What’s your favorite steak or part of beef?
TheDevastator
Posts: 1,626 Member
I’m really liking ribeye and ny strip steaks but I enjoy round steak too as long as I can tear it up with my hands and teeth. I’ve had some super tough ones. I like ribs and chuck roast for the crockpot.
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Ribeye is my absolute favorite, but I'll take anything I can find that looks good and fresh and properly cut...look for them to be cut across the grain of the muscle not with the grain of the muscle...some places do a terrible job with their butchering.0
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I'm a ribeye girl too. Being crockpot season again though, I've recently made potroast and beef stew.0
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Any parts with good marble of fats!
NY Strip, Ribeye, Delmonico, Skirt steak is 👌👍
I am not a fan of too lean, no fat parts. It doesn't have flavor when cooked.0 -
I just add bacon fat or butter when the steak is not fatty enough...the non-fatty meats will dry out on the grill with just a little cooking, but nothing gets dry in a pan of butter or bacon fat...plus, I prefer any beef very rare, which helps keep it from getting too dry.
I don't often do beef in the crock pot because generally I end up with ham or pork roast for the crock pot...I'll have to check out the beef roasts more...if I can find them on sale cheaper than steak, that might be a good option.1 -
weatherking2019 wrote: »Any parts with good marble of fats!
NY Strip, Ribeye, Delmonico, Skirt steak is 👌👍
I am not a fan of too lean, no fat parts. It doesn't have flavor when cooked.
This exactly.
I'm a big fan of the brisket, too. Give me a whole packer brisket and I can smoke it to perfection.
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Flank steak!0
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I accidentally cut a steak with the grain. It’s in the freezer under several good steaks. It was my first sirloin roast. I learned really quickly that was the wrong way.
Marbled beef is the best whether steaks or roasts. I’m liking mostly grain fed because I don’t want to spend extra on grass fed. I do buy grass fed cheeses, butter, and cream.
I also cook steaks really rare. 30 seconds to a minute each side. Then I stand it on ends for 10 seconds or so especially on the fat so it sears it.
Smoking meats would be nice but difficult in an apartment.
I was going to buy some flank steak but I can get N.Y. Strip and ribeye for close to the same price.
Delmonico steaks were my favorite when I bought a variety pack of steaks long ago.1 -
Ribeye, Porterhouse, brisket, filet mignon.
I like to crock pot London broil or chuck roast in beef broth over night.
Or over night crock pot London broil or any large cut of cheap steak with 4 cans of Amy's Mushroom Bisque soup. (Sometimes I add in sliced onions to either dish).0 -
Ribeye or prime rib for indulging. For more usual every eats, flat iron steak or top sirloin. I eat it rare so it's definitely not dry.0
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Boneless Ribeye cooked in butter in a cast iron pan until RARE!0
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Emmapatterson1729 wrote: »Ribeye, Porterhouse, brisket, filet mignon.
I like to crock pot London broil or chuck roast in beef broth over night.
Or over night crock pot London broil or any large cut of cheap steak with 4 cans of Amy's Mushroom Bisque soup. (Sometimes I add in sliced onions to either dish).
I'm with you on crock pot London broil and chuck roast. I also like to broil London broils on a broiler pan in the oven. A bit smokey in the kitchen but it's worth it. I generally mix up a marinade and soak them for a few hours to overnight first.
Boneless Ribeye cooked in butter in a cast iron pan until RARE!
Bingo! I even go so far as to clarify my own butter.
I preheat my cast iron in the oven until it's ultra hot. Butter, garlic, thyme, rosemary, salt and a hint of pepper makes one fine ribeye.
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Agree with all the "Rare" comments.
I prefer steak rare. Sometimes I'll take still semi-frozen thin cut strip steaks, throw in heated oil in skillet for a minute each side.. Perfectly rare, seared on outside, cold red rare center.
People often get grossed out by my burgers, because of how raw they are. Taste good to me!2 -
Filet mignon, hands down. Cannot afford it as often as I'd like to though. Then NY strip, ribeye, and the rest.1
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Filet mignon for sure. Then the rest and I do love crock pot roasts, yum. Agreeing too about eating my steaks rare.1
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Another rare lover here, just about any beef rare will do me just fine. I love sirloin as fajitas just leave them on the grill long enough to warm slightly, only way I will do sirloin now. I like the fatter steaks best.2
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My problem with filet mignon, is finding it sold in stores not wrapped in bacon.
I don't eat pork, but love filet mignon. It's not sold in my grocery stores without bacon. I can't find it anywhere locally without it. And I don't like online/catalogue frozen meats.1 -
That's too bad. I find it in almost all grocery stores around me. But it is quite expensive, about $35-40. On a vacation, I made the mistake and let my kids, 11 and 8, order filet mignon and now they will not accept any other steak
Emmapatterson1729 wrote: »My problem with filet mignon, is finding it sold in stores not wrapped in bacon.
I don't eat pork, but love filet mignon. It's not sold in my grocery stores without bacon. I can't find it anywhere locally without it. And I don't like online/catalogue frozen meats.
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Strip Loin. Buy the whole side, leave in fridge for 3 weeks, then cut into steaks. Filet mignon and then rib eye. Nothing better.
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I'm boring. I like a nice little sirloin, or a nice little fillet mignon. My least favorite is prime rib.2
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I've had filet mignon once I think but I'd rather put the money into more ribeyes and N.Y. strips.1
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I like skirt steak and flank and tri tip... they are my go-to's depending which is on sale... 0
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Ribeye. Also braised beef ribs (flanken cut, 1-1/2" thick).1
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I think I like strip steak maybe the same or even a little more than ribeye. That outer layer of fat sure is tasty.1
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I love ribeyes (medium rare) and I honestly think the absolute best way to cook them is in the air fryer.0
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our favourite is the rib-steak? I dunno if that's the official name but its like, with the bone on, all marbled and stuff. we get that when its on sale in the summer and do it on the bbq, usually for breakfast
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Ribeye.
This thread made me mega hungry.0 -
pretty much any part of the cow. |
As for a cut of beef though I like Rib eye, flank steak, and ny strip just cause I can cook neat things with them.0 -
Filet mignon, NY Strip and Ribeye are my favorites.0
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Chuck ribs.
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I'm a ribeye girl as well. Haven't seen it on sale recently, so haven't had it much recently. I got a prime rib and a strip roast on sale before Christmas, and I'm looking forward to defrosting them for a special occasion.0
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