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Favorite Cut Of Meat

Filet, no question. Especially a Ruth's Chris filet. I've been there once and it was the best food I have ever eaten.
 
A big fat ribeye medium rare
 
Hawk said:
Strip - seared or grilled with a liberal sprinkling of kosher salt.

A close second place probably would go to flank.
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Putting on kosher salt and letting it sit before cooking does magical things
 
Strip / Striploin is my favorite for me, with filet a close second. Medium rare and juicy.
 
best ever would be Elk tenderloin.

I prefer a filet when eating steak. Had a bone in filet once at Sadlebrook Golf Resort that was amazing. Ruth's is my go to when I am craving a steak.
 
Porterhouse.
 
JB, between your Chinese food question and now this one, you are testing the limits of my diet dedication.

But, to answer your question, does it get any better than a properly prepared Prime Rib?

 
toss up between porterhouse or flanksteak
 
I go medium Filet any day of the week
 
I prefer a leaner cut like a filet or sirloin. Either is delicious when cooked well. I can't stand biting into to cutting off a bunch of fat, or eating them off a bone...just some of my many neuroses.
 
adwillingham said:
I prefer a leaner cut like a filet or sirloin. Either is delicious when cooked well. I can't stand biting into to cutting off a bunch of fat, or eating them off a bone...just some of my many neuroses.
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I'll do sirloin any day of the week as well for pretty much the same reason. Pretty low maintenance and usually a much more appealing price.
 
New York strip rare.

From Ruth Chris if possible.
 
Hawk said:
I'll do sirloin any day of the week as well for pretty much the same reason. Pretty low maintenance and usually a much more appealing price.
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Yeah, a filet is a rare treat (pun intended). Sirloin at least has a little marbling to get some of the flavor, but the fat just melts away while cooking so I don't have to bite into it.
 
End cut prime rib is number one for me.

Followed not so closely by a filet (I know, two total opposite ends of the spectrum).

All others fall in behind.
 
I like a nice medium rare rib eye. Although Prime Rib is like half a point behind.
 
Porterhouse for grilling steaks
Brisket for smoking
 
Easy vote for porterhouse. Strip and tenderloin in one cut is grilling heaven
 
Rib-eye for me, but won't pass on sirloin either.
 
From an American standpoint I like the T-Bone. From a Brazilian standpoint I am a big fan of Picana.

I also enjoy skirt steak when I need a quick fix.
 
Filet mignon...no question. But...any part goes if it is done well.
 
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