Favorite cut of steak

[vraiblonde]

What's yours?

I like a ribeye, preferably bone-in. They just have more flavor.

My least favorite is a filet. They're mushy and tasteless.

 

[DEEKAYPEE8569]

What's yours?

I like a ribeye, preferably bone-in. They just have more flavor.

My least favorite is a filet. They're mushy and tasteless.

Tri-Tip. Discovered it on the west coast. If it's cooked properly; slow smoked over hardwood; you don't even have to chew it.

These explain what it is and where it is on the cow.

 

[lucky_bee]

What's yours?

I like a ribeye, preferably bone-in. They just have more flavor.

My least favorite is a filet. They're mushy and tasteless.

So I was reading this today:

12 steaks you haven't been eating but need to

Maybe you saw it too and that's what made you think about it, but I started taking notes while I was reading this They did mention one of my favorite steak cuts that I frequently get at Food Lion for a great price - the Denver Cuts. (usually 4 small steaks for $5) Similar to a tenderloin and a short rib. I don't go out to eat often for steak, if I do it's usually a tenderloin or strip steak. But I liked that article bc half the time I have no idea what the meat cuts at the market are comparable to what I'm familiar with so if they don't have Denver Cut, I grab some ground beef

 

[Vince]

Delmonico.

 

[ArkRescue]

Ribeye - prefer no bone because usually I find bone shards in/on the steak with the bone in.

 

[vraiblonde]

12 steaks you haven't been eating but need to

Yum. No, I didn't see that but thanks for sharing. I do love a chuck steak, but who the hell is paying $17 per pound for ribeye?? Good lord. I think it's only $9-$10 a pound at Giant. Which is still expensive, but...good god, $17 a pound!

 

[Bann]

Ribeye! Bone in. Best all around flavor of all steaks, I think.

 

[sockgirl77]

Any cut as long as it's cooked medium rare and it's from our bull. I can't remember the last time that I've had to buy a steak at a store and I am so thankful for that. I can't imagine paying retail and I was not thrilled with the taste of store-bought meat.

 

[lucky_bee]

Yum. No, I didn't see that but thanks for sharing. I do love a chuck steak, but who the hell is paying $17 per pound for ribeye?? Good lord. I think it's only $9-$10 a pound at Giant. Which is still expensive, but...good god, $17 a pound!

the article is by a chic based outta Detroit :shrug: I had to look her up bc I was thinking her prices were NY- or CA-based or something. They're a little pricier than what I usually see too.

 

[Monello]

I don't mind doing my own butchering. I do realize that scares some people.

I like a rib roast, cook slowly. A well seasoned sirloin steak or rib eye done on the grill. Thin slices of tenderloin pan fried so they are nice and well browned. Short ribs that are slowly braised so they are falling apart.

 

[vraiblonde]

In my Google meanderings, I just found this:

http://www.thrillist.com/eat/nation...s-chefs-reveal-the-most-over-underrated-meats

The chefs are pretty unanimous that filet is overrated. So it's interesting that 1) it's so expensive; and 2) that people consider it a delicacy.

 

[Radiant1]

Boneless rib eye.

 

[lucky_bee]

In my Google meanderings, I just found this:

http://www.thrillist.com/eat/nation...s-chefs-reveal-the-most-over-underrated-meats

The chefs are pretty unanimous that filet is overrated. So it's interesting that 1) it's so expensive; and 2) that people consider it a delicacy.

Most Overrated Meat: Grass-fed beef
“I like my cows fat, with personality. No one talks about a grass-fed pig, but we all love our pork -- same with duck, rabbit and chicken. You can be organic and free-range and still eat well. Grain, barley, soy, corn, alfalfa -- it’s still natural! Maybe I’ll start feeding my beef basil so they smell like my snails….”

 

[MMDad]

In my Google meanderings, I just found this:

http://www.thrillist.com/eat/nation...s-chefs-reveal-the-most-over-underrated-meats

The chefs are pretty unanimous that filet is overrated. So it's interesting that 1) it's so expensive; and 2) that people consider it a delicacy.

It's always tender and you don't have to pay attention to avoid globs of fat. It's the steak for people who don't like steak. It's only expensive because people will pay for it.

I've always found T-bone and NY Strip to be lacking in flavor.

My favorite is ribeye, medium rare.

Flank steak has a great flavor but takes a little more work. I usually marinate it in lime, cumin, cilantro, and onion, then slice it before serving.

Flatiron is a relatively tender chuck with good flavor.

Sirloin is acceptable, but not a favorite. I'll take it over a NY strip though.

 

[lovinmaryland]

Porterhouse all the way!

 

[libertytyranny]

SO and I got dry aged steaks at wegmans the other day...he got a bone in ribeye, I got a NY strip.

It was the most amazing thing ive eaten, ever.

 

[lucky_bee]

SO and I got dry aged steaks at wegmans the other day...he got a bone in ribeye, I got a NY strip.

It was the most amazing thing ive eaten, ever.

Imma punch you

 

[itsbob]

SO and I got dry aged steaks at wegmans the other day...he got a bone in ribeye, I got a NY strip.

It was the most amazing thing ive eaten, ever.

The aging makes a WORLD of difference.. to taste and price.

I think the price is totally worth it though.

 

[itsbob]

It's always tender and you don't have to pay attention to avoid globs of fat. It's the steak for people who don't like steak. It's only expensive because people will pay for it.

I've always found T-bone and NY Strip to be lacking in flavor.

My favorite is ribeye, medium rare.

Flank steak has a great flavor but takes a little more work. I usually marinate it in lime, cumin, cilantro, and onion, then slice it before serving.

Flatiron is a relatively tender chuck with good flavor.

Sirloin is acceptable, but not a favorite. I'll take it over a NY strip though.

NY Strips from Chiefs are pretty damn good, but I won't order one in a restaurant.

 

[Midnightrider]

In my Google meanderings, I just found this:

http://www.thrillist.com/eat/nation...s-chefs-reveal-the-most-over-underrated-meats

The chefs are pretty unanimous that filet is overrated. So it's interesting that 1) it's so expensive; and 2) that people consider it a delicacy.

the cost is related to the amount you get from each cow plus the demand. Ever price a brisket?

anyway, i prefer a filet, but mostly because i dont like fat. I like a rare steak and any of those fatty cuts are usally tough or stringy until you cook them a little more.