What's your cut?
- Thread starter bluthruandthru
- Start date
I like a good NY Strip. My dog likes it when I buy the bone-in ribeye at Kroger. He knows when I am on the grill we are going to eat some meat.[thumb2]
I have to go with bone-in ribeye as well, and it has to be grilled by my brother on his Big Green Egg. My Weber is great most of the time but when it comes to steak, it's his world and I'm just living in it.
Bone in ribeye is hard to beat.
My second favorite cut is probably a churascos style skirt steak with copious amounts of chimichurri.
My second favorite cut is probably a churascos style skirt steak with copious amounts of chimichurri.
I don't make enough money for the more expensive cuts, so I normally go with flat iron if I can find a package around the price range I am targeting.
I bought some steaks last fall and couldn't get over how expensive beef had gotten. I raise cattle and usually have a freezer full of the home grown stuff os it had been a while since I had gotten any store bought stuff outside of the Christmas standing rib roast which is always expensive anyway.
The price of beef has really gotten out of hand. Other than raising your own and having it butchered, I've found going to Costco and buying the most expensive cuts in bulk, cutting them down and sealing / freezing them is about the most cost effective way to go.
Favorite cut is filet mignon , rare. Also like a good porterhouse.
But, those are splurges for me..
I usually go with ribeye, and if my budget's super tight I go with poor man's ribeye: Chuck eye steak.
But, those are splurges for me..
I usually go with ribeye, and if my budget's super tight I go with poor man's ribeye: Chuck eye steak.
My go-to is a well marbled thick NY strip. Definitely not mad at a tenderloin, ribeye, or even a skirt.
I love those little buggers. Pretty damn convenient for a quick weeknight dinner when serving multiple people so you get smaller portions and doneness etc can be individualized. (Especially when my lady believes that anything less than burning the steak into shoeleather is "gross".)
I'd go:
Ribeye -> Strip -> Skirt -> Flat Iron -> Tenderloin
We've been using skirt dusted in homemade fajita seasoning for tacos. Phenom.
Ribeye -> Strip -> Skirt -> Flat Iron -> Tenderloin
We've been using skirt dusted in homemade fajita seasoning for tacos. Phenom.
I don't eat steak very often (maybe 5 times a year) and I usually regret not getting a filet mignon when I try to get cute and go with another cut. So that's pretty much all I get now, either a filet or bone-in filet medium rare.
1. Bone in Ribeye (medium rare)
2. Flat Iron (grilled low heat, quick flash at the end, medium rare) Sliced on Italian buns with swiss or farmers cheese.
3. Thick filet type Sirloin (medium rare)
4. Filet (as thick as I can find, medium rare)
2. Flat Iron (grilled low heat, quick flash at the end, medium rare) Sliced on Italian buns with swiss or farmers cheese.
3. Thick filet type Sirloin (medium rare)
4. Filet (as thick as I can find, medium rare)
The best all around, in you're talking versatility/price/taste, is the Flatiron imo. The 2lb ones Kroger sells for like $10-12 are awesome...can be eaten as a regular steak, sliced for fajitas/tacos, or pretty much anything. Love those things.
I use a different cut pretty much every time I grill steak these days, which is once or twice per month on average -- don't really have a favorite. Guess I'd choose a hoss bone-in Ribeye if I was grilling my last steak.
I use a different cut pretty much every time I grill steak these days, which is once or twice per month on average -- don't really have a favorite. Guess I'd choose a hoss bone-in Ribeye if I was grilling my last steak.
Fresh Market is a good option as far as grocery stores go, but best "by far"? False.
Give me Kingsley's Aged Prime.
Ribeye #1.
Pro-tip: Don't google how bad Ribeye is for you.. It's the worst cut of meat for you, and by a decent margin.
Unfortunately for me, that means I can only eat it every so often, which is weekly. So I need some other cuts to grill on the other days, medium rare, nothing to crazy expensive. I've been going with Flank and Skirt steak lately.. any ideas?
Pro-tip: Don't google how bad Ribeye is for you.. It's the worst cut of meat for you, and by a decent margin.
