What is your favorite cut of steak and why?

This morning, one of our local radio stations was interviewing the owner of our local meat cutting shop. This is a locally owned (for 35 years) shop and they still cut the whole beef on site, age, custom cut, etc. When asked what his favorite cut of steak was and why, he said "rib eye". I was tickled because that is my favorite cut, as well. I like the flavor, tenderness, and how the meat picks up the flavor of whatever herb or spice I use. My husband, a former meat shop owner, loves sirloin, new york or london broil. I find them too chewy for my liking.

[Jenise]

Rib eye for the same reasons you do, followed by chuck eye and sirloin. Not a fan of the graininess of New Yorks or the blandness of filet.

I also find tenderloin a bit boring - no fat. My default steak is rib-eye. Prime rib too since I like the meat near the bone. When I was younger, I used to like T-bone. Strange, though, T-bone is no longer as readily available here these days. These days, most all restaurants serve rib-eye.

This morning, one of our local radio stations was interviewing the owner of our local meat cutting shop. This is a locally owned (for 35 years) shop and they still cut the whole beef on site, age, custom cut, etc. When asked what his favorite cut of steak was and why, he said "rib eye". I was tickled because that is my favorite cut, as well. I like the flavor, tenderness, and how the meat picks up the flavor of whatever herb or spice I use. My husband, a former meat shop owner, loves sirloin, new york or london broil. I find them too chewy for my liking.

"London broil" ain't a meat cut.

Bone-in ribeye.

Beef.

Particularly like rib eyes, t-bones, porterhouses and then there's sirloin. Like 'em all.

I love virtually every steak cut, but my fave is probably the Tbone/porterhouse. A bit of the strip side, a bite of the filet side. Repeat.

I'm with Dale. Following that, a rib steak. I guess the newfangled naming is "bone-in ribeye" but that doesn't really make sense. A rib steak is, of course, a 1-rib standing rib roast. And a standing rib roast is, in my arrogant opinion, the best cut of beef.
I'm a believer in the idea that having bone in the meat makes it more flavorful.

John

Rib eyes. We like to pick out whole boneless slabs of them at BJ's and have them trimmed and cut to our specks. All this is making me hungry for them. Will take two out of freezer in the morning to enjoy with a nice Cab tomorrow night.

This morning, one of our local radio stations was interviewing the owner of our local meat cutting shop. This is a locally owned (for 35 years) shop and they still cut the whole beef on site, age, custom cut, etc. When asked what his favorite cut of steak was and why, he said "rib eye". I was tickled because that is my favorite cut, as well. I like the flavor, tenderness, and how the meat picks up the flavor of whatever herb or spice I use. My husband, a former meat shop owner, loves sirloin, new york or london broil. I find them too chewy for my liking.

"London broil" ain't a meat cut.

Come to my part of the world and dare to say that to the population here. I will take you down to the holding pens, and then over to the restaurant, on site, then to the meat cutters in this area! You might have a problem with the cattle ranchers, however.

If money is no object, then I'll have a Peter Lugers porterhouse, thank you.

For day to day purposes I like skirt steak: I like the fattiness, I like the pronounced grain (and, therefore, chew), I like how easy it is to get it charred/rare, and, finally, it reminds me of family gatherings when I was young.

Oh steak...a different cut for every mood.
I'm with you guys. A bone-in ribeye is probably my first choice any day of the week for the same reasons you all give. Great texture, great flavor. Truth be told though, I usually eat just around the edge (the flanken), and then gnaw on the bone (now there's a pretty picture, huh?) giving the middle to Len or saving it to have cold the next day.

Second choice would be a good filet, very charred -- but IMO they always need a little somethin'-somethin' --a really good sauce of some kind, or some wild mushrooms sauteed with wine and garlic.

I also really enjoy a good marinated flank steak, steak tips (AKA: flap meat), or tri tip.

Jenise's chuck-eyes are a wonderful yet rare find. Delicious, tender and oh-so-flavorful, but I've only had them once so I'm looking forward to more chuck-eye sightings.

My preferred steak cuts are porterhouse and scotch fillet. According to the beef cuts chart I just checked, porterhouse is also known as sirloin, New York or entrecote steak; scotch fillet is aka rib eye. I like both these cuts for their flavour - flavoursome without being too strong - and their texture - even-grained and likely to be tender. They do well on their own or with condiments. (Peppercorn sauce, mushrooms, mustard, horseradish, caramelised onions, onion jam, chilli jam ... )

I had a rump steak at the pub last Friday night, and I was reminded that this cut has a stronger flavour than I prefer.

I prefer NY Strip and onglet. For the value, the latter often has terrific flavor.

And if you get good Wagyu beef, lesser cuts like flank steak can top the better cuts of prime or choice.

