• Squidious@lemmy.ml
    2·
    22 hours ago

    Rib Eye. Oh my, how I miss them. I don’t think I have grilled steaks since before Covid. Fucking wings from Aldi’s is our “let’s splurge and grill out” meal now.

  • BarneyPiccolo@lemmy.today
    3·
    1 day ago

    I’ll go for ribeye first, but I prefer a porterhouse. An old employer used to take visiting VIPs to a nearby restaurant that had a veal porterhouse that was the best steak I’ve ever eaten. It was big and the most expensive thing on the menu, and I’d feel guilty ordering it on my own, but my boss would MAKE me order it, just to show the visitor how beautiful it was, so I was forced to take that bullet every time. That was a great job.

    • Captain Aggravated@sh.itjust.worksEnglish
      3·
      1 day ago

      On a human, we have shoulders, upper back, middle back, lower back and ass. On a cow, these are called Chuck, Rib, Top Loin, Loin and Round.

      Both critters have muscles that run parallel to the spine. Ribeyes come from the rib primal, and are more tender and have a richer more buttery flavor. Go assward past the top loin primal where T-bones come from and you arrive at the Loin primal where we get among other things sirloin steaks, which compared to ribeyes are chewier but bring a more meaty, beefy flavor.

    • JackbyDev@programming.devEnglish
      2·
      1 day ago

      Sirloin is like, idk, sort of the most common type of steak. I think it’s generally the cheapest you can get at a restaurant. At least of the common cuts restaurants have. Rib eye has more marbling which means it’s a little fattier and less lean.

  • pirat@lemmy.ml
    4·
    2 days ago

    Both are good.

    Sirloin takes to a marinade like a champ and is awesome for steak sandwiches or other purposes.

    A good rib eye with a small eye, and three big distinct sections. Dry aged if you can get it as well

  • blackbrook@mander.xyz
    3·
    2 days ago

    Sirloin for flavor over tenderness and richness (fat). If you prepare it correctly and it’s a good quality peice of meat, toughness or dryness shouldn’t be a problem.

  • OhVenus_Baby@lemmy.ml
    5·
    2 days ago

    Sirloin full stop it’s leaner and if you get good marbling fat content their divine or Chuck Roast skillet cooked like a steak.

    I find almost all ribeyes to be overall too fatty now days like bacon too. Large chunks of fat inside the meat which can be hard and thick leaving very little actual meat to consume. Not paying to be scammed. I want the protein.