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yeah, I mean really what is yours? Even though I eat only spanish things, I like a nice juicy steak.

I am gonna have to go with NEW YORK CUT. HAHA

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  1. 2" thick prime rib chop . Grill over high charcoal heat for about two minutes a side , then throw soaked hickory chips on coals and move steaks off to side for indirect heat . Cover , and let cook for about ten minutes or so . Mmmm , tastes like bacon , only steakier .

    1. Top sirloin. Thick cut. My own steak seasoning. Grilled medium. Sauteed mushrooms, frites and a nice glass of red.


      2 Replies
      1. re: Davwud

        ribeye is the way to go...

        i would also throw in hanger steak for its quality relative to the price..

        1. re: cdog

          Love RE's but find the TS to be tastier with a slightly less price.

          Never had a hanger steak but have heard great things.

          Tri tip is great for thin sliced applications.


      2. Thick, fatty T-bone grilled rare when I'm in the money; grilled med-rare flank steak, cut across the grain, when I'm not.

        1. mmm.. Ribeye on the bone served rare.

          1 Reply
          1. Porterhouse, served with the bone, sliced. Saveur Magazine had a fabulous prep for it in their steak issue last summer. Just like at Lugers!

            1. Ribeye on the bone. Hands down.

              1. It would either be a boneless NY strip, or a marinated flatiron steak.

                I occasionally like thick sliced smoked brisket that you can eat like steak.

                I have also smoked a 4 bone rib roast, and though not traditional, the carnivores loved it.

                1. I'm going to go against the grain here ... Filet, hands down.

                  2 Replies
                  1. re: ipsedixit

                    When the USAF radar site outside of Bartlesville, OK was being shut down, with maybe 30 of us still there, a sergeant with some restaurant experience was put in charge of the mess hall and given a budget with which to shop locally for our food. This man was a serious beef lover, and we were in serious beef territory, so we started having occasional meals of serious steak. And every Wednesday was Filet Day: beautifully aged filet mignons - which maybe half the guys wouldn't eat because they tasted "spoiled" - with bacon pinned around the edges and cooked to order, fresh green salad and baked potato. I'd had beef tenderloin maybe once before, roasted and overcooked, but these things were a marvel and a wonder. I got real brave and asked for rare, and when it bled into my potato one guy moved to another table...

                    No, filet is NOT my favorite - that would have to be ribeye or Porterhouse - but it doesn't have to be the tender-but-gutless thing that's too often served. It can in fact be superb. Thank you, Sgt. Snell, wherever you are.

                    1. re: Will Owen

                      "when it bled into my potato one guy moved to another table..."

                      Oh my, how funny! I would have been in heaven. Filets have a very special place in my heart. My darling husband had serious problems with his teeth but loved a good steak. Filet pleased us both, and his teeth didn't hurt when I served them medium-rare. You really don't need a knife with a nice filet!

                  2. Ribeye - perfect balance betwee texture and flavor. Hangar if I'm on a budget. Sirloin for carne crudo.

                      1. rib eyes. i've gotten some really good flat iron steaks lately, too. so incredibly tender and well flavored.

                        1. Skirt and Hanger steak. Incredibly beefy and juicy. I remember when these were practically free. Now they cost as much as rib steaks.

                          2 Replies
                          1. re: phofiend

                            My butcher got me a huge supply of skirt at an incredible price - I think it was less than £20 for 12 of them!

                            I like rump or entrecote best, but for price to quality ratio, skirt wins hands down.

                            1. re: phofiend

                              I will second the skirt and hanger steaks! they are my two favorites as well. I love the flavor....

                            2. My personal favorite is a ribeye then porterhouse. My wife and kids hate fat so we often buy flank steaks and skirt steaks for the home and they order tenderloin when ordering out. Tenderloin lacks so much in flavor but they love it. Although flat iron has gain a lot of popularity and I can cut them myself from a top shoulder blade roast I find there is something unique about the flavor that is just wonderful. I have yet to have a hanger steak.

                              3 Replies
                              1. re: scubadoo97

                                You can still buy a top shoulder blade roast? In my neck of the woods, all the supermarkets don't carry them anymore. I can still get a seven bone flat type roast now and then, but usually all one can get is a ripped up boneless thing. You can't mean a seven bone roast? I'm pretty sure you can't cut a flat iron from that.

                                Of course, I can buy the meat for the flat iron in my supermarkets. Annoyingly, they are usually not cut right, and are very small things with the line of tissue running right in the middle. I wish they would cut them like a steak. As it is, I use the meat as stirfry. It makes a very tender, yummy cut for that. As I cut out the tissue, I make strips of meat.

                                1. re: saltwater

                                  Yep, the Publix in my town carries tops shoulder blade roasts and if you look at them from the side you can see the thick connective tissue that separates the halves of the flat irons. It's no fun cutting a flat iron since there is silver skin running in all different directions. Fat is good, silver skin very bad. Mine come out cleaner than the ones on sale but I've just about given up on them because they seem to have a funky taste. Much prefer the skirt and flank and boy have the prices gone up on those.

                                  1. re: scubadoo97

                                    I've heard about the livery, funky taste issue, but I've never encountered it, even though I eat it the most often of any cut of beef. I hear you on the skirt steak. It is double the price from a few years ago. Simultaneously, it has multiplied on restaurant menus.

                                1. I have a few. I tend to like the meatier flavored cuts since I like steaks med rare or rare, and the meatier flavored cuts can be just as tender as the pricier cuts if cooked correctly.
                                  1. Rare Top Sirloin for value (choice or better only)
                                  2. Rare OUTER Skirt for value (choice or better only)
                                  3. Bone in ribeye - med rare
                                  4. Ny strip - med rare
                                  5. Keep the tenderloin. Too much money, too little flavor.