Unfortunately for me, that means I can only eat it every so often, which is weekly. So I need some other cuts to grill on the other days, medium rare, nothing to crazy expensive. I've been going with Flank and Skirt steak lately.. any ideas?
Love the Flatiron, but it seems it's not always easy to find for me. Like Hangar, too. but same thing. Surprisingly, haven't really messed with Strip steak (of any kind). Can't stand how every cut of meat has like 4 different nicknames..
Skirt and Flank are your traditional Fajita cuts. Flatiron and Hanger are more steak-like.
http://www.goodfoodstories.com/hanger-skirt-flank-flatiron-steaks/
http://www.goodfoodstories.com/hanger-skirt-flank-flatiron-steaks/
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Hmm.. is that cow to scale? Something doesn't look right.
I'll check out that article. I knew Flatiron and Hanger were better grill "steakhouse" type cuts... but that's where my knowledge ended.
I'll check out that article. I knew Flatiron and Hanger were better grill "steakhouse" type cuts... but that's where my knowledge ended.
Is that Dr. Boat's lunch order from yesterday?
Can't go wrong with any of those. Throw in a porterhouse and a T-Bone.
The flat iron seasoned with greek seasoning makes a helluva gyero as well.
Meh. It's probably all the processed crap you are stuffing down your gullet besides a well-marbled steak that's the problem.
90% of the beef I eat comes from my family's farm. A good portion of it is grass fed, all of it is organic.
I still don't care how fattening a ribeye is though. Been known to eat some bone marrow too.
I still don't care how fattening a ribeye is though. Been known to eat some bone marrow too.
Been buying from Kingleys' since the late 80's. Best in town and I've tried them all! Well at least the ones I know about.
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What no love for brisket? I buy whole untrimmed briskets that includes the point so I can make "burnt ends". A 17 pounder takes about 24 hours low and slow but it feeds a lot of my relatives and friends and is worth the trouble. Perfect for a party.
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Bone in ribeye is my favorite too. Just bought a half boneless ribeye 7.5 lbs this weekend at Kroger and cut it into seven 1lb steaks.
If someone says "steak" to me, I automatically think ribeye. There is no part of a cow that is not good. I've eaten homegrown beef like 80 and it is just better. We locked our steers up and fed them a mix of 90% corn and 10% molasses. Angus and awesome.
I know what a good steak is but it's hard to get much better than a 3/8ths inch thick "ribeye" at Waffle House if you've drank a proper amount of alcohol.
I know what a good steak is but it's hard to get much better than a 3/8ths inch thick "ribeye" at Waffle House if you've drank a proper amount of alcohol.
Bone in ribeye about 2 inches think is my favorite. Also love a good thick filet mignon. Cooked rare, nice deep pink center.
But I'm a seafood guy, always have been. You could take me to the best steakhouse in the state and I would still probably order King crab legs, lobster, shrimp whatever from the raw bar, or as an entree. The best steakhouses in Cincinnati usually also have the freshest and best seafood too.
But I'm a seafood guy, always have been. You could take me to the best steakhouse in the state and I would still probably order King crab legs, lobster, shrimp whatever from the raw bar, or as an entree. The best steakhouses in Cincinnati usually also have the freshest and best seafood too.
Certainly, there are worse things than ribeye.. lots of worse things. And beef protein is some of the best type of protein for muscle growth, edging out chicken and fish.
Just some times, I have to choose a leaner cut, even if it's not as flavorful. More or less for calorie counting. Sometimes I have to eat Skirt steak so I can slam 3-4 beers..
Still love Ribeye though. I really don't subscribe to the anti-beef crowd. Yes, fish and chicken are better for you.. but in the grand scheme of things.. picking steak over salmon isn't that big of a deal.As you said, eating processed foods is going to be 10x worse than picking beef over chicken.
^^ Not really, eating red meat regularly is not good for you. Eating chicken or fish everyday is perfectly fine for the most part. No reason to try and reason or come up with weird justifications like "steak isn't that much different than fish!1!". Its fine, you like beef, no big deal, just know its not that healthy for you. My father hasn't eat red meat in 10 years for that reason. But its delicious, and I treat myself to it every couple of months, because nothing really beats a good steak.