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Favourite Cut of Steak?

This question came to mind while reading some posts about steakhouses where people seemed to be predominately talking about strip-steaks. I just don't get it. I decidedly prefer a rib steak over all others (except perhaps some hangar steak when I'm in the mood for something much gamier and kidney-like).

So what cut do you prefer? Why? Especially if it is strip that you prefer.

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  1. Rib and skirt. why? obvious - because they're marbled with fat.

    1. Ribeye (sometimes known as Spencer). I also like (New York) strips, especially if I'm in the mood for connective tissue. But the ribeye typically had better marbling.

      1. The more red meat I eat the more I tend towards the rib eye. It needs to be done slightly more than I would usually have it (medium) but when done right, it melts like buddah!

        1. Ribeye! Without a doubt! Filet too mushy or soft. New York or strip sometimes too chewy. Love the marbling in a fine ribeye!

          1 Reply
          1. re: Jesdamala

            Agree on filet...and there's not enough fat (marbling) to lend flavor, either. I wonder how it'd taste if you larded it with, say, bacon fat....

          2. Rib on the bone, hanger and flat iron. All for flavor of course. I sometimes get a porterhouse or t-bone but the first three are first choice. I used to love sirloin on the bone but thagt seems a thing of the past with butchering being done in centralized locations. Pity that!

            1. I prefer a dry aged rib-eye or NY strip. It is the same cut of meat, but the NYC is boneless. IMVHO, The tenderloin is o much overrated and tasteless.

              Flat iron steak has much more flavor, but requires a long (6-8 hours)marinade, but the flavor is deeper.

              Venison or buffalo is in a different league but much preferable to commercial grain fed beef.

              8 Replies
              1. re: Kelli2006

                Where I buy my meat NY Strip and Rib Eye are very different cuts from different parts of the animal. Around here strip is what you get from a Porterhouse after removing the bone and tenderloin. Rib eye is a "steak" cut from what might be called the small end of the rib roast. Best are bone on with great gnawing potential. Many are marketed without the bone which is just tooo tooooo bad.

                1. re: Candy

                  I agree with Candy on the difference between NY strip and Rib steak. Handy .jpg -- http://www.cooking-italian-food.com/r...

                  However, in these parts (Toronto), Rib means bone-on and rib-eye means boneless. At least as I've noted.

                  1. re: Atahualpa

                    When I lived in NYC - years ago, I admit it, I never heard the term New York in reference to a steak. Ironically, It was not until I moved to the West Coast that I first heard the term "New York strip".

                    As to favorite steak: rib eye. well marbled. Cut into very thin strips, quickly placed on the hottest, heaviest fry pan you can get - lightly heat-proof oiled first. Only for about 90 seconds, quickly flipped for another 20 seconds or so. Should be bloody juicy inside but charred outside. All it needs is a little kosher salt and a fork.

                    1. re: niki rothman

                      I think it's one of those cases where a piece of food named after a location is found everywhere but at the place itself.

                      I like a good striploin myself, although a ribeye is also great because of the marbling.

                      A hangar or skirt has its moments too, especially in a burrito or just with frites.

                      1. re: Atahualpa

                        That's exactly how it is on the West Coast, too. My faves: Rib-eye, hangar, skirt, flatiron.

                    2. re: Kelli2006

                      Ribeye and strip steaks are not the same cut.

                      1. re: Kelli2006

                        I have never felt the need to do much more than salt a flat iron ahead of time. A long marinade isn't at all necessary.

                      2. Ribeye for the win. New York strip second. Filets are fine but not enough fat or flavor to satisfy me when I'm craving beef.

                        1. My favortie is a Porterhouse. Because it is on the bone, you get a juicy strip side and a very good filet side. I agree with everybody that a Filet is usually dry and disapointing, but when it comes off the porterhouse bone, it is succulent.

                          I do love hanger as well.

                          Rib-eye (especially on the bone) is also great, but there are some cuts on the end that are really fatty.

                          I also love Prime Rib (the (prime) rib roast), w/ yorkshire pudding.

                          Oh, and a nice marinated flank w/ garlic bread...

                          I guess I just love steak.

                          2 Replies
                          1. re: tbear

                            It's not that the filet is dry, it's that it has such a bland taste. The texture is kind of flabby too. But to me, the problem is it just has no beefy flavor. Now, if filet was $6 a pound - sure, I would buy it. But Niman Ranch rib eye is about $8 a pound - well worth it.

                            1. re: niki rothman

                              Niki - I gotta ask - where are you located? Here in Atlanta, we can't usually even get crappy Kroger or Publix brand ribeyes for less than 10.99 - 13.99 a pound unless there is a super sale.

                              Niman Ranch stuff is WAY more expensive than that.

