[kingpage]

No steak-fi? No way...

 

[leftnose]

That's because there's only one steak worth talking about: rib-eye, prime grade (bone-in vs. boneless a valid discussion, though).
 

 
Warmed to room temperature for at least an hour before cooking and seasoned only with salt and pepper.

 

[kingpage]

Very well marbled. I just finished some scotch fillets (rib-eye) a day ago or so, but they were way too thin so I chop them up for stir fry (what a waste)
 
Other cuts from the sirloin/tenderloin area are great too. T-bone used to be something I always wanted to get when I was much younger, going to a restaurant.

 

[pigmode]

Not steak per se I guess, but Sunday we had a perfectly cooked London Broil (flank steak).

 

[Anaxilus]

Quote:

No steak-fi? No way...

What's wrong with this one?
 
http://www.head-fi.org/t/582878/how-do-you-like-your-steak-cooked
 

 

[Anaxilus]

Quote:

That's because there's only one steak worth talking about: rib-eye, prime grade (bone-in vs. boneless a valid discussion, though).

Disagree, always bone-in.  That's just the physics of cooking, the rest is aesthetics and convenience.  Might as well pre-cut your steaks into 1/4's or 1/8s too while you're at it.
 
Porterhouse (not T-Bone; American version), Chateaubriand are great and often preferred alternatives by many.  I roll Porter>Ribeye>Chateau...
 
 

 

[leftnose]

Quote:

Disagree, always bone-in.  That's just the physics of cooking, the rest is aesthetics and convenience.  Might as well pre-cut your steaks into 1/4's or 1/8s too while you're at it.
 
Porterhouse (not T-Bone; American version), Chateaubriand are great and often preferred alternatives by many.  I roll Porter>Ribeye>Chateau...
 
 

I'm not a fan of filets.  They just taste mushy to me.  Strip/Shell steaks have a good flavor but even Choice grade can be tough.  So, it's hard for me to like a Porterhouse since I don't like the two components. 
 
Bones transfer heat.  It's harder to get an evenly cooked steak bone-in.  The bone side will always be more well done and anything more than medium rare is a crime with good beef.  That said, if I go to a good steakhouse, I'll always order a bone-in rib-eye.
 
I go to Argentina every year and that is beef heaven.  The national cut is called bife de chorizo which, really, is a strip/shell steak.  Their beef is so good that I can literally eat one everyday.  Fantastic!
 
I didn't notice that the OP is from Oz.  That's some good beef, too. 
 
It's a shame that it is getting so much harder to get good beef.  Even Prime graded beef isn't as good as it used to be.
 
 

 

[Fugue]

I enjoy Costco's bacon wrapped filets, but their thickness in combination with the bacon's propensity to cause flare-ups makes them tricky to cook to my preferred medium-medium well status! I agree, though, that a good ribeye is hard to beat. For a good NY sirloin, I like Ruth's Chris Steakhouse. Mmm....
 
Has anyone done a serious comparison between grass fed and grain fed beef? If so, what did you find?

 

[Eee Pee]

 

Has anyone done a serious comparison between grass fed and grain fed beef? If so, what did you find?

Columbus' best BBq place does a grass fed brisket which I find softer in texture compared to the non grass fed.  Hard to get a good grip on the flavor because it's a smoked brisket so it has a lot of hickory flavor, then there's the paprika based rub on the outside also.  Not worth the up-charge in my opinion in my situation.

 

[Chris_Himself]

When I eat out it's fancy steak like this 16oz ribeye with tarragon/red-wine reduction
 

 
When I eat at home, it's just london broil panseared til medium-rare with beer. The beer costs more than the steak usually