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Posted: 6/24/2017 5:10:14 AM EDT
[#1]
I'm a bit partial to the bone in ribeye, preferably a tomahawk.
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Posted: 6/24/2017 5:12:42 AM EDT
[#2]
They're all good but Prime Rib
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Posted: 6/24/2017 5:26:57 AM EDT
[#3]
Id vote filet mignon as long as its real big or I can have a few of them
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Posted: 6/24/2017 5:28:48 AM EDT
[#4]
I'll take a Porterhouse. A New York Strip and a Tenderloin on the same piece of bone, what's not to like?
Be careful that it's a REAL Porterhouse; a lot of them are marked that way but are really T-Bones. The tenderloin side of a Porterhouse is much larger. This will help: https://www.thespruce.com/steak-cuts-glossary-336365 https://www.thespruce.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304 /about/US_Beef_cuts-56a20f1b5f9b58b7d0c62024.jpg)
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Posted: 6/24/2017 5:33:14 AM EDT
[#5]
I voted porterhouse, but really it's a tie between that and prime rib
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Posted: 6/24/2017 5:49:06 AM EDT
[#6]
Ribeye/Porterhouse/T-bone/strip/skirt.
Both filets and prime rib are actually too tender for my tastes. I like my steak to fight back a little, not cowardly submit like a defeated liberal. 
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Posted: 6/24/2017 5:50:42 AM EDT
[#7]
Bacon wrapped filet.
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Posted: 6/24/2017 6:02:52 AM EDT
[#8]
My birthday steak is almost always a Porterhouse. Cooking for company its going to be a Prime Rib roast.
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Posted: 6/24/2017 6:10:20 AM EDT
[#9]
Quote HistoryQuoted:
I'll take a Porterhouse. A New York Strip and a Tenderloin on the same piece of bone, what's not to like? Be careful that it's a REAL Porterhouse; a lot of them are marked that way but are really T-Bones. The tenderloin side of a Porterhouse is much larger. This will help: https://www.thespruce.com/steak-cuts-glossary-336365 https://www.thespruce.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304https://fthmb.tqn.com/GPNGyr1ViAKIuaE6gs7K0ggGqTM=/960x0/filters:no_upscale()/about/US_Beef_cuts-56a20f1b5f9b58b7d0c62024.jpg So basically if you pick a porterhouse on the filet you get a crappy strip and if you pick one on the strip you get a crappy filet. Back to the poll. I love meat, anything on the bone. Doesn't matter what cut, it's what you do with it that matters. Also that pic above is horrid. |
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Posted: 6/24/2017 6:21:29 AM EDT
[#10]
No vote for flank steak?
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Posted: 6/24/2017 6:30:01 AM EDT
[#11]
Quote HistoryQuoted:
The thing with porterhouse is there are only about 4inches on the short loin that give you a nice filet and a nice strip. Up or down either way and you get a nicer strip or a nicer filet. But not both So basically if you pick a porterhouse on the filet you get a crappy strip and if you pick one on the strip you get a crappy filet. Back to the poll. I love meat, anything on the bone. Doesn't matter what cut, it's what you do with it that matters. Also that pic above is horrid.
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Posted: 6/24/2017 6:41:01 AM EDT
[#12]
Quote HistoryQuoted:
When I worked as a butcher, we would pick the best porterhouse out of each primal and set them aside (wrapped and labeled). At the end of the day, we all took our pick from the stash and went home.
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Posted: 6/24/2017 7:16:00 AM EDT
[#13]
Quote HistoryQuoted:
I'll take a Porterhouse. A New York Strip and a Tenderloin on the same piece of bone, what's not to like? Be careful that it's a REAL Porterhouse; a lot of them are marked that way but are really T-Bones. The tenderloin side of a Porterhouse is much larger. This will help: https://www.thespruce.com/steak-cuts-glossary-336365 https://www.thespruce.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304https://fthmb.tqn.com/GPNGyr1ViAKIuaE6gs7K0ggGqTM=/960x0/filters:no_upscale()/about/US_Beef_cuts-56a20f1b5f9b58b7d0c62024.jpg A good, thick bone in ribeye comes in a close second. |
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Posted: 6/24/2017 7:16:27 AM EDT
[#14]
I love steak. But prime rib will always be my last choice amongst the others
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Posted: 6/24/2017 7:20:34 AM EDT
[#15]
Quote HistoryQuoted:
When I worked as a butcher, we would pick the best porterhouse out of each primal and set them aside (wrapped and labeled). At the end of the day, we all took our pick from the stash and went home. Quote HistoryQuoted:
Quoted:
The thing with porterhouse is there are only about 4inches on the short loin that give you a nice filet and a nice strip. Up or down either way and you get a nicer strip or a nicer filet. But not both So basically if you pick a porterhouse on the filet you get a crappy strip and if you pick one on the strip you get a crappy filet. Back to the poll. I love meat, anything on the bone. Doesn't matter what cut, it's what you do with it that matters. Also that pic above is horrid. |
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Posted: 6/24/2017 7:21:14 AM EDT
[#16]
Quote HistoryQuoted:
Bacon wrapped filet. |
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Posted: 6/24/2017 7:27:19 AM EDT
[#17]
Quote HistoryQuoted:
Bacon wrapped filet. |
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Posted: 6/24/2017 7:28:37 AM EDT
[#18]
Filet man here
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Posted: 6/24/2017 7:30:19 AM EDT
[#19]
Prime rib is a roast. Good, but not a steak.