                              Actually, I do have to say that Publix beef, when on sale, can be worthwhile. They have porterhouses on sale this week for $6.99 - which is a great deal - and last time we had them they were very good. Otherwise, we try to buy aged or prime stuff at a local butcher - Shield's- or at Whole Foods.

                          2. Cast a vote for the king of steaks, the Porterhouse. You get three best parts of the steer, the strip, the filet and DA BONE!!

                            1. All steaks have their place. It just depends on what kind of mood you're in.

                              Filet Mignon isn't as flavorful as other cuts, but it has a singular texture.

                              Rib eyes are tender and flavorful, but sometimes you just don't want to deal with all the fat.

                              Flank, skirt and hanger steaks have more chew, but they have a great beefy taste.

                              Porterhouse and T-Bone steaks give you some tenderloin and some strip or sirloin, but you have to deal with the bone, which can be a good or bad thing depending on your tastes.

                              I also like white and dark meat from the chicken, and all the different cuts of pork, it just depends on what I feel like having at a particular moment.

                              1 Reply
                              1. re: Humbucker

                                I couldn't agree more - and although it's not technically a steak, I highly recommend a cross-cut rib "steak". It's basically a cross-section of the beef ribs, and tough to find, but very flavorful if cooked properly.

                              2. Rib steak, hands down. The steak I grew up with in Montreal, where it is extremely popular.

                                "Montreal steak spice" originated in the steak houses (including Moishe's) of Montreal that were started up by Jewish immigrants from Eastern Europe. The steak of choice in these restaurants was, and probably still is, the rib steak. Always bone-in. You never ever get a rib-eye in Montreal.

                                1 Reply
                                1. re: FlavoursGal

                                  Ahhh, Moishe's... a fond childhood memory! My Grandparents in Montreal used to take me there when I would visit. I remember clearly having the same waiter for better than 10 years, and fantastic steaks.

                                2. Definitely a ribeye for me (around here it's ribeye whether the bone is in or not,) grilled (I don't like it too rare, and generally go for medium-well) with nothing more than a bit of salt and pepper. If I'm feeling ambitious and/or indifferent about dietary considerations, I'll add some crispy onion straws to the top as well (something I picked up from an excellent one I had at a restaurant a couple of years back). I haven't actually done this in a while though. With the weather getting colder and it being dark by the time I get home from work, grilling isn't generally high on the list of things to do. I tried one of the Flat Iron Steaks recently as well, and it's tender, but definitely short on flavor (needs a good marinade.) I'm half-tempted to try using one to make fajitas with though...

                                  1. A dry aged, bone-in rib steak has got to be my favorite. A close second would be the T-Bone which I prefer to the Porterhouse. The T-Bone is cut from the short loin closer to the rib while the Porterhouse is cut from the end nearer the sirloin. Both are great but I think the strip portion of the T-Bone has a finer grain and beefier flavor. As I am not a huge fan of filet the T-Bone still offers a decent portion of it and at least it is on the bone which I feel adds a bit more flavor.

                                    4 Replies
                                    1. re: CDouglas

                                      Definitely T-bones. When I was a kid, this was far and away the most popular steak in our part of Toronto. My dad would grill them over charcoal, and after you were finished with the knife and fork part, my mom (who was a stickler for table manners) would actually let you pick up the bone, and gnaw all the tasty bits off.

                                      Bone-in rib steaks are great too.

                                      1. re: KevinB

                                        Either of these steaks grilled over hardwood charcoal at home will rival what you can get in the best steakhouse. And I agree, the meat that clings in the two corners of the T (strip on one side - filet on the other) is some of the best steak eating there is.

                                        1. re: KevinB

                                          The first REAL steak I ever had (as opposed to the floured-and-pounded round "steaks" my family could afford) was a T-bone, from a great pile of T-bones, from a county fair prize steer that a childhood friend of my dad's had bought at auction and then invited us over to share the feast. His wife and sister presided over two skillets and pan-broiled steaks for the better part of an hour. The only sides were big bowls of home-fried potatoes and green salad. I remember eating two steaks, all by myself, and experiencing about the finest level of Food Happiness I'd ever had in a childhood filled with some pretty good eating.

                                          And Yes, in retrospect, I'd give the nod to the T-bone. A little filet goes a long way - the strip is the good stuff.

                                          Bone-in ribeye is a damned close second, though.

                                          1. re: Will Owen

                                            Nice memory, Will. Surely you can still see the pan-broiling sisters laboring to fill the platters.

                                            T-bone is a cut that I never order at restaurants because its design begs to be eaten caveman style. Cooked at home, politely eaten with knife and fork for the first 90%, then table consensus (eat with like-minded people, who have expressed appreciation for the "chicken eating scene" in Tom Jones) allows the hand-lifting of the bone and the gnawing begins. Conversation slows, morphing to grunts and sated sighs as the bone is cleaned. The "designated torcher" washes their hands and reaches for the propane torch to "brulee" everyone's marrow which remains in the vertebral joint. Osso bucco marrow spoons or similar marrow tools are useful here, but not mandatory.

