I made some tongiht, and it got me thinking.....what's everyone else's favorite? T-Bone? Ribeye? Sirloin? FIlet? Strip? I'll take the T-Bone, medium rare....
I'll either take a ribeye or a porterhouse. The porterhouse is the next cut up from the T-bone so it has a larger tenderloin portion. That way, I get my filet and New York strip at one sitting. All you need it Kosher salt, freshly ground pepper and a super hot mesquite fire.
To me ribeye is king, filet would be my next choice. I had an uncle that was a butcher for many years (when I was a kid)and I remember getting tired of eating steak as frequently as we did. Wish I had that problem now.
"How anyone can put any cut over a filet is beyond me " Because they are lean and relatively flavorless; that is why they are always wrapped in bacon or covered with a cream sauce. My vote is for a ribeye.
picanha and it isn't even close, or tri tip for you rookies. if a typical american cut, I like ribeyes.
Not a filet man at all -- no flavor (disclaimer -- that's for American beef. Argentine lomo has plenty of flavor). For an American steak, I go with a ribeye for maximum flavor (marbling is the key) and tenderness. For a leaner cut, with enough fat to give it the right flavor and tenderness, I go with a strip. When we would go to Laz Nazarenas, a steakhouse in Argentina that was right around the corner from my folks' place, we'd order their specialty, which is essentially a nealry 2 kilo (3-4 lb) porterhouse. We'd order two of them. We'd trim the filet portion off for the 2 ladies, and the 2 guys would eat the strip portion (well, we'd eat as much as we could). The steaks were cooked over a wood fire. I would then pour a small pile of fine sea salt on my plate. I'd dip a corner of each bite into the salt right before it went in my mouth. It was the pinnacle of beef-eating.
The more done you like your meat, the more you should like tenderloin filets. I like mine medium-rare, so give me a well-marbled ribeye, please. Yum.
ribeye, I buy it in cryovack vacuum bag and leave it in the fridge for 2 weeks to continue the wet aging (tip I got from a USDA meat grader) wash and trim if necessary, cut the steaks and cooked rare
Haven't had steak in a while, but for a strip steak, consider rubbing a bit of worchestershire sauce, yellow mustard, course ground pepper and kosher salt. Let it sit for 30 minutes and grill to medium rare. *DROOOOOOOOOL*
Whoever said a filet is only for people that like their steak overcooked, doesn't know what the hell he is talking about. I'll take a filet rare/medium rare over anything, next is a bone-in ribeye. At one time, I ate steak 5 nights a week for about 3 years. Chief P.S. For you Picanha guys, you can buy a whole sirloin (uncut), it will weigh about 5-7 lbs. and cut the cap off (that is Picanha). This will leave you with a center cut sirloin to throw on the smoker, which is pretty damn good as well.
Ribeye (bone in or no bone), then Filet. Filets are great, but you need to add fat for flavor. My butcher wraps the tenderloin "roast" in beef fat, twines it up, then cuts it into filets. It is damn good because of the extra fat.
