What is the best beef cut for a steak and why?

Question

Also, if you feel like sharing how you like to season and cook your steak I would love to know. Thanks

Answer 1

My personal preference is the Ribeye steak. I season it with a mixture of kosher salt, fresh ground pepper, garlic powder, and Beau Monde or Bon Appetit. After rubbing it well, I let them sit for a minimum of 2 hours before grilling. While grilling, I use a mixture of butter, olive oil, fresh garlic, oregano and red wine vinegar to baste and a "baster" made out of a sprig of Rosemary.

Answer 2

Boneless Angus ribeye, the bone makes it more difficult to cook evenly which often leads to over cooking in my house. Put the steaks out until they are no longer icy from the frig.

Make a fire ( a real one) using charcoal in a Weber. Add actual sticks to the charcoal to get a big flame. Put in the steaks and let them sear in the flame. Remove the sticks - use tongs!

Cover and let them finish cooking over the charcoal. This makes them very smoky. I never put any seasonings while cooking steaks. I serve with lemon wedges and people can s&p to taste.

You get nice, slightly blackened steaks which start off tender and end up tender even when someone over cooks them. Leftovers make great salad fixings: put over a spring salad with a good thai peanut sauce as a dressing.

Answer 3

Rib-eye is the best. It's marbled, which adds great flavor to the meat. It's so good, all I do to the meat before grilling is sprinkle it with Montreal Steak Seasoning and some salt. Enjoy!

Answer 4

I used to love porterhouses and T-bones, now I'm a big fan of bone-in ribeyes. The marbling is excellent. Always go for the BONE-IN though, a lot of the flavor of the meat comes from the cartilage around the bone (which is why the t-bones and porterhouses are so good, too.)

Answer 5

If you like the fat, ribeye is the best. If you don't really like the fat, NY strip! Season it with some creole, and some A1 before you cook it.

Answer 6

Ribeye. With a marinade of balsalmic, garlic, olive oil, salt and pepper. Mmm a good ribeye should just melt in your mouth.

Answer 7

i season mine with steaks seasoning junk from the store, and lemon pepper herb stuff.....my favorite cuts are rib eyes....drooool :-)

grill em, medium rare.........i found the best way is too keep track of the time for each side.....depending on thickness and grill variations.... done too well less time on the grill till you get it perfect.....after that it gets really easy to figure it out...... good luck..... :-)

Answer 8

I always go for the sirloin. Rarely use any other seasoning than peppercorns because we love pepper sauce!

Answer 9

probably ribeye or tenderloin