[OT]: Favorite Cut of Steak

No argument with the premise of your discussion topic, motorhead. Steak and potatoes rule in the farmerart kitchen or on the farmerart grill.

Where it gets very tricky is choosing a particular steak. What breed of animal? What has the animal been fed? How long has the carcass been aged? Dry aged or wet aged? What cut of steak? How thick a cut? On the bone? Off the bone? Method of cooking? Degree of 'doneness' of the final product?

Your preference is the tenderloin....filet mignon on most steakhouse menus.

I am a rib eye guy. On the bone. Thick cut. Done rare. Seasoned with salt and fresh ground black pepper. Seared for 2 min on either side in a smokin' hot cast iron frying pan in a mixture of olive oil and butter. Finished for 5-6 min in a hot oven. Tented with aluminun foil for 5 min before eating.

The meat will have come from a Hereford or Wagyu, pasture-raised and finished on high protein wheat/barley mix. The carcass will have been dry aged before the loins are cut into steaks. The meat will have never been frozen.

Potatoes will come from the farmerart garden.......Yukon Gold or Russian Fingerlings, or Banana.

^^^^^^
Oops!......The carcass will have been dry aged for 6 week minimum.......

I have developed a liking for flank steak done on the grill, just a little past medium rare and sliced thinly across the grain. This meat has a lot of fat and connective tissue but slicing it this way makes it effectively tender. One of the most inexpensive, flavorful cuts of beef there is.

Filet is all I'll order. I don't like a bunch of fat hangin' around my beef.

Prime rib medium rare. But I only get it in a restaurant. I can't cook it decently at home. For home-cooked meals, I make things that can be cooked slowly like pot roast or beef stew.

Fillet, prime rib and cowboy ribeye are my preferred steak. I sure as hell won't tuen down a regular ribeye, though.

A good russet or Idaho baked potato, skin salted and wrapped in tin foil before baking. I'll often forgo most of the potato itself and just eat the skin soaked in butter, though. Alternatively, slice the spud thinly, wrap it, along with some butter, bacon, sliced onion and minced garlic, in tin foil and roast it on the grill.

Um, dug, New York strip!

Oops, that should say duh

At home a rib eye done on a real charcoal grill. I can do prime rib but I rarely have enough people over for dinner to buy a large piece of meat. So I mostly save that for restaurants. Flank steak is a must if I am making carne asada at home or ordering it at a Mexican restaurant.

In order, all USDA prime grade- bone in ribeye, NY strip, regular ribeye, porterhouse, filet. All cooked medium, over charcoal. Prefer dry aged at least 1-1.5" thick. (IMO, most folks who don't like ribeye steaks, haven't had a good one. It is a cut that can get "trashy" and the steak should be hand picked, looking for small flecks of marbling not globs and streaks of fat)

Thanks to RuthChris, steakhouse, I've developed a strong dislike of broiled steak w/butter. Too many off flavored steaks.

New York Strip charred rare 1.5"-2.0" thick. Living in Vegas means great steaks are available at almost anytime of the day. I agree with an earlier poster about Flank Steaks if done correctly, and also enjoy a good ribeye from time to time.

Prime rib, medium rare. Baked potato with sour cream, butter, bacon, pepper, and cheese

Prime rib. Medium rare. Baked potato, loaded with everything.

If not prime rib, then porterhouse or rib eye. Either way, medium rare. Delicious!

When I was a carnivore I liked ribeye, medium rare.

I'm a carnivore. And quality is everything. My personal preference is the tomahawk ribeye, dry-aged, grilled medium-rare on charcoal. Also love seafood. Especially fresh oysters. Hard to get and good hard.

Flilets are too flavorless. Black Angus NY sirloin. My wife's twice baked potatoes and a 4 some with 3 bi women after.

Filet Mignon wrapped in bacon and in a nice sauce.

Prime rib medium rare. Game over.

Thick cut bone-in ribeye, medium rare, on a damned hot charcoal grill.

We cooked a medium rare prime rib roast for Xmas and that was pretty damned good too, but normally I only eat prime rib in restaurants since it is too big a roast for everyday cooking at home.

A good NY strip is a decent cut for everyday grilling, but it really doesn't have the natural flavor of a rib-eye. Also, the fat is really too tough to eat, so it has to be cooked pretty well trimmed.

I have tried flank steak a couple of times, but have never really taken to it.

I also do have a guilty love of a good chuck pot roast, but I don't get it too often as my kids don't like it so much.

Where I come from, filet mignon is a steak for girls. ;)

All of the above, though I have a soft spot for thick cuts. Porterhouse, or London Broil in particular, at least medium rare. (I don't want to hear the cow moo, had some bad experiences with undercooked steaks.) Prefer charbroiled.