                                            Such behavior just doesn't fit in restaurants, especially in those carefully guarding their linen-napkin laundering costs.

                                            T-bones at home... ribeyes at restaurants.

                                      2. As the cheese standing alone, I much prefer a filet with a NY Strip coming in second. I don't like steak on the bone. And I like it rare. If I want fatty beef, give me short ribs or a chuck roast, not a rib-eye.

                                        1. For me definitely a ribeye, bone-in even better.
                                          I like to use a filet when I have a sauce accompanying it.

                                          1. Another rib-eye fan here, S&P, medium rare, with some good horseradish to accompany it.

                                            In a nice restaurant, I like the strip steaks generally, but the quality is better than what I can get at most groceries. I'll still usually pick the rib-eye though.

                                            Filet is for when I'm watching my weight, but I like to slice it into a very elegant stir fry then.

                                            1. Hands down the Ribeye cooked medium rare ok to lean closer to rare. I don'tever eat a whole one so it saves without drying it out when rewarming. And if I make it at home, Costco always has good meat, at least here anyway.Then I make a little bowl of dunking sauce, A-l and worstershire - Oh my!

                                              Filet mignon ,okay with bernaise sauce I have had some very tasty ones that are in a gorgonzola or the bernaise.

                                              And for the group gatherings, we do Mortons Tri-tip orginal marinade froom Costco or the Trader Joe's spicy-mexican (can't remember the real name) version. I think that they are Left Coast thing though,becuase family back east did not know what they were.. If you can get them though they are best cooked if you cut them into three pieces, because they are very thick, and will come out too rare for some. Then slice on the diagonal
                                              Trip tip makes a great french dip sandwhich...

                                              1. Despite my monikor (and my love of Boston), I was born and raised in Santa Maria, California, so you know what my answer is going to be:

                                                Tri-tip, baby!

                                                14 Replies
                                                1. re: Bostonbob3

                                                  Then you really know what good trip tip is!!!

                                                  1. re: chef chicklet

                                                    Damn straight. It was "invented" by a butcher at the Safeway in Santa Maria. And as you obviously know well, is the staple of Santa Maria-style BBQ.

                                                    1. re: Bostonbob3

                                                      Curious, are you able to get tri-tip in Boston?

                                                      1. re: chef chicklet

                                                        I've seen it at the Trader Joe's in Hanover

                                                        1. re: chef chicklet

                                                          Yeah, there are places that have it. My fav butcher in town is Savenor's (Julia Child's old butcher), and they'll do anything you want.

                                                          And I mean anything...:)

                                                          1. re: Bostonbob3

                                                            Hey Bob

                                                            I'm with you on the Tri Tip. Greatest food find of the summer for me. I think everyone needs to go out and try it themselves at least one.

                                                            I'm also a big fan of the sirloin. I usually buy a top sirloin roast and cut it up in my kitchen into steaks. To me, it's one of the best flavour to cost ratios. Along with the TT of course

                                                            DT

                                                          2. re: chef chicklet

                                                            When they cut a tri-tip crosswise into steaks they call them "culotte steaks" -- you might have those in Boston. They're one of my favorite cuts, too. They're very well-marbled and flavorful.

                                                            Rib eyes always look like they should taste good, but I find that when I actually cook them I'm disppointed. I prefer the strip loin for taste. Actually, I like the top round cuts (Chateaubriand, London Broil) for taste, and since I don't care about them being super tender, that's what I usually buy. Helps that they're usually half the price.

                                                            1. re: Ruth Lafler

                                                              I need to offer some constructive correction here:

                                                              Chateaubriand is a cut from the heart of the tenderloin. As typical bland tasting filet its "flavor" comes from the Bearnaise that usually accompanies it. I can't imagine them being sold for half the price of a strip.

                                                              London Broil is a steak preparation not a cut of beef. Flank steak is the norm with top sirloin and top round also used/labeled. Essentially it is marinated steak, broiled or grilled and thinly sliced across the grain. Flank and top sirloin have great, beefy flavor.

                                                              1. re: CDouglas

                                                                As people have mentioned, the names of beef cuts vary regionally. In California, at least, the name "London Broil" is given to a thick cut of top round: http://www.askthemeatman.com/london_b...

                                                                I'm a little confused about "Chateaubriand" -- my search indicates that you're correct that it's from the tenderloin (except for the claims that, like London Broil, it's the name of a cooking method, not a cut); however, I don't think that's true of what's labeled "Chateaubriand" in California. I'll have to ask my butcher for clarification. At any rate, it's generally $8.99/lb at my butcher, the same price as the tri-tip and about half the price of the NY strip.

