Whats at Steak? (red wine, grilling, mushrooms, loin)

[SunnyKayak]

Ok I love a good steak and I have no clue what the differences are.

I am finally willing to buy the higher price steak due to the cheapest one on the menu usually end us with alot of fat.

Can somoene list the various cuts of steak and explain what makes each steak good?

Also if I attempt to grill a steak for the first time, How do you shop for steak?

[cynwldkat]

My favorite is the "rib-eye". It is marbled with fat but that is what makes it so tastey to me. A Filet Mignon is a steak many people enjoy but to me it has a "liver" flavor/texture. It's all a matter of personal preference. I'm sure another poster will go more into detail for you about all the different kinds of steaks but these two stand out to me but for totally different reasons as you see!!

[LaceyEx]

I love NY strips and hubby loves rib-eye. Always have your steak at room temp prior to cooking or grilling. Here's a sure fire marinade-soy sauce, honey, garlic powder-dash, powdered ginger, white wine. Mix well-pour over steaks while sitting at room temp.

[nicolepsy]

i like ribeyes because they have a lot of tasty fat marbeled into them.

[cynwldkat]

As for shopping for a steak, if you are new to this, go to a store with a butcher. Ask the butcher to point out some good steaks and he will be more then happy to help you out. Ask him "why" they are good and he will explain so you will know for the next shopping trip!! A good butcher is full of some great information and seem to love to share it with people interested in learning.

[Steve-o]

I prefer a good sirloin, as it has very little fat. I used to get ribeye steaks, but they were too marbled with fat.

[Mooseketeer]

My favourite is a lean Fillet Steak, hung properly for about 28 days for maxi,um flavour. I also like a good sirloin. Served "blue" with a green salad, some wild mushrooms and some Pommes Dauphinoises with a nice Bearnaise or Red Wine sauce. Yummm......

[ontheroad]

Here's a link to "all about steak" -- might separate the lean from the fat.

http://www.allaboutsteak.com/

Frankly, I like many different cuts of beef, and for different reasons. I think I learned the most about meat cuts when I found myself in a country that prepared the cow radically different than in the States, and so I had to look at not only different names, but different shapes.

But some marbleizing is good; little gristle; reasonably thick (for its cut); good colour and if you can feel it, firm.

And it seems like everything cuts come into and out of vogue. I was a big fan of inexpensive skirt steak for many years, cheap and delicious; now it is priced as high as the most expensive filet mignon.

[tcs1366]

DH is a RibEye guy
I love a good Porterhouse

personally, the filet mignon has never "done" it for me.

[poconoproud]

T-bone Or Porterhouse.

Marinade With Salt/pepper & Italian Dressing And Worchestershire Sauce
(italian Dressing And Soy Sauce Is Also Good)