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by Anonymous on December 18th, 2006

Anonymous

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What is your favorite cut of steak? Strip, Sirloin, filet mignon, T-Bone, porterhouse, or other?

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Answers. 50 helpful answers below.

  • by Anonymous on December 18th, 2006

    Anonymous

    Definitely filet mignon! Low in fat and very tender. Cooked medium.

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  • by Anonymous on December 18th, 2006

    Anonymous

    Filet mignon when I can afford it!

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  • by Snooch on December 18th, 2006

    Snooch

    filet mignon

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  • by Anonymous on December 18th, 2006

    Anonymous

    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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  • by anonymous on December 18th, 2006

    anonymous

    Sirloin steak. Extra rare (and I mean like still mooing.)

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  • by Sunblynd 5.0 on December 18th, 2006

    Sunblynd 5.0

    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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  • by Forgiven on December 18th, 2006

    Forgiven

    Filet.. yummmy! So tender and um um deee-licious!

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  • by AntigoneRising on December 18th, 2006

    AntigoneRising

    Filet mignon

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  • by Norman_Outside the lines on December 18th, 2006

    Norman_Outside the lines

    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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  • by Anonymous on December 18th, 2006

    Anonymous

    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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  • by Jenniferocious on December 21st, 2006

    Jenniferocious

    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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  • by Tantric on December 18th, 2006

    Tantric

    T-Bone = medium

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  • by Cognition aka Cog on April 17th, 2009

    Cognition aka Cog

    Cowboy Rib Eye.

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  • by Perryman on May 27th, 2008

    Perryman

    A New York Strip Steak cooked medium well.

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  • by littl_foggy on December 21st, 2006

    littl_foggy

    porterhouse marenaded in wiskie

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  • by Simply msFortunate on December 21st, 2006

    Simply msFortunate

    Give me a good ol' Porterhouse anyday: New York Strip AND Filet Mignon? WHOA!

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  • by RFlagg on December 18th, 2006

    RFlagg

    I've actualy never had a steak, so I would'nt know.

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  • by Jodie44 on May 27th, 2008

    Jodie44

    Filet.

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  • by john pennington on May 27th, 2008

    john pennington

    T-Bone......Texas style.

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  • by Takei-Shihan on May 27th, 2008

    Takei-Shihan

    Blue Shark tail muscle steak, grilled.

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  • by Penal Colony is wicked marrying Andy on May 27th, 2008

    Penal Colony is wicked marrying Andy

    Prime rib, medium rare.

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  • by sssherri on January 1st, 2007

    sssherri

    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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  • by adc103051 on December 28th, 2006

    adc103051

    Filet Mignon

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  • by Anonymous on December 26th, 2006

    Anonymous

    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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  • by Anonymous on December 26th, 2006

    Anonymous

    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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  • by bigkado69 on December 21st, 2006

    bigkado69

    filet mignon.

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  • by chick98 on February 26th, 2007

    chick98

    I Love Filet Mignon!

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  • by Quinn Adkins on February 26th, 2007

    Quinn Adkins

    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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  • by Shadow is Gone on May 27th, 2008

    Shadow is Gone

    "Porterhouse"

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  • by DreAnna on May 27th, 2008

    DreAnna

    Bacon wrapped filet mignon :)

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  • by thats.just.me on May 27th, 2008

    thats.just.me

    Rib eye.

    Medium rare.

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  • by durfor5 on January 1st, 2007

    durfor5

    I'm from Phila. so I'll pick cheesesteak with fried onions and mushrooms

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  • by munchkin_kids_downunder on January 1st, 2007

    munchkin_kids_downunder

    whatever looks nice big and juicey at the time!

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  • by EarthAngel on January 1st, 2007

    EarthAngel

    Filet mignon. mmmmmmm! :)

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  • by Roger Kovaciny on January 1st, 2007

    Roger Kovaciny

    Whatever they make Whoppers out of.

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  • by Drublic on January 1st, 2007

    Drublic

    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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  • by Alaskacatalog on January 1st, 2007

    Alaskacatalog

    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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  • by teddy van geemen on June 5th, 2008

    teddy van geemen

    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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  • by debodun on June 8th, 2008

    debodun

    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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  • by tmot99 on April 17th, 2009

    tmot99

    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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  • by Spicy Hot on April 17th, 2009

    Spicy Hot

    Rib Eye, better flavor.

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  • by The Special One on April 17th, 2009

    The Special One

    New York Strip...ahh, tastalicious.

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  • by Anonymous on April 17th, 2009

    I prefer a 10 ounce ribeye; second choice would be New York strip

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  • by 08Busa on April 17th, 2009

    08Busa

    T bone.

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  • by Anonymous on April 17th, 2009

    Anonymous

    rib eye .

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  • by Merfish on June 8th, 2008

    Merfish

    Sirloin. It has the least fat of the full muscle steaks.

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  • by antares on June 8th, 2008

    antares

    Does crab meat count?

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  • by JuJubee is wearing a COAT of chocolate on June 8th, 2008

    JuJubee is wearing a COAT of chocolate

    I love a sirloin strip. Just the right amount of marbeling. yummy, I'm gettin hungry for a steak!

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  • by Galeanda on June 18th, 2008

    Galeanda

    I love a Spenser or a small ribeye

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  • by rodfromcranston on February 12th, 2010

    rodfromcranston

    Ribeye with the bone, hands down. Great marbling and flavor.
    NY Strip is nice. Lots of flavor.
    Filet Mignon is TASTELESS and insanely expensive..
    Porterhouse is good, with the strip steak part being better tasting than the mushy tasteless filet part. Strip steak is cheaper, because you're not paying for the bone and the filet.
    Best steak for the price is Rump. Very flavorful, and if marinated and tenderized, is very enjoyable.

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