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Favorite Steak

grip

grip

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What's your favorite cut of steak and how do you like it prepared?


I've had great Ribeyes, Porterhouses, and even Prime-ribs (roast, not steak). Curiously, even though the Filet Mignon is part of the Porterhouse, I've never cared for it when sold as is. It's a little too lean and dry for my taste. It actually depends, often, on the cut of beef for one to outdo the other, but the best single steak I ever ate was a Ribeye, though Porterhouses are consistently better. The Ribeye, because of fat content or marbleizing can vary more in flavor. Sometimes, I really like a steak properly grilled or pan fried, but I've got an infrared mini-oven that cooks meat better than anything I've previously tried. Probably because it's small, cooks evenly from top and bottom and doesn't dry the meat out, like a large conventional oven. I know they've been coming out with convection oven options, which is basically just hot air circulated to keep the temps even and retain juices.

There's a cheaper cut of steak called a Chuck Eye that is very similar in taste and fat content as the Ribeye. Hard to beat for its pricing. Also, flat iron steak is another tasty, inexpensive, alternative. The key for my steaks flavoring, especially the cheaper cuts is the marinade. I've made my own with Worcestershire, soy sauce, olive oil, balsamic vinegar, garlic powder and black pepper. You can buy premade versions with similar ingredients or use Italian or Caesar's Salad Dressing. I remember the first time someone suggested to me using a salad dressing on my steak and I thought, 'That will ruin it!' But it works really well for flavoring, and the steak only needs an overnight soaking to absorb the marinade. Sometimes, I also add a meat tenderizer to certain cuts.

My mom favored the NY Strip, which to me, also taste different when rendered from the T-Bone or Porterhouse. My sister prefers the Ribeye, with bone-in (Tomahawk Steak), and though I've found most cuts of beef tastier with the bone, especially primerib, I was not impressed with this cut.

If you don't know this, it's an important *tip* I learned from the cooking shows that I had never heard before, let your meat rest for 10-15 minutes after cooking. The reason is that the internal temperature of the meat is still very hot with expanding pressure from the heated juices inside. If you cut into it too early, while it's hot, the juices will run all over the plate and make the meat dryer. They reabsorb back into the meat when it's not cut into as it cools off, so you can safely slice the meat without losing the moisture. Bon appetit'. :mrgreen:



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Dry aged ribeye, love eating at Peter Luger's when I go to NYC.

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PoS said:
I usually order it with German style hash potatoes and creamed spinach. ;)
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Freaking YUM! I bet they cook the steak in garlic butter with a coffee crust ... too far? :lol:

I like crispy steak fries (w/gravy) and steamed vegetable medley or string bean casserole.

And for dessert, a nice piece of ...... Baked Alaska made with Neapolitan ice cream cake and topped with browned meringue.


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This thread is making me hungry. :lol:

Anyway, it's a tie between the NY strip and ribeye. Bone in is preferred on the ribeye, but not required. Medium rare, how I like any steak.
 
grip said:
My sister prefers the Ribeye, with bone-in (Tomahawk Steak), and though I've found most cuts of beef tastier with the bone, especially primerib, I was not impressed with this cut.
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That's my favorite cut. I've always seen it called a cowboy steak, maybe that's a Texas thing. I eat it cooked like all my other steaks.. blue
 
Crovax said:
That's my favorite cut. I've always seen it called a cowboy steak, maybe that's a Texas thing. I eat it cooked like all my other steaks.. blue
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You must be from Texas, where rare mean knocks the horns off and wipe it's nasty ass? :2razz: Heard that line from a Cowboy movie.

I found the Tomahawk to be so thick, it was like trying to slice and chew up entire roast. There's something to me about the proper cut of a piece of beef, that makes it cook and taste better.

My grocery usually has these thin T-bones on sale, and they cook thru and thru so fast that there's little texture left when done.
 
Ribeye, gristle and fat trimmed from the outer edges leaving a very small layer around the edge (or you can trim it clean and wrap in bacon - ah, bacon) and all the marbling intact in the center, with extra virgin olive oil brushed over it, sea salt and finely ground black pepper sprinkled over the oil - then put on the grill. The cut should be 1.5 to 2 inches thick. Any thinner, and you begin to loose the flavor as it gets smaller.

For a pan cooked steak, it has to be done in a cast iron frying pan, dry, not aluminum or some other inferior metal pan. Cooked this way, the ribeye should be drizzled with a light olive oil prior to cooking and then dry rubbed with a Cajun spice after it has been cooked to 80-90% done, then blackened for the last 20 to 10%. The cut should be 1 to 1.5 inches for this type of cooking.

There is only one way to eat steak as far as temperature is concerned, regardless of cooking method, and that is medium rare.

As for sides: Creamed spinach, broccoli rabe or fresh steamed asparagus with hollandaise for something green and a starch, like saffron rice with shitake mushrooms cooked in a beef bullion, scalloped potatoes in a cheese and sour cream sauce or the old stand-by - baked potato.

