Fav cut of beef Steak

[BigRod]

It may have been posted already but let's hear it!! We have been discussing cuts in my house lately. For me its a hands down a Ribeye with the right amount of fat for flavor. My Son would say filet. I've tried to tell him the flavor comes from the fat. Also to add to the conversation, what's your favorite restaurant chain to order a steak from. For the money I don't think Texas Roadhouse can be beat.

 

[TAFKAP]

I guess it depends on what I'm wanting to do. I think overall, it's a tri-tip. I like to roast them in the grill, a bit offset from the fire. But I love a filet for a fancy dinner. If I want to cook a steak, I'm going NY Strip in favor of a ribeye. But it's hard to beat a flank steak that's got a nice marinade to it.

As for restaurants, I just can't stand ordering steak somewhere. The only time I'm ever happy with a steak at a restaurant is if it's one of those fancy, high end places, and I'll only get a filet.

 

[WTM]

ribeye cap, flatbiron and ribeye. in that order.

 

[Spurhunter]

Fillet, Ribeye, Porterhouse

 

[younggun308]

Ribeye, flank steak (Mexican marinade), Picanha (at Brazilian steakhouse; lovely fat ring around the meat)

 

[DoubleRidge]

Porterhouse at Charlie's in KY (the one that burned down)....I'm told Grand Torino's in Springfield has Charlie's steaks and menu now? Hadn't tried it yet.....but the Porter House at the original Charlie's was a Top-5 best steaks of my life.

Grilling at home would be a thick marbled up ribeye....I'll get them bone in when available.

Most chain restaurant are hit or miss...Logan's... Colton's...etc ...I'll go, but it's rarely the quality you hope for.

 

[DoubleRidge]

Traveling with work once I stayed in Monclova Mexico and ate a tomahawk ribeye that was another Top-5 steak of my life.

The beef in that part of Mexico is amazing....and the locals told me it even got better the further west you went into Sonora desert region.

They explained mostly free range cattle....leaner than what we are accustomed too in the US...but has a wonderful flavor.

 

[Eli103]

I'm the son he's talking about. over valentines day I had the best filet mignon of my life. a rib eye has TOO MUCH FAT. my the time you cut all the fat off your left with a filet sized steak. and TBH it's not all that good. at least the one my dad cooks. filet megnon is hands down the best. tender, juicy and Delicious. I would love to try the Japanese A5 waygue from Japan. but they go for 300 per pound of steak. I have expensive taste.

 

[waynesworld]

In standard cuts I would have to say Ribeye/Prime, Fillet but need to cook with some fat either bacon or butter base. I have found some good steak at Publix labeled greenwise but you still need to look through it and find the better cuts. It is more expensive but the marbling is great. I am pretty critical of beef because I came from up north where local beef seemed to be a lot better. Was told by a friends that farms it is because of the quality of grass.

 

[Remington700]

Ribeye is what I like the best. We have a cow butchered every year and the steaks are the first to go. Seems like Longhorn, Texas Road House, etc are all about the same. One of my favorites is the flank steak at Texas De Brazil.

 

[RUGER]

Ribeye for me.

I quit buying steaks at restaurants. Not bragging at all but mine are better than any we can buy when we eat out.

 

[Blackbeard]

Filet Mignon has become my favorite since I started Sous Vide. Don't do that bacon wrapped versions.

I grew up eating ribeyes, and I'll say a number of folks don't know how to cook the fat. I like well cooked fat. When a ribeye is done right...it's good.

I coat my steaks in unsalted clarified garlic butter, with crunchy salt.

 

[gtk]

I love my elk steaks, but sometimes you just need a good fatty "cow" steak. I usually watch the grocery store and when they put the NY strips or RibEyes on sale, I stock up and vacuum seal them.

Ribeye is my fav, with NY strip in second. I believe the fat makes the flavor.

Often when coooking steaks, i'll cook both elk and ribeye, and eat some of both.

 

[backyardtndeer]

Prime rib.

 

[JCDEERMAN]

Prime rib, filet, then ribeye.

I can't order steaks at restaurants anymore. We do steak nights every Friday night here at the house. Restaurants cant come close in taste or price.

 

[Pilchard]

Hard to beat a prime ribeye. However, I bought some A5 waygu a while back and it was phenomenal.

I will only order steak out at a restaurant if it is a proper steakhouse. No outback/texas roadhouse for me.

Avocado oil, coarse salt and a ripping hot cast iron skillet. Steak must be at room temp before cooking

 

[cbhunter]

I'm the son he's talking about. and TBH it's not all that good. at least the one my dad cooks.

Rd 1 goes to the son!

 

[GMB54]

Ribeye (Prime Rib) and porterhouse for steaks. Chuck for roasts or ground. Really hard to beat the flavor of chuck.

Tenderloin filet are good as long as its the very upper end of prime. Most USDA prime filets ive seen are nowhere near prime quality. Might as well get a porterhouse and get some of the tenderloin on the soft side of the bone.

 

[Blackbeard]

I've been buying the prime grade cuts from Sam's Club and compared to the Choice...I'd like to think I can taste a difference, but I enjoyed the choice filet I had on V-Day.

 

[RobbyW]

Go to Trolingers get a filet, salt and pepper it and put it on the grill until it looks like this then get back to me