Ribeye vs. Sirloin — Big Green Egg Forum
Last night, I T-rexed a Sirloin. I cooked the exact same way with the exact same rubs: Ribeye Cook - Raw: Rubbed: Post Sear: Finished: On Plate: Sirloin Cook: Raw and Rubbed: Post Sear: Finished (don't mind chicken): Sliced: Both were very good. The wife likes the Ribeye a lot more than the sirloin. I favor the Sirloin slightly more than the ...
Pork chops? Sirloin, loin or rib what's the difference?
This cut is slightly closer to the shoulder with a slightly higher fat content. It is less likely to dry out, and to most, it's the most flavorfullof the Chops. On a cow...this would be a Bone-in RibEye.[p]To make it more confusing....sometimes supermarkets will sell "Boneless Chops" .
Ribeye versus NY Strip — Big Green Egg Forum
On the rank of steaks, I'd go with 1) filet, 2) tie between a good sirloin, tri-tip (if that counts), and picanha, 3) tie between flat iron, hangar, flank, and NY strip, 4) ribeye. I know - this clearly represents a failing on my part to not appreciate the ribeye the way others do.
Rib-Eye burgers - Big Green Egg Forum
2011年2月1日 · personnaly, i think that you will find the flavor of burger made from a rib eye to be less tasty than burger made from basic chuck or brisket...there is a lot more beefy flavor in those cuts than in the rib-eye, that with the exception of tenderloin, is probably the least flavorful parts of the cow (don't ever confuse price with flavor! - best tasting parts of the cow are the cheaper, …
Who Likes Sirloin Steak? — Big Green Egg - EGGhead Forum - The …
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Certified Angus or USDA Prime? — Big Green Egg Forum
When the USDA grades meat it is based on a side of beef being cut between the 5th and 6th rib and looking at the marbling of the ribeye that is exposed. So it's possible that beef would be graded prime, but when you see the top sirloin cap steak of the steer and then see the same piece from a choice steer, the choice one will have more marbling ...
Favorite cut of steak? — Big Green Egg Forum
one of my favorite cuts but not impressive, newyork sirloin. here its the whole rump sliced but im guessing most parts only serve the bottom round, thats too bad because each of those sections differ in taste and texture and it cooks better cooked as one giant piece
Tri tip steak vs tri tip roast?? - Big Green Egg Forum
@corey24 I made a killer sandwich with leftover tritip yesterday. sliced a few nice thin pieces. Heated up the cast iron pan, buttered and toasted a roll, then threw in the slices of tri tip, chimchurri sauce, and some cheese.
Ribeye VS Hanger Steak — Big Green Egg Forum
I egged 2 different steaks and decided to do a taste test - Ribeye $10, Hanger steak $2.50. The Ribeye was seasoned with salt and pepper, the hanger steak was coated in RichardFL's Kona rub (thanks Richard!). I seared them at 600 dome and pulled them both at 120 internal, the ribeye got done faster. Ribeye on the left and hanger on the right:
NY Strip VS Ribeye Results — Big Green Egg Forum
Cooked with TREX method. These were killer. My brother cut into his and was simply amazed. My wife was somewhat impressed. After I cut the small filet side of my T-Bone and gave it to her then she came alive. She prefers the tender Filet Mignons. I like the flavor the strips offer. Thanks for all the input. I think I am going to try Sirloin ...