                                  1. Bone-in filet, bone-in ribeye, and Delmonico(aroud here, still a low price secret) all done "black and blue" with some truffle butter or crumbled blue cheese.

                                    8 Replies
                                    1. re: chazzerking

                                      I was under the impression that a ribeye and a delmonico were the same thing. Anyone?

                                      1. re: dagwood

                                        The Delmonico, as I've been taught, is from just in front of the ribeye, as it transitions into the chuck. The muscle fiber is a little coarser than the rib, but it also has a little more flavor. a choice grade (or even better, one from a Wagyu cow) Delmonico is a gem of a steak..

                                        1. re: chazzerking

                                          I learned them as interchangeable terms, and if I remember correctly the NAMP book listed them as such (but I can't find mine at the moment to double check). I have had some chefs who disagreed with certain terms and specific cuts in there, though, so I don't think it's 100% accurate to everyone's definition.

                                      2. re: chazzerking

                                        Okay - will you or someone explain "bone-in filet"? Dammit, if it's got a bone, it has yet to be made into a filet, "filet" meaning "a cut off the bone." At least that's how I learned it.

                                        1. re: Will Owen

                                          Filet, or in this case is Filet Mignon, the Beef Tenderloin. As most know, the other side of the Strip Steak on a Porterhouse or T-Bone steak.

                                          In the case of Bone-In Filet, some very clever marketers or Butchers realized to capitalize on the belief all meats taste better cooked on the bone, the Beef Industry created a new cut for restaurants. The Cut Developed was to Split the Porterhouse/T-Bone down the middle to separate the two steaks with a Band Saw and make the Filet cut up to three inches wide. The added bonus for commercial purposes is that the presentation of the cooked steak can stand on it's flat edge bone for a very different look, creating height. A very impressive looking steak.

                                          1. re: Will Owen

                                            The way I learned it, and I believe this is specific to beef only, "filet" is another name for the tenderloin, but it is based on "Filet Mignon", which is not a true "cut", so to speak. Like for instance, the strip steak is sometimes called the contrafilet, based on the fact that it is the other, or "contra", side of the piece containing the filet, or tenderloin.

                                            I have not heard the term bone-in-filet, but based on terms only, it seems like it would be the tenderloin still attached to the bone (but would the strip steak be omitted? If not isn't it then just a tbone or porterhouse?)

                                            1. re: dagwood

                                              As fourunder says above, the steak is made by slicing the t-bone in half along its axis, so both the resulting steaks can be cooked "on the bone", and also at the appropriate temp for the appropriate time to the best advantage of each. I am one of those who thinks that steaks taste better when cooked bone-in. Besides, it has the additional benefit of having the bone to gnaw on.

                                            2. re: Will Owen

                                              That thing about de-boning, I believe is with 2 l's(fillet).

                                          2. I go back and forth between ribeye and NY strip; lately it seems like the NY strips have been getting bought more often, though.

                                            1. Depends what way I'm having it. Ribeye or T-bone for a steak meal. Flank or skirt steak for slicing thin or marinating. Tenderloins if I'm making a red wine/mushroom reduction or oscar.

                                              1. Ribeye or porterhouse steak for me, grilled on the medium side of medium rare.

                                                1. What? Pick just one? Surely you jest.

                                                  1 Reply
                                                  1. this has been great. For those of you that need a reference for "what part of the cow I am eating", this link will work well.


                                                    new york is same as top loin steak on the chart

                                                      1. I was raised on filet... but as a young adult was introduced to the spencer/delmonico steak. which turns out to be a very fine ribeye. Still my favorite over all for flavour and tenderness combined with enough fat to give me something to savour....


                                                          1. I moved from hanger steak to flat iron about a year ago and have not looked back. I honestly couldn'tthink of many reasons to buy anything other than a flat iron steak these days

                                                            1. While ribeyes/new yorks are generally the tastiest (depends on the individual cow...sometimes the NY's are too lean, other times ribeyes too fatty), my inner health nut tries to save them for very special occasions.

                                                              filet is nice due to the tenderness and low fat content, but I tend to steer (haha, that was unintentional) towards tri-tips lately.

                                                              Will Owen-my steaks always turn my mashed potatoes pink .

                                                              1. For grilling, gotta be a thick cut rib steak with bone in.

                                                                But for sauces, I go with the New York cut.

                                                                1. I'm going to be a contrarian and sing the praises of a good chopped steak. If you like crusty on the outside, rare on the inside, nothing's better.

                                                                  1. rib eye. Done blue.

                                                                    If it's not bleeding, it's over done

                                                                    2 Replies
                                                                    1. re: purple goddess

                                                                      That's like Mrs. Sippi. She likes hers such that a skill veterinarian could still save it.


                                                                      1. re: purple goddess

                                                                        Ribeyes, and I have cooked up a mean tri-tip roast, if you can find it - more of a west-coast cut..

                                                                        1. I eat alot of T-Bones, Porterhouses, Filets, N.Y. Strip Steaks, bone in ribeyes, and when my wallet isnt as fat, sirloins

                                                                          I prefer Prime beef. and the steaks are always cooked just under mudium rare, no sauce, and just some salt.

                                                                          1. Love 'em all, but the most underappreciated steak IMHO is the bottom sirloin. Yeah, it's got some chew to it, but the flavor is fantastic. And it's price is that of an everyday luxury.

                                                                            1. filet mignon. hands down the absolute tastiest tender cut of beef. YUM

                                                                              1. I'm just not big on fat (despite my opposite childhood) so I'm going to have to go with filet mignon. It's just sooo delicious....

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                                                                                1. re: Chew on That

                                                                                  doesnt FAT=Flavor?
                                                                                  filet is certainly a tender cut of meat, but the lack of fat doesn't do much for flavor or taste...