Favorite Type of Steak?

[Russian Crushin]

One thing I notice a lot of people do is not let their steaks rest before eating it.

If you cut into your steak and you see a bunch of juices/blood run out....your doing it all wrong (a lot of that is flavor that is spilling out of your steak).

Just letting your steak rest for 5 minutes after cooking will allow those same juices to reabsorb back into the meat, making that same steak more favorable.

Just a little fyi

I'd make it at least 10 min, even longer for thicker cuts. Made the mistake cooking a petite sirloin just now and 5 mins was not enough at all

[Straight Up]

y'all haven't had the best until you have tried the Matsusaka

[BOXEO _]

Skirts and T-bones.

[2shameless]

Hard to beat a well marbled, boneless rib eye.

[Weltschmerz]

Nothing beats a good steak.

[Feenix]

i had medium steak yesterday werent too flavorsome tho had to go heavy on salt n pepper n always have english mustard wit steak its a must or french mustard 1 or th othr

[KRITKL]

I agree, but you're the one that said "its all about grade"

Well, you do have more room for error, it's you're starting out with a quality piece of meat.

[Weltschmerz]

Many years ago I had a big steak with a giant shrimp stuck inside of it. Not sure if there's a name for that one, but it was creative (and tasty).

[Zaroku]

Steak in Japan is sold in 100 gram units.

[Cleto_Reyes]

filet mignon.....