In a pinch, a good warm steak and number of cold beers with nothing else, are all you really need.

I also like ribeye steak (every now and again) slow cooked in a crock pot after searing it in a very hot pan for one minute on each side. Try it. It will amaze you. Barely cover the steak with olive oil, water and beef broth in equal parts, after adding mushrooms, baby carrots and baby spinach as a cushion around the entire steak. Add the liquid after you put in the other ingredients. Cook on high for 3.5 hours for a two inch cut, and 4 hours for a 4 inch cut, adding 45 minutes for each inch after 4. It will melt in your mouth. The first time I was told to do this, I thought - heresy, blasphemy, unacceptable to even consider - I was wrong.
 
My favorite is a ribeye, with light marbling. I like it cooked Pittsburgh rare. That's cooked to a blistering sear on the outside, giving a hard char, and rare on the inside. The picture is not a ribeye, obviously, but just shows what Pittsburgh style is like. I actually like a harder char than this. And YES - let it rest. You cut it too soon and all that juicy goodness will run out of the steak, all over the cutting board, and your still will be dry.

pittsburgh.jpg

Depending on my mood, I may take blue cheese melted on top. Sides? Baked potato, grilled asparagus and salad.

Yum.
 
Superfly said:
My favorite is a ribeye, with light marbling. I like it cooked Pittsburgh rare. That's cooked to a blistering sear on the outside, giving a hard char, and rare on the inside. The picture is not a ribeye, obviously, but just shows what Pittsburgh style is like. I actually like a harder char than this. And YES - let it rest. You cut it too soon and all that juicy goodness will run out of the steak, all over the cutting board, and your still will be dry.

View attachment 67173847

Depending on my mood, I may take blue cheese melted on top. Sides? Baked potato, grilled asparagus and salad.

Yum.
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It is really a dog's life. Isn't it?
 
New York Strip with a little olive oil brushed on it and then seasoned with coarsely ground sea salt and pepper and cooked to medium rare, while it is resting I add a pad of butter to it.
 
grip said:
What's your favorite cut of steak and how do you like it prepared?


I've had great Ribeyes, Porterhouses, and even Prime-ribs (roast, not steak). Curiously, even though the Filet Mignon is part of the Porterhouse, I've never cared for it when sold as is. It's a little too lean and dry for my taste. It actually depends, often, on the cut of beef for one to outdo the other, but the best single steak I ever ate was a Ribeye, though Porterhouses are consistently better. The Ribeye, because of fat content or marbleizing can vary more in flavor. Sometimes, I really like a steak properly grilled or pan fried, but I've got an infrared mini-oven that cooks meat better than anything I've previously tried. Probably because it's small, cooks evenly from top and bottom and doesn't dry the meat out, like a large conventional oven. I know they've been coming out with convection oven options, which is basically just hot air circulated to keep the temps even and retain juices.

There's a cheaper cut of steak called a Chuck Eye that is very similar in taste and fat content as the Ribeye. Hard to beat for its pricing. Also, flat iron steak is another tasty, inexpensive, alternative. The key for my steaks flavoring, especially the cheaper cuts is the marinade. I've made my own with Worcestershire, soy sauce, olive oil, balsamic vinegar, garlic powder and black pepper. You can buy premade versions with similar ingredients or use Italian or Caesar's Salad Dressing. I remember the first time someone suggested to me using a salad dressing on my steak and I thought, 'That will ruin it!' But it works really well for flavoring, and the steak only needs an overnight soaking to absorb the marinade. Sometimes, I also add a meat tenderizer to certain cuts.

My mom favored the NY Strip, which to me, also taste different when rendered from the T-Bone or Porterhouse. My sister prefers the Ribeye, with bone-in (Tomahawk Steak), and though I've found most cuts of beef tastier with the bone, especially primerib, I was not impressed with this cut.

If you don't know this, it's an important *tip* I learned from the cooking shows that I had never heard before, let your meat rest for 10-15 minutes after cooking. The reason is that the internal temperature of the meat is still very hot with expanding pressure from the heated juices inside. If you cut into it too early, while it's hot, the juices will run all over the plate and make the meat dryer. They reabsorb back into the meat when it's not cut into as it cools off, so you can safely slice the meat without losing the moisture. Bon appetit'. :mrgreen:
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Porterhouse/ribeye, depending. If I had to pick one I'd pick a good porterhouse. I am like you in that, to me, the filet mignon portion of a porterhouse is much better than a stand alone filet mignon. And grilled or pan-fried. Steak is something that does really well as pan-fried.

My father-in-law told me once that when his generation was younger the ribeye was considered an inferior cut because it was "too fatty". Which makes sense to me as I have observed that many people of that generation prefer the NY strip.


