers to make it not only well done, he flipped it over and over so there was no moisture left .

In other words, see pic below.

[michaelthepsycho]

Ribeye is my go-to but otherwise NY strip or filet mignon is good. Order it Pittsburgh style on the NY strip and rare for the tenderloin. The NY strip will char good because of the fat content and the filet mignon is good rare because it has no fat content to impart that blackened flavor.

[MYovichZ4]

Porterhouse, medium rare!

[Devant]

Forget the steak..Body sushi for the FTMFW!!!

[talisman311]

Dry age anything.

[zgood4u]

Bone-in Ribeye, salt, pepper, seared in cast iron skillet with garlic green tea oil (try it) 2 minutes each side then finished on the grill medium rare. Perfection!

[upstatedoc]

I can't believe no one has addressed the strippers..

[954Stealth]

Originally Posted by upstatedoc

I can't believe no one has addressed the strippers..

I'm not commenting in here until the OP puts up photos