Favorite cut of steak?

[BlooInBloo]

Traditionally, mine's been ribeye, but it's starting to slowly turn to tri-tip. (He says, smelling those wonderful tri-tips in the broiler.)

Yours?

[CaliforniaPeggy]

1. My dear BlooInBloo!

Ahhhhhhhhh.....ribeye!

The best evah!

I even prefer it to the glorious filet mignon...

Great flavor, tender.......and a lot less $$$!

:9

[BlooInBloo]

5. Yuppers - ribeye is some damn good eats!

[midlife_mo_Jo]

50. Filet Mignon, which I rarely eat, then Ribeye.

Med rare, and covered in fresh cracked black pepper and sea salt. If the filet isn't topnotch, I prefer ribeye. Let's just say I don't eat filets very often. :)

[Rabrrrrrr]

2. Hanger, sirloin, and rib-eye for steaks.

Filet mignon - greatly over-rated. Wonderfully tender, yes, but seriously lacking in flavor.

That's why I like the hanger (also known as hanging tender).

Same with Flank steak - good, tasty cut.

[TommyO]

31. Filet mignon - yes, it has very little flavor on it's own

but when combined with cracked pepper and a nice sauce, steak au poive is a wonder!

[AlCzervik]

3. i love tri-tip, sometimes i buy the pre marinated Morten's brand at costco

or sometimes i make my own spice rub for it. I love a tbone or filet Mignon.

[Pushed To The Left]

4. I like all types of steak, as long as it's juicy and rare! n/t

[BlooInBloo]

6. Med-rare for me, thanks. :)

[nightbloomer]

7. favorite cut of steak

I have always heard that chefs prefer ribeye as it is more versatile.

I like that and also a good tenderloin. With bernaise sauce.

[KG]

8. a butt steak. A twenty-two pound butt steak, big and good, hot and spicey, sweet and meaty.

[BlooInBloo]

10. That's a mighty big sirloin.

[Kali]

9. bone-in ribeye

a fine porterhouse is good too, but you can't beat a ribeye - even lesser grades are still delish.

[Jack_Dawson]

11. Roger that - Choice or Prime cut

I can't eat that rubber Select grade anymore.

[cobalt1999]

55. I'm with you.

Nice grilled bone in ribeye can't be beat.

[renie408]

12. A nice fat ribeye for us. In fact, we just had some!!

I got ribeyes yesterday for $8 for two big fat steaks. They were 'out of date' yesterday and on mega sale. My husband just grilled them up. Yum!

[BlooInBloo]

13. I prefer to call it "aged". :)

[grasswire]

23. at my house we call it "used"

Gross, I know. We do the same for day-old bread.

[Shell Beau]

14. T-bone!! Just for that tender piece of meat!

:9

[Wcross]

15. I LOVE prime rib rare to medium rare.

If that is considered a steak.

[BlooInBloo]

16. I subscribe to the Big Tent Theory of steak. :)

[supernova]

17. The one where the guy picks up the tab

:9

edit: Oh and an extremely dry martini and chocolate cake to go with. :9

He would get mega smoochies for that.

[BlooInBloo]

19. What are you doin next Friday? :)

[supernova]

22. I think I might be

[Poiuyt]

18. Porterhouse

That way you get some sirloin and tenderloin in the same piece.

[BlackVelvet04]

20. ribeye or delmonico n/t

[flvegan]

21. Shouldn't cut follow source?

I mean, consider the source first, then decide on a cut. Fresh or frozen? Grass-fed or feedlot?

[BlooInBloo]

24. You can choose what you like based upon any criteria you want. Rock on.

[flvegan]

27. I like organic troll meat.

Rock on.

[Evoman]

36. Troll meat sucks....its always regenerating itself.

Last time I had it, the troll regenerated and killed 2 of my friends, and five of my goats.

</D&D nerdism>

[petronius]

44. But you only have to shop once, right? It's the neverending meal... (nt)

[Bennyboy]

25. NY Strip 1 1/2 inches thick....

Charred rare. high heat 6 minutes per side.

[BlooInBloo]

26. When I get that thick, I slice em open, and stuff a crab-garlic-parm mixture inside...

... then broil it far away from the broiler for a lil bit, then stick it up close to get a good char on it.

[Bennyboy]

33. Yum!

When's dinner?

[BlooInBloo]

35. :) I only do it when I'm showing off. Or trying to get some.

[seemunkee]

28. skirt steak

with frites

[BlooInBloo]

29. And peppercorn/bleu cheese/boullion sauce! Yum!

[kwassa]

30. A tent stake.

[BlooInBloo]

32. Damn vegetarians. :)

[Generic Brad]

34. The one on my plate

I am not a picky eater.

[Blue Belle]

37. New York.

I love a niece peice of New York steak and a great glass of red.

[pokerfan]

38. Top loin steak

AKA New York strip steak

[opiate69]

39. Salisbury steak....

:hide:


Kidding.. actually, it depends. usually T-Bone, New York strip or filet.

[petronius]

45. It's a toss-up between that and chicken-fried steak

(You can take whichever meaning you choose for 'toss up'.) :)

[In_The_Wind]

40. Delmonico, seared on the outside, cool in the center.

[SacredCow]

41. New York Strip...

about 1 and a half inches thick, grilled to a nice medium-rare with kosher salt. Topped with a little gorgonzola cheese.

[Nickster]

42. First cut sirloin. So tender and no fat.

[philosophie_en_rose]

43. Flat Iron Steak

Cheap, but yummy

[applegrove]

46. Love the Rib Steak.

[mcscajun]

47. Rib-Eye, Hanger, Skirt

All the flavor in the world in those cuts, and so much you can do with those last two.

I made a marvelous Mongolian Beef with a nice hanger steak this past week. Yummy. :9

On edit: I've been meaning to try flat-iron steak; this thread just reminded me to do so. :D

[Fox Mulder]

48. Porterhouse or ribeye.

Hard to choose which one.

[Redstone]

49. Whichever cut Mrs R is making. Especially if it's a New York Strip.

Redstone

[YellowRubberDuckie]

51. I enjoy a nice lean cut of sirloin...

I like the boneless steaks.
I also believe that if you can't eat the steak without "steak sauce", you should beat the hell out of the person who cooked it. :shrug:
Duckie

[NMDemDist2]

52. Porterhouse

but only from Lakeside Meats in little Carlsbad, NM

:9

[Arugula Latte]

53. What part of the cow does the "tofu" come out of?

:hide:

[BlooInBloo]

57. Away with you, foulest of all vegetarians!

:)

[flvegan]

58. Mmmmm...troll meat.

I'll bet you taste extra fancy.

[BlooInBloo]

59. blahblahblah - i'm a troll - blahblahblah.

[Wapsie B]

54. Dead and on the grill.

T-bone, New York Strip, Fillet Mignon are all good. But it's gotta be corn-fed beef. None of this grass-fed crap. And whether it's Angus or not matters not to me. A Holstein steer will have mouth-watering meat if it's raised correctly.

[Kali]

56. As much as I try to promote grass fed, I do agree to a certain extent.

A really good grilled steak has to have good marbling. It can be done on grass, but not as well as with grain. In the fall when the grass is going to seed (at least around here) you can see some animals just skimming the grain (seeds) of the native grasses - they put on acceptable fat - AND the taste is WAY better. It's trickier to find but it can be done.

[Wapsie B]

60. It's something I've not been able to find around here.

Maybe it's different in other parts of the country. But here I've not had a decent grass fed cut of beef. Yeah, the marbling is the key.

[DarkTirade]

61. The one I can afford. :)