[NA] Best cut for a steak?

RyanB

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I don’t think we’ve had any arguments about this subject, yet.

Which cut of steak do you prefer if you were to go out and buy?

I just picked up a London Broil over at Whole Foods. One of my favorite lean cuts. Will update later on before I devour it.
 
Ribeye. With a side of steak fries. Wash it down with a dark porter ale.

Second preference would be a porterhouse. If I’m not hungry enough to finish one, though, I’ll get either the strip or the filet.

But I also like a grilled salmon steak.

Anybody else feeling hungry?
 
I love all steak, but I’m particularly fond of a good ribeye. Medium rare.
 
Ribeye. Medium.
I've had some leaner cuts but if I'm getting steak its gonna be ribeye, maybe prime rib if I feel like something different.
 
Oh. And wrapped in bacon. How could I have forgotten the bacon?

Sometimes topped with sautéed mushrooms, and maybe with a dozen shrimp or a lobster tail on the side.

Damn. I seem to be drooling all over this iPad and it’s out of warranty....
 
Any lean cut.

...with steak dip.

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Sirlion strip, market basket, from behind the counter, great stuff, $8.99 a pound.
 
I prefer ribeye too...med-rare. Feel like I’ve finally mastered the charcoal and also discovered my wife despises it. My soul is crushed...
 
If you eat a lean steak you have to have something on it, otherwise you would choke because it’s so dry.
Well of course. Top Sirloin and London Broil are my two top leaner picks. Other than that I’ll have to agree with the rest of the crowd and say that Ribeye makes the best steak overall. Medium Well is my preferred heat as well. Can’t do anything less.
 
Yeah, finding a new wife will be a chore...

If it weren’t for it being her idea to buy the Twin Comanche we now own, she has no idea how different her life would be, lol!


I kid of course...just makes cooking steak that much more of a burden. Hers and the boy’s steaks on the gas; mine on the charcoal.
 
I am doing New York Strips for bbq tonight. It's a toss between that and thick cut ribeye. Ultimately, a good filet is hard to beat, extra rare of course but it's so damned expensive around here. I don't know if you can consider tri tip too be a 'steak' per se, unless you cut it in to steaks first then grill it, but I'm perfectly happy with tri tip. Perfectly. As to the other cuts? Sirloin. Fine. Porterhouse. Fine. Chuck does not make a good steak. It makes great hamburger and pot roast though. Flank steak? Yum.
 
If cooked correctly I find that any of the good cuts (porterhouse, NY strip, ribeye) will do just fine. Anything beyond medium rare is a foul.

I recently got a green egg (Father’s Day gift from wife) and did some NY strips. Possibly the best steak I’ve ever eaten. Something about sustained and even 600 degree charcoal heat that does the trick.
 
Chuck does not make a good steak. It makes great hamburger and pot roast though

Flat iron comes from the chuck primal and makes a pretty good steak*. If you cut it yourself from a top blade roast then it's super cheap, too.

[*]Unless you like your steak rare. The connective tissue in flat iron/top blade doesn't break down until you hit medium rare.
 
Since you said "...prefer if you were to go out and buy", I'll put in a vote for skirt steak. I'd buy it in a heartbeat when it goes on sale.
 
I don’t think we’ve had any arguments about this subject, yet.

Which cut of steak do you prefer if you were to go out and buy?

I just picked up a London Broil over at Whole Foods. One of my favorite lean cuts. Will update later on before I devour it.

Most of the time these days, a London Broil is a piece of round steak. Back when I was a kid it could also be flank. I don't buy flank very often as it's as expensive as strip steak. You need to marinate either or it will be chewy. This marinade works well on either. Also, I wouldn't cook either piece of meat past medium rare, it will be too tough.

Back to the question at hand. I agree with @skier, I like a New York strip over a ribeye. We do a dry rub that consists of paprika, garlic powder, onion powder, salt, pepper, turmeric, and coriander, with a pinch of cayenne pepper. No one in my house liked charred food, so we cook on a gas grill. We occasionally have a ribeye, but it's too fatty for one of my daughters. Our local Costco has very good meat and that's where I get ours.

To my mind, a filet is best made into tournedos. Martha (Stewart, not King) suggest parboiling the bacon before using it to wrap the tenderloin. I haven't found that necessary. Smithfield makes a cherrywood smoked bacon that I think makes particularly good tournedos. Trader Joe's has an uncured applewood smoked bacon that is very good as well.

If you're grilling meat and don't have a Thermapen I think you're working too hard. I like to take our steaks off the grill when the center temperature is 120 degrees F., that gives us a medium rare steak. For something like a flank steak, it's too thin to give an accurate temperature, you just have to eyeball it, and that gets tricky.
 
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