Steak

[stomachmonkey]

Wife ALWAYS buys London Broil. When I ask why she says "it says Great for the Barbecue on the package" OK, fine, but there are still other cuts.

Grilling tonight and I pull out the steak, another friggin London Broil.

I ask, "Why?" "it was on sale" "I don't care if we saved $1.00. I used to like London Broil but it's the only steak we eat and I'm getting sick of it"

I like thiner steaks with more marble that you can pull apart by hand and get the nice crispy burnt fat on the ends.

So what do you guys like and why?

[Mookster]

Ribeye with garlic butter

I don't think an explanation is needed.

[Tishabet]

Ribeye all the way... good amount of marble, very meaty, the perfect grilled steak IMHO.

[Tishabet]

Originally posted by Mookster
Ribeye with garlic butter

I don't think an explanation is needed.

Looks like Mookster beat me to it!
I agree with the garic butter... also worth trying blue cheese if you like the taste.

[Gogar]

I like NY Strips because I like 'em a little firmer, but If you like marbling and crispy stuff, then Mookster is right.

[asphaltgambler]

Ribeye has the most marbling and many people prefer it over sirloin or T-bone because of the higher fat content.

The % of fat (to a point) determines taste and tenderness.

[slodave]

Steak, it's what's for dinner.

[M.D. Holloway]

If you marinated, low temp, slow cook that London Broil maybe it will pass, but I have to agree with the Rib Eye choice. Maybe a T-Bone cut 2 inches thick would run a good second. Filet Mignons are always nice.

[craigster59]

Ribeye or T-bone, but I've been wanting to grill some Tri-tip lately. Bought an 8 pack of Ranch Beans at Costco, so maybe this weekend. Too bad corn's not in season.

[RallyJon]

Two "alternative" cuts for the beef connoisseur.

Skirt steak. http://www.asadoargentina.com/asaa-images/entranraw.jpg

Hanger steak (aka hanging tenderloin or onglet). http://www.lobels.com/store/main/item.asp?item=25

Both are incredibly flavorful, take marinades well, and are buttery tender if good quality and cooked right. They must be grilled quickly over very high heat and not allowed to overcook or they turn to rubber. You should butterfly the hanger steak and flatten it out a bit.

[masraum]

I'll do T-bones, New York Strip, Ribeye, Filet. Whatever looks good when I'm buying. When I cook 'em they all taste good. hahah

[mattdavis11]

I like to buy the whole striploin, tenderloin, or ribeye roll then cut them to my liking.

[Moses]

Rib eye is my favorite. At a steak house it's a bone-in rib eye. (I like variety)

[Amail]

Tri-tip roast or individual steaks marinated for an hour or so in soy sauce and honey, tossed on the grill. Yummmm

[Erakad]

My favorite is NY strip...great flavor, everday steak=top sirloin, got burned out on ribeye while deployed (every Sat...very thin, wierd seasoning), nice change=t-bone. OBTW, we do an occasional london broil...did it tonight, was great, seasoned in balsamic vinger, garlic, olive oil, other spices.

[304065]

Porterhouse, walk on it with golf shoes.

[TimT]

Hanger steak

They now have hanger steaks at Uncle Guiseppes on Hempstead Tpke in East Meadow

A Wagyu NY Strip is a slice of heaven also

[Gene Wilkes]

Personally I prefer KATZ! The other white meat!! ;-)

[Aerkuld]

For grilling at home I will just pick whatever looks best at the time.
I do drop into an excellent steak restaurant now and again and they have the most fantastic herb crusted prime rib. I've tried all the steaks on the menu, but keep getting drawn back to that.

[Jims5543]

Anyone else seen the Greenwise stuff in the super market?

Really nice looking cute, I just got some centercuts yesterday. A little Montreal rub on it about 30 minutes before grilling and its just a happy place to be.

My wife is out of town for a week and I will probably eat steak 3 times this week.