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9
Healthy or Not (Edited 10/01/10 04:28PM by SusanVette)
OK FELLOW IQUERS WITH HEALTH WARNINGS SAYING THAT RED MEAT ISN'T ALL THAT GOOD FOR US ,DO YOU STILL ORDER A GOOD DELICIOUS STEAK  WHEN OUT TO A RESTURANT OR DO YOU GO IN ANOTHER DIRECTION IF IT IS STEAK WHAT IS YOUR FAVORITE CUT AND HOW DO YOU LIKE IT COOKED
| Closed on 10/14/10 at 05:00PM
FanIQ Pts? No | Locker Room, Food | Multiple Choice Opinion Poll
49 Fans 
10%a. PORTERHOUSE
27%b. RIBEYE
18%c. FILLET MIGNON
10%d. N.Y. STRIP
6%e. T-BONE
29%f. OTHER

 &nbp;
TOP COMMENT * * * * * * * * * * * *
#7 | 1619 days ago

kteacher wrote:
I like my meat with just a little pink in the middle.
We all do, Becks, we all do...
PORTERHOUSE  
  
67 Comments | Sorted by Most Recent First | Red = You Disagreed
Vote for your favorite comments. Fans decide the Top Comment (3+ votes) and also hide poor quality comments (4+ votes).
#1 | 1619 days ago

A big, thick New York strip...  Cooked just between rare and medium rare.....  Add baked potato and salad! 
#2 | 1619 days ago

my parents liked theirs still mooing so i have denied myself red meat since i was a kiddo. believe me, it's not an animal rights, health or morals thing at all. the gushing just really grossed me out. i'll have a portobello burger any day of the week though.
OTHER  
#3 | 1619 days ago

(Edited by Cali_Kat)
I don't eat steak often but when I do I usually have a petite filet mignion! I like it done medium!
FILLET MIGNON  
#4 | 1619 days ago

With a Porterhouse you get the best of both worlds. The fillet on one side with the NY Strip on the other.

Mmmmm. I'll have mine rare.
PORTERHOUSE  
#5 | 1619 days ago

I like my meat with just a little pink in the middle.
FILLET MIGNON  
#6 | 1619 days ago

medium rare----- where;s the beef. Funny this poll is asked,,,, I love PRIME RIB but scared to cook it,, kinda expensive to F_ _ k up and waste through trial and error. Any suggestions?
RIBEYE  
#7 | 1619 days ago

kteacher wrote:
I like my meat with just a little pink in the middle.
We all do, Becks, we all do...
PORTERHOUSE  
#8 | 1619 days ago

(Edited by woody050681)
Medium,don't care which cut. I'm not picky.With a loaded baked potato, veggies and a few beers to wash it down with
OTHER  
#9 | 1619 days ago
cubsgirl2 (+)

Ribeye, cooked rare. Yep no clogged arteries here.
RIBEYE  
#10 | 1619 days ago

kteacher wrote:
I like my meat with just a little pink in the middle.
Is there any other way?
FILLET MIGNON  
#11 | 1619 days ago

Chief_aka_James wrote:
We all do, Becks, we all do...


YOU would be the one to go there. lol
FILLET MIGNON  
#12 | 1619 days ago
Anthonyg7575 (+)

(Edited by Anthonyg7575)
A good Filet, medium rare....I don't do anything with bones, or fat. ANY fat.
FILLET MIGNON  
#13 | 1619 days ago
cubsgirl2 (+)

Chief_aka_James wrote:
We all do, Becks, we all do...
RIBEYE  
#14 | 1619 days ago

Lobotomy Jones wrote:
With a Porterhouse you get the best of both worlds. The fillet on one side with the NY Strip on the other.

Mmmmm. I'll have mine rare.
What this guy says. Except, mine would be a little closer to med-rare.
PORTERHOUSE  
#15 | 1619 days ago

kteacher wrote:


YOU would be the one to go there. lol
Oh come on, that was way too easy...you had to of thought of it typing it the first time..
PORTERHOUSE  
#16 | 1619 days ago

Chief_aka_James wrote:
Oh come on, that was way too easy...you had to of thought of it typing it the first time..
No....I actually didn't and I usually do. I must be preoccupied more than I thought.
FILLET MIGNON  
#17 | 1619 days ago

kteacher wrote:
No....I actually didn't and I usually do. I must be preoccupied more than I thought.
Well, Open House and all...maybe you can tell one of those parents that joke, I'm sure they'll enjoy it from their kids' teacher.
PORTERHOUSE  
#18 | 1619 days ago

Meat is what keeps me healthy
#19 | 1619 days ago

I love it all but i usually order New York Strip,  medium-well.  Just a tiny bit of pink is all i can take.
N.Y. STRIP  
#20 | 1619 days ago

true story.
RIBEYE  
#21 | 1619 days ago

OMG FILLET MIGNON!!!!!

