What's your favorite beef steak cut?

[SmokyOkie]

The Venezuelan's have a saying that Lomito (tenderloin) is for tender and churraska (NY strip) is for flavor. Myself, I'm a sucker for a good greasy well seared rib steak (bone-in or cowboy style). And I pity the foo that says he wants me to cook his well done.

Share your favorite cuts and special little tricks with us redface: Actually I feel like eating a steak tonight and I can't think of how I want to cook it)

 

[RichardF]

Strip - Salt & Pepper - On the grill - Bloody

 

[SmokyOkie]

That's not nice to show pix like that this time of day!!!!!!!!

I'll have what you're having though.

 

[backyardchef]

I voted ribeye because Porterhouse aint listed......

 

[butts a fire]

Ribeye for me about 3 inches thick and cooked to medium/medium-rare. Good chit. To get them that think I normally buy a whole ribeye roast from sams and cut my own. I season with english prime rib rub and cook it over a wood fire.

 

[Don Marco]

Nothin beats a good thick ribeye for me.

DM

 

[SmokyOkie]

I voted ribeye because Porterhouse aint listed......

:redface::redface::redface::redface::redface::redface::redface: See what too much smoke can do to a man's brain?

How could I have forgotten one of my favorites.

I went back and tried to edit the poll, but I don't see how to do it.

Anyone else wanting to vote Poerterhouse just vote other please.

 

[SmokyOkie]

Ribeye for me about 3 inches thick and cooked to medium/medium-rare. Good chit. To get them that think I normally buy a whole ribeye roast from sams and cut my own. I season with english prime rib rub and cook it over a wood fire.

Aaaaaahhhh Yessssssss, a nice smoky mesquite or pecan flame and the smell of sizzling beef fat!!!!!!!!!!

Tell us about this "English Prime Rib Rub". Is it a store bought item, or a recipe of yours?

 

[bigabyte]

I was torn between ribeye and sirloin. I picked sirloin, and seem to be the only one so far. Searing hot fire in the kettle with hardwood coals (I like cherry, apple, pecan) all the way up to the grill. I like just coarse salt and pepper on my steak. When the grill is almost molten then I put the steaks on for about a minute each side. If they are thick steaks, then I put on a hot skillet and in the gasser, smoker or oven to finish up. Wrap them in foil and let them rest until I say they are ready.

 

[Ron_L]

I voted ribeye because Porterhouse aint listed......

I voted other because Porterhouse ain't listed

Also, I love a thick bone-in ribeye (around here they call that a Delmonico Steak or a Cowboy Steak depending on the butcher)

 

[SmokyOkie]

I voted other because Porterhouse ain't listed lleyes:

Also, I love a thick bone-in ribeye (around here they call that a Delmonico Steak or a Cowboy Steak depending on the butcher)

That's it. A whole rib with a California cut, just enough of the tail frenched off to make a good handle when you get down to the gnawin' bits, huh?

Something in there just makes it taste better when it's still on the bone doesn't it?

 

[Jeff Hughes]

Tri Tip...

 

[TOPS BBQ]

Ribeye with bone. Costco seems to have some very nice ones (USDA Choice). About 2 inches thick, sometimes larger.

I once had a ribeye at Prime Steakhouse in Vegas. They didn't even season it. You were just supposed to eat it and recognize the beef flavor and texture. Probably the best steak I ever had. Pricey...yes...worth it?...Very much so.

 

[bbqjoe]

Ya mean there's something other than ribeye out there????

 

[G$]

I voted ribeye because Porterhouse aint listed......

Amen. Porterhouse.

 

[Kevin]

Ya mean there's something other than ribeye out there????

What he said.

 

[SmokyOkie]

Tri Tip...

I think that's covered as sirloin. I thought about listing it, but thought it was just a California and Arizona thing.

Where do you find tri tip in Tulsa, do you but whole sirloin and separate it off yourself?

Whenever I cooke a whole sirloin steak, I separate off the tri tip for myself and the slice the rest up:icon_blush:

 

[bbqbull]

Ribeye steaks are my favorite steaks as well.
I do a coca cola marinade with lowreys salt, pepper, garlic and onion powder for abt 3 hours.
Then on the grill.

 

[Smokin Gator]

I voted ribeye but it depends on the mood. Sometimes nothing will do but a strip steak. A lot of times at a restaurant I will order filet black and blue. If they cook it right there is nothing better. At home the top choice is a two inch thick bone in ribeye as charred rare as I can get it.

 

[Rusty_Barton]

Where's the beef?

Salisbury steak.