What's Your Favorite Cut of Steak/Beef, and Why?

suziequeJune 21, 2011

I know very little about steaks. I know that some are reportedly tastier than others, and some really need to be marinated in order to get real flavor. So out of the following, what do you prefer?

Filet Mignon

T-bone

Porterhouse

NY Strip

Ribeye

Any tips on any of them?

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Amazing Aunt Audrey

Ribeye!! It's the most tender!

    Bookmark   June 21, 2011 at 2:04PM
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Lindsey_CA

My favorite is filet mignon. The tenderness, the flavor, yum! No need to marinate!

    Bookmark   June 21, 2011 at 2:09PM
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ravencajun Zone 8b TX

Porterhouse
Ribeye
filet
prime rib
no marinade but I do like sea salt and cracked pepper

    Bookmark   June 21, 2011 at 2:20PM
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joann23456

I like them all, but ribeye is my favorite. None of the ones you mention need to be marinated, as far as I know.

    Bookmark   June 21, 2011 at 2:22PM
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donna_loomis

Ribeye! So tender. No rub, no marinade. Just a hit of salt and pepper and then, when it is done (not!), I mean very rare, a bit of garlic seasoned butter on top and get out of my way!

    Bookmark   June 21, 2011 at 2:33PM
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Jodi_SoCal

Baseball cut filet mignon for tenderness. New York cut for flavor. Both on the rare side of medium. yum

    Bookmark   June 21, 2011 at 2:36PM
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angelaid

Ribeye
Filet Mignon

    Bookmark   June 21, 2011 at 2:54PM
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lynn_d

Ribeye/Delmonico medium rare please!

    Bookmark   June 21, 2011 at 3:48PM
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suzieque

Great! And these are all good for the grill?

(Can you tell I'm not too experienced with this???)

    Bookmark   June 21, 2011 at 3:51PM
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socks

I like the tender, leanness of filet. Rib eye is good but sometimes too fatty. I think they bough would be good on the grill, don't overcook.

    Bookmark   June 21, 2011 at 3:53PM
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dotmom

Rib eye and Filet M....rare, hot, with a seared crust. Just sea salt, fresh cracked pepper and finished off with a pat of butter.......bwaaaaaaaaa. now I'm going to crave one and there is no place local that knows how cook a steak. hey always come well done and gray inside. I'm just as bad as they are when I try to cook one at home.

    Bookmark   June 21, 2011 at 3:57PM
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lynn_d

Indeed they are Suzieque, if you like them 'pre-charcoal'!

    Bookmark   June 21, 2011 at 4:17PM
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monica_pa

The only steak I will eat is Prime filet Mignon. Family Christmas dinner is now a Prime Tenderloin roast, instead of turkey...it's worth it.

    Bookmark   June 21, 2011 at 4:26PM
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wildchild

Ribeye
Porterhouse
Filet Mignon

Depending the steak the top two run very close but a good Porterhouse is harder to find.

Filet Mignon is for when i get dragged to a "steakhouse" a where the meat is probably going to be be seasoned and cooked by some line cook who has no clue about steak. Kind of harder to ruin.

I like my steaks well marbled and rare with a just warm center. That used to be medium rare but I always go for rare when dining out.

My father taught me how to spot a good steak in the meat department when I was quite young. Really good steaks are hard to find at the market these days due to the fear of animal fat craze.

    Bookmark   June 21, 2011 at 5:01PM
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patti43

If it's red meat I love it! Wish we could eat it more often than we do.

    Bookmark   June 21, 2011 at 5:23PM
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suzieque

My mouth is watering. Ok, I'm ON this! Thanks for your opinions and advice!

    Bookmark   June 21, 2011 at 5:27PM
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kris_zone6

I like all, but the best buy for my money is sirloin.

    Bookmark   June 21, 2011 at 6:02PM
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littlebit_gw

Ribeye here also..DH has to let the meat warm up and then he places it on the grill. When done the steak has to *rest* before we can eat it..But they are so worth it

    Bookmark   June 21, 2011 at 6:36PM
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marilyn_sue

Rib eye for me too. Personally I like fried chicken better :)

Sue

    Bookmark   June 21, 2011 at 6:47PM
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bulldinkie

I always liked ribeye,I dont like thick meat.with kikomens sauce mmm,on the grill

    Bookmark   June 21, 2011 at 7:51PM
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gibby2015

I prefer NY strip - not as fatty as rib eye and generally not as thick as filet mignon. Don't care for the fatty taste or the big thick piece of meat.

    Bookmark   June 21, 2011 at 9:39PM
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glenda_al

prime rib

    Bookmark   June 21, 2011 at 9:53PM
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lindalou

my favorite is ribeye first then new york strip. both are the tastiest of all, imo. i just put season salt on them and brown the outsides and serve medium rare. ummmm good!!!

    Bookmark   June 21, 2011 at 11:54PM
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dorothy_oahu

Ribeye sprinkled with garlic powder and Hawaiian salt (sea salt).

    Bookmark   June 22, 2011 at 3:04AM
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jel48

Ribeye
Filet Mignon

I like mine medium, on the grill, with a little worchestershire sauce, garlic and onion seasoning, and course ground black pepper.

My favorite sides are sliced onions, green peppers, and fresh mushrooms, (onions pre-cooked halfway in the microwave) all grilled over foil with some meat drippings on the grill. Add corn on the cob and a slice of deep red ripe fresh tomato and you have a meal fit for a king! Yummmmm!!!

    Bookmark   June 22, 2011 at 5:21AM
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mary52zn8tx

A nice thick sirloin with a little Cajun seasoning then cooked medium.

    Bookmark   June 22, 2011 at 8:25AM
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two25acres

Ribeye
Tenderloin
Skirt Steak - marinated in olive oil, oregano and lime juice topped with cucumber and red onion salsa.
Flank steak

    Bookmark   June 22, 2011 at 9:37AM
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roseluver

NY Strip for me!!!

    Bookmark   June 22, 2011 at 2:11PM
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mare_wbpa

Sirloin for me too.

    Bookmark   June 22, 2011 at 6:39PM
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breenthumb

I've been craving bone in ribsteak. I'm thinking that's ribeye with the bone, right? Prime rib cut into steaks? That's what we had growing up and its been a really long time. Second choice is strip steak.

I cut and froze a tenderloin that doesn't taste good to me. (Friend said hers was fine...shrug.) I take one of them out every now and then and cook it in spaghetti sauce.

    Bookmark   June 22, 2011 at 9:49PM
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Cynic

From the list I'd say the top is porterhouse then rib eye but my druthers? A great burger or a pot roast.

I still have teeth and like using them. I don't like squishy meat so rare steaks just don't do it for me. But few people understand that getting a steak medium well or even well done does not mean you cremate it and turn it into a hockey puck. I usually do a short marinade on steaks but they don't have to be marinated.

    Bookmark   June 22, 2011 at 10:06PM
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