What’s Your Favorite Cut of Steak?

[Panhead John]

I thought I’d post this to see what’s the most popular steak among our Pit Members. I’m tempted to answer with…..The one I’m eating now! But that would defeat the purpose of this poll. I love a good steak and there’s a lot to choose from, but for the purpose of the poll I’m asking for just one, your absolute favorite cut. I’m listing the most popular cuts of steak that I could find. I’m sure there’s some semi-obscure cuts that won’t be listed but I’m trying to not get overly complicated with it. If I’ve missed an obvious cut which should be included, please let me know! By an extremely thin margin, I’d have to go with a nice thick Prime porterhouse steak! You get the filet AND a strip steak all in one!

[Mosca]

I wouldn’t turn down any of them. I prefer strips to ribeyes because I like the mineral-iness. Ribeye eyes leave me wanting more of that. If I can get a chuck-end ribeye, that’s as good as a strip, to me.

[ItsAllGoneToTheDogs]

A well cut porterhouse is tough to be, but hard to find these days. But when I find a good one? Yeah, that's my favorite.

But also

[ItsAllGoneToTheDogs]

Panhead John nope and I wouldn't have anyway, too many issues with their shipping/communication over the years. I would happily shop in one of their stores, so maybe one day that will be an option as they seem to be aggressively expanding their national footprint.

[Mosca]

I love porterhouses, but the strip side is non-optimal; it has the vein in it. T-bones don’t have the vein on the strip side, but the tenderloin side is tiny.

[mrteddyprincess]

A porterhouse, well-marbled, with a big filet side is hard to beat. Roy says Dad should eat more porterhouse because he has a special purpose for the bones. B

[Alan Brice]

When the filet is done, unwrap the bacon n crisp on the grill.
BIL owns a butchershop w/Liquor n Lotto. Nuff said.

[58limited]

Flat Iron, Denver steak, and ribeye are my faves. The first two are Butcher's Cuts but have now become better known and popular - meaning no longer cheap.

[Michael_in_TX]

I struggled with this far more than I should have. I chose skirt as I just love the way it cooks (either grilled or cast iron) and how receptive it is to marinades. It is by far my most-cooked steak. Also, tacos.

NY Strip is a very, very, very, very, very close second. That is my "classic" steak. Steak au poivre with a NY strip is divine.

As weird as it sounds, I am not much of a ribeye fan. I mean, I don't dislike it -- it's steak -- but, I don't overly enjoy eating around that much fat.

Filets don't really do it for me either. Tender as heck, of course, but the cost-to-flavor ratio just isn't there for me.

I am starting to use more sirloin, especially in stir-frys. I also need to give tri-trip a try as it is starting to become more available in our area.

[Murdy]

I love Sirloin, underrated and great value.

[CaptainMike]

Locally raised Porterhouse.

[Jfrosty27]

Absolute favorite? Porterhouse. BUT, the cut we eat most often these days is the Flat Iron. The primo cuts have gotten so expensive. The FI is tender, beefy, and wayyyyyy less expensive. Wild Fork has them available at all times too.

[OC Sandy]

I thought this would be easy but it's a lot harder than I thought. The steak I eat most often is either tri-tip or ribeye, followed closely by pichana, flat iron, and outside skirt. However, if I had to pick an absolute favorite, it would be one that I don't find often but buy it every time I see a good one, and that is hanger steak. I love the tenderness and beefiness of a good hanger.

[Panhead John]

Can’t believe there’s only 1 vote “so far” for ribeye! I thought that would be the runaway winner so far, or at least near the top.

[Purc]

I must admit that I love grilled rare beef. I cook Ribeye, T-bones, Tri Tips and Picanhas the most. Never had a flat iron or hanger. I think most filet mignons are overrated. I prefer to cook my own rather than eat one in a restaurant. If I see Steak Tartare on the menu, then I will order that. I had Bison Tartare recently and it was great.

[JCBBQ]

I LOVE steak tartare. Made some Elk tartare in MT at my sister’s place. That was great.

[Duanessmokedmeats]

Any cut from the cow.

[JCBBQ]

Hello!! 🎯🎯🎯

[Donw]

I chose the New York, or should I have called it a Kansas City to be historically correct, but our almost daily drivers are the Flatiron and the Denver as they fit our appetite limit better. Any leftovers from any steaks in our house becomes the next dinner’s tacos or burritos.

[randy.56]

We only eat steak once a week, this week was Filets, last week rib-eye's, the week before was porterhouse, so many wonderful choices.

[Panhead John]

The cow…..one of God’s greatest gifts to mankind. 😋

[Jerod Broussard]

I prefer a dissected ribeye. The eye and cap seasoned and grilling separately.

[DavidNorcross]

Tough one. I chose the ribeye. But it came down to a strip, filet or a ribeye. All 3 are close for me.

[DaveD]

This is exactly me as well.