What is your favorite cut for steak and how do you like it?

Question

New York, T-Bone, Porterhouse, Rib Eye, Filet Mignon, Sirloin or some other?

My favorite cut is an argentinian cut called "cabreria" which is basically the tenderloin part of the Porterhouse, but cointains the bone. Its very tender, lean, but has a lot more flavor than the Filete Mignon, due to the closeness of the bone. Perfect combination of health, tenderness, and flavor, which I happen to like better than the Rib Eye.

I like it medium with salt and a hint of pepper. Gimme a good red wine and I'm in heaven.

Kevin, its a longer cut along the bone, not like the more round-like Mignon, which is not as close to the bone and more into the belly, so don't try to get ssmart with the argentinian new beeding styles, and by the way the least used muscle is the Tenderloin, which is the MOST tender and lean. Rib eye are also tender, but have more marbeling (fat)

Answer 1

mmmmmm francois, tres bien!

You'll probably be surprised at my favorite cut...
the ranch steak.
This is because I like to grill my steaks, and I like some fat on the meat so that it has flavor and doesn't dry out on the grill. Most of the finer cuts of steak don't have enough fat for grilling. The ranch steak cuts I get from a local grocery are just heaven, never gristly or tough. I too don't care to season a good steak much, the natural flavor of a good cut is the best, medium-rare, a little salt and pepper...
and of course a fine wine, you're a man after my own heart.
Now I know this is not a french wine, but italian...
but try a bottle of Brunello di monticiano...you'll never forget it. But a fine burgundy is good too...
sante...et bon appetit! (forgive me for leaving out the accent aigu, lol)

Answer 2

Well not to offend, but unless argentinia breeds genetically different cows, the peice of meat you are describing is a Filet Mignon, bone in or not, it is still the same peice of meat.
My favorite cut is the ribeye ( or scotch filet if your from Australia, go figure) The fact that is is the least used meat/muscle on a cow, providing the more flavorful and tenderist peice of meat on the market today

Answer 3

I love sirloin. I prefer it medium well but lately it seems like I can get one without it bleading on the plate so I need to start asking for it well done. I love seasonings to but nothing to spicy. I do like to use A1 but love it when the steak is so juicy and has lots of flavor that i dont need the sauce

Answer 4

You have made me very hungry. I think porterhouse if we're talking strictly steak, but my favorite cut of beef would have to be prime rib. I like mine practically still mooing, thank you with a little garlic powder, onion powder and pepper.

Answer 5

Skirt steak. Tons of flavor and tender if you do not over cook it. Marinated in olive oil, garlic, herbs, salt and pepper with a dash of worchestershire.

mmmmm good!

Answer 6

I only chew Mint and Straight long cut. With the occasional can of Wintergreen.

Answer 7

if i ate meat, filet mignon. yes, i sound so high maintenance! lol and medium well. but i dont eat much meat.

Answer 8

My favorite cut is a ribeye and I like mine medium-well.

Answer 9

T-bone, medium rare!