POLL: Pick your steak

[tbob4]

I wish I had voted for the Hanger only because it was second on my list and it would have made me unique! Darn.

[Mr. Bones]

Oh, never doubt th' fact that yer Unique, Brother tbob4 !!!!

[tbob4]

Mr. Bones - Hahahahaha. My wife never stops telling me how different I am!

[RickyBobby]

Ribeye............ It's my biggest weakness. Even an imperfectly cooked medium rare ribeye brings tears of joy to my eyes. Although, a VERY close second on the list was the YES PLEASE! because let's face it, can you really go wrong with any of the selections?

[jgg85234]

If I can only have 1, it's got to be a big thick porterhouse, with a strip on one side and a tenderloin on the other. 45 ounce + does it for me. And, gnawing the bone is the best.

Best regards,
Jim

[Steve B]

I voted ribeye but you got a great point here Jim.
Ok I have to get off post now- getting hungry again.

[jgg85234]

When I was growing up, my mom never served Ribeye steaks. She said they were a waste of a perfectly good standing rib roast So, I got used to New York Strips, Porterhouses, and Sirloins.

[EdF]

Hah-hah! We had "cube steaks" - you know, slices of shoulder run through the cubing machine!

Well, occasionally we'd get a sirloin or porterhouse!

[CandySueQ]

What jgg85234 said. Best 2 steaks in one!

[R.Keogh]

I was always a strip loin guy growing up but the last few years I've switched to rib steaks, trim off all the excess fat before cooking and it's fantastic =D

[Huskee]

I too like ribeyes (but not best) and to me it's mandatory to trim their excess fat. I don't need any more marbling in me than I already have

[HouseHomey]

I am Pro-Meat.

[HawkerXP]

Moooooooooo!

[Huskee]

"Proud supporter of cattle ranchers and hog farmers since sprouting teeth"

[jgreen]

I am shocked there is no "yes please " votes yet. I picked filet, but ribeye is a close second.

[Hulagn1971]

Ribeye for me.

[JCBBQ]

Strip for me. I love ribeyes, but there's generally too much fat for me. Porterhouse is nice because I get my strip AND a filet to boot! But the strip is my favorite. Just the right size, great texture, I could go on and on.

Yep! Strips for me too. Especially if it's well marbled. I like fat but not big chunks of it like w Ribeye.

[PitmasterAg]

Ribeye fat cap! Next would be tri-tip.

[Ernest]

You nailed it!! My Costco carry those but they have jacked up the price significantly

[Craigar]

I noticed that too the last time I was in Costco along with prime packer briskets being substituted with choice for the same price. I'm hoping this is just a seasonal adjustment.

[Potkettleblack]

Ribeye cap. The best part of the ribeye, as a steak on it's own.

[Mudkat]

I like after 65 votes no one picked "I don't care" !!

[Mudkat]

111 votes. Still no "Don't Care". Gotta love the passion of the Pit!

[Craigar]

While all of the above are great in their own right, I would have to go with flat iron as 1A and top sirloin as 1B. I guess I have had way too many filets & ribeyes (including prime rib) the past few years for them to make my top 3.

[Henrik]

Interesting that ribeye is such a favorite. I'm a porterhouse man myself.

[Breadhead]

You prefer less fat I guess. I thought Meathead insinuated that fat = flavor.🤔 You and I just find different levels of fat to be desirable. I REALLY like Prime grade Ribeyes but I don't like Kobe or Wagyu steaks, too much far for me. That's why some Pit members prefer New York strips I guess.

[Potkettleblack]

A strip is basically a ribeye without the spinalis. Except ath the nerve end, where it's more like the bad end of of a sirloin.

[Ernest]

I consider Flanken cut short ribs to be steaks. My first choice. followed by ribeye