steak lovers / experts - what are your favorite types? (ingredient, restaurant, marinate)

[thinkalot]

Originally Posted by historyfan

I only use top round steaks to make pasties.

How do you get them to stay on? Do you add sequins?

[st33lcas3]

I use Top Round for jerky. Not much fat, which is why it has no real flavor on it's own, but is perfect for jerky.

[historyfan]

Originally Posted by thinkalot

How do you get them to stay on? Do you add sequins?

Very funny.
Cornish "past--ees".

[Ron61]

My favorite steak used to be Porterhouse or Sirloin. Then I discovered a relatively unknown cut called Chuck Eye. Hands down, the most flavorful steak for grilling I have ever found. Incredibly tender and easy to cook just right. They do,tend to be a bit smaller than what some of are used to, so buy two if you can find them!

[vision33r]

Steaks are all good it all depends on quality and how it's cooked.

There are many ways to cook hanger, skirt, or flank, or flatiron stead that taste more flavorful than normal fatty steaks.

Lately I prefer short ribs, grilled.

[LiaLia]

Originally Posted by historyfan

A hanger steak "hangs" between tenderloin & ribs...it is a tender steak.


These others are very flavorful but tough, they are the bottom of the steer carcass. (Except the shanks, which are top of legs.)

The flank is located below the loin...toward the rear of carcass. It has no bones, and is very flavorful but also very tough. I use for chili, marinate, grill, then cut up & cook slow.

In front of the flank is the plate area (the middle of bottom) It’s fattier. Beef from the short plate are often used for fajitas, pastrami, skirt steak, Philadelphia steak and short ribs. The skirt steak is the diaphragm--very flavorful, very chewy....I cook on grill after marinating & slice on angle against grain for fajitas.

In front of the plate is the brisket (toward the front--the bottom of breast).... perfect for bbq, marinate, then slow smoke.

Thank you

[LiaLia]

Originally Posted by vision33r

Steaks are all good it all depends on quality and how it's cooked.

There are many ways to cook hanger, skirt, or flank, or flatiron stead that taste more flavorful than normal fatty steaks.

Lately I prefer short ribs, grilled.

Do you do anything special to make sure they come out tender?

[ERH]

Ribeyes cooked to perfection on a Green Mountain pellet grill. These things are "grilling for dummies" magic devices.

[ciceropolo]

Those who put photos here are making me salivate at thought of my favorites.....mmm


When I ate more beef (traveling and eating out) I preferred Porterhouse about 5/8 inch thick and cooked medium to medium well done. Even then it wasn't as prevalent as other cuts. I don't have as much beef in my diet but still indulge.
Porterhouse
NY Strip /KC Strip
Rib Eye
Filet


So much of it is how the respective cuts are cooked / marinated and seasoned.


Some of the best beef I've ever tasted were lesser cuts with long slow cooking and a great mix of marinade / seasoning as it becomes imbued within the beef and is so delicious.


As for top round my recollection is this being best for roasting. One of my favorite memories in formative years was my mom buying a few big cuts to roast and then cooking in that big black oval shaped dome roasting pan in the oven and how wonderful the essence of the smell became by time it was done. Then 'snitching' bits as I could while cooling a bit and before she took them out and wrapped for future meals / sandwiches.


Always preferred the ends which absorbed more of the seasoning via the end grain. I always wanted those slices! I would imagine the only way a steak cut would be good is lengthy marinade time and roasting some other items with it to create additional juice like onions of different types.


Thanks for making me hungry and tickling the synapses of pleasant memories of youth.

[Mikala43]

For a salad I would use a good prime tri tip. I love rib eyes and such, but I like the fat and stuff only on super hot steaks. For a salad I would like the leaner cut.