Favorite cut of steak?

Reltserw

Porter. House. 

onedbguru

Ribeye and Fillet. 

pgprescott

Thick cut ribeye. Bone in or tomahawk is a bonus. 2"+ thick. 

TN_Sister_State

Bone in ribeye or porterhouse.

Markarm4119

1.bribery
2.bacon wrapped filet
3 T bone

Markarm4119

1.ribeye, but bribery is good when you overcook em

Hub

I'm a T-bone man.  It's a porterhouse without getting too full.  I prefer my T-bone blackened and served with a super cold draft beer.

MotownVol

A good 1.5" to 2" thick ribeye for me.   Hot BGE and 3 minutes per side. 

cookingdude555

nolaegghead said:

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

This, except not wimpy 2". 3" is better. We have the butcher cut it thick and we cook it like a big tri tip. Served as slices. It's awesome. 

Mikee

I am partial to the Ribey.  NY Strip and Porterhouse come in at 2nd. On Fathers Day my daughter called and asked if I was free for dinner and what I would want. She was thinking of going out for dinner and I assumed she was going to egg. Decided that a dinner on the Egg was best and that we would do this on Monday rather than Sunday. She shops quite a bit at Wegman's. She picked up several dry-aged Ribeye steaks. Seasoned them with Meat Church; not sure which one. It was to die for. Even the restaurant at the Hilton, which serves a SRF steak , would not have beat that steak.

NibbleMeThis

I love all steaks and it's so hard to choose, so I'd go with a thick porterhouse so I at least get to pick two steaks

thetrim

Medium rare!!!

westernbbq

Filet Mignon,  only because my doctor said its less bad for me than that oh so tasty ribeye!

bweekes

I like a ribeye, but the alternative cuts are where it's at. Tough to beat a good bavette. 

Eoin

fishlessman said:

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

Thick cut rump steak in a big slab like that is super juicy off the Egg. Our butcher usually has whole rump so you can get it as thick as you want, minimum 28 days aged often more.

Hans61

I'm number one porterhouse number 2 ribeye


if your wanting to impress company and are on a hot streak with ribeyes do that

jonessteave

Wondering what people's opinions are on the cost/slice of different beef cut. I read of people using sous vide to tenderize chuck etc.

HeavyG

Tell us more Jonesy...

Canugghead

GrateEggspectations

Maybe an unpopular opinion, but I feel like filet Mignon is my jam. Love the consistency of every bite that comes with filet. 

RRP

GrateEggspectations said:

Maybe an unpopular opinion, but I feel like filet Mignon is my jam. Love the consistency of every bite that comes with filet. 

When it comes to a filet I love them but only when cooked inside and covered with Bearnaise sauce as personally I find them rather tasteless. But when it comes to a grilled steak then I'm a ribeye guy all the way! 
Remember No fat No taste, Know fat Know Taste!

buzd504

GrateEggspectations said:

Maybe an unpopular opinion, but I feel like filet Mignon is my jam. Love the consistency of every bite that comes with filet. 

My absolute least favorite. 

I like a ribeye, but these days, I don't really want a giant slab of meat on a plate.  We like to do flank steaks (bavette is a similar cut) so we can slice to order - and you also get a nice gradient of doneness. 

I will also select teres major.

td66snrf

Rib eye cap.

ColbyLang

Lemme go against the grain here and say pichana. Slice it into steaks. Salt and air cure in the fridge. Sear on ripping hot heat. 

DoubleEgger

Skirt steak gets cooked most often here. Like @buzd504 said, I don’t want a gigantic slab of meat on the plate.  

Wooderson

Tri tip for the win

JohnInCarolina

A dry-aged, reverse seared ribeye is really hard to beat in my experience.

tjv

fishlessman said:

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

The only thing those taters are missing is my fork........
t

lkapigian

Ribeye but sliced, whole steak I’m firmly in the 1/2” camp any cut 

Ike

I would like good looking choice  or prime ribeye about 1 or 1.5" thick to sear then pull and then put in the fridge to cool.  While ribeye was cooling, I would cut some onions, red bell pepper and mushrooms, season them and saute them in some tallow.  Then I would slice the ribeye as thin as I could and throw the slices and maybe add a little worcestershire. Anyone who wants a philly cheese steak would have a hoagie bun toasted or untoasted and provolone and/or pepper jack cheese on theirs.  We have egged potatoes rubbed with bacon drippings and cooked to 205* for the side.  Our favorite way to eat steak.