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Joey, you're OK Kiddo !!

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twich54

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Had to publicly confess after ribbibg the "kid" about his choice of beef the other day. I decided to try a Ribeye for dinner tonite, a little 18oz that I shared with the wife, seared it, med-rare, Montreal Seasoning. It was superb, favorfull, juicy and tender. So I may not have expanded my audio horizons just yet (per Spike regarding my recent pre-amp purchase) but I have with respect to beef selections thanks to the "kid". FWIW a couple of Saphires and nice bourdeux made things all the better !!!
 

Joey_V

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Ah yes... dont worry about it, Dave!

:D

What I failed to mention was that I worked at my local Butcher Shop when I was in high school... so I know which cuts are good and which are superb. The Rib-eye is definitely my favorite - if it's PRIME. If not, I would have to defer to Filet Mignon or the Porterhouse. Seldom would I go with the Strip because the strip is essentialy the Porterhouse without the bone and without the filet.

Now.... you owe me an audition at your place for the info I have divulged.

:)
 
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dyazdani

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Joey_V said:
What I failed to mention was that I worked at my local Butcher Shop when I was in high school... so I know which cuts are good and which are superb. The Rib-eye is definitely my favorite - if it's PRIME. If not, I would have to defer to Filet Mignon or the Porterhouse. Seldom would I go with the Strip because the strip is essentialy the Porterhouse without the bone and without the filet.
I agree...

Also, for some reason, good cuts of ribeyes are much easier to find than strips where I live.
 

Audiophiliac

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mmmm....Ribeye is also my favorite. Extra thick, rare to medium-rare on the grill. Nothing like a huge hunk of blood oozing beef. :)
 

theWB

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Joey_V said:
:D

What I failed to mention was that I worked at my local Butcher Shop when I was in high school... so I know which cuts are good and which are superb. The Rib-eye is definitely my favorite - if it's PRIME. If not, I would have to defer to Filet Mignon or the Porterhouse. Seldom would I go with the Strip because the strip is essentialy the Porterhouse without the bone and without the filet.



:)
As an old grocery guy,I coudn't agree more.Rib-eyes are the best,their especially good when cooked on a grill.Try picking up a package of Rib-eyes at your local Sam's Club,all their beef is CHOICE and they cut the steaks thick.
 

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