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Posted: 6/24/2017 7:31:51 AM EDT
[#20]
Glad to see I'm not the only one that picked Rib eye. Filet doesn't have enough fat for my taste.
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Posted: 6/24/2017 7:42:52 AM EDT
[#21]
It's hard to pick one, but up until a year or so ago, I never knew this existed... Ribeye cap steak! For those uninformed as I was, yes that's the fattest, bestest part of the ribeye all rolled up just for you. Let the vegans and peasants eat the eye.
 Attached File*it's probably best I didn't discover these until later in life, I'd likely have clogged an artery by now. |
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Posted: 6/24/2017 7:44:44 AM EDT
[#22]
Quote HistoryQuoted:
I do that but with Chuck eyes, I'm a budget shopper Quote HistoryQuoted:
Quoted:
When I worked as a butcher, we would pick the best porterhouse out of each primal and set them aside (wrapped and labeled). At the end of the day, we all took our pick from the stash and went home. @packingXDs Since you were both butchers, have you heard of this cut? We have a butcher here that has the now trademarked "Ugly Steak" by Jan Dikman of Dikman's Meats in Tucson. It's properly called the second muscle or bottom sirloin butt flap. It's arguably my favorite steak, both for flavor and tenderness. 
http://www.insidetucsonbusiness.com/news/it-ain-t-ugly-it-s-my-dinner/article_eee105c6-bc0d-11e3-be95-0019bb2963f4.html |
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Posted: 6/24/2017 7:45:53 AM EDT
[#23]
Prime rib got my vote, but I'd eat any of the choices.
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Posted: 6/24/2017 7:46:10 AM EDT
[#24]
Quote HistoryQuoted:
I do that but with Chuck eyes, I'm a budget shopper Quote HistoryQuoted:
Quoted:
When I worked as a butcher, we would pick the best porterhouse out of each primal and set them aside (wrapped and labeled). At the end of the day, we all took our pick from the stash and went home. |
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Posted: 6/24/2017 7:47:52 AM EDT
[#25]
Quote HistoryQuoted:
Was that part of your compensation Quote HistoryQuoted:
Quoted:
Quoted:
The thing with porterhouse is there are only about 4inches on the short loin that give you a nice filet and a nice strip. Up or down either way and you get a nicer strip or a nicer filet. But not both So basically if you pick a porterhouse on the filet you get a crappy strip and if you pick one on the strip you get a crappy filet. Back to the poll. I love meat, anything on the bone. Doesn't matter what cut, it's what you do with it that matters. Also that pic above is horrid. |
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Posted: 6/24/2017 7:52:05 AM EDT
[#26]
Quote HistoryQuoted:
@psegnatelli @packingXDs Since you were both butchers, have you heard of this cut? We have a butcher here that has the now trademarked "Ugly Steak" by Jan Dikman of Dikman's Meats in Tucson. It's properly called the second muscle or bottom sirloin butt flap. It's arguably my favorite steak, both for flavor and tenderness. https://bloximages.chicago2.vip.townnews.com/insidetucsonbusiness.com/content/tncms/assets/v3/editorial/1/57/15734eec-bc0e-11e3-8df3-0019bb2963f4/533ed03fbb4ae.image.jpg http://www.insidetucsonbusiness.com/news/it-ain-t-ugly-it-s-my-dinner/article_eee105c6-bc0d-11e3-be95-0019bb2963f4.html
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Posted: 6/24/2017 8:00:39 AM EDT
[#27]
I'm just getting a ribeye.
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Posted: 6/24/2017 8:04:33 AM EDT
[#28]
Quote HistoryQuoted:
@psegnatelli @packingXDs Since you were both butchers, have you heard of this cut? We have a butcher here that has the now trademarked "Ugly Steak" by Jan Dikman of Dikman's Meats in Tucson. It's properly called the second muscle or bottom sirloin butt flap. It's arguably my favorite steak, both for flavor and tenderness. https://bloximages.chicago2.vip.townnews.com/insidetucsonbusiness.com/content/tncms/assets/v3/editorial/1/57/15734eec-bc0e-11e3-8df3-0019bb2963f4/533ed03fbb4ae.image.jpg http://www.insidetucsonbusiness.com/news/it-ain-t-ugly-it-s-my-dinner/article_eee105c6-bc0d-11e3-be95-0019bb2963f4.html Another awesome seldom seen cut is the cap off a top sirloin butt. Called a culotte or we sell it as a Brazilian picanha. Some people will try to pass it off as a tri tip. But they are close but different. Alot of places don't do rib eye or sirloin cap because the yield is so low. You might get 6 packages and a few pounds of trim from one primal vs 15 and almost no trim if you leave it whole. |
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Posted: 6/24/2017 8:13:13 AM EDT
[#29]
Prime Rib. All that delicious Fat.
