What's Your Cut?

[Ribeye]

Ribeye obviously, preferred rare to no more than medium rare.

[JamesNYC]

I think this is a topic where subjective tastes and preferences lead to many correct answers.

However, the clear winner is Porterhouse.

As others have said, you get the fillet mignon and the strip steak, and the bone inbetween just makes it that much better.

My second favorite is a rib steak- not a ribeye as that has no bone, and the bone is an essential part of any steak.

There are even places where you can get a fillet Mignon on a bone.

More important than the cut is the quality (only prime) and dry aging- at least 21 days, and preferably 60-72 days aged.

Salt and pepper, no sauce.

[LateApex]

I'd say porterhouse - as you get the best of both worlds - filet and strip - with bone-in to boot.

If I had to choose just one, I would say bone-in strip for flavor.

[eswary]

Dry aged bone-in ribeye. All about the fat/marbling.

But My all time best steak experience was with a monster 24-oz porterhouse from Capital Grille here in Miami. Best thing I've ever ate..

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[ArtVandalay]

Filet or London broil for me

[heminway186]

Bone out rib eye for me - allows for ease of grilling. If there are any toronto folks in this thread Cumbraes has some nice dry aged steaks

[NapaNolan]

Hanger and flap/bavette have the most flavor for my money.

Love a good tri tip too.

[Ralphanator]

Bone in Ribeye all day long!

[Chefalan86]

Dry aged prime porterhouse. Like buttah

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[mcease022]

Rib Eye hands down. Nothing else compares. Dry aged - Med. Rare - Salt and Pepper and that's it.

[IamHighVoltage]

Thick cut NY Strip. Rare. BBQed over charcoal. Salt and cracked pepper with a lil pat of butter melted over it while resting.

If pan cooked I like to deglaze the pan with whisky and drizzle overtop.

I find this cut to perfectly suit my taste buds texture wise.