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I'm a steak fan although I don't eat it nearly enough as I'd like.  Then again who does.  What are some of your favorite cuts?

I go for a nice ribeye.  I like them as they tend to come better marbled then most other standard cuts you see.  I also prefer a nice steak with a bit more gristle.  I like the flavor and enjoy the taste. 

I don't really care for steak. I like foods such as steak fajitas and beef flavored ramen with a picture of steak-esque meat on the package. So in other words, I'm not a steak guy. Now chicken, there is some good meat.

I can be happy with any piece of steak.  But my favorites are NY steak, filet mignon wrapped with bacon, round steak, chuck, tri-tip, and sirloin.

I'm not a steak fan.
I'm a chicken guy too.






I'm half man, half chicken.  :wink:

T-bone is number one for me. If I want to eat a grilled slab of beef, that's the cut. A New York strip is pretty good though, being essentially a T-bone without the bone and the tenderloin. That's what I mostly see in restaurants that have one steak dinner on the menu. Of course, if I want to spend the money on restaurant steak, I'll go to a steakhouse, but it's been years since I have. Steak is pretty much a food to be served at home.

I don't eat as much steak in general as I used to, being the only one in the house who really likes it.

I like New York strips and tenderloin.  I like them best when I cook them here on the grill to medium rare (heavier on the rare).

I love a good rib-eye, and the best one I ever had came from a steak house called THE OXBOW on Interstate 35 between Temple and Killeen, TX.  I got the 1 3/4" thick cut, and it was quite simply the best meat I have ever tasted in my life!  It was also the most expensive meal I have ever purchased - all told, about $75 by the time I threw down the tip.  Worth every penny though!

I find a lot of establishments simply have no clue how to cook a steak properly.  Most places you'd swear they wiped the bottom of the grill with the steak which to me is repulsive.  Another thing too is their cuts of meat are usually not the best either.  I find I usually prefer my way of cooking steaks.  The same thing with chicken which is why I hardly order either off a menu anywhere. 

By the way, I'm bringing this up because my grandfather inlaw has a "farmer friend" that hooked him up with some nice cuts of beef.  I've been way too spoiled lately eating a nice variety of cuts.   :thumbup:

Nice Darksider, I had a few cuts from a farmer friend at one time.  It was different for me as it was grass fed and I usually don't buy grass fed.  It was definitely different in freshness compared to most of what I purchase. 

I like the texture of porterhouses, but there's a bit more bone than I like.  I had a 48 ounce one to get my name on a wall a few years ago.

Sirloin, cooked to extremely well done. :smile:

Darksider, I know you made an entire new thread for the chicken folks, so I apologize in advance for this annoying, but much needed picture:



(http://img25.imageshack.us/img25/7995/eatmorchikins.jpg) (http://img25.imageshack.us/i/eatmorchikins.jpg/)


 :thumbup: 

I'm a fan of steaks all around, don't really have a preference.  But, considering where I live, it's more about the famous steak sandwich, the cheesesteak, as opposed to a nice t-bone or filet.

Not a big fan of steak, but I don't mind T-bone or Salisbury steak once in a while.

I like 'em the way Dr Hannibal Lecter likes 'em: freshly cut.  :wink:

I like all steak-ribeye the best. Andy bloody! (of cousrse!). With mashed taters,horseradish and cole slaw on the side!

I don't know the various cuts of steak, whatever the wife brings home is usually pretty good  :bouncegiggle:

Sometimes we make shish kabob with sweet peppers and mushrooms, other times we just grill it medium rare with lots of Lawry's seasoning salt.

I just had Fillet Mignon last night. But if I could pick a second next to fillet I'd say ribeye. I like my steak cooked rare.

So many of the restaurants these days are one-stop affairs. They've got the pasta, the pizza, the burgers and sandwiches, seafood, salads and whatnot, and they throw in a steak entree as much to round out the menu as anything else. It's often a middle-of-the-road cut - tender, but not the best - and the cooks know just enough to give it to you somewhere in the neighbourhood of medium, but don't expect precisely what you asked for. The only memorable steak dinners I've had at restaurants were at places that specialized in grilling meat.

I've been in the mood for steak since yesterday, but the barbecue is buried in snow, and the tank's empty. I'm not a big one for pan-frying steak.

Anybody else like a bit of compound butter on their steak? I make a nice maitre d'hotel butter that adds just a nice flavour, but keeps the meat front and centre. Just take some soft butter and add a bit of lemon juice, finely chopped parsley, salt and pepper, whip it all together, put it on some plastic wrap, roll it into a cylinder and toss it in the fridge. Later on, you can slice off a pat of it to put on a freshly-grilled steak before serving.

I love steak in general, but also like all kinds of meat. I also love bison.

Ribeye is great but also very fatty, hence the flavor, but because of the fat I generally avoid it and try to stick with leaner meats. Filet Mignon is very lean and also very tender, so that would be my favorite but I can't always afford it. I usually stick with sirloin or New York cuts because the meat quality is good, not as high on fat content as ribeye, and the cost is not outrageous. I also love a good prime rib once in while, medium-rare of course.

Oh yeah! I love cheesesteaks! Whether it's beef or chicken. Although, I know you don't like cheese (I love it and not just on subs.) which is wrong. This is not opinion. This is fact.  :wink:

OK, back to the thread.

To comment further on the fat issue. Ribeye is very popular because it is so flavorful, and the flavor comes from the fat. The Italians taught me that you can go with leaner meats and add flavor and tenderness to the meat with one simple trick: rub olive oil on the meat before cooking it. I've been doing this for years now with leaner cuts of steak, and it's an awesome trick. The meat still gets a great sear, yet is tender and flavorful because of the addition of the healthier fat in olive oil. If you're looking to really enjoy your steak but are trying to cut down on fat, rub on olive oil, season as you would normally, and sear. 

Interesting sounds like something I should give a try.  Thanks for the tip. 

No problem. A waiter in Tuscany told me that, and I had also read about it. A common practice in Tuscany where they love their red meat. Just make sure it's extra virgin if you really want it to sing. Lighter olive oils don't cut it.