Favorite cut of steak?

CSmith

looking for some opinions on everyone's favorite cuts of steaks. We always do ribeye she and they always turn out great. Got the father-in-law and his girlfriend coming over this weekend and we want to impress a bit on the egg. So let's hear it!

jtcBoynton

Ribeye

SmokingPiney

Ribeye....hands down.

saluki2007

I like a good prime NY Strip. 

etherdome

Prime New York strip for me. Hands down. 

RRP

Dry aged ribeye knocks our socks off. Besides that most ALL of the dishes I fix using cut up beef chunks are always out of ribeye. It is extremely tasty to us and even on sale "grocery store red" as I call them run circles around other cuts! 

SGH

To each their own, but I prefer a bone in rib steak over all of them. Followed by Porterhouse.  

GrillSgt

i just typed a paragraph about all the cuts I love. Deleted it all. Bone in strip is my favorite. 

Killit_and_Grillit

Repost. And yes. 

YukonRon

Porterhouse.
That is all.
Next?

Brason

I am a bone in rib steak fan.

Foghorn

I'm a simple guy. Tenderloin. Or a T-bone. 

nolaegghead

Not many think this is premium, but prime sirloin, 2" thick, cooked rare, is divine.

Wanasmoke

The best bite of steak for me is always the one I sneak when I am about ready to serve them!  My order goes like this:

Ribeye, especially the ribeye cap.
Prime filet, reverse sear with cast iron
Marinated Skirt for tacos

lousubcap

Close between porterhouse and a bone-in ribeye.  Porterhouse for the win.

fishlessman

tomahawks



served with tomatoes and luger sauce, love that sauce on maters

CarolinaCrazy

fishlessman said:

tomahawks



served with tomatoes and luger sauce, love that sauce on maters

drool

JohnnyTarheel

Porterhouse here...  

six_egg

Bone in Ribeyes or tomahawk. If I can get them aged 30 to 40 days even better.  

poster

nolaegghead said:

Not many think this is premium, but prime sirloin, 2" thick, cooked rare, is divine.

Some of the best steaks ive ever had was a sirloin. Rib-eye is great cause of the fat content, but some also can get turned off by it

fishlessman

poster said:

nolaegghead said:

Not many think this is premium, but prime sirloin, 2" thick, cooked rare, is divine.

Some of the best steaks ive ever had was a sirloin. Rib-eye is great cause of the fat content, but some also can get turned off by it

choice cut ribeye for me, prime is a waste on that cut

fishlessman

one of my favorite cuts but not impressive, newyork sirloin.  here its the whole rump sliced but im guessing most parts only serve the bottom round, thats too bad because each of those sections differ in taste and texture and it cooks better cooked as one giant piece

Rascal

NY Strip, cooked 'jungle-rare'~~

DoubleEgger

I like the chick steaks... filet    #nogrizzle

buzd504

Flank steak, or dry aged ribeye.  Also, hanger steak.

joeybrown105

Can't go wrong with a bone-in ribeye. Would also recommend going to a butcher shop as opposed to your local big box grocer... if you're really trying to impress, that is! Good luck!

Foghorn

joeybrown105 said:

Can't go wrong with a bone-in ribeye. Would also recommend going to a butcher shop as opposed to your local big box grocer... if you're really trying to impress, that is! Good luck!

That's a good point @joeybrown105, regardless of where on the cow the steak came from, I always like a really thick cut.  

Kayak

My very favorite steak....

Is the next one.

Brisket_Fanatic

Bone-In Tomahawk Ribeye for impressiveness, otherwise a perfectly cooked filet is mouth pleasing beyond belief.

Simcan

I was expecting everybody to say mine, and was surprised not one did! Cap of ribeye for me. But can't complain about ribeye generally, and of course porterhouse gives you the NY strip and the tenderloin as a bonus, so that is a winner.

northGAcock

I am a thick Porterhouse kind of guy. Don't give a chit where I am.....gonna knaw on the bone. Given its shape, you are gonna have a messy face so you better have a good napkin around. I prefer cloth as opposed to paper.