Bangbang
Executive Chef
Ribeye rules.......porterhouse second......tenderloin next(not much flavour...needs a sauce with it)
What is your favorite beef steak cut
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JohnL
Head Chef
Ribeye guy here!
Just cut up a rib section into 1&1/2" steaks over the weekend
Just cut up a rib section into 1&1/2" steaks over the weekend
Mylegsbig
Head Chef
filet. I like some ribeyes, where that "flavor kernel" or ring of fat is way on the outside of the steak so i can cut it off. I hate cutting around fat, makes me sick.
Bangbang
Executive Chef
Mylegsbig said:
Pork fat rules.....beef fat sucks.
mrsmac
Head Chef
Scotch fillet (not sure what you guys call it) cooked rare. YUM
ChefJune
Master Chef
Porterhouse is Numero Uno! 
Andy M.
Certified Pretend Chef
mrsmac said:
We call this a ribeye. A delicious steak.
shakin
Assistant Cook
what about Kobe beef, has anyone tried this?
I hear that the cows are fed beer, played music and massaged before being slaughtered.
This apparently gives the nicest tasting steaks. The fat is marbled throughout and melts during cooking.
I hear that the cows are fed beer, played music and massaged before being slaughtered.
This apparently gives the nicest tasting steaks. The fat is marbled throughout and melts during cooking.
Andy M.
Certified Pretend Chef
Hi, Shakin, welcome to Discuss Cooking.
You know about good beef! Kobe is considered the best in the world. But that is a particular type of steer raised under specific circumstances.
From the Kobe beef, you can get different cuts such as filet mignon, sirloin strip, ribeye, etc. It's these different cuts we're discussing in this thread.
Which do you prefer?
You know about good beef! Kobe is considered the best in the world. But that is a particular type of steer raised under specific circumstances.
From the Kobe beef, you can get different cuts such as filet mignon, sirloin strip, ribeye, etc. It's these different cuts we're discussing in this thread.
Which do you prefer?
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BreezyCooking
Washing Up
I had a positively POETIC Kobe beef filet mignon in a local restaurant a couple of years ago. It was served on a bed of Wasabi mashed potatoes.
Filet Migon has never been one of my favorite cuts of meat, mainly because while it's always tender, I find the flavor lacking - sometimes nonexistent.
However, this Kobe filet was not only tender enough to literally be cut with a fork, but had a wonderful beef flavor as well.
I don't think I'd buy it to cook myself because of the price & because I'm afraid I'd ruin it. Beef cookery isn't one of my best. But I'd order it again in a good restaurant in a heartbeat.
Filet Migon has never been one of my favorite cuts of meat, mainly because while it's always tender, I find the flavor lacking - sometimes nonexistent.
However, this Kobe filet was not only tender enough to literally be cut with a fork, but had a wonderful beef flavor as well.
I don't think I'd buy it to cook myself because of the price & because I'm afraid I'd ruin it. Beef cookery isn't one of my best. But I'd order it again in a good restaurant in a heartbeat.
shakin
Assistant Cook
ok i'd say ribeye then.
Ramon Ferreyros
Assistant Cook
Yes, but it lacks flavor
A New York cut - bone in medium rare is the best there is, believe me.
Ramon
CookBrian said:Filet Mignon all the way for me
A New York cut - bone in medium rare is the best there is, believe me.
Ramon
RPCookin
Executive Chef
I like a GOOD NY Strip, and then a good rib eye (bone in). For those not aware, the strip is the tougher, but tastier side of a porterhouse, and a quality strip steak has IMO the best beef flavor of any of the "grilling" steaks. Of course... 1-1/4" to 1-1/2" thick, medium rare.
Like some others have posted, for me the tenderloin (filet) has a less pleasing texture and far less flavor than the other quality cuts. Although when I was in Italy I had a filet with a balsamic vinegar creme sauce that was heavenly, and I am going to try and duplcate the sauce one of these days. I got the list of ingredients from the chef, but not the proportions or the exact process, so that should be a test for my cooking skills.... or lack thereof...
Like some others have posted, for me the tenderloin (filet) has a less pleasing texture and far less flavor than the other quality cuts. Although when I was in Italy I had a filet with a balsamic vinegar creme sauce that was heavenly, and I am going to try and duplcate the sauce one of these days. I got the list of ingredients from the chef, but not the proportions or the exact process, so that should be a test for my cooking skills.... or lack thereof...
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college_cook
Head Chef
1. Ribeye
2. T Bone
3. NY Strip
4. Filet Mignon
5. Sirloin
It's near impossible to beat a good ribeye in my book.
2. T Bone
3. NY Strip
4. Filet Mignon
5. Sirloin
It's near impossible to beat a good ribeye in my book.
SierraCook
Master Chef
Tri-tip, it is part of the sirloin. I like to rub the tri-tip with a rub and let it sit overnight before grilling.
Andy M.
Certified Pretend Chef
I never see tri-tip in the stores here on the East Coast. I've heard so many positive comments about it, I'm eager to give it a try.
peppe2
Assistant Cook
Is flank and skirt steak the same thing?
peppe2 said:
Similar but not the same. They come from the same general area, but flank is a leaner cut. If marinated, not overcooked, and sliced on the diagonal, though, flank is delicious and very flavorful, IMO. Some prefer skirt steak (often the choice for fajitas) because it has more marbling.
