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Favorite cut of steak
Comments
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An asian marinated skirt steak is also a good one.Greensboro, NC
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A super marbled sirloin is hard to beat.Be careful, man! I've got a beverage here.
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I forgot to add I am liking hanger steaks allot more as well lately.
Now I can't wait until next weekend.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Porterhouse and then just a 1.5 to 2 inch filet
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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travisstrick said:A super marbled sirloin is hard to beat.
And even harder to find.Jacksonville FL -
Bone In Ribeye
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thick New York cut, seared to perfection over a mesquite charcoal fire and cast iron grate on my BGE. my absolute favorite!
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Acn said:
New York Strip all the way! I also love Tri-tip, but I will argue that it's more of a roast and not really a steak...
This all the way here (including my wife and daughter). In fact, here they are gnawing the ends of a bone-in Ny strip:
Cheers -
B_B
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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I am a Costco prime ribeye person. So is my daughter, wife does not prefer red meat.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Love a marinated flank steak, cooked at felt level then cave man for that nice char!Ottawa Valley, Ontario
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travisstrick said:A super marbled sirloin is hard to beat.Good grief, is that a Wagyu sirloin?!? I've never seen one like that.:-O_____________
Tin soldiers and Johnson's coming...
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I'm a sirloin man. A good sirloin steak is seriously under appreciated in today's world. I'll take a New York Strip as a fairly close second.
Beautiful and lovely Villa Rica, Georgia -
My favorite is the NY, and then a Porterhouse after that. For some reason, the best steak I've ever made was a NY strip on the grill- both on a weber gas grill and on BGE (better results on cast iron grid).
BUT, a cut that I've discovered recently is the flat iron. It is almost as tender as a filet yet has the flavor of sirloin. It's great family-style sliced over a bed of grilled onions or in tacos. Cost is reasonable too. $6.99 - $8.99 at Fry's.
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Cut it out!!! All this talk about favorite steaks made me too hungry, so yesterday I dove into the freezer, and found the very last filets. I did a reverse sear, smoking with oak and pecan, and along with grilled red potatoes and asparagus, we had a most excellent feast.
Right now I'm on my way to Costco to replenish the larder. More filets are definitely on the list, and I'll see what else looks appealing. The last ribeyes from Costco weren't great. I also don't like that they are blade tenderized.
Santa Paula, CA -
The Picanha (top sirloin) that I had at a Brazilian steakhouse was by far the greatest tasting steak I'd ever eaten.I usually go for a good ribeye though!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
2 bone ribeye or a bone in strip. pass on the fillet and porterhouse but love the big tbone side of that cut. would pass on all of those for a good bluefin tuna steak
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Prime ribeye is very hard to beat
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Have to go with a bone-in ribeye.
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-Umberto Eco
2 Large
Peachtree Corners, GA -
Bone in: Cowboy Rib Rye. If not my cook, cajun at Commander's PalaceNo bone: SkirtCooked just enough for the marble to melt.Love me some tartare, too, but that's a different thing altogether.It's a 302 thing . . .
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Spinalis Dorsi is the best part of the cow. Sirloin cap/flat iron/skirt are tied for second.
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A nice filet is my favorite followed by the ribeye. While I buy meat at Costco if I have guests Or want a really nice cut (especially filets) I will buy at my local grocer and butcher shop .... Filets have topped there at $27 per pound so I'd like to find a way to marinate and doctor up a less expensive steak.Minneapolis / St. Paul. Large & Mini
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Used to be a porterhouse, but then I discovered my local butcher and his NY strip steaks. Absolutely amazing using a reverse sear!!
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Total damages for today's trip to Costco was the better part of $500. Ouch!!! That included 8 very nice filets totaling 5.5 lbs, 10.75 lbs of prime tritip, a 7.5 lb rack of pork, some very nice lamb chops and a rack of lamb. At least the freezer will be well stocked.Santa Paula, CA
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1.5 inch thick NY strip from Publix, rough up a garlic clove with a zester, smear garlic paste, smoked sea salt and black pepper the night before. Put in the freezer 4 hours ahead of cook. Reverse sear - pull off at 120 internal before the sear.
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My favorite steak is whichever one I'm about to eat.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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