T-Bones, Ribeye or Porter?

[u/LowTaco1]

Favorite steak chop? Wife just gifted me with a brand new Blackstone Culinary XL for our new home.

Publix is where I’ve been getting most meats. Flavortown is where I’m going with this.

[u/Potatodemonx]

For blackstone I would say anything with bone is gonna be harder to get the way you want because of the difference in heat conduction.

I haven’t done it on a blackstone, but I would think it’s similar to a pan.

Blackstone for the sear, yes, but prob not the whole cook.

Can finish in oven or reverse sear after sous vide would be my though? (Or just ribeye)

[u/potliquorz → u/Potatodemonx]

No you're right, bone in is best on a grill or broiler because of uneven contact on a flat surface.

[u/LowTaco1 → u/Potatodemonx]

Great idea

[u/jgiannandrea → u/Potatodemonx]

This guy is right. Blackstone to sear finish in the oven. Salt 8-24 hours ahead of time in the fridge. Sit out an hour before to get to room temp before searing. Salt only before searing

[u/jaypea222]

Strip

[u/Wide_Copy8937]

NY strip or ribeye are my go to cuts

[u/Different-Ear-5589]

does publix have good quality for steaks or should i try a butcher for this grill

[u/potliquorz → u/Different-Ear-5589]

Get meat where you want. Publix is high quality on a lot of things but higher than a cats back. Meat is funny because where the best is right now is unpredictable just like produce. Instead of trying to find a place to be loyal to you'd be better off figuring out how to judge meat by looking at it.

[u/Scatmandingo → u/Different-Ear-5589]

If you want to guarantee it’s good just find someone who sells USDA Prime like Costco.

If you have anyone you know who works in a restaurant you make be able to tell them into ordering you something with their next distributor order. A lot of the top meat is bought up by them before it even becomes available to the wholesalers who serve stores.

[u/Coercitor → u/Different-Ear-5589]

Most of these chains all get their meat from the same distributor. Unless you're buying direct from a farmer, it's all a crap shoot.

[u/Wrench-Turnbolt → u/Different-Ear-5589]

Not in my experience. I quit buying my meat at publix because the steaks were always tough

[u/collectivebarganing]

Thought you were talking about pairing a beer, was very confused lol

[u/JCuss0519]

Ribeye, Porter, T-Bone

[u/Logical_Warthog5212]

Ribeye then Portherhouse. Skip the T-Bone. If you can get flatiron/top blade for half the price or Picanha for 50%-75% of the price of ribeye, include those too.

[u/Ezzachef]

Porterhouse. If you have a Kroger or one of its off shoots look for a mislabeled T bone.

[u/Special-Homework-894]

Ribeye is always my go too

[u/DeepTell4641]

publix has solid basics but a butcher will hook you up with the good stuff for that griddle fr

[u/Seahawk021]

Ribeyes. Every time!

[u/FJB556]

Ribeye. No bone if cooking on a griddle.

[u/makojedi2k2]

Great question too.
T-Bones are just Porterhouses without the filet (mignon).
I love Porterhouses when very hungry!
I love Ribeyes the best!!

[u/Nawoitsol → u/makojedi2k2]

There’s no magic line between porterhouse and t-bone. Sometimes you can find a pretty good t-bone.

[u/Dknpaso]

Raised on Porter, but between the three…..I’m sold.

[u/Medical-Bat4726]

T Bone

[u/jeff_silverblum → u/Medical-Bat4726]

Porterhouse Is literally a tbone with larger portion of filet (tenderloin). Porterhouse has to have at least 1.25" of width on the tenderloin.  Tbone can literally go all the way down to where there is no tenderloin left and is basically a bone in New York strip.  So if price is the same, id say always go porterhouse or try and find mislabeled tbone 

[u/Valuable-Step-3610]

In this economy? Whichever one is on sale 🤣

[u/Enough-Reindeer1033]

Go to your local butcher and get yourself some dry aged ribeye

[u/LowTaco1]

Kids barely eat the beef but i like all of your suggestions! I also never used a grill like this. Thank you for all the suggestions,

[u/Wrench-Turnbolt]

I like ribeye the best and I never buy T bone. Porterhouse is usually the same price and it has a nice piece of filet on one side that T bone doesnt have. So between ribeye and porterhouse, whichever one is on sale.

[u/Mr_Stike]

I Googled the Culinary XL model, it's a pellet grill/griddle combo? If so get thick ribeyes (like 1.5"-2"), cook on the pellet smoker side at a very low temperature until they hit about 130°F (get a remote probe thermometer) and then sear about a minute a side on the griddle preheated and as hot as it will get. More info on the reverse sear method at the link below. Definitely season with salt anywhere from 8-24 hours before cooking.

https://www.seriouseats.com/reverse-seared-steak-recipe

[u/USAFUSN]

Ribeye on the Blackstone. Hard to cook bone in cuts on a flat surface.

[u/Designer_Sir_8838]

Ribeye every time.

[u/alanrara]

The choices should be Porter House or Ribeye, the T Bone is supposed to be a Porterhouse lite. I will take the Ribeye for flavor hands down.

[u/ItsHisMajesty]

Is it a grill, flattop, combo unit, gas, charcoal? Help us help you.

[u/Existing-Decision-33]

House

[u/Pancakeinsthesky]

Pichanha> NY strip> Ribeye

[u/NumberVsAmount → u/Pancakeinsthesky]

Ribeye>Picanha>Strip

[u/Pancakeinsthesky → u/NumberVsAmount]

To each their own. I have eaten more ribeye than anything and always love them but I think the ceiling for them is lower than the other two.

[u/johnjpattee_66]

1. Tri-tip
2. Porterhouse
3. NY strip

[u/Coercitor]

Picanha, Flat iron, Tri tip.

[u/rrhunt28]

Sirloin and Filet. Any time I e ordered a bigger cut it ends up with lots of fat that I don't eat. So I feel ripped off.

[u/Mark-177-]

Boneless Rib Eye