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What is your favorite cut of steak? I like a marbeled ribeye.
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... as opposed to a non-marbled rib eye.
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No one answer as my favorite as it's not always just about the cut, but the quality of the meat, where I am and what I have in front of me. A thin t-bone of nothing wrapped in a supermarket may not be all you want it to be.
I will say if i'm in a prime steak meat store or steakhouse situation with serious dry aged good stuff to pick - give me a Porterhouse medium rare to get my filet and t-bone fix. But, if the special of the house is a rib steak on a long bone and they swear by it - I'm going for it. Meat quality is huge - more than the cut IMO.  The above applies to seafood even more and why I have no favorite fish. I love all fresh-high quality seafood and hate anything not fresh or weak quality. |
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Some steaks have almost no marbeling which would result in a dry cooked steak.
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So in general.... |
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Bone-in ribeye. I love the fat, and the meat has the most flavor, and a good piece will be tender as well. A perfect vehicle for some delicious Bearnaise sauce.
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For grilling, ribeye and NY Strip.
For pan searing with a deglazing sauce, filet mignon For stir frying, skirt steak For marinating and grilling, skirt steak Just one more sip. |
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Dont forget the brisket for pastrami-ing
or a fatty bottom round for corned beef. |
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By far...the ribeye
To marinade, for fajitas, and to eat...a nice piece of flank steak |
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NY Strip for tenderness and flavor.
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On my backyard grill - Costco Rib-eye
In a restaurant - specifically Peter Lugar's, porterhouse. Probably the best restaurant steak I have ever tasted. |
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NY Strip - Flavor
"It's easy to grin, when your ship comes in, and you've got the stockmarket beat, but the man worth-while, is the man who can smile, when his shorts are too tight in the seat." -Judge Smails |
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My dinner tonight:
Before: 1.22 lbs Boneless Dry-Aged Ribeye from Whole Foods After: Ribeye Medium Rare Why is it my favorite? On the grill, it's the most flavorful cut. I prefer bone-in, but they only had boneless and the aged steaks at Whole Foods are seriously good! Paired with 2005 Bravante Trio, which was nice, as well as bacon wrapped scallops to start the meal Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever. - Aristophanes foodandwineblog.com |
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USDA prime or wagyu aged ribeye, about 1.5 inches thick, with extreme quality marbling (there is good marbling and bad marbling which would just be considered fatty, not good and not the same). Method of cooking: bring to room temperature, apply fresh ground black pepper and a good artisinal sea salt, then pan seared in cast iron skillet until a nice crust, but not char, forms, cooked medium rare. Why, follow the previous two sentences and taste...
"You throw a rock, I'm going to throw a concrete block back" |
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Used to be New York Strip-loin, but it was hit or miss - sometimes rather tough. I then switched to rib-eye and haven't looked back. A prime rib steak is quite nice, as well, but I don't see it very often.
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Right!  No. I can never answer a straight [general] question. |
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For me it has to be the bone in "Cowboy Ribeye". While I know that it is the "worst" cut of meat for you, my wife, family and household are vegetarian, and so I only get out to a good piece of meat 2-3 times a year and I figure i need to make it count. As to preparation, it has to be just really good salt and freshly ground pepper. Simplicity is perfection, if the cut and cook is correct. perfect char, marbling and seasoning gets me through 3-4 months of tofurkey
Drink wine, and you will sleep well. Sleep, and you will not sin. Avoid sin, and you will be saved. Ergo, drink wine and be saved. Medieval German Saying |
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Filet or Prime Rib. Starting to like ribeye a little more, just not too big of a fan of fat. Always put bourbon oak chips with my steaks.
Lifes too short to drink bad wine!! crownliquors.net / msprinkle@crownliquors.net |
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All things considered, it would be a rib-eye....
Although most of you know that I have little aversion to any cut of red meat.... Romeo and Juliet are together in eternity.... |
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I have two favorites --
Porterhouse, because you get two different steak experinces in one cut; and Bone in Rib eye -- because hands down (to me) it's the most flavorful piece of meat on a cow. Yum... Now I want steak for dinner. |
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when i was in Santa Barbara about a month ago i went to a steakhouse called Holdren's and had the cowboy cut Ribeye, it came on a bed of fried jalapenos & onion strips  |
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and all this time I thought lean and no marbeling resulted in a juicy uber flavorful steak. What was I thinking? |
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That's Santa Barbara for ya! |
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Drink wine, and you will sleep well. Sleep, and you will not sin. Avoid sin, and you will be saved. Ergo, drink wine and be saved. Medieval German Saying |
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I like it all, just depends on the mood. On the g |