Beef, like the English language, has many versions, there being American, English, French and German systems for preparing various cuts. Of the European cuts, my favorites by far are fillet mignon, tournedos and entrecote for one diner and the Chateaubriand for two. Of the American cuts, T-bone and porterhouse.

And, to show how far language and butchering methods separate the peoples of the world, there is the bifteck (sometimes spelled biftek). Technically a cut of steak from the butt end of the tenderloin, but in truth a cut that depending on the integirty of the butcher can come from anyplace on the carcass that has no bones. No complaints however, for this is the cut of beef most often served up in French cafes when you order steak-frites.

An additional issue - what is the weight of the steak you most prefer when dining? For me, with the entrecote or the T-bone - 400-450 grams (about 1 lb).

Best
Rogov

And if you get good Wagyu beef, lesser cuts like flank steak can top the better cuts of prime or choice.

Yup....what he said

Drew

For 'pure' steak eating, my two favorites are ribeye and porterhouse, and for versatility, as there's so many ways to cook them, I'll take flank, skirt and flatiron cuts.
I found the following link for a lot of additional info.
http://www.steakperfection.com/cut/

Shel's link nicely demonstrates my point about different cuts in different countries. According to that link:

Bone-in rib steak (entrecote): Not to be confused with the rib-eye steak, the rib steak is a bone-in steak, which is cut from the rib roast. The rib steak has much more bone and fat than the bone-in rib-eye steak. The rib steak is also known as the entrecote. This is also sometimes erroneously called the club steak (which is a steak cut from the loin).

If ever you are in France and are served an entrecote steak that has a bone in it, you will find it quite justifiable to use your steak knife not on the steak in front of you but on the waiter. Any judge will find you not guilty as this was clearly a crime of passion. You not only will not meet the guillotine but may well be awarded the legion d'honneur for your efforts*.

Best
Rogov

*Jesting of course. Steak knives should never be used on French waiters. Their hides are far too tough!

This morning, one of our local radio stations was interviewing the owner of our local meat cutting shop. This is a locally owned (for 35 years) shop and they still cut the whole beef on site, age, custom cut, etc. When asked what his favorite cut of steak was and why, he said "rib eye". I was tickled because that is my favorite cut, as well. I like the flavor, tenderness, and how the meat picks up the flavor of whatever herb or spice I use. My husband, a former meat shop owner, loves sirloin, new york or london broil. I find them too chewy for my liking.

"London broil" ain't a meat cut.

Come to my part of the world and dare to say that to the population here. I will take you down to the holding pens, and then over to the restaurant, on site, then to the meat cutters in this area! You might have a problem with the cattle ranchers, however.

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.

Put me in the Rib-eye camp.

Re: London Broil...that preparation is very popular here in NJ and are usually cut from top round or shoulder here. I only get the shoulder cut. I have never seen our London Broil being flank or shirt steak. I WISH! I am soooo not a big fan of Top Round.

[Jenise]

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.

Sure, but what Karen's obviously referring to is the fact that in almost any supermarket (at least here on the west coast) you can find a hunk of raw beef labelled 'London Broil'. Where I grew up in Southern California, it was always be an extra thick top sirloin, about 2" thick. Up here, it's the much tougher round steak (yuck). So where you and Chef are technically correct, in common usage Karen's also right: thick slices of beef are sold as a cut called London Broil. There's just a consistency issue about which part of the cow it actually is.

[Jenise]

I have never seen our London Broil being flank or shirt steak. I WISH! I am soooo not a big fan of Top Round.

But as George and chef point out, it's how you use it. You may buy flank or skirt and call it London Broil any time you like. But if you want something really nice for a London Broil style dinner, have your butcher cut you a 2" thick Top Sirloin--that's the London Broil I grew up on, and it's everything top round is not.

I have never seen our London Broil being flank or shirt steak. I WISH! I am soooo not a big fan of Top Round.

But as George and chef point out, it's how you use it. You may buy flank or skirt and call it London Broil any time you like. But if you want something really nice for a London Broil style dinner, have your butcher cut you a 2" thick Top Sirloin--that's the London Broil I grew up on, and it's everything top round is not.

MMMM...sounds good Jenise!

I'm a filet guy myself and the steaks I've had that have truly been out of this world have, thus far, been filets.

However, I can't say this is an eternal or 100% answer because I've yet to have the finest example of EVERY cut of steak imaginable. I imagine, like anything, that every type of cut could be the "best" relative to the others if you happen to get the finest example of that cut. While I'm a definite meat guy, I certainly can't say (or would know) that I've had the finest example of every steak cut possible. I'd sure be willing to taste though! Perhaps there's room for the filet to share its title with another hidden winner that is lurking out there on the cow...

Jeff