Beaudreaux said:
Ribeye, gristle and fat trimmed from the outer edges leaving a very small layer around the edge (or you can trim it clean and wrap in bacon - ah, bacon) and all the marbling intact in the center, with extra virgin olive oil brushed over it, sea salt and finely ground black pepper sprinkled over the oil - then put on the grill. The cut should be 1.5 to 2 inches thick. Any thinner, and you begin to loose the flavor as it gets smaller.

For a pan cooked steak, it has to be done in a cast iron frying pan, dry, not aluminum or some other inferior metal pan. Cooked this way, the ribeye should be drizzled with a light olive oil prior to cooking and then dry rubbed with a Cajun spice after it has been cooked to 80-90% done, then blackened for the last 20 to 10%. The cut should be 1 to 1.5 inches for this type of cooking.

There is only one way to eat steak as far as temperature is concerned, regardless of cooking method, and that is medium rare.

As for sides: Creamed spinach, broccoli rabe or fresh steamed asparagus with hollandaise for something green and a starch, like saffron rice with shitake mushrooms cooked in a beef bullion, scalloped potatoes in a cheese and sour cream sauce or the old stand-by - baked potato.

In a pinch, a good warm steak and number of cold beers with nothing else, are all you really need.

I also like ribeye steak (every now and again) slow cooked in a crock pot after searing it in a very hot pan for one minute on each side. Try it. It will amaze you. Barely cover the steak with olive oil, water and beef broth in equal parts, after adding mushrooms, baby carrots and baby spinach as a cushion around the entire steak. Add the liquid after you put in the other ingredients. Cook on high for 3.5 hours for a two inch cut, and 4 hours for a 4 inch cut, adding 45 minutes for each inch after 4. It will melt in your mouth. The first time I was told to do this, I thought - heresy, blasphemy, unacceptable to even consider - I was wrong.
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Cast iron, yes, absolutely. Makes all the difference. One thing I learned from my step-mother was to put butter (NOT margarine!) on the steak prior to placing it in the hot pan, this gives it a wonderful searing that is to die for. She would slather the butter on like she was buttering a slice of bread.

I prefer mine medium-rare or medium, depending on my mood at the moment. I used to like them blood rare, but not any more.
 
My kids and I had a steak ritual when we went camping.

T-Bone steaks, cooked on open campfire, eat with hands... no plates or utensils allowed at all. (A plate for it to sit for a few minutes, but that was all.)

It started out as kind of a "let's be uncouth men" joke, but it was fun and we continued to do it.
 
Had the best 12 oz. NY Strip - Medium @ Back Angus, Kansas City a few years ago. Usually BA has decent steak but this particular one was exceptional. Garlic potatoes with a side of house salad and a Guiness to wash it down. NY Strip or Ribeye are probably my favs.
 
Your Star said:
This thread is making me hungry. :lol:

Anyway, it's a tie between the NY strip and ribeye. Bone in is preferred on the ribeye, but not required. .
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Closer to the bone, the sweeter the meat!
 
Hubs wanted steak for dinner last night, and we had to go to Walmart for a few things. We didn't get to the butcher in time, so we thought we'd give Walmart steaks a try, since they have a money back guarantee. Had a fantastic NY Strip. Excellent and very tender. Surprised me with it being a steak from a place you can also get your oil changed.
 
Superfly said:
Hubs wanted steak for dinner last night, and we had to go to Walmart for a few things. We didn't get to the butcher in time, so we thought we'd give Walmart steaks a try, since they have a money back guarantee. Had a fantastic NY Strip. Excellent and very tender. Surprised me with it being a steak from a place you can also get your oil changed.
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Huh... do you remember the price? I have been having good luck with steaks at Costco actually but I may have to give Walmart a try.
 
Ockham said:
Huh... do you remember the price? I have been having good luck with steaks at Costco actually but I may have to give Walmart a try.
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Costco has won awards for their meat processing procedures. They are uber careful and clean everything constantly. I believe it's done hourly. All their meats are Choice, unless labeled as prime.

I love all cuts, but the king is a bone in ribeye. Mmmmmmmmm

Here's a great marinade for Tritips and flank. (great on chicken and freaking amazing with lamb too)

1/4 olive oil
Juice, pulp and zest of 1 lime
3 Tablespoons Fish Sauce
2 Tablespoons soy
3 Tablespoons Rice Vinegar
8 cloves of garlic, minced
1 heaping tablespoon fresh ginger
2 Tablespoons Sambal (Don't worry, the heat cooks off)
(You can add a little bit of sugar or honey. Not for sweetness, but rather to caramelize the meat on the grill. You don't need much, a teaspoon is plenty)
(Lemongrass if you have it adds a nice touch, as does Thai Basil)

Overnight is best.
 
Ockham said:
Huh... do you remember the price? I have been having good luck with steaks at Costco actually but I may have to give Walmart a try.
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I had one steak that was 1.28 lbs, and 3 others that were 1.0 lb each. I paid like $37 for all 4. Not terrible for 4 good, tender NY Strips, at a pound each.
 
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