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Favorite cut of steak?

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CSmith
CSmith Posts: 44
in EggHead Forum
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!
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Ribeye
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Ribeye....hands down.
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • saluki2007
    saluki2007 Posts: 6,354
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    I like a good prime NY Strip. 
    Large and Small BGE
    Central, IL

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  • etherdome
    etherdome Posts: 471
    edited June 2017
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    Prime New York strip for me. Hands down. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • RRP
    RRP Posts: 25,898
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    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! 
    Re-gasketing America one yard at a time.
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  • SGH
    SGH Posts: 28,791
    edited June 2017
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    To each their own, but I prefer a bone in rib steak over all of them. Followed by Porterhouse.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • GrillSgt
    GrillSgt Posts: 2,507
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    i just typed a paragraph about all the cuts I love. Deleted it all. Bone in strip is my favorite. 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    Repost. And yes. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • YukonRon
    YukonRon Posts: 16,989
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    Porterhouse.
    That is all.
    Next?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Brason
    Brason Posts: 330
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    I am a bone in rib steak fan.
    Cheers,

    Jason

    Orange County- CA
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  • Foghorn
    Foghorn Posts: 9,846
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    I'm a simple guy. Tenderloin. Or a T-bone. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Not many think this is premium, but prime sirloin, 2" thick, cooked rare, is divine.
    ______________________________________________
    I love lamp..
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  • Wanasmoke
    Wanasmoke Posts: 388
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    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

    LBGE in Elm Grove, WI
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  • lousubcap
    lousubcap Posts: 32,405
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    Close between porterhouse and a bone-in ribeye.  Porterhouse for the win.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • fishlessman
    fishlessman Posts: 32,776
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    tomahawks

    Image result for three pound tomahawks fishlessman

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

    Image result for three pound tomahawks fishlessman






    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    fishlessman said:
    tomahawks

    Image result for three pound tomahawks fishlessman

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

    Image result for three pound tomahawks fishlessman






    drool
    1 LBGE in Chapel Hill, NC
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Porterhouse here...  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • six_egg
    six_egg Posts: 1,110
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    Bone in Ribeyes or tomahawk. If I can get them aged 30 to 40 days even better.  

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • poster
    poster Posts: 1,172
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    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
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  • fishlessman
    fishlessman Posts: 32,776
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    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 32,776
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    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

    httpsusv-cdnnet5017260uploadsFileUploaddaeac0390a412469b5699d18fad0709cjpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Rascal
    Rascal Posts: 3,923
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    NY Strip, cooked 'jungle-rare'~~
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  • DoubleEgger
    DoubleEgger Posts: 17,191
    edited June 2017
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    I like the chick steaks... filet    #nogrizzle
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  • buzd504
    buzd504 Posts: 3,824
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    Flank steak, or dry aged ribeye.  Also, hanger steak.
    NOLA
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  • joeybrown105
    joeybrown105 Posts: 82
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    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!
    Nashville, TN

    Medium BGE | Large BGE | Little Griddle | Kick Ash Basket | Looftlighter
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  • Foghorn
    Foghorn Posts: 9,846
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    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.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Kayak
    Kayak Posts: 700
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    My very favorite steak....


    Is the next one.

    Bob

    New Cumberland, PA
    XL with the usual accessories

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Bone-In Tomahawk Ribeye for impressiveness, otherwise a perfectly cooked filet is mouth pleasing beyond belief.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Simcan
    Simcan Posts: 287
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    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.
    Toronto ON
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  • northGAcock
    northGAcock Posts: 15,164
    edited June 2017
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    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. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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