My impression was that KC Strip = Bone-in NY For general grilling, I prefer the Strip. Ribeye's have too much fat for my taste, but are damn tasty every once in a while.
Ribeye over extremely hot fire cooked rare. Any longer and you are killing the flavor of the meat in my humble opinion.
i had the double cut filet at the new mortons in downtown houston last night black and blue, rare. au poivre. it was fantastic. and it better have been for $45
Damn you ribeye guys. Went to Outback (sure, not a great place, but for $18 steak/salad/tater I expect something good) and got the Ribeye. I left more on my plate than I ate. Do y'all actually eat the fat? I enjoy going to Ruth Chris, III Forks, Del Frisco's or some other prime steakhouse, ordering a filet and clearing my plate. I'm ashamed of you ribeye fans. You've never had a good $35 10 oz filet at a prime steakhouse.
I love the fat, both the little "eye" in the ribeye and in the bacon wrapped around the filet. I also like the fat in the Bearnaise, and in the egg yolk in the Caesar salad. The butter and sour cream on the potato I usually skip, but not because I do not like it. The fat around the outer edge of a T-bone is also good, but not as good as the "eye." The secret thing is--it tastes good. I have had lots of $35 filets at choice steakhouses, including Gene and Georgetti's in Chicago, the original Smith and Wollensky and Peter Luger in NY. I still like the ribeye just as much, and pick one or the other just based on what I want at a given time. If I could only have one type for the rest of my life--it would be the ribeye.
Ribeye, med rare, any flavoring, pretty much. Parents use some Asian spices. I agree with the filet not having alot of flavor. Prime rib can be great, but, it doesn't have the sharp flavor a steak would have. Haven't had enough Tbone, noone ever sells it. What is Picana?
I have doubts that the "ribeye" at Outhouse Steakhouse is really a ribeye. Seems to have a lot of sirloin characteristics. Just my experience.
When I was a kid, my dad would grill a whole tenderloin over super hot coals with nothing but salt, pepper and lots of melted butter as a baste. Damn, that was good.
