What cut of steak do you like and why?
With finances being a bit tight this year, we have agreed to celebrate valentines at home, so I am going to grill some steaks. I grill regularly but since this is to celebrate not just some run of the mill grill, I want to get something equal to the event? Any ideas?
by
dw1771
asked 4 months ago
It depends. Do you have a gas or a charcoal grill? Do you prefer more lean or more fatty cuts? Are you going to marinate or dry rub it?
This is a good place to start:
http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips
Can't go wrong with a nice cut of Rib-eye. Has a ton of flavor from the marbling and is very tender. These are best cooked at medium rare so you wont be spending a whole lot of time at the grill.
If you both like beer, I recommend you try this - Guinness Rib-eye!
http://bbq.about(dot)com/od/steakrecipes/r/bln0121a.htm
I prefer leaner cuts of steak. My favs are NY Strip and T-Bone. I also like Rib eye, but there is usually a fatty swirl in that cut that is hard to avoid. I am admittedly not a steak expert, but around here Super Target carries a brand of steak called Sutton & Dodge and every one we have ever purchased has been excellent.
Porterhouse. I carried one on a backpacking trip once and it turned out incredible. I've been stuck on them since.
They got a nice heavy marbling and a lot of flavor. Seems that they're a dying cut though. They're pretty hard to find anymore.
Like thefenst said, it depends on your tastes and how you'll cook it.
That said, I love ribeyes - fattier than most, but it's tasty fat and not the chewy, gross kind. I generally find ribeyes have the most flavor and are sometimes the most forgiving, too - if you overcook it, it's still pretty tasty.
Look for good marbling (lots of streaks of white fat mixed with the red of the meat). For ribeyes, don;t be afraid of the fat. :)
Porterhouse or ribeye, for the reasons listed above. The Cowboy Ribeye at Ruth's Cris is one of my favorite meals of all time (the dog's too: he thinks the bone is the greatest ever). Sadly, I can never get the steak to cook as well at home. I think the main reason is that even a very hot grill outside isn't nearly as hot as a professional broiler.
It is sometimes a hard cut to find, but I love a good Flatiron steak. I've never had a bad one.
I'd take a flank or ribeye. Low fat and easy grilling make it an easy fix.
Filet mignon. Barely any fat on it.
My Irish grandmother loved the fat in meat (meat wasn't something she got much of back in Ireland with a big family to raise). When she'd visit us she'd tell me that the fat was actually rubber and to give it to her.
I've hated fatty meat ever since. Filet is the only thing that I can find that half of what I ordered isn't cut off and left on the plate when I'm done.
We don't do steaks at home because he cooks them too fast and they end up tough.
I usually cook ribeyes, sometimes bone-in (cowboy steak).
For VD, I cook Filet Mignon (tenderloin).
Watch Alton Brown's 2 shows on filet (Tender is the Loin Parts 1 & 2) & "Steak Your Claim" (all 3 avail on YouTube).
Pre-cut steaks are usually too thin IMHO. Get a nice 1.5" - 2" thick filet or ribeye (a 2" thick ribeye is probably enough to share!).
-Rub on a little peanut oil
-Apply rub (a little salt, coarse ground pepper, paprika, garlic, brown sugar, etc.)
-If cooking filet, wrap in bacon (optional)
-Let the steaks sit out for at least 30 minutes to come up to room temp
-get charcoal grill blazing hot (I use lump hardwood charcoal b/c it burns hotter)
-Cook for a total of 8 min's, flipping every 2 min's*
-rest on inverted bowls under tented foil (so you don't lose the crust on the bottom) 5 min's
-remove bacon (if used)
*Cooking times will vary, of course
--
For those not aware: Porterhouse is a Strip & Filet still on the bone
I am not a big red meat eater. If I do get a steak it is usually out at a steak restaurant and it is a filet minion.
center cut tenderloin.....cooked warm and pink
12 Answers answer
Sort By: