What is your favorite cut of steak and why?

As much as I love to disagree with Chef Carey he is correct. London Broil is a preparation. It is usually done with skirt, flank and at times sirloin. The meat in marinaded, broiled and sliced thinly before presentation "Meat cutters" might call it that but trained butchers would not. Customers might ask a butcher for it but it is not the name of the cut.

Yes, we all know that, but I am stating that in my neck of the woods, a particular cut of meat is, indeed, labeled London Broil. Also, if you Google "London Broil" you will see many references to it as a cut of meat. This site is one of several I found.

http://www.cooks.com/rec/view/0,1626,134179-251192,00.html

"London broil" ain't a meat cut.

Picky picky picky

I saw a package labeled "London Broil" at the local butcher just last Saturday. I agree, it isn't really a cut, but is in common usage as such nowadays.

chalk up one more for rib eye as for the why, it's the fat baby, the fat.

but i'm also partial to porterhouse.

unlike many, i can take tenderloin in a good filet mignon or worked over with a good peppercorn sauce

[Jenise]

I agree, it isn't really a cut, but is in common usage as such nowadays.

Right. Trouble is, the actual cuts sold as same aren't exactly interchangeable so when a recipe calls for it, as Karen rightly points out recipes will, the results can be all over the map. A friend of mine who like me moved here from Southern California makes Carne Asada from a recipe that calls for London Broil--I'd bet anything the originator had top sirloin in mind. But up here, out of top round labelled London Broil? You can make a saddle out of it. Yet she doesn't even realize that it's not the same and that her results would be far better with something different.

[Jenise]

or worked over with a good peppercorn sauce

That's exactly where tenderloin shines, as a blank canvas for sauces.

I vote for the ribeye too. In fact I scored a (smallish) 12+ pound whole ribeye yesterday at Sam's Club. (Sam's carries USDA choice beef (they say angus, but I put little stock in that from anywhere) Anyway, it was $4.96lb but it did have the lip on so after removal of that it drove the price up to about $5.25 per lb. Had it cut into 9, 1.5 inch thick steaks. I always vacuum pack meat when there is more than I need for use withing a week, so I got that done and the meat is resting in the freezer today. Now, all I need is a nice dry day in the 45-55 degree range so that I can fire up the grill!

I like ribeye, T-bone, and as Jenise puts it, the blank canvas, too, but for real beefy flavor, flank steak is supreme. And if sliced really thin and grilled less than a minute, it makes superb cheese steaks.

I agree, it isn't really a cut, but is in common usage as such nowadays.

Right. Trouble is, the actual cuts sold as same aren't exactly interchangeable so when a recipe calls for it, as Karen rightly points out recipes will, the results can be all over the map. A friend of mine who like me moved here from Southern California makes Carne Asada from a recipe that calls for London Broil--I'd bet anything the originator had top sirloin in mind. But up here, out of top round labelled London Broil? You can make a saddle out of it. Yet she doesn't even realize that it's not the same and that her results would be far better with something different.

That's right Jenise, and here the cut labeled London Broil is a thick, even cut of Top Round. For years it was Gene's favorite cut. I marinated it and then he grilled it. I always found it too chewy for my likes. As I grew up and my cooking and knowledge improved, I rarely cooked this cut. I've heard that in some parts of the country, the flank steak is used as London Broil. I noticed that London Broil is on sale this week at our local meat shop.
http://randrqualitymeats.net/files/RRQM-WeeklyAd-012710.jpg

That's right Jenise, and here the cut labeled London Broil is a thick, even cut of Top Round. For years it was Gene's favorite cut. I marinated it and then he grilled it. I always found it too chewy for my likes. As I grew up and my cooking and knowledge improved, I rarely cooked this cut. I've heard that in some parts of the country, the flank steak is used as London Broil. I noticed that London Broil is on sale this week at our local meat shop.
http://randrqualitymeats.net/files/RRQM-WeeklyAd-012710.jpg

Karen, I see some good prices in this add, but not.The London Broil says it is cut extra thick, and that you can cut it to your likes. That to me seems that they are letting you do their work. If however they would unwrap and slice the meat to your specifications, then it is a good service. The tri tips, and the aged prime rib is a great buy. Wonder if you could specify from the small end or not. The other meats advertised seem to be pretty much in line with prices here. A few exceptions might be short ribs, and the country style pork ribs, (actually cut from the shoulder) these might be just a bit higher than here. Overall though I would say that you have a good market there.

The mislabeling of meat is just another way for the meat section or market to make a better margin on their sales. When I purchase meat I want to know it's exact cut. Then I can decide if it is what I want and if the price is reasonable.

Rib eye would be my number one choice, especially if I am grilling it. NY strip would be second. Filet is nice but I agree with the "blank canvas" assessment. Flank steak can be very tasty.

BTW, where I have lived over the years, London Broil is a preparation using flank steak.

Late to the party, but my favorite rotates between Rib Eye, NY Strip and Porterhouse depending on what looks the best at the butcher on that day. Preferably dry aged.