Favourite steak cuts

[Violinist]

What's your favourites, and why?

 

[ts4them]

By far it's the porterhouse- you get the top loin and the filet mignon, enough said!

 

[Kent Wang]

Bone-in rib steak. I like it even more than filet as it is fattier.

 

[pejsek]

Hanger steak (or onglet), especially if you can get USDA Prime. The flavor is intense (verging on gamey but in a completely pleasant way). Cooked medium rare it's the perfect complement to frites. Leftovers make a great salad. Seared quickly in butter, cooked just to rare, and then moistened with a dash of vodka and left to cool it makes the most sublime roast beef.
Interestingly, the cut seems to be more common on the East Coast. When I went to visit my brother-in-law in Arlington, VA earlier this summer it was all over the place. For some reason, though, the VA beef was much less distinctive than what I buy in California. Even the vaunted Organic Butcher of Maclean VA failed to deliver the goods.
Ever since Mad Cow added its own piquant frisson to beef eating I've been unwilling to indulge in supermarket beef. It's really worth it to find a good butcher with access to both dry- as well as wet-aged beef in a variety of grades up to and including USDA Prime.

 

[Violinist]

One of the best I've ever had was an 18oz bone in filet mignon. I had a very nice Porterhouse with a friend at one of the premier steakhouses in Montreal. It's become one of my favourite places. Luger's Porterhouse is great, and it's been a while since I've been there, but I don't know if it's really head and shoulders above what I had this weekend.

 

[VKK3450]

Generally Rib Eye, Much more flavour than a filet, but with good prep as the fat can make it a somewhat greasy cut if not done right

K

 

[ts4them]

Originally Posted by Violinist

Luger's Porterhouse is great, and it's been a while since I've been there, but I don't know if it's really head and shoulders above what I had this weekend.
YES! The porterhouse at Luger's is the best steak I've ever had.

 

[globetrotter]

kansas city strip, no question

 

[shoreman1782]

When I went to visit my brother-in-law in Arlington, VA earlier this summer it was all over the place.

Did you go to Ray's the Steaks? They do a great hanger steak. An acuired taste, for some.

 

[drizzt3117]

I like a lot of different cuts of steaks, and I've dined at most of the good steakhouses in the US. Bone-in KC strips are wonderful steaks, as are porterhouses. Lately I've been eating a lot of ribeyes, but double-cut filets are also quite tasty if prepared correctly. If I had to choose one cut, I would probably go with the porterhouse because it has the most variety.

 

[pejsek]

Originally Posted by shoreman1782

Did you go to Ray's the Steaks? They do a great hanger steak. An acuired taste, for some.
They were unfortunately away for vacation or something like that. We were promised a visit next time we're in town. Ray's seems to have quite the following.

 

[edmorel]

A 2 inch ribeye, salthered in butter, topped with sea salt and cracked pepper and then grilled over a fire that can singe your eyebrows off, is pure heaven

 

[life_interrupts]

Originally Posted by edmorel

A 2 inch ribeye, salthered in butter, topped with sea salt and cracked pepper and then grilled over a fire that can singe your eyebrows off, is pure heaven

this sounds like a winner, especially just before lunch. The best steak I've ever had was the prime rib at Joe Allen on my way the theater. It was more than ten years ago and my mouth still waters at thinking of it.

 

[drizzt3117]

Does prime rib count as steak?

 

[itsstillmatt]

Originally Posted by edmorel

A 2 inch ribeye, salthered in butter, topped with sea salt and cracked pepper and then grilled over a fire that can singe your eyebrows off, is pure heaven

Exactly. With the bone in for me please.