20 ounce strip-loin 2 inches thick.
Heat BBQ to max steak is on 7 minutes per side comes out med-rare,
Makes a nice light snack.

Rib-eye, T-bone, NY strip in that order. Cooked Medium with Sweet Baby Rays BBQ Sauce to dip.

Never marinate a steak.

Bah! Try it with a flank steak, DOUBLE tenderized, marinated the night before in Bernstein's Garlic Italian dressing. Yummmmmm.

Never marinate a steak that has good intramuscular fat, like a filet, ribeye or strip.

But the more striated the muscle, the better marinade works. Not some digentive enzyme out of a paper packet mind you, but bourbon, garlic, soy sauce, sesame oil, worcestershire, etc. or more of a wet rub.

Another vote for ribeye. Thick cut grilled onions on the side.


KT

I prefer London Broil. Why? They're usually on sale! I'm kidding.

I like London Broil just fine but my preference is like everyone else's, Ribeye, followed by either a high quality sirloin or a tri tip.

Prime rib steak, bone in. The fat cap encircles the rib eye portion and keeps it moist. Flavour is unbeatable.

The wife prefers tenderloin but I find it a bit bland. So she has her filet and I have my prime rib.

Always offer the wife a chance to gnaw on the bone. Delightful when she accepts.

Not one to marinate either, my town is too small to have a good steak house. My favorite place to eat is at home, ribeye & Tbone are served often.
Jim

I can relate. ;)

after 12 years of marriage...i don't know that I WANT my wife to gnaw the bone...much less HER WANTING to...:confused:

isnt a t-bone part ribeye part NY? for me the choice is NY strip. leaner, more beef flavor. ribeye gets too flamey on the grill. i dont typically cook t-bone. since it is two steaks separated by a bone, i usually dont get perfect even cooking. and when ponying up that kind of money, i like even. i buy my meat from a butcher. no pre-wrap for me. (i dont eat it often, so if i do, go all out)

tri-tip and flank steak is bargain delicious!

NY Strip or Filet. Never over cook it. Medium rare is my preference.

Ribeye. Absolutely.

I have two ribeyes soaking in terryaki sauce as a direct result of this thread.

Speaking of which...I've noticed that grocery stores do not put the USDA rating for beef on the packaging anymore. They used to say choice, prime, etc... BTW, what do the ratings mean again? I can't remember it's been so long since I've seen them.

My favorite cuts are (in order):

1. Porterhouse
2. T-Bone
3. NY Strip

rib eye

try mixing a little dijon mustard in with the teriyaki marinade

Prime = meat you'll never see in a supermarket. High-end butchers and specialty stores only. Lots of marbling and takes aging well.

Choice = used to be the standard for supermarkets. Now supermarkets brag about it like it's something special. Varies WIDELY in quality. Trendy newcomer is Certified Angus (CAB) which also varies in quality.

Select = often seen in supermarkets and price club stores. Poorly marbled dog food, unless you're going to do something clever like stuff it.

Bottom line is to buy what looks good, not by name. You can spot a freshly cut steak with good intramuscular fat easily. Never buy a steak with brown/grey patches, or with fat that looks waxy--it's been sitting.

NY Strip for Jeanette and me. Stomachmonkey, if you get so upset over your wife always getting London Broil, why don't you buy the steaks yourself? No flaming intended. Just curious.

Good call...I'll try that next time. (It's too late now.)

Had one of these two nights ago, excellent steak. Otherwise a porterhouse...

Get my steaks in Costco, and as good or better I have found in most stores at home.