This is pretty straight forward:
What's your favorite beef steak cut?
I'm not concerned with the provenance, I'm sure most of us would opt for grass-fed if possible, etc. I'm just wondering what cuts everybody is eating.
I eat a lot of hanger steak, although I used to eat a lot of rib eye.
(I get tons of chuck roast and brisket for low and slow oven braising, too)
Porterhouse two inches thick......cooked on infrared burner. Dead red inside
My favorite is New York Strip.
My daughter and husband love Rib Eyes though, so I buy that most often.
Rib Eye. Most definitely!
After that I'd go with New York Strip.
Hanger, skirt, flank, but bone-in rib steak is my favorite. Don't care for roasts nor braised meat.
Tri-tip!! But I'm a southern California BBQ addict!
I'm gonna say Rib Steaks, bone in definitely. I also get the NY Strip from Commodities over here on 1st ave. quite a bit, but it's pricey. Usually more than $18/lb. Still haven't tried grass-fed Prime Rib. Bet it's good though!
Love the bone-in cuts, cuz I save the bones and make broth!
I love some grassfed brisket. I don't let one bit of that fat go to waste. Guilt-free beef fat is better than christmas.
Rib eye is my favorite but I can't afford it very often so I go with skirt and flank mostly. I keep trying to love roasts but can't seem to get there.
Ribeye, although I like slow cooking London broil as well.
Hanger steak or home brined ox tongue, then simmered (or sous vide), after that sliced and quickly browned in duck fat, yum! Fatty juicy beefy and very tender but little crispy at the same time :)
Porterhouse, ribeye or rumpsteak with lots of brown onions...
Tri-tip, though I usually buy top sirloin. Flank steak if I'm making fajitas...
Just checked price for tenderloin from my local organic farm, $81. Yes this is an expencive country. I much prefer hanger steak for flavor. Sous vide that and its damn good and cheap!
Love me some of the more foodie cuts: hangar, brisket, flank. Grass-fed pot roast has become a serious contender, though. All that grassy-fat goodness, the way it falls apart...
Beef cheeks are pretty darn good too.
I don't eat beef, but I have 2 x 1 lb lamb leg steaks per day. Love how they look like Tom & Jerry cartoon steaks with the little bone in the middle. The marrow's a nice treat. I may work in some more blade chops if I need more fat in my diet in the future.
Love churrasco (skirt), flank, and bone-in ribeye. Not a huge fan of the braising cuts, I much prefer pork for braising.
Prime sirloin, with flank and rib eye running close behind.
Shank and beef cheek when I'm on a budget..a nice thick t bone or tounge when I'm not.
Rib eye or t-bone. But those are a every other week treat. Normally I get cheap low fat cuts...not as tasty but much more practical.
I've become quit fond of the Chuck Eye cut. Very tasty and very economical!
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