brazoseagle Posted November 2, 2012 Posted November 2, 2012 What's your favorite cut of steak AND WHY????
Popular Post brazoseagle Posted November 2, 2012 Author Popular Post Posted November 2, 2012 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. 6
Wil Posted November 2, 2012 Posted November 2, 2012 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!
Lotusguy Posted November 3, 2012 Posted November 3, 2012 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 Posted November 3, 2012 Posted November 3, 2012 Choose ribeye but bone-in ribeye is my go to cut. 1
Hubba Posted November 3, 2012 Posted November 3, 2012 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 Posted November 3, 2012 Posted November 3, 2012 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. 1
dangolf18 Posted November 3, 2012 Posted November 3, 2012 Ribeye tends to be too fatty imo. NY strip gets my vote.
brazoseagle Posted November 3, 2012 Author Posted November 3, 2012 NY strip for me You are the first brave soul to admit strip. I knew it was coming but why??????
theholmesmob Posted November 3, 2012 Posted November 3, 2012 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 ,
BENN Posted November 4, 2012 Posted November 4, 2012 Ribeye... the flavor is in the fat! I am with you on this, that said.....I do like dryaged tenderloin!
mk05 Posted November 7, 2012 Posted November 7, 2012 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.
CigarmanTim Posted November 10, 2012 Posted November 10, 2012 bone in ribeye !! ditto! the marbling does it for me
lipjint Posted November 22, 2012 Posted November 22, 2012 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. 1
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