For you beef eaters, what's your very favorite cut of steak,

[babylonsister]

and why? I remember fighting over the bones with my 4 siblings as a youngster, so I tend to prefer T-bones, but am curious what you think is the best.
And I'm thinking 'on the grill' cooking, unless you have better ideas.

[NMDemDist2]

1. i love filet mignon about 2" thick n/t

[mike_c]

2. I have to say filet too....

New York strip is probably my second choice, and the cut that I most frequently grill. Both are flavorful and tender when cooked medium rare, which is the way I like them.

[supernova]

3. Filet Mignon

In fact I eat beef so rarely, like every six weeks or so, it's the only beef I eat. So, eventhough it's expensive, it's economical for me overall.

It makes a nice dinner party conversation piece too.

[housewolf]

4. Rib Eye

Bone-in rib eye steak or roast. I just love it! It's tender, moist and wonderfully flavorful. Yum, wish I had one right now!

[NMDemDist2]

6. that's my 2nd choice, fatty but oh so tasty! n/t

[Stinky The Clown]

5. Chuck eye

This steak is the chuck end of the rib, but where the muscle is too small and fragmented to make a 'pretty' steak. In fact, I'd call it kinda ugly.

But the reason I like this one is that it is as tender as the rib eye (which is right next to it) but even more flavorful. I also have to admit .... I **like** charred beef fat. The cut isn't all that fatty, but has enough fat seams to give me that extra bit of flavor.

All in all, aesthetics aside, it is, for me, the perfect steak.

http://www.hormel.com.nyud.net:8090/images/glossary/b/beef_chuckeyesteak.jpg

[babylonsister]

13. Thanks for outing yourself on the charred beef fat; I also

like it, naturally, because it's full of flavor. Mr. PITA cuts it all off, or makes shish kebobs. :eyes: We have to die of something, so may I go with clogged arteries and a smile on my face!
I'll have to look for that!

[wryter2000]

42. I love that piece

As I said below, my favorite all-around cut of beef is chuck. That's one part of the chuck roast that makes a great steak. The less desirable chunks in the roast make great stir fry, stew, and other things.

[onecent]

46. You are so correct! It is a great tasting steak...and cheaper than

ribeye. I just found out about this cut, our local grocer in a small town also has named it "Spencer Steaks".

[Tab]

7. Rib eye, or strip, or even London Broil

I used to believe that Filet Mignon was the best cut, but in reality, it's best in terms of tenderness, but it doesn't have shit for flavor.

I now buy rib eyes, or strips, or occasionally sirloin tips, or london broil. I rub with garlic salt, let them sit a few minutes, then grill.

Filet Mignon is a lot of money for a very tender, but generally flavorless steak, and I have cooked MANY. I'll take a sirloin or ribeye, or london broil over a filet mignon any day.

[babylonsister]

14. I know filet mignon is supposed to be the 'best' for you, but

I agree about the taste. Does anyone wonder why it's wrapped in bacon?

[Mr. McD]

8. New York or Rib Eye

Better yet a slow smoked brisket will beat any steak for tenderness and flavor.

[politicat]

9. Rib eye or skirt, depending on what I'm doing.

A good skirt is just incredible if it is cut against the grain. Doesn't look pretty, but I'm not going for plate presentation of the year here.

Rib eyes are almost always perfectly marbled.

London broil tends to be tough out here, though the ones my mom got in AZ were better....

[Tab]

15. Yeah, you have to know how to pick the right one

I've cooked many - for years, it was the only steak I cooked, and I do a very good job with it, but you have to learn which ones cook well and which don't. Nice evenly marbled, not too much concentrated gristle or fat, and NOT TOO THICK. Some people like a "nice thick steak" but it can be tricky to cook large ones well.

Sometimes the store has some great london's in there, and I have no problem cooking one, other times they're scrawny or not marbled well, and I don't bother and walk away - if it's not a good cut you get a crappy LB out if it.

[Lugnut]

10. Rib eye

Done on the grill. No contest.

[Cassandra]

11. Now that I'm working on losing weight...

a small filet mignon works best for me but for flavor I prefer a shell steak, which is what a NY strip steak is known as in NY.

[Stinky The Clown]

16. "shell steak" .... hehehehehe ......

That's what I learned to call them, too. I never knew what a NY stip was until I left the northeast.

I wonder if they call 'em Kansas City strips in Kansas City?

[onecent]

47. Yep they call 'em Kansas City strips....n/t

[wryter2000]

41. Thank you!

See my post below. Imagine my surprise on moving from Upstate NY to California to find "New York steak" everywhere. It's kind of like the culture shock when you see "Best Foods" on the Helman's jar. (Yes, I use store bought mayo...can I still stick around? :evilgrin:)

[cleofus1]

12. welll

rib eye of course...filet mingnon is good too...i know it's not steak...but prime rib done well it to die for...

[Stinky The Clown]

17. I almost forgot ........ flank steak

Above I extolled the virtues of a nice chuck eye steak. I almost forgot my equally favorite ..... the flank steak.

I marinate them for at least 24 hours, and often longer. Then I grill 'em and slice 'em real thin.

Where the chuck eye gives a great 'grilled steak' taste and experience, the flank is much more complex and layered and sophisticated a taste.

They are two very different things but equally wonderful.

