I go through various feeling about this, i used to say sirloin, then i went for rib eye, but these days i seem to be going for rump more and more!
I don't eat beef.
It's too damned hard to digest.
It can sit in your bowels and rot!
Naw, I'll pass on this subject.
Ribeye. The is by far my favorite. Also, its not just the cut but how its cooked as well. Medium rare for me. When I worked in a restraunt when people would order a steak, especially the filet (overrated), and ask for it well done or butterflied it would make me sad. Might as well eat beef jerky imo.
Welcome to the club...Yaaa,I like that Rump allot.Yaaa,love that rump:)
Seriously though,it's got to be Delmonico on a grill with just a hint of mesquite smoke and very rare.The best!
I like the fillet Mignon very much. It is a steak cut of beef taken from the tenderloin, or psoas major of the beef carcass, usually a steer or heife.
So I like the tender beef very much.
Favorite steak: It ALWAYS changes and frequently depends on the location. In a high end steakhouse it is always the New York strip. In a low end cafe or steakhouse it's always the sirloin. At home it varies depending on mood, and also availability at the market. T-bone, porterhouse, rib eye (cooked a little extra due to the high fat content,) they're all great. The only cut I DON'T prefer is the tenderloin. If you notice, the tenderloins always cry out for a sauce of one sort or another. Otherwise they would have no flavour at all.
Just finished a flat-iron for dinner. They're a great value because most people are not familiar with them.
Little known fact: The tenderloin (fillet mignon) is the tenderest cut, but lacks flavor. Second most tender? Flat-iron, which has a lot more flavor.
I have never been steakist in my life so all of the cuts are best.
Yeah i would say fillet is my least favourite cut, it is usually accompanied by an overly rich sauce as it does lack flavour. I like the sound of the flat-iron!
If you were waiting for answers before you ate... then you died two weeks ago!
Which cut of steak do I like best?
Def the piece that doesn't go "Mooooooooooooo!!" when I wrap my mouth around it!!
Did I have the right end of your question?
Ribeye, which is actually the same cut of beef as prime rib, only prepared differently. Nice fatty piece of meat, which makes for nice marbling and great beef flavor.
Ribeye is the best for me because it has the best beef flavor.
I would suggest the bone in because it has more flavor with the bone in. You can get a butcher to cut it for you or some meat departments already have it out. Of course, it is more costly, but compared to steak houses, it's worth the money. It's also easy to cook. another good cut is tri-tip but you must not over-cook it. Cook it no more done than medium because it will be chewy if cooked any more than that. the quality of the beef also makes a difference, so look for USDA prime but if not that, choice is good also.
For sheer quality it has to be the fillet. However the T-bone provides the tenderness of the fillet on one side.
Ribeye has immaculate flavor and tends to melt in your mouth upon eating. I love the ribeye!
Which ever cut is on the plate I'm happen to be eating from. I love any and all steak. No favorites. Just bring on the meat.
Ribeye all the way Med - Rare with a1 and some hot sauce and a fried tater or two
Rare rib-eye if I'm cooking it to eat there and then, preferably with thick homemade paprika chunky chips and peppercorn or red wine sauce (which may or may not be homemade depending on how lazy I'm feeling) plus a bit of rocket on the side.
If I'm doing it for a thai beef salad, which is the other steak staple dish I do then it's rare fillet, wrapped and cooled for 24hrs.
And now I'm hungry ..... and suddenly chicken sitr fry isn't sounding quite so good ...
Filet all the way!!!! Rib-eye comes in a close second. I just don't want to see any red juice on my plate.
If I am broiling it myself, I will take a T-bone, thick. If I go to a good restaurant, I will take a Filet Mognon.
Filet mignon, medium. I had one that was stuffed with sauteed onions, garlic, and mushrooms and it was SOOOOOOO goooood!!!!! Steak is my fav. food though so I wouldn't turn down any of the cuts!
