What (in your opinion) is the best cut of steak?

[Buckalew11]

For grilling, Rib Eye without question. I use McCormack's Steakhouse seasoning. It is in the spice aisle and it is in one of their grinders. It is by far the best thing on beef-even my butcher uses it.

Exactly.

Otherwise known at Shula's as Cowboy.

 

[Kathi OD]

filet and then rib eye. not a fan of the NY strip, at all. We just use a little salt and fresh ground black pepper. No need to mask the natural flavor of the meat.

 

[Imzadi]

Ribeye .. just a little salt and cracked black pepper. YUM!

Filet mignon is too doughy! Bleh!

 

[marlynnp]

We like the Porterhouse ~ part filet, part NY strip. And bones for the dog!

 

[Disneycrazy!!]

Filet mignon !!!!!!

 

[jlewisinsyr]

Our preference is to buy a whole tenderloin (where the Filet comes from) and cut our own thickness and package/freeze portions.

It's a little pricey to buy the whole tenderloin, but it's cheaper then buying tenderloins/filets pre-cut from a per pound perspective, plus you can control the thickness.

From a seasoning/cooking perspective, just a small amount of salt and pepper to season and then a nice medium-rare, anything more is just ruining the steak, IMO. Let sit for 5 minutes after cooking and serve with a side or two.

The tenderloin is also good to use for beef carpaccio as it's minimally processed, meaning you help avoid some of the bacteria issues.

 

[LuvOrlando]

I think it depends on what kind of steak you enjoy. Fillet Mignon is very tender, which is why we aren't big fans here but sometimes it's nice in the oven. Instead we like T-bone and Porterhouse steaks on the grill year round and the taste is just superb with the smokey flavor. Personally I love the McCormick meat marinade which runs about $1 a packet and looks like this http://www.mccormick.com/Products/Seasoning-Mixes/Beef/Meat-Marinade-Seasoning-Mix.aspx

I got the marinade from my MIL, who is a pretty good cook.

Tomorrow is home-made pasta Sunday dinner in my house, but guess what we'll be having Monday thanks to this link? Yummmm

 

[java]

Rib Eye - just rub on some Cajun spices- pan fry - top with fried onions. mmmm

Or a Flank Steak- marinated overnight- grilled and cut thinly against the grain.
I don't care for Filet Mignon- no flavor to me

 

[EeyoreEma]

I'm a filet or sirloin kind of gal, ds and dh are partial to the ribeye. Wait ... who am I kidding ... ds is partial to anything that calls itself steak! DD won't touch it/ We season with just kosher salt, freshly ground black pepper, and sometimes some garlic powder. Yum.

 

[suejai]

We don't have any hard, fast rules about how we do our steak. I like filet, ny strip, and sirloin. How it is seasoned depends on the cut, and what we are in the mood for. The more tender the cut, the less seasoning goes on. But I always have mine medium rare. The other night we had a sirloin and tried out a new marinade, which turned out very well.
I can't remember the name of the recipe but here are the ingredients:

1/4 cup vinegar - I used balsamic
1/4 cup orange juice
1/4 cup brown sugar
1/2 cup soya sauce
1/2 tsp salt
1 clove garlic, crushed.

Marinate in the fridge for 4 hours.

 

[WizardLarz]

10oz. Ribeye medium-rare!

 

[lulubelle]

Filet Mignon all the way baby!
With Lea & Perrins Worcestershire, garlic salt and black pepper grilled medium rare.

Melts in your mouth every time.

 

[LoraJ]

Filet!!!!

 

[Planogirl]

Ribeye or Strip Steaks are my favorites. I won't turn any of them down though.

 

[smidgy]

it is more important, the "grade" of steak" the steakhouse where I work uses only certified angus steak. a sirloin at our restaurant is much better than a porterhouse from Jewel.

now, a Porterhouse is actually a "double" treat! you have a filet. AND a Ny Strip. the filet being the smaller part on the one side of the T-bone, the NY strip being the longer part on the other side.
as the butcher takes the long cut of beef and slices out steaks, the first ones are porterhouses. as he gets to about the middle, the huge slab gets more slender, less "filet" part. these are the "t-bone" steaks. same as a porterhouse, but less "filet" part.
Or the butcher can remove the bone entirely from the whole slab, now he has a whole bunch of filets, and Ny strips.
I love a filet. smaller, but more tender. a Ny strip is bigger, less tender, but still good if it's a good grade of meat. but there's nothing like the flavor of the meat along the bone!!! yummy!!!
yes the marbling on a ribeye makes it very tasty, too.

if you have a good grade of meat, any cut can be good. we have a top sirloin for only $10 and is very tasty. but I advise the customers, for the cheaper cuts, I do NOT recommend Medium Well or well done. I only recommend the sirloin if you prefer medium cooked or less. otherwise it will seem tough.
If you like a Filet, but like your steak cooked MW, or well done, get it butterflyed. that way, in order for the center to be cooked through, the outside won't be charred.
and don't ruin a good steak with "steak" sauce. (hear that, hubby? he always uses it)
ketchup on a steak??!!!!

(now , horseradish sauce on a nice cut of Prime rib: priceless)

 

[smidgy]

disclaimer: I am not against marinades(even though decent grades of steak don't "need" them) only bottled steak sauces!
now, some mushrooms or grilled onions on top, sauteed in garlic butter....

if you ever order a Filet medium well or well done in a restaurant and they DON'T ask you if you want it butterflied,....they don't know what they are doing.

 

[Topper]

Going to grill some steaks tomorrow and since it will be a special dinner what is everyone's favorite cut?

(Toss in what you season it with as well)

You are celebrating the holiday too? Have a good one!

For me, delmonico with a dash of Montreal Steak seasoning, cooked medium rare!

Key Lime Pie for dessert to top it all off!

 

[Ohiodislover]

We like the Porterhouse ~ part filet, part NY strip.

My thoughts exactly

 

[perdidobay]

10oz. Ribeye medium-rare!

 

[dizluvah]

rib eye - the additional fat content holds some of the smoke from the grill and the dripping fat creates flare up of flames which will give it a nice char..