It's all about the cut.....  

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Posted

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

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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!

Posted
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!

Posted

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.

Posted

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.

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Posted

NY strip for me

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

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!

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

Posted
Ribeye... the flavor is in the fat!

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

Posted

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.

  • 2 weeks later...
Posted

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.

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