What's Your Cut?

[Jefferson]

Porterhouse or ribeye are both great. Porter has to be prime tho or the strip section may not have enough marbleing.

Also, as my Illinois neighbor pointed out, tri-tip is a great cut too. Suberb beef flavor.

[seamus]

Bone in ribeye. Best all around cut for flavor and tenderness.

[Newkarian]

Ditto!

This, ribeye that is

[Armaniac]

Ribeye. Loads of flavor and very tender.

[AbuAmelia]

Bone-In Fillet!

[superconductor71]

Like most people, a rib-eye has that great fatty flavor that just makes the steak....

But.....If you can get a nice deeply marbled bone-in strip steak, that may be even better.

[ArtemusGordon]

Bone in grassfed ribeye! my favorite

[Fosgate]

Tough to call living in the best cattle country of the US. My favorite three cuts are the Porterhouse and Ribeye (or Prime Rib) followed by the NY Strip. But really you get any good aged cut of Black Angus and I think they taste better than any cut of of other beef cows. There is a little hunting resort up in Gettysburg South Dakota called Bob's Resort that specializes in three cuts, a 16oz Fillet called a Steak Sandwich, a 22oz Fillet called "The Choice Cut" and a 320z fillet called the "Prime Cut". All are phenominal as the slaughter and age Black Angus on site as well as age them. I order mine rare and they come out perfect just folding over the knife as you cut and melts like butter in your mouth. If I am ever withing 2-3 hrs I call up there to verify they are open and detour up there if I can. Another place worth mentioning is Elk Creek Steakhouse near Piedmont South Dakota for any Sturgis Motorcycle Rally goers. I've taken old cattlemen in there and they walk out saying it is the best steak they have ever had.

So to me it's not so much the cut itself as the type of cow it comes from, That it's not under stress when slaughtered (changes the flavor of the meat if they are), Aged properly and served rare. Oh and no steak sauces, if you need that it's not a good steak and you could just is well ask the chef to grind it up and put it on a bun. Many establishments look at you like your high if you ask for steak sauce up here.

[Laynard]

Filet. Because you can wrap it in bacon. Everything's better with bacon!

[GnarlyEggs]

Rib Eye for sure. Great flavor!

[Skyfall]

Filet. Because you can wrap it in bacon. Everything's better with bacon!

Respectfully: Bacon may be better with beef, but beef is not better with bacon. Putting bacon on a prime steak is the equivalent to putting a sauce on it - "If one's steak needs a supporting cast, one may be buying the wrong kind of steak. " - I think Jesus said that actually!

My humble opinon

[Laynard]

Respectfully: Bacon may be better with beef, but beef is not better with bacon. Putting bacon on a prime steak is the equivalent to putting a sauce on it - "If one's steak needs a supporting cast, one may be buying the wrong kind of steak. " - I think Jesus said that actually!

My humble opinon

Hmmm. Maybe you're right. Maybe I've been eating bacon stuffed with filet.

[liger930]

I'm going to have to say USDA prime ribeye. No other cut offers a flavor explosion with every bite.

[KoreanCowboy]

I'm going to have to say USDA prime ribeye. No other cut offers a flavor explosion with every bite.

Ribeye all the way. If cooked properly the "eye" fat is amazing; like a little pat of butter from heaven.

[Knilas]

T-bone all the way! Ribeye second.

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[BigWill]

The bone in ribeye is the best imo. 16oz med rare is where it's at for my tastes.

[HarveyBoulevard]

Porterhouse!!! Why you ask? Great question. Here is why:

If you remove the bone and cut out the two steaks that make up a porterhouse you will get a tenderloin steak and a top loin (or New York Strip Steak).

Best of both worlds. Mmmmm...now I am hungry and need to go grill a steak...and smoke another cigar...and drink another beer.

[rshacklefordiv]

If you've voted for something other than ribeye, next time, give a bone in ribeye a chance and see if it changes your mind. Next time, I'll opt for a t-bone and we can call it even.

[Habana Mike]

Bone-in RIbeye - best of all worlds. And what's wrong with a little bonin(g)?

[Skyfall]

If you've voted for something other than ribeye, next time, give a bone in ribeye a chance and see if it changes your mind. Next time, I'll opt for a t-bone and we can call it even.

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.

[Habana Mike]

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

The third being what?

And you're the one espousing a 16 ounce T-bone and 24 ounce Porterhouse as Turf & Turf

[Skyfall]

The third being what?

And you're the one espousing a 16 ounce T-bone and 24 ounce Porterhouse as Turf & Turf

Fixed, and "Turf and Turf " is a quote from a TV show.

[Habana Mike]

Ah, both make sense now!

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[Hafner32]

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

+1. I enjoy a ribeye from time to time but often it just has a bit too much fat for me. The NY strip has the same great flavor with being a bit leaner cut of beef

[rshacklefordiv]

I had that T-Bone: http://bonvivantva.com/?p=1087

I'm still a ribeye man, but I'll concede that variety is the spice of life.