What is your favorite Beef Steak cut?

Discussion in 'Odds & Ends' started by bryanj2u, Aug 12, 2009.

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What is your favorite beef steak cut?

  1. T-bone/Porterhouse

    16.3%
  2. Top Sirloin

    4.1%
  3. Tenderloin Medallion

    18.4%
  4. Ribeye

    38.8%
  5. New York Strip

    16.3%
  6. Chateubriand

    0 vote(s)
    0.0%
  7. Flank

    4.1%
  8. Skirt Steak

    2.0%
  1. bryanj2u

    bryanj2u Rookie

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    do the poll guys and discuss why you like it
     
    #1
  2. dragonfire

    dragonfire Banned

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    t-bone steak
     
    #2
  3. bryanj2u

    bryanj2u Rookie

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    Rib Eye all they way baby
     
    #3
  4. NotAtTheNet

    NotAtTheNet Semi-Pro

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    Ribeye. Best marbling pattern, extra juicy, lots of flavor, quickest steak to cook to medium rare.
     
    #4
  5. bryanj2u

    bryanj2u Rookie

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    yeah i agree. to me T-bone doesnt cook easily cus of the heat transference of the bone. Ribeye has all that juicy fat that makes it extra flavorful
     
    #5
  6. NotAtTheNet

    NotAtTheNet Semi-Pro

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    T-Bone/Porterhouse is a great cut b/c it contains the filet and a strip steak. you have to cook it on a grill. The trick is to place the filet side on the cooler portion of the grill and the strip side on the hotter side. If you use a broiler or cast iron, or place it in the center of the grill, you either undercook the strip, or overcook the filet.
     
    #6
  7. bryanj2u

    bryanj2u Rookie

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    still the Rib eye is better and down here in TExas we always cook on a grill.
     
    #7
  8. dennis10is

    dennis10is Banned

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    Ribeye for sure.
     
    #8
  9. hankash

    hankash Rookie

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    Have to go with tenderloin. Nothing like a nice cut of filet mignon.
     
    #9
  10. dParis

    dParis Hall of Fame

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    Almost an ethical dilemma. Who's your favorite parent? Who's your favorite child? If you had to choose between... Never mind.

    Ribeye, bone-in.
     
    #10
  11. super_forehand

    super_forehand New User

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    Picanha, South America FTW.
     
    #11
  12. 10ACE

    10ACE Professional

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    NYC strip seared on the grill served medium rare, preferably aged, slices so well, tender and juicy.

    I also would like to speak up for the Flank, I think it's terribly underrated. The flank is one of the leanest cuts, beside the rounds, that reminds tender and juicy, with enough fat to just make your lips smack. Seared high again and served medium rare, making sure to cut against the grain, the flank is sure to make some mouths salivate.

    Ribeye on the Bone, is an entirely different animal. Hard to find, unless you go to a good butcher or your at some fancy steak house, Ribeye on the bone, brings out my inner cave man. The high fat count in the ribeye coupled with the meat is sweater closest to the bone, and you have yourself a gift from heaven.

    Man I need a steak!!!
     
    #12
  13. ODYSSEY Mk.4

    ODYSSEY Mk.4 Professional

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    Rib eye+ bbq+ apple woodchips = amazing
     
    #13
  14. LanEvo

    LanEvo Hall of Fame

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    rib eye, new york steak, tenderloin, idk any one of these
     
    #14
  15. stanfordtennis alum

    stanfordtennis alum Hall of Fame

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    NY steak for me...
     
    #15
  16. bryanj2u

    bryanj2u Rookie

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    when i grill ribeyes (or any steaks) i brush on some melted butter, coriander, parsley, tabasco, and cumin seeds. thats how we do it in cypress texas baby.
     
    #16
  17. Slayer_of_Kings

    Slayer_of_Kings New User

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    Flank cuts...for unbelievable Vaca Frita!!
     
    #17
  18. hollywood9826

    hollywood9826 Semi-Pro

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    You forgot to add hanger steak. Has to be cooked no more than merium rare though. But boy are those good
     
    #18
  19. bryanj2u

    bryanj2u Rookie

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    hanger steak is right next to flanksteak right?
     
