Current Events > Best cut of beef for a steak

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Topic

Some say filet, but I really like ribeye.

filet mignon

Tomahawk

Most say rib eye.

As far as affordability goes: sirloin is pretty great.

If I'm craving beef, chuck roast is hard to beat

Rib-eye or picanha

Ive heard most people say ribeye, as the marbling brings out the flavor of the steak, However, I usually go filet for the tenderness, tho.

"Best" is usually out of my price range lol, but the last couple of years I've fallen in love with top blade/flat iron steaks, they grill so well

Ribeye
Porterhouse
Picahna

Ribeye for sure

I tried filet once. Just tasted bad. There's a reason they wrap them in bacon.

Rib eye or strip. Sirloin if I'm going cheap

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Top i think.
I like to cook, but I've only really started to learn beef cuts in the past couple years.

Bone-in ribeye

Its always Ribeye for me.

Skirt

Ribeye

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I've done it. Tastes great but the fibers are really stringy so you have to cut it a specific way.

Ribeye

Ribeye, no question.

I hate to be the boring person, but Filet Mignon.

Bone in ribeye is my preferred cut.

Ribeye, or t-bone if I happen to come across a place that dry-ages

I hate fat in my steak, including marbling, so the less the better.

I'm not really a steak guy, but I've had a few different cuts, and cap steak (two portions of the ribeye cap removed and wrapped together) is probably my favorite.

I'm a rib-eye person.

So why choose something like a ribeye or a sirloin over a porterhouse at a steak restaurant? The porterhouse has more ounces in the menu so I assume you get more meat overall. Is the taste different?

If Im more hungry itd be better to get the porterhouse since I get more ounces, but if I want more flavor I get a ribeye or sirloin or filet or whatever?

Im new to all this steak terminology stuff, before I would just order a steak off the menu and just ask for it medium and not look at anything else, but I recently went to a steak house for my birthday and now my eyes are opening to all the options.

geshkigal posted...

Ribeye, or t-bone if I happen to come across a place that dry-ages

This right here. When I was living in Houston the HEB at Bunker Hill had dry aged strips/ribeyes. Usually going somewhere I will stick to sirloin, it's a decent cut with not too much fat. You can get an American wagu sirloin fairly cheap per pound and tastes amazing.

Flank steak.

Flat iron chuck steak.

Doesnt matter how you like your steak, itll still taste like one after your done with it.

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Thanks for the info, much appreciated. I got a ribeye that night at the steak house and it was wonderfully delicious. Looks like thats the go to Ill stick with, maybe try a porterhouse one day if Im feeling more hungry and want to try something different.

skirt
picanha

I'm a ribeye guy.

DavidZ2844 posted...

So why choose something like a ribeye or a sirloin over a porterhouse at a steak restaurant? The porterhouse has more ounces in the menu so I assume you get more meat overall. Is the taste different?

A porterhouse is just a very big T-bone. It's half new York strip and half (ok not really half) tenderloin. The meat comes from between the rib and the tenderloin.

Ribeye comes from between the rib and the shoulder and has more marbled fat content.

Tomahawk is to Ribeye as Porterhouse is to T-Bone.

Filet mignon
I can't go back to poor people steak. I'm in it for the mouth feel

Tyranthraxus posted...

A porterhouse is just a very big T-bone. It's half new York strip and half (ok not really half) tenderloin. The meat comes from between the rib and the tenderloin.

Ribeye comes from between the rib and the shoulder and has more marbled fat content.

Tomahawk is to Ribeye as Porterhouse is to T-Bone.

So the porterhouse is the bigger 2 in 1 steak with both a New York strip/sirloin and a filet (my terminology on these two could be wrong here).

Am I also kind of correct in saying that the tomahawk is also a bigger 2 in 1 type of steak that has ribeye as a part of it? So what I really want to look for is a tomahawk for my next time since I liked the flavor of the ribeye so much but wanted something a bit more overall?

Tomahawk is not a "2 in 1" it's just the ribeye but still attached to the rib. You get extra meat that would have otherwise been lost making the boneless cut and it's as thick as the rib at minimum. Ribeyes can be cut thinner once separated from the bone but you always get the most meat when you get the whole rib.