What is your favorite cut of steak? Strip, Sirloin, filet mignon, T-Bone, porterhouse, or other?
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ANSWERS: 49
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Definitely filet mignon! Low in fat and very tender. Cooked medium.
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Either filet or a nicely trimmed New York strip steak. I also like steak sandwiches made with flank steak that has been pounded and made very tender.
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Sirloin steak. Extra rare (and I mean like still mooing.)
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A porterhouse is the most bang-for-the buck selection; because, a porterhouse steak consists of two steaks --- a ribeye and a t-bone.
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Either Filet mignon or t-bone med rare, .. steak fries of baked, (sour cream) side salad w ranch or itialian green beans or corn, dinner rolls w/butter. Ice water, coffee and a draft beer!!! Now Im ready !!! lol
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Filet mignon when I can afford it!
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Filet mignon
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filet mignon
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I've actualy never had a steak, so I would'nt know.
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Filet.. yummmy! So tender and um um deee-licious!
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Nothing beats a prime rib, nothing. Cook it to purrrfection to an internal temp of 130 just before medium rare, to do this take it off at 125 or if you don't have a thermometer, no more than two minutes each side. Then melt some compound butter over it and serve with a side of au jus. Mmmmmm im drooling.
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T-Bone = medium
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I love me a good Porterhouse, cooked medium. If I can't have that, then I'll take a filet mignon.
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filet mignon.
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Give me a good ol' Porterhouse anyday: New York Strip AND Filet Mignon? WHOA!
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porterhouse marenaded in wiskie
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1 - Prime Rib with the bone (rare to medium rare) 2 - Rib-eye (medium rare) 3 - thick cut Porterhouse (medium rare) Never a big Filet fan because they are too lean with no flavor until I ate at Bandera restaurant in old town Scottsdale. Their Filet is AWESOME!! Bandera (480) 994-3524 HILLSTONE.COM 3821 N Scottsdale Rd, Scottsdale, AZ 85251
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I like sirloin, but I have never had filet mignon, and from the looks of the other answers, maybe I should! I might have a new favourite :)
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Filet Mignon
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Definately Porterhouse. My husband & I always share a steak & he doesn't know that the "small" side (mine) is always the most tender & juicy!
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Filet mignon. mmmmmmm! :)
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Whatever they make Whoppers out of.
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If price is no object, filet mignon. If I'm trying to get the best for my money, porterhouse. But I won't turn down any one of them if you offer.
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boneless ribeye, med-rare. baker, green salad, raspberry vinegrette dressing. white russian. DO NOT FORGET THE A-1 SAUCE. Thank you.
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whatever looks nice big and juicey at the time!
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I'm from Phila. so I'll pick cheesesteak with fried onions and mushrooms
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My vote is the ribeye. The most flavorful and tender cut of meat. The downside to the ribeye is the amount of 'marbling' and the common strip of fat that runs through the cut. I just eat around it. :) 90 seconds on each side= hot on inside and cool red on the inside. Rubbed with Canadian steak seasoning and a little rosted garlic.
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I Love Filet Mignon!
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A New York Strip Steak cooked medium well.
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Prime rib, medium rare.
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Blue Shark tail muscle steak, grilled.
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T-Bone......Texas style.
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"Porterhouse"
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Bacon wrapped filet mignon :)
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Filet.
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Rib eye. Medium rare.
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Top Sirloin It is cheaper than a New York Strip Steak yet it comes from the same cut. Restaurants needed a uniform piece of beef that could be apportioned equally by measuring the cut. This is the reason for the New York Strip. The Top Sirloin is at the rear end of the Strip with the same quality but is irregular in size and not as easily apportioned. If offered a choice in a restaurant, I will always pick the Sirloin because it always cost less. Why should I pay for a restaurant's convenience? Prime Rib generally should be slow roasted to a perfect medium. Anything less cooked leaves rare areas that tend to be tough. It is not a good cut for a Steak. A T-Bone is a steak that has two muscles-the Strip Loin and the Tenderloin separated by the bone.
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When I buy steak, I usually get chuck. It's less expensive and has a nice meaty flavor. I marinate it overnight in a mixture of olive oil, Teriyaki (or soy) sauce, Balsamic vinegar, Worcestershire sauce and garlic powder, then put in a baking pan wrapped in foil and bake at 400 for 1 hour. It's well-done (for those that like WD) and tender. If you like less doneness, bake for less time or lower temp, but keep checking because I'm not sure of the time vs. temp. vs. doneness scale.
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Sirloin. It has the least fat of the full muscle steaks.
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Does crab meat count?
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I love a sirloin strip. Just the right amount of marbeling. yummy, I'm gettin hungry for a steak!
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I love a Spenser or a small ribeye
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rib eye .
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T bone.
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Cowboy Rib Eye.
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I almost always go for filet. I hate to deal with fat a gristle. I do not like tough meat. So, I go with the msot tender and what is usually has the least fat.
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Rib Eye, better flavor. -
New York Strip...ahh, tastalicious.
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I prefer a 10 ounce ribeye; second choice would be New York strip
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