Best beef cut

[au4stree]

Inquiring minds want to know:

I’m sure you all have experienced this at some point in your grilling life. Everyone has a preferred cut of beef and of course a different version of "doneness". I just had that experience, I’ve determined that ribeye is the most bullet-proof. It can handle Mosca ‘s "just keep flipping" technique and of course over direct heat it melts the fat just right. So for me, ribeye is king.

What’s your favorite cut?

[DavidNorcross]

Selected the ribeye. Tough call, considered a chuck and almost did a write in for a tri-tip.

[Attjack]

Tri tip is great. It's like a giant steak.

[STEbbq]

Picked ribeye.

But would like to try Snake River Farms wagyu to see if it is worth it.

[tmaan235]

I had wagyu last summer. It came by me from a friends father who was gifted 2 ny strips and his father gave them to him. Did standard grilling, hi fire to render fat and give a good sear. The taste and the texture were incredibile!!! No knife needed!
At $90 a steak, was it worth it?
Not to me or my friend, that's awful spendy for the next level.
Outstanding taste, flavor and texture buuuuut...
We can spend $25 to $29 for a 2" thick ribeye or strip from a good butcher and they are awful nice too

[shify]

Can’t answer. Have 3 favorite cuts that I love and my decision would depend on the day/situation. They are:

Ribeye
Skirt
Hanger

[Attjack]

Like Weird Al said, just eat it.

[shify]

STEbbq eat it like a steak! Hanger steak and fries make a damn fine meal. It’s got a beefy enough flavor to hold up to sauces if desired. If I do a sauce, I like a good chimichurri with hanger steak.

[STEbbq]

Got it. I will see if my favorite Mexican place has it.

[RichardCullip]

Short plate beef ribs if the list can include non-steak cuts. If limited to steaks, it’s ribeye for me.

[Attjack]

Flat iron is good.

[Mosca]

Strip steak all the way.

[pkadare]

Plate ribs.

[Strat50]

In my experience, for the way I cook, there is no "best." I follow the cook. If I see a nice piece of meat at the store or butcher, I'll tailor the cook around that, whatever the method, etc. For a planned cook, that's a bit different, and I'll choose accordingly. Even then, if I see a cool piece of meat that will fit the mores of the menu, I have no problem switching and doing any necessary adjustments. Use what you have instead of lamenting on what you wish to have, I guess.

On the rare occasions that a specific steak dish, or craving needs attention, I like thick cut ribeye first, then striploin, then tenderloin, in that order. Dry aged is a plus.

[Jerod Broussard]

Ribeye. I turn my nose up at other cuts. I have a big nose so it really means something when I turn it up.

[Red Man]

I voted other. My favorite is probably bavette. Tri tip, flank, and skirt would also be top choices. I’m not too picky though. When shopping for steaks I usually just pick whatever looks best that day.

[Sid P]

Opens new tab to learn about bavette…

[Red Man]

Sid P Despite what the top google results show, bavette is not flank steak. It’s sirloin flap meat.

[Old Glory]

Bavette is in my top 5 easily. Steak tip meat.

[holehogg]

On any particular day it differs, kind of a mood swing thing. The picanha gets more mood than others.

[Draznnl]

I voted strip. But tomorrow it could just as easily be ribeye and skirt is always good too.

[Bkhuna]

The ribeye cap for grilling.

[TripleB]

Amen brother. If I don't buy the cap by itself, I pick out a ribeye from the short end with a big cap and a bit of the chuck.

[Polarbear777]

Short/plate ribs. Depending on how they are cut I might cook differently.

For a direct steak cook, bavette is my favorite.