What's your favorite cut of beef?

[pokerfan]

Just to be completely politically incorrect.

If anyone cares, I haven't had a cut of beef since last Christmas' rib roast.

I prefer the top loin to the tenderloin as it has better flavor. Of course, the Porterhouse cut gives you some of each.

[scarlet_owl]

1. Top sirloin.

[Joe Fields]

2. brisket is my favorite.

I can't help it. I'm a carnivore. Gotta have meat every day...:hi:

[smtpgirl]

3. Short Loin - which has my favorite cut the Porterhouse steak

Short Loin
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.

Porterhouse Steak—a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon

[pokerfan]

5. Now I'm drooling for a beef steak

My favorite local place:
http://www.spokane7.com/food/stories/?ID=1463

[enigmatic]

15. Me too

Good call...

[flvegan]

4. My big dog loves the London Broil

He's dying, so I don't have an issue.

I cook it in a nice cream of mushroom, along with other things.

[Adsos Letter]

6. Tri-tip...au jus

:D

[tandot]

7. Filet Mignon

[Orsino]

23. The leanest and presumably healthiest cut.

It's the only steak I eat on those rare occasions when I indulge.

[tandot]

29. I don't eat beef or other meats too often and don't mind spending more

on a great Filet Mignon. It is worth it.

[KitchenWitch]

8. Rib Eye

Yes, it is a sickness.

[MissMillie]

21. I'm with you

I know lots of people like the filet mignon... but to me, there's not enough marbling in it, which makes it risky (ruined if it's over-cooked).

I've NEVER had a tough ribeye.

[Richard Steele]

9. Gotta go with the porterhouse, if we're counting that as a single "cut".

I actually eat a lot more roasts than steaks, but my
only "favorite" roast is whichever is on sale that week.
They're all tender and flavorful if you cook them right.

Hell, I did some tenderloin as a roast once- the result
wasn't any better than my usual 2.99/lb roast.

[pokerfan]

32. Yeah, calling it a single cut is kinda cheating

Plus it's too much meat for one sitting. The T-bone OTOH is the Porterhouse's little brother and a little less tender and flavorful.

But the Porterhouse combines the best of both both worlds: tenderness on one side and flavor on the other. It's actually a great way to educate neophyte beef eaters.

I suspect that our ribeye fans on this thread are even more willing to forgo tenderness in search of flavor and I can't fault them. That's what teeth are for.

[TK421]

10. Rib-eye....that's the way to go

less fat and more tender

[MissMillie]

22. less fat?????

:wtf:

[TK421]

24. You sound surprised....why?

:shrug: I've never had a rib-eye that had a lot of fat on it...that's all I meant

[MissMillie]

26. it's a very fatty cut

according to this chart

http://www.beefinfo.org/pdf/nutrient_data/NutrientData-Raw-EN.pdf

there's only one cut that has a higher fat content.

[Lyric]

11. Ribeye

with horseradish sauce..mmmmm

[RushIsRot]

12. New York Strip Steak -- about an inch thick and well-marbled!

[dysfunctional press]

13. a nice thick delmonico/ribeye works for me...

nt

[VenusRising]

14. Prime rib or delmonico steak.

Nothing as juicy and tender. :9

[Crabby Appleton]

16. Ribeye

nice flavor.

[MonkeyFunk]

17. Rib-eye

yum

[La Lioness Priyanka]

18. porterhouse !!!!!!!!!!!!!!!!!!!!

[El Fuego]

31. and the porterhouse is a New York strip AND a filet mignon!!

All in one!! :bounce:

[Joe Fields]

35. K.C. strip beats hell out of N.Y. strip, so there....

:bounce:

[seemunkee]

19. Skirt steak

grilled with some fries on the side.

[Fox Mulder]

20. Mmmm...porterhouse...

[BarenakedLady]

25. The soy kind

:P

[NewWaveChick1981]

27. George Clooney.

Oh, wait.... :P That would be filet mignon. :evilgrin:

[Left Is Write]

33. DAMN YOU!

That was going to be MY answer!

:grr:

[NewWaveChick1981]

36. Sorry....

:hug: GMTA....:hi: :D We can just say I answered for both of us.

[dropkickpa]

28. I'm with the ribeye-ers!

But, I would never say no to a nice bacon wrapped filet!!!

[El Fuego]

30. Nothing beats a ribeye!

[datasuspect]

34. i'm more a "utility grade cut" and organ meat guy myself