I think part of it is that it is cheap but still tastes alright. I mean as someone said, if price isn't a factor, a filet is best.
Last edited:
What is your favorite type of steak?
- Thread starter jsmith86
- Start date
I think part of it is that it is cheap but still tastes alright. I mean as someone said, if price isn't a factor, a filet is best.
Do we need a new thread to discuss restaurants or can we continue what ISUFAN22 started... best place for a good steak n prime rib...
Sent from my HTC Desire CDMA using Tapatalk
Sent from my HTC Desire CDMA using Tapatalk
One of my favorite rubs to use on practically any cut of meat you'd like:
1/2 cup coarsely ground coffee beans
1/4 cup sea salt
1/4 cup coarsely ground black pepper
1/4 cup packed dark brown sugar
Mix all of that together and coat your steak before grilling. Fan-freaking-tastic! And to answer the original question, it has to be filet. You might have a different answer if cost is taken into account, but filet has to be the hands down winner, right?
1/2 cup coarsely ground coffee beans
1/4 cup sea salt
1/4 cup coarsely ground black pepper
1/4 cup packed dark brown sugar
Mix all of that together and coat your steak before grilling. Fan-freaking-tastic! And to answer the original question, it has to be filet. You might have a different answer if cost is taken into account, but filet has to be the hands down winner, right?
Ribeye or Ny Strip. However if you can find them for the money a Delmonico or a "Chuck Eye" isn't too bad. A lot like a Ribeye but off the end of a chuck roast.
Can you even buy a hanger steak in the Des Moines area? I had it once in Chicago and it was pretty good. Never seen it around here.
They're lean, relatively inexpensive, and marinate very well. I probably grill more sirloin than anything else.
However, I do love a good porterhouse or t-bone.
This is true. I grill them a lot as well, but I would not order a sirloin in a restaraunt as I do believe it is rare to find a place that can grill one better than I can at home.
I do use steak sauce - on my baked potato. However, steak sauce doesn't come anywhere near my steak. A properly seasoned and cooked steak should not need any additional sauce (although a Jack Daniel's sauce is sometimes "nice").
I like ribeyes, but I'll eat just about any cut of meat that comes from a cow. In any case, it needs to be seared on the outside and cooked medium rare on the inside.
That being said, tomahawk steaks are awesome.
Medium rare sirloin for me. No sauce of any kind. Just season it with a little pepper and garlic salt and I am fine.
I have a buddy who likes porterhouses. He brought one over to grill one time. He slapped it on, waited exactly two minutes, turned it, waited another two minutes -- exactly -- and took it off. Let it rest for a minute, and then started to eat it.
It was WAAYYY to rare for me, but he loved it
I have a buddy who likes porterhouses. He brought one over to grill one time. He slapped it on, waited exactly two minutes, turned it, waited another two minutes -- exactly -- and took it off. Let it rest for a minute, and then started to eat it.
It was WAAYYY to rare for me, but he loved it
What we have here, folks, are a couple of steak snobs.
There are cuts of meat that I prefer not to have. Flat iron steak, for example, is one that I would not choose. I think it is tougher than say a sirloin or New York strip. I probably haven't had it fixed properly, but that is just my personal opinion.
However, if that is your favorite cut of meat to grill and eat, great. I tried them all -- T-bones, porterhouses, New York strips, prime rib, ribeyes, tenderloin, sirloin, hanger steak, flat iron, etc.
MY personal preference is sirloin (although the tenderloin at Django is outstanding.) If you snobs want to hold out your little pinky and look down at your nose at this "low class" peasant, fine. I'll still enjoy my medium rare sirlion with my tall Tanqueray and Tonic and be happy just the same.
For those of you who love filet here's an easy way to save a few bucks. A T-Bone and Porterhouse steak are close to the same cut. The difference lies in the smaller piece of beef on the bone which is actually where the filet comes from. The Porterhouse will have a larger filet than the T-Bone. The side of the bone with the larger piece of beef is where your NY strip comes from so if you want best of both worlds and want to save a few bucks find a thick cut porterhouse steak that has a large filet on it and you basically are getting 2 steaks attached to the same bone.
Used to work in the meat dept for several years in HS and college and between that and my farm background the meat cutters taught me quite a bit of things. Those flat iron steaks are just tender parts of the chuck(shoulder) area that's tucked away. They make for fairly tender and cheap cuts but they really aren't anything more than a leaner version of chuck.
Used to work in the meat dept for several years in HS and college and between that and my farm background the meat cutters taught me quite a bit of things. Those flat iron steaks are just tender parts of the chuck(shoulder) area that's tucked away. They make for fairly tender and cheap cuts but they really aren't anything more than a leaner version of chuck.
Tanqueray? Looks like we've got a gin snob.
If I ate steak once a week, I'd probably go with a sirloin too. It's a decent steak, and it's relatively cheap and easy to prepare. But I don't eat steak every week, I don't even eat it once a month - probably more like 5 or 6 times per year. So when I do indulge in a good steak, I want it to be awesome, not just decent.
And I can go to Costco and get prime NY strips or ribeyes for probably just a few dollars more than you pay for your sirloin, so why wouldn't I go top shelf? If that makes me a snob, then so be it.
Or find a place (like Costco) where you can buy whole tenderloins and cut your own. That way you can trim them as you see fit, cut them to whatever thickness you prefer, and safe a bunch of $$ to boot.
This is where I play as well. I'm probably not going to order a sirloin if I'm at a restaurant and I have "better" options, but I'm not too "good" to save a few bucks by buying a bunch of sirloins to slap on my grill most of the time.
Like I said previously, I'll eat just about any cut of meat from a cow, and when you get right down to it, you can get the best cut of meat available and destroy it by not cooking it properly. When it comes to steaks, sure, cut is somewhat important, but it's not nearly as important as cooking it the right way.
