Your favourite (nod) steak cut debate- rib eye, strip, tenderlion, skirt, hanger, flank, other???

lousubcap

Woulda offered more choices up top but ran out on characters-you get it. Intentionally not addressing the pedigree.  
Mine is ribeye.  The taste and texture profile win across all the others.  I will readily enjoy other listed cuts and for more beefiness, the hanger and skirt cuts win.  What say you?

GrateEggspectations

Incendiary post for a non-Friday. I am a big fan of rib eyes, but filet mignon tends to rule in this household, as that’s what’s best enjoyed by my gal. 

What about yourself?

lousubcap

Bourbon Sunday night and just decided to toss it out there-no fire works intended or expected.  Just offer a comment.  

WeberWho

Grew up on flank steak. So I love that beefy flavor. Tri-tip for the win. 

JohnInCarolina

I’m with the ribeye.  I’ve had some filets that were incredible, but if I’m cooking for friends and I want to impress?  Ribeye every time.

SGH

If anus could be cut into steaks it would without question or debate be number one. However since it cannot be im forced to vote bone in rib-eye 👍

northGAcock

I am a fan of the Porterhouses myself if having a special event. My wife and I enjoy a Flat-iron for a steak for two at home.,

shtgunal3

Ribeye is my #1 with flat iron & skirt being #2. However, I wouldn’t cull any of the above.

Legume

If I’m grilling to have a steak, it’s a strip steak. Otherwise skirt and flatiron make me very happy too.

if it’s a family gathering, whole tenderloin or tri tip.

dbCooper

Ribeye for me, close 2nd is Porterhouse (strip/tenderloin all-in-one).

pgprescott

I’ve always been a ribeye guy. That said it has to be 2” thick to really impress. I’ve been a huge flatiron guy for about ten - fifteen years or so. It really hurts me that so many others have found the flatiron. They used to be so inexpensive relative to the market. 😁. I also really enjoy prime grade strips. Also 2” thick. 

 

 I have great affinity for many cuts depending on my mood and the looks of the particular protein when I’m standing at the counter. 

6baluts

Think I am in the ribeye camp followed by picanha and then the cousin of flank steak "flap meat".

Ozzie_Isaac

1. Calotte

2. New York Strip

3. Outside Skirt Steak

4. Ribeye

5. Tri-tip 

6. Filet Mignon

SGH

Ozzie_Isaac said:

1. Calotte

That ^^^^^^ is just a real fancy word for taint  

JohnInCarolina

SGH

JohnInCarolina said:

Labia majora?

JohnInCarolina

SGH said:

JohnInCarolina said:

Labia majora?

I’m guessing you haven’t seen in it quite some time?  You’re more of a back door man.

The Cen-Tex Smoker

I like the grainy stuff. Skirt, flap, flank. 

Ragingirishman2

Ribeye is mine and my sons favorite. Wife and daughter prefer a filet. 

lousubcap

Some great commentary above-

bbracey21

NY strips. Every once in a while I’ll go bone in ribeye but 9 out of 10 times, it’s a strip. 

caliking

What he said ^^^

caliking

SGH said:

If anus could be cut into steaks it would without question or debate be number one. However since it cannot be im forced to vote bone in rib-eye 👍

assamari?

Langner91

My favorite steak is beef.

Grogu

At a restaurant probably fillet because the quality in a small portion allows for enjoying sides/first course/etc. At home where I might just be cooking myself a steak with minimal side fuss, big ole ribeye has been the go to. I’m late to the party discovering flat iron steaks though, so I’m now also one of those annoying folks snagging those up from those of you who were already in the know.

fishlessman

bone in strip when i can find them but cook more bone in choice ribeyes, i dont like fatty well marbled ribeyes. my favorite would be a short rib cooked like a steak though, tender and full meat flavor

JohnfromKentucky

I like ribeye and a NY strip, also T-Bone, but I guess I"m in the minority here.

Corv

If I'm eating it as a steak, NY Strip.

If it'll be refrigerated and cut for sandwiches, flap or Tri-Tip.

Don't care for ribeye at all.

fishlessman

JohnfromKentucky said:

I like ribeye and a NY strip, also T-Bone, but I guess I"m in the minority here.

i would go tbone over porterhouse as well, more flavor on that side of the primal. tenderloin has no flavor......

pgprescott

fishlessman said:

JohnfromKentucky said:

I like ribeye and a NY strip, also T-Bone, but I guess I"m in the minority here.

i would go tbone over porterhouse as well, more flavor on that side of the primal. tenderloin has no flavor......

The strip side of a t bone and porterhouse should be virtually identical. It’s the tenderloin side that increases on the porterhouse. So you will get the same strip plus more tenderloin. Which even if it’s not your favorite, is better than less. Otherwise get the strip exclusively and that’s the least amount of tenderloin possible. 😁

RRP

Ribeye hands down!!! Unless I'm dining at my favorite steakhouse and then it is a huge New York strip...But for the 2 bills it costs us to eat there then I can buy MANY nice premium choice ribeyes for egging at home!