What's Your Cut?

[brazoseagle]

What's your favorite cut of steak AND WHY????

[brazoseagle]

Ribeye - best cut for maximum beef:fat ratio, best cut for deep marbling, best cut for larger steaks, but still tender, most flavorful cut, most "beef-like" flavor, best cut for bone in or bone out option, best value for buying uncut in bulk, cut most widely favored by steak experts as the King of Cuts. Best cut for juiciest meat.

[Wil]

T-bone for me. You get the tenderness of the fillet on one side, the flavour of the porterhouse on the other, with the added benefit of the bone infusing flavour into both!

[LGC]

Ribeye... the flavor is in the fat!

[Lotusguy]

Ribeye - best cut for maximum beef:fat ratio, best cut for deep marbling, best cut for larger steaks, but still tender, most flavorful cut, most "beef-like" flavor, best cut for bone in or bone out option, best value for buying uncut in bulk, cut most widely favored by steak experts as the King of Cuts. Best cut for juiciest meat.

Ditto!

[LLC]

Choose ribeye but bone-in ribeye is my go to cut.

[Hubba]

I'm ribeye all day but end up eating a lot of filet. The rest of the family really enjoys tenderloin so I just buy them whole and clean and cut myself, a little more reasonable that way.

[ptrthgr8]

Another vote for the Ribeye, but I prefer the boneless variety that have been Spencered. All the fatty marbly goodness, tenderness, and flavor, but no bone to get in your way. A good 1.5" to 2" Spencered Ribeye simply can't be beat.

Cheers,

~ Greg ~

Sent from my HTC Thunderbolt using Tapatalk 2.

[dangolf18]

Ribeye tends to be too fatty imo. NY strip gets my vote.

[Jszeto]

NY strip for me

[davidsan]

Rib eye on the bone would be my fav

[brazoseagle]

NY strip for me

You are the first brave soul to admit strip. I knew it was coming but why??????

[theholmesmob]

T-bone for me. You get the tenderness of the fillet on one side, the flavour of the porterhouse on the other, with the added benefit of the bone infusing flavour into both!

X 2.... Classic Aussie pub steak.... Plate covering size preferred ,

[westg]

love them all !

[vanbellc]

Ribeye for me. Best flavor IMO

[fugwumpy]

the rib steak has no equal for me

[Ophidion]

Bone in rib eye.

No competition in my gut.

[BENN]

Ribeye... the flavor is in the fat!

I am with you on this, that said.....I do like dryaged tenderloin!

[Lotusguy]

Dry aged >>>> Wet aged for any cut!

[ZinZan]

Rib eye all the way

[jpn]

Ribeye / Marbeling

[mk05]

Dry aged porterhouse at least 2.5" thick, usually >45 days from what I have tried.

Porterhouse because it offers the best of both worlds for my liking, and the dry age because it suits my preference as well.

[BoomerSooner]

bone in ribeye !!

[CigarmanTim]

bone in ribeye !!

ditto! the marbling does it for me

[lipjint]

If limited to the choices above. Porterhouse. If cooked right, you get a nicely rendered and crispy fat at the side. The meat albeit less tender but taste the best.

My personal fav is the flank steak. cooked in a bag at 52 celsius for 16hours followed by a quick searing under infrared grill. The end result is buttery beefy taste.