Tri tip steak.
STEAK: which cut is your favorite?
- Thread starter 53' Stude
- Start date
Porterhouse.
Delmonico / ribeye
Tomahawk steak is basically a thick cut Ribeye with the bone. The names Ribeye and Delmonico are interchangable where I live.
Ribeye is hard to beat.
Although, I've been buying chuck eye steaks at my local butcher that give it a good run.
For almost half the price.
Although, I've been buying chuck eye steaks at my local butcher that give it a good run.
For almost half the price.
4WD
$50 site donor 2025
They do the Brazilian Picanha two doors down from our hotel …
It’s a biweekly treat …
In that case I also like ribeye.
4WD
$50 site donor 2025
Chuck eye is a good steak & egg cut too - not too big, easy to cook …
Ribeye or NY strip. I hear filet mentioned a lot but I don't get it other than it's soft and easy to chew. I rather like my steak to taste like beef, and the problem with filet is that it's really low on beefy flavor. It's from a part of the animal that doesn't get exercised and doesn't really have an intense beef flavor.
It may not be steak, but I like the tough cuts of beef that have to be cooked where the collagen is broken down. Like tongue or oxtail.
It may not be steak, but I like the tough cuts of beef that have to be cooked where the collagen is broken down. Like tongue or oxtail.
JHZR2
Staff member
Love tri tip!
For me it’s a rare to medium rate sirloin, or else skirt steak or charcoal grilled London broil. If these have tenderizer and aren’t overdone they’re delicious.
I don’t mind ribeye, but there’s so much fat waste that aid prefer the added protein of the leaner cuts, a decent one isn’t tough if you cook it right.
Single entree -- ribeye or standing rib roast (prime). Cuts like filet may have the tenderness, but lack the flavor. Gyutan sits even farther on the other side of the scale.
But the variety in a churrascaria is also a treat.
Tri-tip is one of those cuts that needs to be properly prepared, and can be very good when done right, Santa Maria style.
Like flank steak, it used to be a cheap cut that rose in popularity, and cost, but that hasn't changed the nature of the cut.
But the variety in a churrascaria is also a treat.
Tri-tip is one of those cuts that needs to be properly prepared, and can be very good when done right, Santa Maria style.
Like flank steak, it used to be a cheap cut that rose in popularity, and cost, but that hasn't changed the nature of the cut.
My BIL worked at a high end steak house when he was young. "Cook it right" is Mark's middle name.
Tongue can taste like steak!
Ribeye with Sirloin cap are my favorite in that order. I've also made flat iron steaks a couple of times in the last year and they turned out pretty good but still no where near a Ribeye.
For me, its main attraction is the intensely beefy flavor. I like it as a small plate, or appetizer, not the main course.
A corollary -- what is the longest aged cut that you've consumed? I've seen experiments where they've stretched it to the point where more of the flesh is rotten than consumable, so there is a line that's crossed where the returns diminish to the point of not being desirable.
I’ve some really good hanger steak and bavette steak that is rich and great texture and quite lean
Waste the fat on a ribeye? Absolutely not! A little piece of the fat on each bite of steak is, at least partly, what makes a ribeye so tasty.
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