What is your favorite cut of steak, meat.. (bourbon, tenderize, frozen)

[mainebrokerman]

Originally Posted by Teddy52

I think it is an oxymoron to mention " chuck" and " steak" in the same sentence.

if you know what to buy, some of the chuck steaks are pretty good

like the flat iron, the chuck eye (delmonico) and the shoulder tender (teres major)

[1orlando]

What is your favorite steak cut? My favorite one is the T-bone. After that it would be Ribeye, Filet Mignon followed by Flank Steak and Sirloin Steak. Then it goes from there into the other cuts. I am just a steak guy, red meat is my favorite protein source. How about you?

[vision33r]

Nothing more satisfying than having a filet. I also like prime rib and well marinated hanger steak.

[1orlando]

Originally Posted by vision33r

Nothing more satisfying than having a filet. I also like prime rib and well marinated hanger steak.

Prime Rib is real good

[Trekker99]

My new favorite is a ribeye end cut.

Saw these at my specialty butcher. He said they are cut from the ends of the overall ribeye filet so they aren't quite as fatty as a standard ribeye cut.

I'm normally a New York strip guy as they are a bit firmer in texture and less fatty than a ribeye.

But these end cuts were beautifully marbled, not too much fat, and I got a gorgeous sear on them to medium rare perfection.

Made my eyes roll back in my head at how good they were.

[TerraDown]

Two. First is defintely porterhouse/T-bone...anyone notice how the filet side has been shrinking over the last 6 or so years?

Second is ribeye, as Trekker99 above me described. Have to look at fat ratio to meat/marbling, for the melt-in-your-mouth-steak.

[ccm123]

Ribeye, Prime Rib, NY Strip, T-bone/Porterhouse.

[1orlando]

Originally Posted by Trekker99

My new favorite is a ribeye end cut.

Saw these at my specialty butcher. He said they are cut from the ends of the overall ribeye filet so they aren't quite as fatty as a standard ribeye cut.

I'm normally a New York strip guy as they are a bit firmer in texture and less fatty than a ribeye.

But these end cuts were beautifully marbled, not too much fat, and I got a gorgeous sear on them to medium rare perfection.

Made my eyes roll back in my head at how good they were.

Nice. I am already getting hungry just looking at them.

[newred5]

Delmonico , tasty

[Medtran49]

Rib eye hands down, which are also the Delmonico and the prime rib cuts.