Favourite steak cuts - Page 2

I used to be all filet all the time, but I found you usually have to do so much to it to add flavor and fat (wrapping it in bacon, etc) that I came to enjoy a New York or top sirloin that can stand pretty much on its own. And I'm not a fan of lots of thick marbling. I hate getting a big bite of chewy fat.

bone-in rib eye

Ribsteak, certainly. It has the most 'beef-like' flavor of all the cuts, in addition to a generous helping of moistening fat. Porterhouse is second, but its a challenge to have the loin and the strip both cooked perfectly at the same time. Prime rib is a roast, but the same beef, of course. Regards, Huntsman

New York strip

I just got a steak and put it on the grill.....stay tuned for more details!!!

Filet, hands down. I find fat, bone, and gristle disgusting.

I haven't had prime rib in ages, never EVER see it on any menu's in NY. I also would like to know the benefits of bone-in steaks vs. boneless. I like both, hell, I even like the steaks they serve w/ 'steak and eggs'.

Filet, wrapped in bacon.

So you must find your own body disgusting

Better taste, juicier. Hard to describe in words, when you taste it, you know.

Well, I wouldn't eat myself, for sure . I'm just really fussy about meat, and the thing I love about filets is they're very low maintenance: no cutting around fat or a big hunk of bone (my pet peeve with the porterhouse).

the marrow from the bone supposedly flavors the meat

I can have any cut of steak on my plate and be happy. I like to eat animals. I am a member of PETA-People For The Eating of Tasty Animals!!!

For a bone-in steak, I prefer a rib-eye or Porterhouse, although the strip on a T-bone tends to be better than that on a Porterhouse.

For a boneless steak, I really like skirt steak or hanger steak. My local butcher sells dry-aged hangers that are unbelievable. He also knows how to split them properly to remove the center vein without destroying half the steak. Hanger steak grilled over charcoal with a few grapevines thrown on to smoke it a bit and then allowed to rest for a few minutes before serving with minced shallots covering it is sublime, particularly with a nice Bordeaux or Rhone.