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Meat-Up in Memphis 2021

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Favorite cut of steak?

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  • 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
    • 462
    • Vass, NC

    R i b e y e


    • 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
    • 1134
    • Madison, WI
    • Weber Q320 grill
      Masterbuilt Propane Smoker
      Maverick and thermo Pen thermometers

    this would make a great poll...


    • 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
    • Jun 2014
    • 9420
    • 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)
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      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

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


    • 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
    • 1884
    • Beautiful Downtown Berwyn
    • 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)

    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.


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

      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


      • 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

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


      • 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
      • 5940
      • 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

      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.


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

        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.


        • Huskee
          Pit Boss
          • May 2014
          • 14546
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
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            • 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)
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            • Weber Jumbo Joe Gold (18.5")
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            • Brinkmann cabinet charcoal smoker (repurposed)

            • (3) Maverick XR-50: 4-probe Wireless Thermometers
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            • (1) Smoke by ThermoWorks
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            • Thermapen MkII, orange
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            • Instant Pot 6qt
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            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            • 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)

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

          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.


          • 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.

            Weber Copper Kettle 22" w/SnS
            Napoleon Prestige 500 w/GrillGrates
            Maverick ET-732
            -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.

          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.


          • SoonerBQuer
            Former Member
            • Apr 2016
            • 52
            • Houston

            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.


            • 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.


              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.


              • 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

              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.....


              • 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

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




              Meat-Up in Memphis 2021

              Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
              Click here for details. (https://amazingribs.com/memphis)
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