It's all about the cut.....  

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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 o

If they voted for anything other than a bone in ribeye, they are either a child, a hippy, a female on a diet or quiet possibly , all 3.

Ribeye... the flavor is in the fat!

Posted

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!

Ditto.

Posted

Aged Bone-in ribeye, rare, nice and charred on the outside. I do occasionally enjoy a super tender center cut as well though.

Sent from my Nexus 7 using Tapatalk 2

  • 1 month later...
Posted

nice!!!

Posted

Sirloin tip steak for me. Its full of protein and lean. which works perfectly for me and my training program. Plus when marinated its still a damn good piece of meat

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Love ribeye, porter and strip, but if you listed Hanger, I would have made a beef about that...!

  • 2 weeks later...
Posted

Bone-in ribeyes my usual cut.

Porterhouse for romancing ladies.

T-bones for sentimental reasons. Dad's favorite.

Tri-tip is my party cut. Insert whole garlic gloves for maximum effect.

I also love skirt steak.....

Posted

Just had the greatest steak I have ever tasted. 16 oz. American Wagyu Ribeye at Craftsteak. My vote definitely goes for Ribeye.

  • 1 month later...
Posted

Bone in tomahawk rib eye. But there are some great cuts you didn't place in your poll.

1) Hanger steak

2) skirt steak

Posted

I will have to say 1 3/4" or more prime bone in rib steak, end cut (near the chuck), cooked rare with some Montreal Steak Spices. So much flavor and tenderness, the perfect ratio of marbeling and meat. After that I need a long full bodied complex cigar for desert.

  • 3 weeks later...
Posted

Bone in tomahawk rib eye. But there are some great cuts you didn't place in your poll.

1) Hanger steak

2) skirt steak

That's using the word "great" pretty liberally.

Given the choice between a Prime Bone In Ribeye or a skirt steak, why would you ever choose skirt steak??? Skirt steak belongs being marinated, tenderized, grilled, sliced and covered up with grilled onions peppers, cheese, sour cream, guacamole and wrapped in a tortilla.

Posted

No. Well prepared skirt steak does not need all of those toppings. There are many occasions where I can and do choose cuts like skirt steak and tri-tip over ribeye. Sheeeit, I often prefer oxtails as well.

Posted

That's using the word "great" pretty liberally.

Given the choice between a Prime Bone In Ribeye or a skirt steak, why would you ever choose skirt steak??? Skirt steak belongs being marinated, tenderized, grilled, sliced and covered up with grilled onions peppers, cheese, sour cream, guacamole and wrapped in a tortilla.

Not liberal at all. They are both great steaks. Completely different from a tomahawk but great none the less. Maybe you should try a new recipe and stop making fajitas with it.

  • 2 weeks later...
Posted

I must confess.........Strassburger Prime Dry Aged Porterhouse Steak is my choice.....

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