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

    Loko the Tyke Administrator
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    #2 Loko the Tyke, Sep 16, 2016
    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!).
     
  3. Plankton Pete

    Plankton Pete Well-Known Member

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

    shenk1 Well-Known Member

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    #4 shenk1, Sep 16, 2016
    Cooked medium...rump..more flavour in the meat.

    Sent from my GT-I8200N using Tapatalk
     
  5. Jimmy viz

    Jimmy viz Well-Known Member

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    #5 Jimmy viz, Sep 16, 2016
    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.
     
  6. Loko the Tyke

    Loko the Tyke Administrator
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    #6 Loko the Tyke, Sep 16, 2016
  7. Bizarro

    Bizarro Active Member

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

    judith charmers Well-Known Member

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

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

    jedstar Well-Known Member

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

    Tekkytyke Well-Known Member

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    #11 Tekkytyke, Sep 16, 2016
    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!
     
  12. MexboroughTyke

    MexboroughTyke Well-Known Member

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

    manxtyke Well-Known Member

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

    Mr C Well-Known Member

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

    Gordon Owen Well-Known Member

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

    Gravy Chips Well-Known Member

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    #16 Gravy Chips, Sep 16, 2016
    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
     
  17. Til

    Tilertoes Well-Known Member

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    #17 Tilertoes, Sep 16, 2016
    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.
     
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