Baldcopper
New member
A dry aged bone in ribeye
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Depends. A filet is always great as I prefer leaner cuts but some places such as Texas Roadhouse do the sirloin strip so well that it is pretty tender and flavorful.
For others I know, the ribeye is the best. I like the flavor but a little too much fat to work through for me, which of course is why it tastes so good!
I used to be a meat cutter in an old-fashioned grocery store that got hanging beef sides (quarters). The head butchers there always said beef rib had the best taste.
I prefer filet mignon if money is no object. Strip (or the bone-in equivalent: T-bone, porterhouse, or sirloin) is usually the best deal - always seems to be on sale somewhere.
My best value choice: flank steak. Marinate this overnight (I use 1 part wine vinegar, 1 part soy sauce, 1 part oil with 1 T dry mustard & chopped onions & garlic) & this sucker is just awesome without all the fat. Before the fitness trend started in the 80's, flank steak was really cheap. Now it's in high demand & the price is not nearly as good. Still love it. Slice it thin & use it leftover cold on salads.