Is there any other prime cut of meat? 

Keep the bacon tho. Who the hell decided to wrap the best cut of meat with a cheap piece of bacon? Then the meat taste like a cheap piece of bacon. I have grilled tons of fillets with out the bacon and they are extremely moist. Just sear the meat prior to slow grilling  
FILLET MIGNON  
#22 | 1619 days ago

cowboylady and all Texans in the Q,,,,,, the proper and best way to cook Prime Rib would be,,,,,,,,,,,
RIBEYE  
#23 | 1619 days ago

Egads, you're just like my wife.   Mine is medium rare,  hers is very well done.     Love to joke with waiters to keep hers on the grill until it sets of the smoke detector, then turn it over for the other side. 
PORTERHOUSE  
#24 | 1619 days ago

 rare.  just  SCARE  that ribeye  by showing the hot coals to both sides.
RIBEYE  
#25 | 1619 days ago

for some reason, i'm ashamed that that made me laugh.
RIBEYE  
#26 | 1619 days ago

Ohhh...how i look forward to that!!
RIBEYE  
#27 | 1619 days ago
vindog (+)

A nice medium seared Ribeye!
RIBEYE  
#28 | 1619 days ago

I'll pretty much eat any animal.
PORTERHOUSE  
#29 | 1619 days ago

marcus_nyce wrote:
I'll pretty much eat any animal.
Then your move to the south was a good one.

PS - Any steak will do, medium-rare.
#30 | 1619 days ago

I like Ribeye, but, I like me a T-Bone too, just for a change I picked T-Bone.


I like'm all cooked Medium,
T-BONE  
#31 | 1619 days ago
bcchop (+)

ribeye.. med rare.. love the pink meat... tender juciey.. what more could you ask for..
RIBEYE  
#32 | 1619 days ago

ARE YOU ASKING AT SOME YOU LIVES IN THE MEAT COUNTRY, BIFE DE CHORIZO , NOT BONE , ONLY A SWEET, DELICIUS MEAT ,-AHHHHHHHHHHHHHHHHHHHHHHHHHHHH 300 GRAMOS .-  MY STEAK , I LOVE YOU .-







OTHER  
#33 | 1619 days ago

janet011685 wrote:
Then your move to the south was a good one.

PS - Any steak will do, medium-rare.
LOL, I think okra is some kind of bird. It's good lightly battered & deep fried.
PORTERHOUSE  
#34 | 1619 days ago

Ribeye, Med rare, twice baked potato, sautied mushrooms, Texas toast.  
#35 | 1619 days ago

Not very fussy... medium is good. I can't handle shoe leather though.
OTHER  
#36 | 1619 days ago

medium rare thank you
FILLET MIGNON  
#37 | 1618 days ago

marcus_nyce wrote:
LOL, I think okra is some kind of bird. It's good lightly battered & deep fried.
okra is disgusting, btw
RIBEYE  
#38 | 1618 days ago

janet011685 wrote:
Then your move to the south was a good one.

PS - Any steak will do, medium-rare.
Yeah...  Why don't you drive to Disney World?!  Maybe a road trip through some of those states would be good for you!  
#39 | 1618 days ago

Same here, I don't want any sign of blood in my meat.
#40 | 1618 days ago
adamace (+)

ribeye, cooked medium to medium rare, with butter to spread on top.......no steak sauce.


steak fries and a sam adams boston lager on the side.
#41 | 1618 days ago

mcataco wrote:
Yeah...  Why don't you drive to Disney World?!  Maybe a road trip through some of those states would be good for you!  
Done it.  
Other than giving me banjo-inspired nightmares for weeks and a greater appreciation for the versatility of overalls, it was not much help.  
#42 | 1617 days ago
jerseybabe6131 (+)

OMG of course I would always order a steak.  I mean not all the time only when I wanted it. lol