[The empressof all]

18. I agree about the flank steak

When cooked and cut correctly there's no better steak for flavor. It's my favorite right after Rib eyes and T Bones. There's something about cooking steak with a bone that just gives it an extra punch but I'd never turn down a good flank steak.

[troubleinwinter]

24. Can it be cooked bloooooooody rare?

I like my beef nearly raw, and thought flank had to be slow-long cooked. Didn't know it could be grilled.

[Stinky The Clown]

26. "Can it be cooked bloooooooody rare?" --- Absotively!

We always do it rare. But mind you, this is after marinating it for at least 24 hours. That said, it can be cooked unmarinated, and also to a nice bloody rare.

Like you, I like my beef very rare.

Do you know the term 'black and blue"? That means charred on the outside and almost cold in the center. It takes a very hot (blast furnace hot) fire to do it right. Its my test of a restaurant's steak-making ability.

[troubleinwinter]

28. I do know 'black and blue'

But servers don't seem to. It's difficult to get them to understand, so I explain I want it nearly RAW. (apologies to vegetarians)

I sure did not know about flank steak, I like to use it in stir fry, but will try it on a grill.

[babylonsister]

39. Tell the servers you want to hear it "Moooooo"! nt

[troubleinwinter]

29. What does a marinade REALLY do?

[NMDemDist2]

30. check this out.....

http://homecooking.about.com/library/weekly/aa011700a.htm

[troubleinwinter]

32. Thanks! Interesting article, it answered a couple of my questions.

" ...a marinade will only penetrate just so far into the surface of the meat. ....flat cuts of meat benefit most from tenderizing marinades.

...marinades containing oils with emusifiers mono- and diglyceride (check the labels) penetrate deeper and faster. Extra-virgin olive oil naturally contains monoglycerides and is a good choice for marinades."

I usually use an acid like vinegar or citrus, and an oil, but wondered if the oil "did" anything.

[NMDemDist2]

31. I love my steak like that, I tell em just take the chill off the center

and bring it......

[wryter2000]

43. Yup, that's the way to do it

Rare, rare, rare, and sliced thinly against the grain. My only "beef" with flank is the price. Oy!

[mtnester]

19. Rib eye for me

you can marinate in the right combo and rib eye will melt in your mouth.

Sigh...unfortunately, we do not eat red meat often....since we have cut down on it so much during the years...hubby and I both "pay" after we eat it. So, we only have steak maybe a couple times a year. That said, I can honestly answer that red meat is delicious, when we have it.

[babylonsister]

20. What kind of marinade do you use? I happen to have a couple

of ribeyes thawing as I type for tomorrow. Inquiring minds!

[NMDemDist2]

21. i use store bought ones or

mix worchestershire sauce with garlic and Mrs. Dash and maybe some onions (i use dehydrated ones)

then add wine (red) or beer if you have it (I never do so I use red wine vinegar) and a sploosh of BBQ sauce or mustard

here's a great article and lots of recipes

http://homecooking.about.com/library/archive/blcon10.htm

[babylonsister]

22. Thank you, AZDD6! Sounds great! nt

[mtnester]

23. Hate to admit it is from the grocery store...Original Allegro marinade

it has a stronger taste...perfect for red meat.

[babylonsister]

25. Don't hate to admit it; that's why they make these marinades.

As it turns out, Mr. PITA doesn't want to marinate his shish kebob. Sheesh!

[NMDemDist2]

27. my my

so marinate yours and give him a taste

he'll be SO jealous LOL

[babylonsister]

33. Nah, I'm drowning mine in grilled onions and mushrooms, for

ME, obviously, as Mr. PITA won't touch either. Surprise, surprise, eh? :eyes:

[NMDemDist2]

34. LOL

I feel for you! Mr. Ketchup will ALWAYS at least try my culinary excursions at least once :hug:

[AwakeAtLast]

35. Medium rare Filet Mignon or Prime Rib

:9

Oh goodness, are you making me hungry!

[Rabrrrrrr]

36. Toss up between the Rib Eye and the Hanger steak

Both are super tasty!

And I'll take taste over tenderness any day (though the rib eye is certainly pretty tender).

[NMDemDist2]

37. what's a "hanger" steak?

never heard of that one....

[babylonsister]

38. Glad you asked!

“Hanger Steak”

Definition: The Hanger Steak is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly. The hanger steak has a grainy texture which is great for many dishes like fajitas or bulgogi. While you can use most any method to prepare the hanger steak it does have a tendency to dry out and get tough when exposed to dry heat. When grilling or broiling you need to use a marinade first to keep it moist. This is a very tasty steak and you will really enjoy it as long as you prepare it correctly.

Also Known As: Hanging Tenderloin, Hanging Tender, Butcher's Steak, Onglet, Butcher's Tenderloin,

[wryter2000]

44. Ooooh,

That picture has me drooling.

[Rabrrrrrr]

45. It's a great damn steak! Used to be cheap, too, til the yuppie fucks

got hold of it and drove the price up, just like the goddamn fucks did with flank steak for their fucking chi chis fajitas.

[wryter2000]

40. New York

Oddly enough, I don't remember ever hearing of New York steak when I lived in New York. Maybe it was called something else back then?

Filet doesn't have enough flavor for me.

Probably my favorite cut of beef for all purposes is chuck. It has great flavor and is fairly tender.