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Mar 6, 2007 04:49 PM

What is the best steak?

Having been brought up on first cut ribs steaks from aged prime beef, I was wondering what the rest of you steak eater consider the best cut of beef? The rib on any animal, beef, lamb,and veal have the best flavor. That's just my opinion. However, a great cut of meat has to be handled in just the right way. What do you like as your favorite?

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  1. Skirt Steak is the most tasty cut in my opinion.

    If it's on the menu, I order it. Always tender and never dissappoints.

    1. It's a tie between Skirt and Rib Eye.

      8 Replies
      1. re: bigmackdaddy

        Bingo, I agree...skirt and rib eye. Good marbleing and tender on the ribeye, and great flavor on the skirt, though it must be sliced properly.

        1. re: DBrooks

          I'll add a third vote for skirt steak. Amazing flavor. I also like a NY strip but skirt steak is my first choice.

          1. re: pellegrino31

            The Skirt steaks I can find locally all are "Outer" cuts. Is this the same cut everyone here is talking about? Or is the better Skirt steak the "Inner" cut?

            1. re: egbluesuede

              I've seen both. The inside is smaller and somewhat leaner, as the fat is in a clump and is trimmed off. It also narrows almost to a point. The outside is bigger and stays pretty much the same width all the way. I haven't really thought about the difference that much in terms of texture and taste - I think they're pretty close.

              The inside skirt is the Transverse Abdominis, IMPS/NAMP 121D.

              The outside skirt is the actual diaphragm muscle, IMPS/NAMP 121C.

              Here's a couple of good sites:



              1. re: applehome

                Thanks applehome. Those are great links and helps explain a lot. I guess once I trim the membrane off, it probably doesn't matter.

              2. re: pellegrino31

                New York steak at a steak house
                Skirt steak at a Roumanian steak house
                Rib steak at home
                I love steak!

              3. re: DBrooks

                Yep, Ribeyes and skirt steaks, I like a well-grilled flank steak as well.

              1. I'm largely a non-steak eater. Recently I tasted a beef steak cut in Brazil that comes from right above where tail meets body (according to the chart/diagram on the menu). The cut was the main draw of the restaraurant, and was very good. Anyone have an idea of what that cut would be in the US?

                7 Replies
                  1. re: coll

                    Thanks, coll. Great chart. As you know, cuts of meat differ in different places. The cut I ate must have been a small, upper sub-section of the rump. The menu chart showed a very small section from which the steaks were taken.

                    1. re: Sam Fujisaka

                      Yeah, cuts of meat differ. It's like a slice and dice problem, there are a zillion ways to dissect the same 3-D object. The chart above is South African. In the US, it's very different. Especially the prime area we call short loin. They call it sirloin, and they cut the leg up into cuts I've never heard of. I've also seen cuts in Colombian steakhouses in NYC that I just can't translate.

                      US chart:

                      1. re: Brian S

                        The cut is called churrasco... skirt steak

                        1. re: marie15

                          No, betwin the tail and the runp, it's the coulote, also called the Sirloin flap. Triangle shaped, much like a flank, but sweeter. Best cut for bavet. Skirt is good, but coulote is better.

                  2. re: Sam Fujisaka

                    the cut you ate could be churrasco, which is translated to skirt steak. This cut is the main steak cut in latin america...

                  3. The T bone, or Porterhouse, I like getting a little filet, and strip steak all in one. Plus the bone gives the meat incredible flavor

                    7 Replies
                    1. re: swsidejim

                      I second the T-bone. However, if you know your butcher, and trust him to pick a good sirloin for you to grill , I think sirloin is the best value for the $$. I have a husband and kid who want steak at least twice a week, and I 'd go broke buying enough t-bone or NY strip to keep up with them. Plus with sirloin, you don't feel bad about using it 100 different ways in leftovers.

                      1. re: Lazy Susan

                        I hear what you are saying T-Bones, and Porterhouses are not cheap especially "Prime" grade.

                        Luckily I go to a great small town butcher who invites me behind the counter as he cuts steaks for me. He doesnt like to sell steak by weight, but by thickness. Also when I visit he always has a recommendation as to what is good on that particular visit.

                        Having an excellent butcher locally is an invaluabel asset.

                        1. re: swsidejim

                          Absolutely agree, swsidejim. One of our local food shows talked about the trend of folks not buying bone-in steak/beef anymore. They'll buy a strip or a filet. Don't know if they were exagerrating or not. My local grocer (not butcher, sadly, no time last weekend) had about a dozen varieties of boneless, skinless chicken/turkey breast, but I couldn't get the cornish hens I wanted to cook, and I think they had just a few roasting chickens. Too bad.

                          1. re: thegolferbitch

                            The bones carry so much flavor, and the litte bite of marrow you can get is makes it even better.

                            I enjoy bone in pork chops as well as bone steaks. Perhaps the reason they are less popular is because they take a little longer, and take a little more expertise to cook evenly.

                            Either way more for me ; )

                            1. re: swsidejim

                              Also, you pay by weight for the bone, and those bones are heavy.

                              1. re: Brian S

                                but those bones are sooooooo yummy!

                        2. re: Lazy Susan

                          +1 Lazy Susan with T-Bone and Sirloin. +1 swsidejim, and those above the bone in a T-Bone especially a thick Porterhouse is an ultimate steak treat. But for under $3 a pound more often eat over half porterhouse price top sirloin. From a good butcher is key. Recently got sirloin steak for the price of burger on sale at around $2 a pound. I like one inch thick pound each sirloin with very little waste. Often cook over natural mesquite wood charcoal bought at Cash-n-Carry in a 40 pound bag for $12 that lasts half a year. Or use some other kind of wood if around like cherry or alder. Searing steaks inside on hot cast iron pan was always setting my smoke alarm off so now do it outside year round. Often only eat part of a big steak as tastes so great left over. Re-heat left over in an oven later. If bulk will eat some fresh then and freeze extra steaks two at a time (vacuum pack or for short term use non-BPA Ziploc freezer bags). The most affordable best meals can be had at home. Some restaurants have better grade beef and getting out can be part of a special treat on neutral ground.

                          A favorite local place, Sayler's Country Kitchen has top sirloins and other steaks for better than some prices with a not so stuffy atmosphere. Example: 16 oz sirloin is $24.95 with relish tray, chives in sour cream dip / topping, steak sauce, salad, butter, bread, and ice cream. Sirloins there come smaller and much bigger. If a person can eat the always on hand in glass case 72 oz sirloin steak with trimmings in an hour it is free. Many men and even several women have done it through the years! Ringside is another old favorite. Well aged and especially dry aged like at El Gaucho meat tastes great and is maybe the best while is way more expensive not sure worth it. Steak at home is best to me because can know more what it is and is the most affordable to eat steak somewhat often instead of only as a treat.

                          The best meat is grown with people you know in a mostly grass fed natural way. If have access to it. For a reasonable price when least expect comes usually cut and wrapped and you pick it up at the meat shop and have to buy half a beef at a time minimum (takes cash when available and immediate long term freezer space). Limousine and Texas Long Horn are naturally leaner breads in general so I personally like when some want more marbling (that is increased number of fat specks all over in the meat some feel adds flavor). Roosevelt elk in general is a bit leaner than beef while can taste similar. When eat Roosevelt elk that has been eating mostly corn, grass, and clover find them very yummy. Often it is not possible to get home grown beef or natural fed elk so often make do with the best top sirloin steak deal can find at the local store.