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

[Uuaww]

New York Strip if cooked on the stove, Tritip if cooked on the grill.

 

[Pooh67_68]

DH likes Porterhouse with sauteed mushrooms. I'm not much of a steak eater, but if I had to choose NY strip.

 

[OK!]

I love a good NY strip, usually seasoned only with a little Monteal steak seasoning, which is basically salt, pepper, and garlic. Delicious!

 

[shortbun]

I'm partial to Porterhouse.

I was wondering where the Porterhouse fans were. Nice Angus Porterhouse with a little beer on the grill. Medium rare. mmmmmmmmmmmmm Best of both: filet and NY strip. heaven.

 

[DawnCt1]

For me, it's a good Rib-eye - hands down.

Yup! I love the rib eyes at Costco.

 

[Piecey]

We grilled Ribeyes last night. Yum!!! They were delicious!!

I usually like NY Strip but I was really impressed last night so I might be a convert...

 

[hrh_disney_queen]

I prefer filet mignon. My DH prefers NY Strip, so if I can find nice big Porterhouse steaks on sale, I will buy them. The have the NY strip and the filet Mignon all in one steak. We don't eat big portions, so if I buy one really big one, or two mediums, it is more than enough for the 4 of us.

I will use Staxx seasoning salt, which is a proprietary blend from one of the best steakhouses I have eaten at in Greenville, SC.

I also like flank steak, marinated in teriyaki sauce. Cut thin on the diagonal, it is tender and flavorful. Skirt steaks are great for fajitas, cut the same way.

I like just about any steak, actually.

ETA: No pan frying for us, we only like grilled steaks, medium rare. To cook a steak beyond medium is a sin!

I just got a new gas grill and it has the coolest option. It has one burner dedicated to an infrared searing burner. It gets really hot and sears the steak in just a minute or so. This has always been my complaint about gas grills, they don't get hot enough to sear. When I saw this option, it was love at first sight.

 

[lacrosse_lady72]

NY Strip hands down. If it's on the menu, I'm ordering it.

I like my steak very lightly seasoned and accompanied by a little bit of bearnaise.

 

[lacrosse_lady72]

I prefer filet mignon. My DH prefers NY Strip, so if I can find nice big Porterhouse steaks on sale, I will buy them. The have the NY strip and the filet Mignon all in one steak. We don't eat big portions, so if I buy one really big one, or two mediums, it is more than enough for the 4 of us.

I will use Staxx seasoning salt, which is a proprietary blend from one of the best steakhouses I have eaten at in Greenville, SC.

I also like flank steak, marinated in teriyaki sauce. Cut thin on the diagonal, it is tender and flavorful. Skirt steaks are great for fajitas, cut the same way.

I like just about any steak, actually.

ETA: No pan frying for us, we only like grilled steaks, medium rare. To cook a steak beyond medium is a sin!

I just got a new gas grill and it has the coolest option. It has one burner dedicated to an infrared searing burner. It gets really hot and sears the steak in just a minute or so. This has always been my complaint about gas grills, they don't get hot enough to sear. When I saw this option, it was love at first sight.

Amen to that!

 

[DMRick]

Obviously I have no real taste buds. I love a chuck steak with a bone. I marinate it with a little Good Seasons salad dressing, and grill them outdoors. Medium rare for us.

 

[klacey1]

Filet all the way! Nothing more than salt + pepper. I'm not a big fan of grilled steaks, though-- prefer them in the pan on the stove.

 

[Mad4Mickey]

Ribeye or a Porterhouse. As far as seasonings go I wish my Dh would tell me . The man cant boil water without burning the pan but he can grill a steak. He does marinate it in I know it has soy sauce in there and the basics like garlic powder and onion powder but the rest he just wont tell

 

[monkeyboy]

Going with Chateaubriand (for 2 of course). Paired with a great California Cabernet Sauvignon and fresh grilled veggies.

Now what for dessert?

 

[DMickey28]

Our favorite is a good aged Ribeye.

I use a rub combo of Garlic powder, celery salt, onion powder, pepper, a little paprika and sometimes a touch of brown sugar. It's the recipe the chef gave me from our favorite steakhouse in Chicago! Yummy ...

We also make sure the grill is super hot so it chars nicely on the outside. Otherwise I use a pan to sear it very hot and then finish it in the oven for a few minutes.

The meals I make with a Ribeye are completely different than the meals I make with filet so it would depend on what I was going for out of the meal as to which cut I would choose.

 

[Cogswel_Cogs]

Ribeye or Porterhouse.

I often use lime juice, soy sause, shallots and ginger. It is relly good

Or just salt and peper.

 

[Squirlz]

I hope your steak was medium rare and your dessert well done!

 

[Jestocost]

Sometimes I like a nice filet, but generally I am a New York strip guy. Never have figured out the ribeye mystique.

 

[PatsGirl]

Ribeye, black and blue

What I buy depends entirely upon which cut is on sale (house rule, we only buy sale items) and the method of cooking depends on the cut.

Petite sirloin was on sale this week for $2.99# and I had one tonight, pan-seared with a black pepper rub and it was delicious! I do prefer my rib-eye on the hottest grill I can get and have been known to use olive oil to "flash grill" it.

 

[pilesoflaundry]

Where I live, it's called delmonico. I believe it's actually a boneless ribeye. They are really well marbled and come out so tender when grilled.

I season mine with a little Montreal seasoning.

Thanks, now I'm hungry for steak!

Those are my favorites. I like filet mignon too but not s much as delmonico/ribeyes.