Discussion in 'Mayberry Lounge' started by Ice Cube, Feb 17, 2016.
Rump, Sirloin, T-Bone, Fillet.. other?
Mine is fillet, bloody lovely.
Filet Mignon fo shizzle.
But if I can turn that into a Porterhouse, I don't mind in the least having that New York Strip attached.
Bloody as hell.
Filet mignon well done with ketchup and mayo
Aslong it has ketchup on it, any steak is fine by me.
A fat fuckin top sirloin medium rare with some Montreal steak spice on that beech.
salisbury steak, well done, with lots of HP sauce and mayo.
Did I do this right? It's been a couple weeks since a good steak thread, I can't remember if I'm doing this right.
bigg riggs steak
Ribeye. Medium rare. Fillets arent fatty enough.
Black Cattle Kobe - rare.
yeah its hard to beat a juicy filet with garlic butter and shoestring fries
Tbone medium rare. Edge seared fat as well.
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