Grass fed flavor people love is in the fat mostly in my opinion
STEAK: which cut is your favorite?
- Thread starter 53' Stude
- Start date
USDA Prime Ribeye, medium rare.
A beautifully marbled prime NY strip, aged 30-35 days, cut 1.5" thick, seasoned simply but liberally with salt and pepper, and cooked medium rare in cast iron with Kerrygold garlic and herb butter.
Depends on who's paying for it. I like Filet Mignon and Flank.
T bone....
T-bone
New York Strip.
Decent amount of marbling with some edge fat intact to carmelize. McCormick's Montreal Steak Grill Mates seasoned and rested at room temp for 30-45 minutes. Cooked on the charcoal Weber @500F. 4 minutes one side, 3 minutes other. Throw in a white hot iron skillet with Irish butter and crushed garlic for about 30 seconds each side to get some crust. Side of steamed spiced (Old Bay of course) shrimp and a few hazy IPAs. Heaven.
Decent amount of marbling with some edge fat intact to carmelize. McCormick's Montreal Steak Grill Mates seasoned and rested at room temp for 30-45 minutes. Cooked on the charcoal Weber @500F. 4 minutes one side, 3 minutes other. Throw in a white hot iron skillet with Irish butter and crushed garlic for about 30 seconds each side to get some crust. Side of steamed spiced (Old Bay of course) shrimp and a few hazy IPAs. Heaven.
Great on thick grilled pork chops too!
Cheap steak? Chuckeye.
Other than that a good steak is a good steak.
PRIME grade strip is pretty good (choice mediocre)
choice fillet is fine its a lean cut anyway.
Lately I've been buying the 24.99/lb prime fillet at sams club.
but if the grocery store has something in particular on sale I'll check it out.
Ribeye is good if they have 10+ to pick from.
My goto for value is the Chuckeye. It similar to ribeye.. great flavor.. not too tough, no giant hunks of fat if cut properly.
They are usually in 6-9oz portions which is enough IMO.
Other than that a good steak is a good steak.
PRIME grade strip is pretty good (choice mediocre)
choice fillet is fine its a lean cut anyway.
Lately I've been buying the 24.99/lb prime fillet at sams club.
but if the grocery store has something in particular on sale I'll check it out.
Ribeye is good if they have 10+ to pick from.
My goto for value is the Chuckeye. It similar to ribeye.. great flavor.. not too tough, no giant hunks of fat if cut properly.
They are usually in 6-9oz portions which is enough IMO.
I prefer a seasoned and marinated tenderloin cut. Not to be confused with BITOG member @tenderloin.
wemay
Site Donor 2023
1. Picanha
2. Rib-eye
2. Rib-eye
I don't think anyone mentioned prime rib, a good one. Otherwise medium rare ribeye for me.
Ribeye and Prime Rib are the same cut of meat but they are prepared differently.
Yeah oddly for me beef tongue and heart aren’t as good or easy to prepare as pork or Elk versions of the same. Heart can be a strange one that due to being saturated with blood makes it odd when cooked the recommended way (my mom has an ancient Betty Crocker cookbook that still lists heart and tongue). If I did beef heart again I would likely slice it into steak, let it soak in milk then grill. Not sure if it would end up becoming shoe leather but cooked normally it’s hard to describe, it seems like a delightful texture at first.
Elk tongue has a smoother flavor and no need to cool and peel which makes for a better flavor steaming hot.
Ever since our farms lost their ability to export the strange stuff (most organ meats) you actually find tripe and all sorts of other oddities at the local Sam’s club.
I personally don’t get the point because of the price per lb , but at the farm market organic pork or elk organ meats for $2/lb made them attractive. (Up until everyone else made them in demand and even more costly than normal cuts)
Of normal cuts Ribeye is my favorite, though I only get it a few times a year at a restaurant.
At home the go to was always chuck but given extreme inflation in the cheap cuts of meat it ends up being priced like an expensive cut, around here round and bottom are the only ones that get extremely cheap occasionally.
Ribeye and that's easy.
You can do wonders with a tri-tip if you have the time.
The rest is just steak.
You can do wonders with a tri-tip if you have the time.
The rest is just steak.
Patman
Staff member
Agree! The fatty bits taste so good!!!
I like lean meats, and I like them cooked med-well done. To get a quality result, the steak must be really high quality, otherwise it is just tough.
London Broil is a fav, as is a NY Strip.
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London Broil is a fav, as is a NY Strip.
Ribeye
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