This has been a topic before. But, a bone-in ribeye is easily my favorite with a boneless ribeye occupying the second place by a mile over anything else (I think the bone adds just a hint extra flavor and keeps the structure of the meat better, but I suppose it could be psychological). To me, there really isn't a type of steak that even registers when compared to a ribeye.

On a different front, however, I do really like marinating flank steaks. They can turn out very good.

I'm not saying I don't like loin and tenderloin (or hangar or sirloin or skirt or anything else for that matter). But I don't think they are as good.

I did start a thread about this, but specifically asking (before going to the Metropolitan Grill) what cut of beef I should order.

My favorite still is the ribeye. However, the obscene size of the porterhouse at the Met is what I went for that night.
Just a terminology question here guys. Is a "NY strip" the same term for sirloin. Also, does anyone know specifically where a "hanger" steak (called onglet in French I believe) comes from on the carcass??? Different terms are used in Australia and England.
Originally posted by Board-O:
You ought to learn how to use a steak knife.

Just to clarify, I usually leave a big pile of grizzle and fat on the plate when I eat a ribeye. I can't stomach the texture of fat from a steak (even a little bit). I wish I could because it tastes mm mmm goood. However, I had a Kobe ribeye a few months ago; oh-my-god-and-baby-jesus, it was by far the best steak I have ever had in my life.
Every time I have had Kobe beef it has been magnificant. I'm not sure what cut it actually is, anyone know?

Normally I order a ribeye but I prefer not to have the bone. My backup is a filet mignon from a good steak house, and a NY strip if I am just at a run of the mill place.

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