I probably lean towards the Ribeye, but I will never turn down a well cooked, medium rare steak, no matter the cut. On a side not, I prefer bone in pork chops to boneless.
If you want to take that pork chop to the next level I just grilled up some massive bone-in ribeye porkchops last night. Did about 1 1/2" cut so they were about a pound each. Then did a dry rub with salt, then brown sugar and cooked on a wood fire. The ribeye chop has some fat, so it comes out tender and moist.I probably lean towards the Ribeye, but I will never turn down a well cooked, medium rare steak, no matter the cut. On a side not, I prefer bone in pork chops to boneless.
Man, talk about making my mouth water, just reading about them chops, YUMMY!!!!If you want to take that pork chop to the next level I just grilled up some massive bone-in ribeye porkchops last night. Did about 1 1/2" cut so they were about a pound each. Then did a dry rub with salt, then brown sugar and cooked on a wood fire. The ribeye chop has some fat, so it comes out tender and moist.
Gotta love pork chops on a stick!On a side not, I prefer bone in pork chops to boneless.
I have to admit, I had never heard the term "cooked Pittsburg" and had to look that up. This is what I found out, interesting indeed.Gotta love pork chops on a stick!
And a medium rare strip steak cooked Pittsburg is the answer to the OP. Hell, a sirloin is delicious if it's medium rare Pittsburg.
How do you cook a Pittsburgh steak?
Arrange the steaks on the grate over the hottest part of the fire and grill until darkly browned, even charred black on the outside, but still very rare in the center. You'll want to cook a 1-inch thick steak about 3 to 4 minutes per side. Step 4: Transfer the steak to plates or a platter and let rest for 2 minutes.
New York Strip is my favorite
It is hard to beat a good ribeye but I find they are inconsistent when going to a restaurant.
I was told the difference between a KC Strip and NY Strip is the KC is bone in. Is that correct?
Is one chicken?You people do know there is a difference between a boneless Ribeye and a Boneless Rib steak, the same is true with a Porterhouse and a T-Bone.
The same is true with bone-in rib steaks.
Ribeye by a decent margin. Ribeyes and strips are the only acceptable steaks. Filets are for sorority girls and t-bones are for 11 year old boys.