    #19
  20. S H O W S T O P P E R !

    S H O W S T O P P E R ! Hall of Fame

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    In your thredz, stealin ur bukkits
    The delicious kind.
     
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  21. albino smurf

    albino smurf Professional

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    Ribeye is my go to steak, but lately I've been digging the flank. 7-bone roasts in the winter make me belly quite happy as well.
     
    #21
  22. WillAlwaysLoveYouTennis

    WillAlwaysLoveYouTennis Hall of Fame

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    As a chef, I have mixed feelings about the variety. Different ones are better for different techniques (with a sauce or not, rare or cooked medium or carapaccio) or methods of cooking. Also the flavour can greatly vary.

    I don't eat steak very often, but prefer a ribeye rare, grilled, french salt and coarse ground pepper only. It's just the taste I prefer richly and distinct beef, nice marbling is A plus necessary. I also smoke this sometimes over oak wood and its really, really nice.

    New Strip lacks that nice marbling for the most part, Porterhouse has the combination of two other cuts and often does not cook evenly. T-bone is the smaller end of cut and if you like that kind of flavour is a better option if you don't want to have test and take chances. Filet mignon has no real flavour to me (is why its get wrapped with bacon, it needs something!), and I only use it for carpaccio occasionally.

    Skirt Steak and Hanger, I prefer to use in when am making an entree where I am going to marinate South American style with lime, garlic and onion for example. They really absorb the flavours nicely.
     
    #22
  23. ryangoring

    ryangoring Professional

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    Man you make it sound so good!
    Yep I too second or whatever the ribeye.
    Hey where is the Filet Of Mignon
     
    #23
  24. mary fierce

    mary fierce Banned

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    "Tenderloin medallion" IS filet mignon, a cut known for buttery tenderness but very little beef flavor -- avoid ordering it in a steak joint as the afficianados will giggle.
     
    #24
  25. FloridaAG

    FloridaAG Professional

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    Ribeye - for me.
     
    #25
  26. Dgpsx7

    Dgpsx7 Professional

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    there is nothing better than a ribeye because the fast is more evenly distributed compared to all other cuts. If you cut it right it actually self bastes. That is and will always be the best cut.
     
    #26
  27. hb_hound

    hb_hound New User

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    Ribeye FTW
    [​IMG]
    [​IMG]
     
    #27
  28. r2473

    r2473 Legend

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    Club Steak / Delmonico.

    EDIT: Kobe
     
    Last edited: Aug 13, 2009
    #28
  29. Dedans Penthouse

    Dedans Penthouse Hall of Fame

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    rib-with-bone yes, and at the same time:

    A Porter "schsteak for 2" at Peter Lug's

    Bklyn
     
    Last edited: Aug 13, 2009
    #29
  30. goober

    goober Legend

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    Btw has anybody here tried Kobe beef? Is it worth the high price tag? Is the American version of Kobe close enough?
     
    #30
  31. r2473

    r2473 Legend

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    I had it in a restaurant once. It was AMAZING!!!

    Is it worth it? I thought it was.

    I don't know what the American version is.
     
    #31
  32. goober

    goober Legend

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    The American version is an attempt to replicate the real Japanese Kobe beef using American cows. However a lot of purists suggest that they don't taste the same and the methods of raising the cattle are different. If you had the kobe beef in America there is a decent chance you had the American "Kobe Style" beef instead of the real thing which costs $300/lb. The American version is between $30-100/lb.
     
    #32
  33. Supracool94

    Supracool94 Semi-Pro

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    Filet Mignon is the best cut of beef in my opinion!
     
    #33
  34. Supracool94

    Supracool94 Semi-Pro

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    I was in Vegas last month and I went to "The Burger Bar" at Mandalay Bay. I had the best Burger I have ever had in my life, made from American Kobe Beef!
     
    #34
  35. r2473

    r2473 Legend

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    I had the American version based upon what you say.
     
    #35

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