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

johnmitchell

Ribeye for me😋

Acn

In a vacuum, I'd probably say ribeye.  But given that I can generally get strips or flank for $3-5 less per pound, that is pretty exclusively what we cook and eat.

Yno

If we are talking individual steaks, I always go for a ribeye, and Ynette gets a filet. The only time I eat a filet is when it is in a Beef Wellington. However, we cook more tri-tips than regular steaks, because one cook of two tri-tips (one rare for me, one medium for Ynette) can feed us for quite a few meals.

Ozzie_Isaac

Yno said:

If we are talking individual steaks, I always go for a ribeye, and Ynette gets a filet. The only time I eat a filet is when it is in a Beef Wellington. However, we cook more tri-tips than regular steaks, because one cook of two tri-tips (one rare for me, one medium for Ynette) can feed us for quite a few meals.

My mind just blew.  In our house, when I cook steak it is all the same cut, even though we have different preferences.  I guess I could buy different cuts at the same time.  I will look like a hero during the next cook when the wife gets her preferred filet, and I get strip or spinalis dorsi.

fishlessman

pgprescott said:

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. 😁

the front end of the primal strip, tbone end, has a meatier taste over the back end strip of the porterhouse on the primal. was a time when i could get it dry aged 45 days and cut infront of me. the strip on the tbone has a little more chew than the strip end of the porterhouse side but more of that strip flavor. if you can get a cut off both ends of the same primal you will notice a difference, especially if its not dryaged or only a 21 day dryaged.

fishlessman

with a 45 day dry aged steak, i dont care if its tbone or porterhouse though

pgprescott

fishlessman said:

with a 45 day dry aged steak, i dont care if its tbone or porterhouse though

It’s clearly a porterhouse! 😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁

MotownVol

Ribeye for the win and washed down with a good IPA.

fishlessman

29 ounces, two days to eat it. way back machine..........six years ago....... 19.99 a pound for a 45 day dry aged porterhouse. never going to see those prices again

ksmyrl

Tenderloin here! Yes I'm weird. With a good cast iron sear, some parmesan/butter crust coupled with the silky tenderness and texture of a filet. The relatively mild flavor allows one to play around with toppings; that's it for me.

But I love them all and wouldn't turn down any of them. For a quick weeknight cook it's skirt or flank. Heck, I've even enjoyed a Walmart "premium" (aka sirloin) cut from time to time.

Had a bone in filet (oxymoron i know) just the other night at the best steakhouse (IMHO) in the ATL. 14 OZ of pure greatness.

Mark_B_Good

Ribeye is my favorite without a doubt. I'll take a porterhouse from time to time ... in fact I had a really good one just 1 week ago at a restaurant. .. 35 days dry aged ... and properly dry aged, was amazing.

nolaegghead

Ribeye

4TheGrillOfIt

Man, talk about a Sophie’s Choice.  

BigreenGreg

Ribeye cap and Ribeyes

TechsasJim

My go to is ribeye, wife’s is filet.   

Honorable mentions are flat iron and Tri Tip

billyray

Ribeye cap is my all time favorite.

Mickey

Prime sirloin has become a fav unless this counts as steak

xfire_ATX

WeberWho said:

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

Also grew up on Flank Steak.  My dad would mix up one of these https://www.mccormick.com/lawrys/flavors/seasoning-mixes/tenderizing-beef-marinade-mix in a pan and drop the Flank Steak in it.  Then onto the Gas grill- it was so good.

And I agree now that Ive tasted Tri-Tip that is pretty close to top.

For me a Strip with a fairly heavy peppercorn crust is hard to beat.

dannys

Rib eyes and Delmonico for me.  Although I have been eating more filet lately just because I can't finish the entire rib steak - even over a couple of days.

CodyA88

this is a tough one. spinalis if I'm looking to go fancy.  Otherwise, go-to is a nice, thick ribeye.  Hard to beat outside skirt for taco/nacho nights.  Too much good beef to choose just one.

shtgunal3

CodyA88 said:

this is a tough one. spinalis if I'm looking to go fancy.  Otherwise, go-to is a nice, thick ribeye.  Hard to beat outside skirt for taco/nacho nights.  Too much good beef to choose just one.

FWIW I tried to “like” and “agree” to this post and it wouldn’t let me do both. 

lousubcap

Just like real world voting-(in most cases) you get one vote...

SandyHookEgger

1/2 inch

northGAcock

SandyHookEgger said:

1/2 inch

How have you been my friend? Happy Hollidays to you and your wife. 

SandyHookEgger

northGAcock said:

SandyHookEgger said:

1/2 inch

How have you been my friend? Happy Hollidays to you and your wife. 

I am fine. How about you? Happy Holidays to you and your wife as well. Would request a Bloody Mary but you would send one. So I did not request.

BlueRidgeSmokers

caliking said:

What he said ^^^

Same here - NY strip most of the time, a ribeye now and again.

BigGreenKev

Ribeye cap, 60 day aged ribeye, flat iron, tri tip. I would take any of those any day of the week.