                                                                1. re: Ruth Lafler

                                                                  When not referring to the tenderloin, Chateaubriand is usually a very large, thick, top sirloin steak.

                                                                  1. re: Humbucker

                                                                    I just read about the thick cut top sirloin being labeled as a chateuabriand on the Cook's Thesaurus after reading your post. I honestly did not know that - learn something every day. I don't think I would pay the big bucks for that steak in a restaurant.

                                                                    1. re: CDouglas

                                                                      It's not particularly well marbled, but it's tasty nonetheless. I never cook beef past medium rare (if that) so it's usually tender enough for my plebian tastes. The fact that it's not marbled also makes it good for slicing thinly and eating raw (my slightly shameful meat-eating vice).

                                                                  2. re: Ruth Lafler

                                                                    I see various steaks labeled "London Broil" at my grocery store too and always get a chuckle out of it. Around here it is usually top sirloin or flank in that order.

                                                                    1. re: CDouglas

                                                                      Lucky you. In the silicon valley it's usually one of the less edible round cuts.

                                                      2. I like both, it depends on my mood. I also have to say i really like filets as well despite the fact that they dont have much taste, the texture is really nice. However if i had to pick my last beef meal on earth i would have to say it would be skirt steak, grilled rare and cross cut. Now that is my favourite part of the steer.

                                                        1. Rib eye -- bone in
                                                          hanger steak (when I can find it)
                                                          flank steak
                                                          chuck -- for stew/braise
                                                          porterhouse

                                                          In that order. I don't eat alot of beef, but when I do, I enjoy these cuts. Beefy flavor all.

                                                            1. I love hanger steak,flank and rib eye. I wish I could find hanger in OC area.

                                                              1 Reply
                                                              1. re: mrsjoujou

                                                                Ask your butcher, I bet they can get it for you! They have to set it aside when dividing the carcass and it will have to be pre-ordered each time unless you can get a group of people together who will all buy it from the same butcher.

                                                              2. Filet Mignon (or short loin)

                                                                1. A grocery store near me sometimes has USDA Prime Ribeyes. When they do, that is my first choice. Marbling that brings tears to my eyes. Show it the fire, explain what it does, throw it on the plate.
                                                                  When I'm in the mood to gorge myself on beef, I go for a big damn Porterhouse, but it needs to be a good cut.

                                                                    1. ribeye, tri-tip, and skirt steak. That reminds me, so is tri-tip only a west coast thing?

                                                                      1. Skirt steak on skewers grilled with garlicy soy
                                                                        Flank done with either a mint sauce or citrus
                                                                        Brisket slow cooked in a crockport with onion soup mix
                                                                        Porterhouse broiled on low with herbed butter
                                                                        Beef tips in stew with carrots, potatoes, onion

                                                                        Oh man...I gotta go to the butcher!

                                                                        1. tri-tip and flank
                                                                          rib eye when in the mood for fat taste

                                                                          1. My two favorites:
                                                                            *Vacío* (AKA hanger steak)
                                                                            Baseball filet

                                                                            And the late, lamented King of Steaks: old-fashioned bone-in sirloin. Cut it 2" thick, grill it till it's charred on the outside, rare on the inside. There was no better steak, but it's been a long time since I've seen one at the butcher's.

                                                                            1. Smith & Wollensky's Grill in Manhatten usually has one on aa a special. It is really good. They age it so long it tastes vaguely like cheese.

                                                                              What is a Baseball Filet, anyway?

                                                                              1. As to strip steak, I like to marinate them for 5 days in a ziploc in a bath of oil and cracked pepper. That treatment softens their relative chewiness. (No salt, no vinegar/acid during marination).

                                                                                Here's a link to my post on my sleeper favorite, in the top 5 that I buy. I'm still searching for the NAMP number.

                                                                                http://www.chowhound.com/topics/342037

                                                                                  1. re: choctastic

                                                                                    A nice thick, ribeye from a small animal, salt and pepper, grilled to medium rare, served with some herb roasted small potatoes and some roasted garlic demi. MMMMM comfort food to the max.

                                                                                  2. 1) Porterhouse, the best of both worlds to me, filet, and a strip all in one.

                                                                                    2) Ribeye, very flavorfull.

                                                                                    1. I wholeheartedly agree with Cristina about the late lamented bone in sirloin. Why did sirloin steaks suddenly appear with no bones? A pin bone sirloin was every bit as tasty cut thick grilled to med rare as a porterhouse or Tbone. Everyone should phone their butchers and meat depts at the grocery and DEMAND they begin selling sirloins with bones again.

                                                                                        1. I prefer blade steak. Only because it is very tender and pretty marbled.

                                                                                          1. Medium rare ribeye, hands down. Strip second.

                                                                                            1. when I ate meat it was filet mignon with bearnase sauce