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.
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.
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.
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 ...
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.
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 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!
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 ")