I love all of the above cuts, done medium well just  a little pink. NO BLOOD!  But  Filet Mignon would be my least favorite because I enjoy steak on the bone so much.
#43 | 1584 days ago

dont eat alot of red meat,however when i have the craving,  want a really good new york cooked medium.
N.Y. STRIP  
#44 | 1584 days ago

alainpeartree wrote:
medium rare----- where;s the beef. Funny this poll is asked,,,, I love PRIME RIB but scared to cook it,, kinda expensive to F_ _ k up and waste through trial and error. Any suggestions?
rub it in a good dry rub and rock salt.........cook it at about 425 for 20 minutes to get a good sear allaround it,,then turn the oven down to about 225 and cook 15 min per lb.....turn oven off about 40 minutes before serving it....let it rest in the ovenwhile the oven cools, count that 40 minutes into your cooking timenot in addition to......you should have a perfect mediumrare/to medium prime rib
N.Y. STRIP  
#45 | 1583 days ago

marcus_nyce wrote:
LOL, I think okra is some kind of bird. It's good lightly battered & deep fried.
okra is a veggie green and slimy
going back... we steak everything here down east
eggplant steak...fish steak... beef steak....chix steak etc..

but t- bone is the best! marinate it first with beer, salt and peper YES!
#46 | 1583 days ago

Filet, used to like it pick and juicy!  lol

I now get it well done, but I do miss the pink and juicy!
FILLET MIGNON  
#47 | 1564 days ago
(+)

 i dont eat meat, it is bad for you
OTHER  
#48 | 1564 days ago

  Hmm...





#49 | 1564 days ago
(+)

janet011685 wrote:
  Hmm...





Dearest Janet - do you have a home near Grit Noodle Arkansas? I know a Janet
OTHER  
#50 | 1564 days ago

I like your picture.. You're kinda cute!
#51 | 1564 days ago
(+)

countrygal00071 wrote:
I like your picture.. You're kinda cute!
 are you fixing to hit on me cutie pie?
OTHER  
#52 | 1564 days ago

Well, I would want to hurt you if I hit too hard
#53 | 1564 days ago
(+)

countrygal00071 wrote:
Well, I would want to hurt you if I hit too hard
you remind me of my sister's niece betty jo, she done hit me and got me bruises all up and down my bottom, and she strong enough to milk a cow with her teeth
OTHER  
#54 | 1564 days ago

 
#55 | 1564 days ago

Hey JimBob, any relation to former bench warming Tennessee QB Jim Bob Cooter? 

#56 | 1564 days ago
(+)

jswol54 wrote:
Hey JimBob, any relation to former bench warming Tennessee QB Jim Bob Cooter? 

 depends on what you mean by relation
OTHER  
#57 | 1564 days ago

kteacher wrote:


YOU would be the one to go there. lol
Oops flood gates have opened!!    Call me back in a week  
PORTERHOUSE  
#58 | 1564 days ago

I checked other because I like all of them. Medium, preferably grilled, second choice broiled. I have my own seasoning mix thats zippy and a little heavy on the garlic.
OTHER  
#59 | 1564 days ago

As in, are you related to him?  Is he your brother/child/cousin (or, since you're in Arkansas, all of the above)?
#60 | 1564 days ago
(+)

janet011685 wrote:
As in, are you related to him?  Is he your brother/child/cousin (or, since you're in Arkansas, all of the above)?
well holy varmit sticks, I sure the hell is then, i'm related to him as the day is long
OTHER  
#61 | 1548 days ago

Tenderlion- melts in your mouth...........mmmmmmmmm! We have deer,beef & pork. I fix it so it melts as soon as you put it in your mouth.I really get Thanked by Hubby !
OTHER  
#62 | 1548 days ago

It is called the Dallas Fillet. Lean Piece of Steak. I like it Med.- Med Well.  melts in your mouth.
OTHER  
#63 | 1544 days ago

RIBEYE, rare I still want it to jump a little when I take the first bite
RIBEYE  
#64 | 1544 days ago

ship me some venison please,,,,,, pretty please
RIBEYE  
#65 | 1528 days ago

Steak, for the most part, is like beer. It's all good.
T-BONE  
#66 | 1519 days ago

I like my steaks to melt in my mouth, usually med rare.
OTHER  
#67 | 1423 days ago

kteacher wrote:


YOU would be the one to go there. lol
(still funny )
PORTERHOUSE  

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