What’s Your Favorite Cut of Steak?

[Finster]

I love a good hanger steak. Flap steak is the most often cooked at our house

[ecowper]

If I am cooking steak myself, it’s absolutely Tri-Tip. If I am in a restaurant, it’s absolutely NY Strip. I voted for NY Strip based on the restaurant plus other people’s places situation.

[SheilaAnn]

Hanger steak is my fav-fav! But since since it wasn’t a choice, I went with ribeye.

[Panhead John]

I totally forgot about hanger steak, and the Denver cut….🙄 I should have added them.

[bep35]

Attention grabbed — Do you have a favorite Hanger Steak recipe you might share?

[SheilaAnn]

bep35 simple simple simple is always best. Dry brine, season well, reverse sear with a bit of white oak. Two preps: bleu cheese butter or chimichurri.

[SheilaAnn]

Or…..





since we can’t do videos without a link (ain’t that schooled yet)

while I have not had the pleasure that theroc has, I did enjoy a meal from Dario in LA a few years ago. We were at Silvertons place Mozza Osteria. Dario is kind, warm and the real deal.

oh… it’s a porterhouse. It took 6 of us to eat it.

[Hulagn1971]

The straight up beefy flavor of a strip steak is my choice.

[Draznnl]

Strip is first for me with outside skirt a close second and flap a very close third.

[Johnny Booth]

Love all beef.
The NY Strip offers the most consistent portion, flavor, and texture for me.
#2 is Ribeye but it has too much fat, too much work for me to cut around.
Filets are too consistent, not enough texture for me, boring.
Porterhouse used to be my favorite but is too big for me now.

picana, skirt, tri-tip are fun, but more work to cook.

[Panhead John]

A good strip steak with sautéed mushrooms……😍

[Johnny Booth]

Yeah, with lots of black pepper.

[DaveD]

Had to go with ribeye, even though it can be very hit and miss anymore. But when it's good, it's sublime.

I have never even cooked a porterhouse... the one mortgage is all I can handle at the moment...

[JCBBQ]

I can’t vote. I like ‘em all. Just depends on the occasion or my mood.

[Panhead John]

I get it! For me it was tough to decide between ribeye, filet and porterhouse…🧐

[JCBBQ]

I love flap meat, tri tip and NY Strip. Ribeye too but the Mrs doesn’t like the fat. But I love a filet and picanha and, and, and….

[Murdy]

NY Strip -- I prefer my steak rare, and, though I enjoy Rib-eyes as well, they need a little more cooking to render that fat a bit. T-Bones/Porterhouses are also good, but given their size (width), they have to be cut a little thinner to get them to a salable size, and I prefer thicker. Tenderloin doesn't have the depth of flavor, imho. Sirloins are underrated.

[MarkN]

I can't bring myself to think about steak right now. Still suffering from the current "sticker shock" on all things beef at every store I have been to including Costco this year. Maybe if and when prices come back down.

[shify]

Depends. Although I like many of them, I would divide my favorites into two categories: Steakhouse and Other

At a steakhouse, a dry-aged ribeye all the way.

Most everywhere else, including at home, hanger steak.

[UncleSpike]

We raise our own meat (beef, pork, chicken) so I’m limited to what I get.

The only piece of meat that I will buy at the store is Tri Tip. You know, there’s only two of them on a cow, and that’s just not enough….

[Spinaker]

I am going to selectively breed a steer that only produces ribeyes. You read that right, it will be a ribeye with legs and a tail. It is gonna be epic!

[Spinaker]

I've done it folks!!!! The ultimate steer!!!! It's all made up of ribeyes!!!!! UncleSpike

[RlsRls]

My favorite?... The one on my plate!