What’s Your Favorite Cut of Steak?

[Oak Smoke]

Give me a high end choice ribeye with lots of spinalis muscle on top. I’ve found a young man at Sam’s club that will go back in the back and find me a really good choice ribeye loin. They look prime to me but cost less.

[wrgilb]

For me it's Rib Eye Cap, Hanger, Picanha and Tri-tip.

[Richard Chrz]

I’m the solo Flank steak person only because Chuck eye And Cap Steak (ribeye cap is truly my favorite!)

I really dig the beef flavor in a flank steak.

[JCBBQ]

Ever have flap meat? I’d bet you’d like it.

[Elton's BBQ]

My fav is the hangersteak..

[WI Bubba]

This smells like a fishing expedition. But being the dumb bottom feeder that I am, I'll bite. Ribeye for me.

[SheilaAnn]

Brilliant

[Oakgrovebacon]

Flat iron is my go to after finding a good butcher shop to buy them. $8.99 /lb. And no waste. Tender and great tasting.

[Huskee]

I'm a little torn since I prefer a strip steak, but I love a filet too. You'd think I would pick porterhouse, but I'm not the biggest fan of the bone being in my way and being part of the price I paid.

[Panhead John]

Oh man, I love chewing that last bit of rare meat off the bone of a porterhouse!

[JeffJ]

For me it was a near tie between ribeye, NY strip and Tri tip. Tri tip is hard to find in these parts so it feels like more of a special occasion so that’s what I chose.

[Panhead John]

I’m having a ribeye tonight, I might change my vote…..😎

[Bkhuna]

Porterhouse if cut properly. Other than that is a nice Ribeye cap. Pretty much anything can be excellent if prep'd properly.

[barelfly]

Flap, Skirt, Flank, Tri tip - this is what is stocked in the freezer. It’s been a while since I’ve had a “steak” type meal. Last time was probably steak frites and was with skirt or flap.

back in the day, I would buy the whole rib primals at costco and steak out or dry age but it’s been years since I’ve done that.

So I guess it’s flap or skirt that I’m taking based on how I like to cook and eat beef these days.

[JCBBQ]

Flap!! So good.

[BKYDBBQ]

Ribeye is my favorite but for the wallet I really enjoy a Denver steak...

[Gusto]

My preference is also a properly cut Porterhouse. If I can't find a good one I will get a NY Strip and a Filet and make the both.

[captainlee]

There is just something about a Filet for me, though I enjoy most other cuts too. Cook that Filet Pittsburg, nothing better.

[Purc]

I do want to mention a real favorite cut of beef for me is Teres Major aka Petit Major. It is small, tender, beefy and cheap. It's hard to find. I get it from the New York Butcher Shoppe, a franchised meat market out of Mt. Pleasant, SC. We have a small store in Colleyville, TX. In Georgia near my son, is a very large store with the meat market, a restaurant, bar and wine club. We go there every time I'm in town. This Teres Major cut of steak is worth trying if you can find it.

[TripleB]

1) Chuck end ribeye. It generally has a large cap muscle, eye is smaller and a bit of the chuck. When I peruse the "manager special" section for steaks. This is the steak I'm looking for.

2) Cap steak (just the ribeye spinalis muscle). Very tender and flavorful.....and a bit fatty.

3) Tri-tip. Such a great cut for a crowd (grilling one tomorrow night). Can't order a tri-tip just for yourself. Too big.

4) Filet. Tender, beefy cut. Buying a Prime filet is a waste of money.

5) NY Strip. Sometimes it is a fantastic cut and other times just average.

6) Flat Iron. Don't eat enough of these. After reading that so many posters like them, I'll need to try them again.

[captainlee]

Flat iron can be really good. We use them n cheese steaks and stir fry.