Grilling season! Steaks!

stv1520
stv1520 Posts: 199 Member
edited November 18 in Recipes
What type of steaks does everyone like to grill up? Which cuts are highest in protein, and lower in prices?

Replies

  • Chef_Barbell
    Chef_Barbell Posts: 6,644 Member
    I only eat rib eye.
  • Lizakabibbis
    Lizakabibbis Posts: 370 Member
    I always have a filet.
  • Ironandwine69
    Ironandwine69 Posts: 2,432 Member
    I'm not picky. About my steak.
  • enterdanger
    enterdanger Posts: 2,447 Member
    I love a good London Broil that's been marinating for like 3 days to break down all that connective tissue. London Broil is cheap and flavorful, but you do need to marinate it at least 24 hours or they tend to be tough.

    I usually do mine in some balsamic vinegar, mustard, a little brown sugar, oregano, and pepper.

    Then I sear it off and cook it a nice medium rare.
  • livingleanlivingclean
    livingleanlivingclean Posts: 11,751 Member
    Eye fillet. Rare to Medium rare... We don't have a BBQ though, so it's done inside on a pan.
  • T0M_K
    T0M_K Posts: 7,526 Member
    edited April 2017
    sirloins seem to be reasonably priced around here, low marbling and good flavor. they are my go to grilled on a pellet grill for a nice slightly smoky flavor..or flavour for out canadian friends :P
  • stv1520
    stv1520 Posts: 199 Member
    enterdanger wrote: »
    I love a good London Broil that's been marinating for like 3 days to break down all that connective tissue. London Broil is cheap and flavorful, but you do need to marinate it at least 24 hours or they tend to be tough.

    I usually do mine in some balsamic vinegar, mustard, a little brown sugar, oregano, and pepper.

    Then I sear it off and cook it a nice medium rare.

    How many calories do you log for that?
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    My go to is usually sirloin...relatively inexpensive and relatively lean and tender if cooked properly...horrible if overcooked.

    I also love a good NY strip, but I save those for more special occasions...mostly due to cost. I like a good rib eye too.
  • vaman
    vaman Posts: 253 Member
    edited April 2017
    Strip steak for me too. Filet while being ultra tender, tends to be mushy textured and lacking in real beef flavor.
  • FlyingBeagles
    FlyingBeagles Posts: 19 Member
    Whatever is cheapest at the grocery store! I always make sure to marinate and allow to come to room temperature before cooking.
  • lporter229
    lporter229 Posts: 4,907 Member
    Usually a good filet. It is definitely a splurge, but the way I look at it, it's cheaper than eating a lower quality meal at a place like Outback. We also do flank steak, but I marinate it in the morning in an acid based marinade before we grill it. We have the flank steak as fajitas or on a salad.
  • jjpptt2
    jjpptt2 Posts: 5,650 Member
    NY strip is my go-to. Sirloin is my backup. Tenderloin/filet on occasion.

    None get anything more than some sea salt and ground black pepper.

    Tenderloins tend to be pretty lean, so some people say they lack flavor, but are probably one of the better protein:calorie options. I think sirloins are also pretty lean, but I haven't checked in a while so I could be wrong there.
  • ritzvin
    ritzvin Posts: 2,860 Member
    Whatever's cheap. (When I used to grill, that was the box of 4 fat sirloin steaks at Aldi's - excellent with teriyaki marinade)
  • slider728
    slider728 Posts: 1,494 Member
    Not sure if they are the best for you, but I like Porterhouse steaks. To me, it is the best of both worlds. A tenderloin on one side and a strip on the other!

    If you like seasoning on your steak, a skirt steak is the way to go. Great flavor and a ton of surface area to hold your seasonings! Good eats there!
This discussion has been closed.

Categories