Favorite cut of steak?

[JeffJ]

NY strip

[GadjetGriller]

I use to think the Ribeye but then had a NY strip and it took over but now that I have a sous vide I tried a sirloin in it. bathed it for a couple hours @130 degrees and then pan seared it! it was cut it with a fork tender and all that great sirloin taste but no chewy!! Takes a lot longer but worth it!!

[KiloVolt89]

Cheers to everyone who has and will chip in! Everyone's responses got me all inspired and, most importantly, HUNGRY.

20 minutes until quittin' time and now I'm definitely gonna pick up a few steaks on the way home to slap on the grill tonight. Little cloudy in Illinois right now but no threat of rain. Heck, even if there was one, wouldn't care. Flame on! Got lotsa ideas of new cuts to try, definitely going to re-visit the ribeye and look into some tri tip if I can get it. Though i won't say no to strolling past the ny strip section to see if one catches my eye!

[Tim E]

Prime NY Strip

[mgaretz]

At home our go to steak is the tri-tip these days, second is sirloin. In a restaurant I'll usually choose a sirloin, or a NY strip, maybe a ribeye but I find that most places cut ribeyes too thin and they have a hard time with a decent sear and rare to medium rare doneness.

[Breadhead]

Most of those cooks don't use a thermapen so you're never sure what you're going to get.🙄

[lemayp]

+1 for Ribeye, although i've now got a few more to try...

[ribeyeguy]

I don't really need to answer do I?

[Breadhead]

What the so called experts say... http://www.essentialchefs.com/best-a...-cuts-of-beef/

[Brewmaster]

We have a place out here called Cash and Carry and the have sales of choice angus whole tenderloins for $7.89 a pound, my next would be Creeckstone New York and always there is Tri Tip which can be found out here in Caly all over the place, when cooked right it melts in your mouth

[GadjetGriller]

Beef Tenderloin For 7.89?? Wow I'm Jealous here its 18 bucks a pound (for a whole one Chain removed! I like the chain but that's the only way they sale it now)

[Mickeylou5]

N.Y Strip all the way! I love to Sous vide Large pieces and then roast them. Currently have 4 Chuck eye steaks and 2 roasts in the Sous vide. I couldn't resist Meijer had CAB Chuck eyes on sale for $2.79 so I stocked up! The last chuck roast I cooked in the Sous Vide was soooo good. 18 hours at 130 degrees. Then roasted it

[Medusa]

Filet Mignon. --Ed

[Spinaker]

Ribeye. Thick Cut. Reverse Seared, Blue cheese crust. Topped with Irish butter. I could eat that and die. No problem.

[ribeyeguy]

Stop it! After reading your brief description I have a puddle of drool on the floor.

[Spinaker]

You and me both ribeyeguy

[BloomHybrid]

1.NY Strip
2. Ribeye
3. Top sirloin (underrated piece of meat)

[Mosca]

Strip.

The ribeye cap is awesome, but the rest of it doesn't hold a candle to the strip.

[Breadhead]

👍 I buy ribeye caps from Costco all the time. They might be my all time favorite piece of beef.😛