Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Favorite cut of steak?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • KiloVolt89
    Club Member
    • Feb 2016
    • 53
    • Suburbia, Illinois
    • -Even Embers 6-Burner Gas & Charcoal Grill
      -Smart Gear G Wireless Digital Thermometer
      -Tito's Vodka & Blue Moon

    Favorite cut of steak?

    Love me a good steak.

    Curious, what's everyone's favorite cut? Mignon and Kobe are obviously the upper echelons of tenderness and amazing-ness, but a NY Strip is my go to for the grill and at a steakhouse. I used to think Ribeyes were below quality, as back in the day, mom and I used to get "stuck" with them while my older brother and dad got the NY Strips, but now I have to re-evaluate my opinion. Thinking of grabbing a few soon, but the selection at the local store looked a little too fatty and small, so I passed.

    Skirt and flank are great easy cooks to slap on the grill for a sandwich or a quesadilla, but anyone else out there got some ideas to try? Haven't dabbled in a tri-tip or a vegas cut, but steak is steak is steak is great and it's alllll good.

    Chime in!
  • martybartram
    Former Member
    • Apr 2016
    • 463
    • Vass, NC

    #2
    R i b e y e
    [ATTACH=CONFIG]n177529[/ATTACH]

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      +50^ right on martybartram ... Give me a 2" thick Cowboy cut of Prime grade Ribeye and I'm in BBQ heaven.😋
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1122
    • Madison, WI
    • Weber Q320 grill
      Masterbuilt Propane Smoker
      Maverick and thermo Pen thermometers

    #3
    this would make a great poll...

    Comment


    • KiloVolt89
      KiloVolt89 commented
      Editing a comment
      True! But that also would leave no space for stories and a longer answer than just a multiple choice option!
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9030
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #4
    Ribeye. Though I will say that the Outback Special sirloin has been really good the few times I've had one.

    Comment


    • HorseDoctor
      HorseDoctor commented
      Editing a comment
      X2! I don't remember the last time I ordered steak at a restaurant.

    • mgaretz
      mgaretz commented
      Editing a comment
      Yes I pretty much stick with the sirloin at Outback, though I get it wood fired as the normal rub is too peppery for me.

    • richinlbrg
      richinlbrg commented
      Editing a comment
      Same as you, Breadhead . I always wound up being disappointed with restaurant steaks, so I stopped getting them and go with something I don't make at home.

      My favorite is ribeye, followed by T-bone and strips.
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1778
    • Chicago, IL
    • Grill: Grilla Original / Weber Genesis EP-330
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi
      Disqus: Le Chef - (something something something)

    #5
    Hanger. Ribeye Cap. Inside skirt.

    don't get me wrong. I've had and made great ribeyes. I've had and made great strips. I've had great sirloin. But I like these funkier cuts a bit better.

    Comment

    • JimmieOhio
      Club Member
      • Apr 2016
      • 17
      • Mentor, Ohio

      #6
      My two most favorite cuts of steak, in no particular order are:

      1) Ribeye
      2) Ribeye

      Cooked one of two ways, in no particular order:

      1) Medium rare
      2) Medium rare

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Well said my man! Well said.👍

      • Huskee
        Huskee commented
        Editing a comment
        Oh I think those are in fact in a particular order
    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1149
      • Central Iowa

      #7
      I especially like a med rare ribeye cut from boneless ribeye that has dry aged for 30-35 days in my refrigerator.

      Comment


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        http://www.drybagsteak.com/ All you need to know. If you can run a vacuum packer, you're good to go.

      • badf00d
        badf00d commented
        Editing a comment
        Here's another option, quicker but with decent effect: https://www.youtube.com/watch?v=p9SJqqjdEqY

      • JCBBQ
        JCBBQ commented
        Editing a comment
        I just had my first Umai steaks. I bought a 14# hunk of NY Strip from Costco and aged them 40 days. It had a nutty/earthy flavor. Delish. Got about 14# of ribeye in there now.
    • MBMorgan
      Club Member
      • Sep 2015
      • 5588
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      #8
      I gotta go with the OP and say NY Strip. If tri-tip qualifies as a steak then if properly cooked, it's a tie for 1st place with the NY strip.