I used to say filet mignon or a new York steak but lately I have been tasting some really good brisket. I know that the fattier the cut the better...so I don't indulge too often.
I have a 20 oz ribeye in my fridge now to go along with the snow crab legs that we'll be having for Christmas...and a nice Chateauneuf du Pape!
I like the Porterhouse by far. It's an absolute joy to cook and eat!
I used to think it was wonderful. Then we just stopped eating it for several months and when I had one after that, it tasted great but it made my head feel odd later.. Not a headache, but an "almost headache".
So, another few months and I had a hamburger. Same thing, tasted great but not so great later.
I went a year without beef, tried a hamburger once again. Better tasting than ever, but this tine, really sick. Major headache, upset stomach.
I won't touch it again.
You can afford steak !! !!
I am only a poor writer, and I am really lucky to get oxtail soup, without the oxtail
I had steak flavoured chips once, does that count?
Beef is my favorite protein. (I grew up on the cheaper tougher cuts of meats such as chuck steak, round steak, round roasts and organ meats. What I don't like is how those less expensive cuts of meats taste the same once they have cooked the alloted 2 plus hours in the dutch oven or crockpots. What they are cooked with imparts the overall taste to these meats. So what if these meats become tattered shreds of their former state, they still take on the flavors cooked into the broth.)
So to answer your question: I truly love a Porterhouse steak fried in real butter with garlic salt and pepper to a Medium well doneness..
I'm a dyed in the wool carnivore!
I rarely eat steak in a restaurant, since they won't serve it the way I eat it. Notice I said "serve", not "cook".
Give me a new york strip that is so rare, that you can still see the muscle twitching, and I'm a happy camper....
Give me one that I have to chase across the table, cause it's trying to get away... I've died and gone to Heaven!
I vote for NY strip also. My dh gets these terrific New York strip steaks at Costco. They are not cheap but they are so worth the splurge on special occasions! He is a master at grilling them and they turn out every bit as good as the ones at Del Frisco's. I need to quiz him about his technique and write a hub on how he does it!
Have to go with beef tenderloin (filet mignon). I buy the whole tenderloin and slice it up into steaks and roasts.
give me a 'rib-eye' smothered in onions and garlic, with real English mustard. Add a glass of bitter...Perfect.
I dont eat that much steak, but when I do it is definitely a rib eye topped with carmelized onions and gorgonzola cheese.
Aright, A question right up my alley lol I am an expierienced meat cutter and a full time chef. I will make this quick and painless. The most tender steak I would definitely have to say the Filet or Tenderloin. People looking for flavor and Tendernous should go with the Porterhouse as it is half Strip and half Filet.I am personally NOTTT a ribeye or delmonico fan which do come from the same loin. Ribeye does carry flavor, but by far the fattiest loin there is. I feal like im eating plain fat when I try the delmonico. I use to like sirloin, untill I started cutting it. Why do you thinnk there is so much flavor? Hmmmm, probably because it stems right off the butt hole haha. Thats the God honest truth. This is why they can be tougher because of the nerves steming off. Now to answer the question, This a Marinade Steak btw, It's not easy to find but i would go with the BLACK DIAMOND STEAK!!!! NOW THATTTT IS FLAVOR! Tender if cooked correctly too. Thanks ")
I'm not much of a red meat-eater, but when I do eat it, I love a good skirt steak on the grill - the absolute best tasting steak in my opinion!
I like a nice lean piece of New York steak about once a year. Other than that its ground beef!
Ribeye must have some kind of testosterone-attracting hormone or something! Notice how it is hands down the fave of most men here?
As for me, make mine New York, please!
I'm a fillet girl - rare to blue please, with a good red wine.
filet for sure. i wouldn't say i get to eat it as much as i
d like, but it is so good. love to top it with a blue cheese crust or some mushrooms with red wine reduction. mmmmm!
I hardly ever eat steaks, but if I do, it's a medium-rare filet with herb butter.
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