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A tenderloin fillet is the most tender, by far...but I like steaks with flavor and they typically don't have any (unless you are lucky and find some with distinct intramuscular fat marbling).
For me, if I have a choice, I'll choose a rib steak cut from the large end (or the end where you have a small eye and large deckle). I always choose my ribeyes by looking at the eye, deckle, and marbling. If I don't see anything in the case I like, I skip the purchase. When I purchase whole loins I choose by looking at the intramuscular marbling.
I've never liked strip steaks, and with my dislike of fillets I inherently don't typically go for t-bones or porterhouse steaks.
Every now & then I will go for a highly marbled chuckeye steak. It's not the same as a "regular" steak, but they are beefy and can be very tender if chosen properly.
Disagree. The more time ahead you season it, the better of a crust you will get on the outside. I cook for a living, and we season our big roasts-whole ribeye, sirloin, and strip-days ahead of time. Even our steaks cooked to order get seasoned at least 10 minutes before they hit the heat. Salt draws out some of the proteins that like to get brown-a good thing. That's how we get it GBD-Golden, Brown and Delicious.
Good advice. I always salt steak well in advance (24 - 48 hours) to let the salt soak into the interior, as well as drying the meat's surface for a better sear when it hits the pan or grill. After a 48 hour rest, the sear produces a mahogany-brown outer crust that crunches when you slice into it.
I don't know what you guys are all going on about! He's looking for tenderness - well then he needs to get an air-aged steak. You don't know tender till you do...
We are grilling my favorite tenderest steak for mom's day tomorrow - ribeye!
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