Besides Filet Mignon, What's Your Favorite Type Of Steak?

[Dino Velvet]

I got a nice Rib Eye on the bone waiting for later. Trim the fat away and you got lots of flavor. Also like a good Porterhouse or New York. I will pretty much eat anything but those are my favorites.

[fordly66]

Can't resist a good Porterhouse!

[GroobySteven]

Filet Mignon is my least favorite. It's tasteless. I only like it in Pho.

You've got the "butcher's choice" above. Bone-in rib eye although when I cook at home I usually use the boneless version. Don't trim the fat before you cook it! If it's grass fed organic type beef, the fat also has lots of good fat (omega-3, etc.) than bad so it might be worth an indulgence.

I either season it with rock salt and pepper JUST before I sear it on both sides in a lightly oiled pan or grill then turn down the heat for another 4 mins or so on each side or marinade it in soy sauce, sesame oil, sushi vinegar (or white wine vinegar), a little sugar, salt and pepper, garlic and ginger before cooking it the same way. Use the same mix minus the garlic and ginger for a killer salad dressing.

Second fave, is what I've just bought - skirt steak or hanger steak. Similar to flank. I usually just sear this and eat it rare - it's got a huge amount of flavor. I've an awesome butchers 5 mins walk away who get me whatever I need!

[Dino Velvet]

Filet Mignon is my least favorite. It's tasteless. I only like it in Pho.

You've got the "butcher's choice" above. Bone-in rib eye although when I cook at home I usually use the boneless version. Don't trim the fat before you cook it! If it's grass fed organic type beef, the fat also has lots of good fat (omega-3, etc.) than bad so it might be worth an indulgence.

I either season it with rock salt and pepper JUST before I sear it on both sides in a lightly oiled pan or grill then turn down the heat for another 4 mins or so on each side or marinade it in soy sauce, sesame oil, sushi vinegar (or white wine vinegar), a little sugar, salt and pepper, garlic and ginger before cooking it the same way. Use the same mix minus the garlic and ginger for a killer salad dressing.

Second fave, is what I've just bought - skirt steak or hanger steak. Similar to flank. I usually just sear this and eat it rare - it's got a huge amount of flavor. I've an awesome butchers 5 mins walk away who get me whatever I need!

Ruth's Chris over here does a nice Filet Mignon. I like it there but would taste like rubber if I cooked it.

I like that Butcher's Choice piece but I usually buy from Ralph's and throw it in the frying pan fat and all trimming after cooking. I cook OK and like the room for error Rib Eye gives me. I like the flavor of the "on the bone" cuts.

[GroobySteven]

Ruth's Chris over here does a nice Filet Mignon. I like it there but would taste like rubber if I cooked it.

I like that Butcher's Choice piece but I usually buy from Ralph's and throw it in the frying pan fat and all trimming after cooking. I cook OK and like the room for error Rib Eye gives me. I like the flavor of the "on the bone" cuts.

Flavour of being on the bone makes a lot of difference - not just meat but fish also.

[Dino Velvet]

Flavour of being on the bone makes a lot of difference - not just meat but fish also.

Agreed. Got 2 massive Rib Eyes for $10.54 too. Can't beat that. Easter sales at the supermarket. Probably load up the truck again today.

[Tits McButts]

Isn't it obligatory 'round a place like this?
Serious answer is California Tri-tip.

[GroobyKrissy]

A nice red slab of Prime Rib with some strong horseradish is the steak of choice for me.

[Merkurie]

What she said ^^^
Prime Rib

[Lovecox]

Rib-eye, T-bone ... anything with a piece of bone in it. I never trim the fat because to me it adds flavor to the pan; Kosher salt and pepper both sides; drop it in a very hot pan with a little oil and butter; cook each side 3 minutes; remove to a plate, dab on some butter and a fresh rosemary twig and tent with aluminum foil for 5 minutes; the outside is seared and the inside is rare with a hint of prurple in the middle. That's my steak.