[NA] Best cut for a steak?

Discussion in 'Hangar Talk' started by Ryanb, Jun 23, 2018.

  1. Ryanb

    Ryanb Final Approach PoA Supporter

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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.
     
  2. Mike Smith

    Mike Smith Pattern Altitude

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    Ribeye of course
     
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  3. luvflyin

    luvflyin Final Approach

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    Porterhouse. Have the Filet Mignon for dinner and save the New York for breakfast. Or vice versa.
     
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  4. Mike Smith

    Mike Smith Pattern Altitude

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    Lean-Steak.....does not compute
     
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  5. Stickman

    Stickman Pre-takeoff checklist

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    Porterhouse, Ribeye, New York, even Prime Rib. It's all good.
     
  6. denverpilot

    denverpilot Taxi to Parking

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    Best steak cut: Yes.
     
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  7. Half Fast

    Half Fast Pattern Altitude

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    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?
     
  8. ktup-flyer

    ktup-flyer Pattern Altitude

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    Filet medium rare with foie gras on top. Ribeye is my 2nd choice
     
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  9. kayoh190

    kayoh190 Pattern Altitude

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    I love all steak, but I’m particularly fond of a good ribeye. Medium rare.
     
  10. falconkidding

    falconkidding Pre-takeoff checklist

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    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.
     
  11. SkyDog58

    SkyDog58 Touchdown! Greaser!

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    Thick.
     
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  12. Half Fast

    Half Fast Pattern Altitude

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    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....
     
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  13. Shawn

    Shawn En-Route

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    Any lean cut.

    ...with steak dip.

    [​IMG]
     
  14. Half Fast

    Half Fast Pattern Altitude

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    Reported.

    (This forum needs a “dislike” button.)
     
  15. Shawn

    Shawn En-Route

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    Don't be a hater...I din't say well done. For God sakes man, I have standards.
     
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  16. PaulS

    PaulS Final Approach

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    Sirlion strip, market basket, from behind the counter, great stuff, $8.99 a pound.
     
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  17. Banjo33

    Banjo33 Line Up and Wait

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    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...
     
  18. Half Fast

    Half Fast Pattern Altitude

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    Well, being a forgiving sort, I didn’t add you to my ignore list.

    Yet.
     
  19. Half Fast

    Half Fast Pattern Altitude

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    Yeah, finding a new wife will be a chore...
     
  20. kyleb

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    Bite sized?
     
  21. Mike Smith

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    If you eat a lean steak you have to have something on it, otherwise you would choke because it’s so dry.
     
  22. Kelvin

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    Medium Rare Prime Rib with fresh horseradish

    Ribeye

    Filet

    In thar that order..
     
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  23. mtuomi

    mtuomi En-Route

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    Ribeye, cooked to 127F Sous Vide, then seared on my 1500F sear burner.
     
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  24. Zeldman

    Zeldman Final Approach

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    I have found the best cut for a steak is a knife. I tried a chainsaw once and it was too messy.....

    And bison, it's what's for dinner.....
     
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  25. Ryanb

    Ryanb Final Approach PoA Supporter

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    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.
     
  26. skier

    skier Pre-takeoff checklist

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    NY Strip. Medium rare. Is there any other choice?
     
  27. Banjo33

    Banjo33 Line Up and Wait

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    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.
     
  28. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    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.
     
  29. Shawn

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    [​IMG]
     
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  30. arkvet

    arkvet Line Up and Wait

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    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.
     
  31. asicer

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    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.
     
  32. asicer

    asicer En-Route

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    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.
     
  33. eman1200

    eman1200 Final Approach

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    for those of you paying attention...…..word count: 4 (FOUR).
     
  34. mscard88

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    Filet medium rare.
     
  35. Ryanb

    Ryanb Final Approach PoA Supporter

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    Nahh... still too much Mooing going on... :D
     
  36. mscard88

    mscard88 Touchdown! Greaser!

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    Hey you asked the question! :dunno:
     
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  37. ktup-flyer

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    It’s a steak not a burger
     
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  38. denverpilot

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    Steak is simple. :)
     
  39. Stickman

    Stickman Pre-takeoff checklist

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    Flank steak is even great if it's made into Fajitas.
     
  40. FormerHangie

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    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.