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Posted: 6/24/2017 8:15:16 AM EDT
[#30]
Prime rib.
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Posted: 6/24/2017 8:19:27 AM EDT
[#31]
If I could eat one thing right now it would be a bone in Chuck steak. 4inches thick, first cut. Covered in onion soup mix, wrapped in foiled and slow roasted for a few hours. You could probably do it on the smoker.
OK 2 things. A 3in bone in sirloin. Just salt, over woodcoals, blown air to get that fire like a forge, 3mins each side. Roasted garlic butter and nice crunchy loaf of bread. Maybe 3 . Carpaccio sounds good too. A nice mixed green salad with walnut oil and champagne vinegar.
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Posted: 6/24/2017 8:30:22 AM EDT
[#32]
Where is the hamburger option?
I vote for ribeye |
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Posted: 6/24/2017 8:34:10 AM EDT
[#33]
Quote HistoryQuoted:
Prime Rib. All that delicious Fat. |
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Posted: 6/24/2017 8:42:19 AM EDT
[#34]
I love filet minced with a knife, raw, with a little salt and a few sprigs of fresh parsley
But whatever makes you enjoy your food is the proper way and cut. |
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Posted: 6/24/2017 8:46:19 AM EDT
[#35]
Prime rib
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Posted: 6/24/2017 8:46:59 AM EDT
[#36]
Quote HistoryQuoted:
I love filet minced with a knife, raw, with a little salt and a few sprigs of fresh parsley But whatever makes you enjoy your food is the proper way and cut. |
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Posted: 6/24/2017 8:55:50 AM EDT
[#37]
Quote HistoryQuoted:
We use to take the bits of trim from the good cuts, hit them with S&P and wrap them in foil. Put that bad boy on the heat pad of the wrapping machine and come back in a couple minutes for a snack. |
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Posted: 6/24/2017 8:57:07 AM EDT
[#38]
filet with ribeye a very very close second
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Posted: 6/24/2017 9:01:40 AM EDT
[#39]
Even at the finest restaurants, I have never in my life, evar, had prime rib that wasn't half gristle.
I HATE gristle. 
and it pisses me off when I pay good money for "prime rib" and end up feeding half of it to my dogs because it's unfit for human consumption. |
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Posted: 6/24/2017 9:04:13 AM EDT
[#40]
rib eye
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Posted: 6/24/2017 9:04:52 AM EDT
[#41]
I've always regarded bone-in as trailer park fare. Am I out of touch? The poll supports my theory.
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Posted: 6/24/2017 9:05:15 AM EDT
[#42]
Quote HistoryQuoted:
I have never in my life, evar, had prime rib that wasn't half gristle. I HATE gristle.
and it pisses me off when I pay good money for "prime rib" and end up feeding half of it to my dogs because it's unfit for human consumption. |
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Posted: 6/24/2017 9:15:46 AM EDT
[#43]
No one likes Bottom Round wtf
You people wierd 
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Posted: 6/24/2017 9:26:11 AM EDT
[#44]
I got myself a nice big Angus filet mignon from the grocery store last night, grilled it to absolutely medium rare/rare perfection.
It was seared on the outside to perfect. Threw it on the burners on high for 2 minutes each side, shut off one burner, kept the other on high, moved it over to the side with the burner off, then let it slowly grill/roast .... beautiful edge-to-edge red deliciousness.. tender, so moist, so flavorful... Key is then letting a steak, particularly a nice thick one "rest" for a good five minutes before slicing into it. I am generally a porterhouse guy, but ..... now I'm not so sure. |
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Posted: 6/24/2017 3:36:44 PM EDT
[#45]
Rib eye. Filet is tender, but not much flavor.
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Posted: 6/24/2017 3:43:36 PM EDT
[#46]
Quote HistoryQuoted:
Glad to see I'm not the only one that picked Rib eye. Filet doesn't have enough fat for my taste. |
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Posted: 6/24/2017 3:44:02 PM EDT
[#47]
Quote HistoryQuoted:
Id vote filet mignon as long as its real big or I can have a few of them |
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Posted: 6/24/2017 3:46:44 PM EDT
[#48]
"Bacon wrapped filet mignon or (prime) rib-eye steak, grilled"
Yes, please. A.W.D. |
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Posted: 6/24/2017 3:47:19 PM EDT
[#49]
I love a good ribeye but the last couple I had all had too much fat in them.
Filets are great but a moderately marbled ribeye cooked medium rare is heaven |
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Posted: 6/24/2017 3:50:37 PM EDT
[#50]
Quote HistoryQuoted:
Filet man here |
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