      Comment

      • CeramicChef
        Former Member
        • Jul 2014
        • 1188
        • OKC, OK

        #9
        Mbmorgan - I"m with you ... I've gotta go with the NY Strip done on the rare side of medium rare. And likewise on the Tri-Tip. Hard to beat combo, especially done via a reverse sear.

        Comment

        • Huskee
          Pit Boss/Manager
          • May 2014
          • 13717
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue
            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)


            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well


            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter


            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #10
          My all time favorite is a well marbled NY Strip, hands down. It's just got the perfect texture to me, meaty & solid. And I like them anywhere from rare to medium, with med-rare being my target. A porterhouse is a close second (which is just a strip with a side of filet).

          Ribeyes are usually way too fatty for me, after cooking a ribeye's yield is like a brisket (what did I just pay for!?!)...but I wouldn't turn down a ribeye that's for sure. Especially if I was offered one at Pit Boss' house. I buy ribeyes when they're on sale I certainly don't shun them.

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Lang... It is shocking to me that any butcher would have the balls to price choice brisket flats for $8.49 per pound.😡

            I buy full packers at Costco here in Torrance, California that are USDA Prime for $3.29 per pound.😋

          • LangInGibsonia
            LangInGibsonia commented
            Editing a comment
            It must be a regional thing because it's not just the grocers. There's a retail counter at one of the local beef farms. Same thing, $8.99. Even flank steak is the same price. Rib and loin primal steaks are from $15-20/lb.

          • Breadhead
            Breadhead commented
            Editing a comment
            Lang... The average full packer is about 15 pounds. So the difference in cost is $78. You ought to order them over the phone from the Costco here in Torrance, California and have them ship it to your location. The freight couldn't possibly be that expensive.🤔
        • Voltron15
          Founding Member
          • Jul 2014
          • 54
          • Pittsburgh, PA
          • Jereme V.

            -Equipment:
            Weber Copper Kettle 22" w/SnS
            Napoleon Prestige 500 w/GrillGrates
            PBC
            Maverick ET-732
            Thermapen
            ThermoPop
            Timestick
            -Future Purchase: The Good One Open Range

            -Beer: I drink a little bit of everything depending on the season or mood I'm in.

            -Wine: I like anything that is not too sweet.

            -Whiskey/Bourbon: My go to bottles include Bookers and Blantons.

            Cigar- This changes quite often but I always have a humidor full to go along with whatever I'm sipping on.

          #11
          I would go with NY Strip followed by Ribeye but I really love tri-tip, hanger and skirt steak these days. I definitely by the last three much more often, even when a beautiful strip or ribeye are sitting next to them.

          Comment

          • SoonerBQuer
            Former Member
            • Apr 2016
            • 52
            • Houston

            #12
            Always seems to depend on the quality of the grade but I'd say my preferred cut is a Churrasco cut filet, second favorite cut is a prime marbled NY strip and 3rd is a ribeye (although this is usually my go to). In a pinch i combine 2 and 3 and get a porterhouse/T-bone .

            Oh yeah I asked for barely more than branded only, so rare- medium rare, haha.

            Comment

            • LangInGibsonia
              Club Member
              • Jan 2016
              • 134
              • Gibsonia, PA (suburban Pittsburgh)
              • Lang Riley

                Suburban Pittsburgh, PA

                22.5" Copper Weber Original Kettle Premium (2016)
                Slow n Sear
                Grill Grates
                Drip n Griddle

                Camp Chef 24" Smoke Vault.

                Cheap Blue Ember 3 burner gas grill.

