Steak - Ribeye or Sirloin?

Discussion in 'Bulletin Board ARCHIVE' started by Thrappo Tyke, Sep 16, 2016.

  1. Thrappo Tyke

    Thrappo Tyke Well-Known Member

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    Off out for a steak tonight, do I go for a Ribeye or sirloin and why?
     
    Thrappo Tyke, Sep 16, 2016
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  2. Loko the Tyke

    Loko the Tyke Administrator Staff Member Admin

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    Ribeye's tastier and juicier. Sirloin has the edge very very slightly on tenderness.

    Different cuts of the cow. Ribeye from near the ribs and Sirloin from the lower back (I think). I believe Sirloin will have less fat than Ribeye too (so the weight you get is more actual meat weight - winner!).
     
    Loko the Tyke, Sep 16, 2016
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  3. Plankton Pete

    Plankton Pete Well-Known Member

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    Rib eye. End of fred.
     
    Plankton Pete, Sep 16, 2016
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  4. shenk1

    shenk1 Well-Known Member

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    Cooked medium...rump..more flavour in the meat.

    Sent from my GT-I8200N using Tapatalk
     
    shenk1, Sep 16, 2016
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  5. Jimmy viz

    Jimmy viz Well-Known Member

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    Had a chateaubriand you would kill your mother for last night. Nom...

    Back on topic Ribeye for me just feels a lot juicer and tastier.
     
    Jimmy viz, Sep 16, 2016
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  6. Loko the Tyke

    Loko the Tyke Administrator Staff Member Admin

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    Loko the Tyke, Sep 16, 2016
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  7. Bizarro

    Bizarro Active Member

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    Ribeye, reasons already have been made by others.
     
    Bizarro, Sep 16, 2016
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  8. jud

    judith charmers Well-Known Member

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    Ribeye all day long my old China
     
    judith charmers, Sep 16, 2016
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  9. Farnham_Red

    Farnham_Red Administrator Staff Member Admin

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    Happy with either but usually would pick the Ribeye for reasons already mentioned above
     
    Farnham_Red, Sep 16, 2016
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  10. jedstar

    jedstar Well-Known Member

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    Also gone for fillet when going out simply because I can never cook them right myself.
     
    jedstar, Sep 16, 2016
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  11. Tek

    Tekkytyke Well-Known Member

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    Was once told by a steak chef when I asked for Rib-eye cooked rare (usually have my steaks a bit bloody) that Rib eye is one of the few steaks that should be served medium to well done. Took his advice and it was excellent. To me it has more taste than rump or sirloin.

    Tastiest is tough stuff like shin beef but only when cut up and braised for at least 3 hours. Fantastic when put into Steak and Kidney pies!
     
    Tekkytyke, Sep 16, 2016
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  12. MexboroughTyke

    MexboroughTyke Well-Known Member

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    Gone and bought a piece of rib-eye on my way home, after reading this thread.
     
    MexboroughTyke, Sep 16, 2016
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  13. manxtyke

    manxtyke Well-Known Member

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    Ribeye everytime
     
    manxtyke, Sep 16, 2016
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  14. Mr C

    Mr C Well-Known Member

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    Quorn pretend one for me, please...:)
     
    Mr C, Sep 16, 2016
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  15. Gordon Owen

    Gordon Owen Well-Known Member

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    Agree with that, l have all my steaks medium-rare and when I had the same with a ribeye it was sickly.
     
    Gordon Owen, Sep 16, 2016
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  16. Gravy Chips

    Gravy Chips Well-Known Member

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    What, no T-bone? I'm disappointed in you all. Fun fact, I was told at the Glass House in town that they'd stopped serving T-bone for 'health and safety' reasons :D
     
    Gravy Chips, Sep 16, 2016
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  17. Til

    Tilertoes Well-Known Member

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    My own personal findings are sear both then cook sirloin for 21/2 mins each side in butter sprinkled with salt, rib eye 2 3/4 mins each side. Put them in foil for 10 mins, game on.
     
    Tilertoes, Sep 16, 2016
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