                ET-732
                Thermopen

              #13
              I love a 2" prime ribeye when I'm feeling spendy. I've also r center discovered chuckeye steaks. If I'm not mistaken they're from the same muscle as the ribeye, just further up in the shoulder. Whatever muscle it is, is marbeled, tender and delicious. And waaaay cheaper than ribeye.

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                Chuckeyes are the poor man's ribeye! I love them things. I just find that they unroll when cooking and they end up looking like I hit them with my lawnmower. But they are every bit as tasty as a ribeye.

              • MBMorgan
                MBMorgan commented
                Editing a comment
                Gotta admit ... I buy every chuck eye steak I can find. Not for steak, though ... for grinding into perfect hamburger.

              • LangInGibsonia
                LangInGibsonia commented
                Editing a comment
                I use it for that too Mbmorgan
            • Gator Lau
              Club Member
              • Mar 2016
              • 163
              • Hanford, CA

              #14
              Geezer report - or one of those "good ol days" stories
              The old style cut of a pin bone sirloin tops my list. The top portion was cut on a different angle than today's boneless top sirloin, and with a slab of the heavy end of the filet, everybody was happy. I haven't been ably to get a pin bone sirloin For years. But when I was a meat cutter, I cut thousands of them and always waited for a fantastic one to come along. I keep hoping.....

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                Sounds great! Sirloins are underrated I think.

              • Danjohnston949
                Danjohnston949 commented
                Editing a comment
                Gator Lau, You sound as if you have cut meat at sometime! I am with you all the way, give me a good
                1 1/2" to 2" Dry Aged Sirloin and Give the Gobby Others to the Dogs! From Fargo ND, Dan
            • BigBear
              Former Member
              • Sep 2015
              • 659
              • Dallas-Ft. Worth

              #15
              I've always loved a big Ol' Honkin' Ribeye, but after reading this I may have to give the NY Strip another try.

              Comment

              Announcement

              Collapse

              Meat-Up in Memphis 2020

              Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
              See more
              See less
              Working...
              X
              Meat-Up in Memphis

              T-Shirts & More T-Shirts & More
              Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

              Cool Embroidered Shirt Cool Embroidered Shirt
              This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

              Click here for more info.

              Support ARC

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

              https://tinyurl.com/amazingribs

              BBQ Stars

              SPOTLIGHT

              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              https://tinyurl.com/amazingribs

               


              Placeholder

              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts


              Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

              maverick PT55 thermometer

              A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

              Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


              If you have a Weber Kettle, you need the Slow 'N' Sear

              slow n sear

              The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

              Click here for our article on this breakthrough tool


              Bring The Heat With Broil King Signet's Dual Tube Burners

              the good one grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read our complete review


              The Good-One Is A Superb Grill And A Superb Smoker All In One

              the good one grill

              The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our complete review


              Pit Barrel Cooker Smoker

              Griddle And Deep Fryer All In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

              Click here to read our detailed review and to order


              Pit Barrel Cooker Smoker

              The Pit Barrel Cooker May Be Too Easy

              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

              Click here to read our detailed review and the raves from people who own them


              The Swiss Army Knife Of Thermometers

              Placeholder

              The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

              Click here to read our test results and comprehensive review and why it won our Platinum Medal.


              Compact Powerful Sear Machine For Your Next Tailgater

              Placeholder

              Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

              Click here to read our detailed review and to order


              The Cool Kettle With The Hinged Hood We Always Wanted

              NK-22-Ck Grill

              Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

              Click here for more about what makes this grill special


              Placeholder

              G&F Suede Welder's Gloves

              Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

              If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

              Click here to read our detailed review

              Click here to order from Amazon


              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

              Click here for more about what makes these grates so special


              kareubequ bbq smoker

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker

              The First Propane Smoker With A Thermostat Makes This Baby Foolproof

              Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Professional Steakhouse Knife Set

              masterbuilt gas smoker

              Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

              Click here to read our detailed review and to order


              PK 360 grill

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

              Click here to read our detailed review of the PK 360

              Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              fireboard bbq thermometer

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

              Click here to read our detailed review


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill

              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order