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/ck/ - Food & Cooking

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15087994 No.15087994 [Reply] [Original]

What's the best cut of steak

>> No.15088001

>>15087994
I like T-bone, porterhouse, and filet mignon. Which are all basically from the same area of the cow.

>> No.15088003

>>15087994
ribeye

>> No.15088010

>>15087994
Dunno but I like to cut myself in front of my sister. Show me your nipples or I'll slice myself again.

>> No.15088070

So many good cuts which are best at medium or medium well depending on the cut

>> No.15088073

>>15087994
i buy whole tenderloin when they go on sale because i love them the best. beyond that, i don't eat steaks.

>> No.15088078 [DELETED] 
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15088078

>>15087994
only you can decide that.

>> No.15088187
File: 383 KB, 2200x1467, shutterstock_779895841.jpg [View same] [iqdb] [saucenao] [google]
15088187

For me, it's the ribeye.

>> No.15088188

>>15087994
Flat iron for more traditional steak feel, skirt steak for optimal steak-ness (must be sliced on board).

>> No.15088225

>>15087994
New York Strip for no bone
Portorhouse for bone

>> No.15088230

>>15087994
Ribeye cap.

>> No.15088254

>>15088187
shut up

>> No.15088261

>>15087994
Skirt. It used to be cheap too until e chefs started fucking with it.

>> No.15088265

>>15088187
Absolutely based.

>> No.15088301

Bone in ribeye

the runner up is boneless ribeye

>> No.15088609
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15088609

For me? It's tri-tip.

>> No.15088642
File: 132 KB, 826x620, 1497141443610.jpg [View same] [iqdb] [saucenao] [google]
15088642

For me it's the hanger steak

>> No.15088645

>>15087994
Filet Mignon

Screw you guys it’s delicious and tender

>> No.15088682

>>15087994
for me its a nice skirt
or a prim reeb

>> No.15088732

>>15088642
Oh sure OK let me just jump in my time machine and travel back in time 15 years before hipsters made them unaffordable

>> No.15088775

Sirloin, because it has a richer taste. Ribeye is nice and beefy but sirloin has something about it.

>> No.15088785

>>15087994

I like ribeye and tri-tip, but you talk to a chef a lot of them will say some faggy french words and tell you that the ribeye is actually a "trash cut"

and that's because they are dying of aids.

>> No.15088791

>>15088078

you're using this a little too liberally buddy

>> No.15088908

>>15087994
There is no objective answer to this.

Filet mignon is great if you want bleu steak and fancy sauce.

NY strip/T-bone are very good in themselves between bleu and medium rare (UK medium rare, for america that would be rare).

If you want lots of fat then entrecôte. I like bleu entrecôte but it has it's downside too, it's very good at medium (or what is called medium rare in USA).

There are other cuts too that can be used for steak and they all have different qualities. The best is to eat varied, instead of eating the same things over and over again.

>> No.15088938

ribeye and it's not even close

>> No.15089323

sirloin, ribeye, or filet mignon

>> No.15089762
File: 2.58 MB, 2700x1807, Porterhouse.jpg [View same] [iqdb] [saucenao] [google]
15089762

I usually go for a Ribeye. I just ordered one from my local butcher for the holiday.

Porterhouse are also great. Strip + Full Filet.

>> No.15089771
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15089771

>> No.15089800

I prefer a good strip, but ribeye is also amazing.

>> No.15089809

>>15087994
Thinly sliced pussy lips

>> No.15089909

>>15088791
It's some sperg who thinks it's funny to spam. Just ignore him.

>> No.15089940

Filet with au poivre sauce.

>> No.15089947

>>15088187
The only real answer.

>> No.15089949
File: 129 KB, 281x375, thinkaboutit.png [View same] [iqdb] [saucenao] [google]
15089949

Filet Mignon
well done
rare is for trendy faggots

>> No.15089958

For me it's the mcrib

>> No.15089968
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15089968

>>15088187
The real question is, I saw some post about it a while ago, is that ribeye cap steaks exist. Who are the absolute cu/ck/s buying capless ribeyes?

>> No.15089979

>>15087994
Depends on what you want. Fatty cuts the ribeye. Non fatty meaty cuts go for the tri-tip or Collette. Making something with it flank or skirt sliced against the grain and marinated.

>> No.15090186

>>15087994
Ribeye. All other answers are wrong.

>> No.15090230

Rare filet

>> No.15090248

How often do you buy them and what price?

>> No.15090404
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15090404

>>15087994
The Ribeye Cap

>> No.15090439

>>15087994
It's a basic-bitch cut, but I love sirloin.

>> No.15090516

NY strip no competition

>> No.15090524

>>15090516
>NY
dropped

>> No.15090738

>>15090516
Strip steaks are a shitty compromise that lack the flavor of a ribeye, or the tenderness of a filet. They're good for making sandwich meat or burgers, but suck as steaks.

>> No.15090752

>>15088187
Those cuts have no flavour. Basically baby food for people who dont want chew into a nice flavoursome Tbone or Porterhouse. I worked at an industrial abottoir and I used get tons of these whenever the packing machine fucked up and they couldnt put it back into the fridge because reasons. Porterhouse MSA and Tbone are god tier meats.

>> No.15090792

>>15090752
You're a fucking retard.

>> No.15090815

>>15090738
>ribeye flavor

>> No.15090838
File: 1.31 MB, 3141x2481, 20201118_200355~2.jpg [View same] [iqdb] [saucenao] [google]
15090838

>>15087994
top sirloin, bucko

>> No.15090840

>>15089949
>rare is for trendy faggots
eventually you post ironic contrarian faggots will start actually believing in the bullshit you post and live in a sad state of misery

>> No.15090853

>>15087994
>NY Strip
The traditional man's steak
>Sirloin
The thinking man's steak
>Filet
The rich man's steak
>Porterhouse/TBone
The manly man's steak
>Ribeye
They steak for a man who enjoys the art of grilling more than the actual steak

>> No.15090860

>>15088187
ribeye is only good if it's well marbled, unlike that fatty mess in your pic

>> No.15090863

>>15090815
Are you this idiot here
>>15090752
I refuse to believe there are 2 people this stupid in the same thread.

>> No.15090873

>>15090863
No I'm a different guy. I guess ribeye does have flavor if you count fatty

>> No.15090878

>>15090873
I didn't realize there were so many people who are ignorant about cooking and ingredients on /ck/.

>> No.15090882
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15090882

>>15087994
I just made a sweet porterhouse with a pan fry and oven cook, nice black rub
trying to gain and it's the best way, two cuts of steak in one plus you can cut out the bone and eat off of it like an animal

>> No.15090888

>>15090878
Ok tastelet. Go eat your fat and gristle then

>> No.15090898

I’m vegan

>> No.15090912

>>15087994
Tube
Raw

>> No.15090947

>>15090888
>fat and gristle
Are you just eating shitty walmart steaks? Do you not know how rendering fat works or what marbling is?

>> No.15090957

>>15087994
NY strip

>> No.15091547

Ribeye > Porterhouse > Sirloin >Why bother?

>> No.15091866

>>15087994
>What's the best cut of steak
whichever cut is on sale

>> No.15091881

>>15088225

this is the only correct answer
but new york is better overall because of its position within the animal

>> No.15092348

>>15088001
So you like tenderloin with an occasional excuse for striploin

>> No.15092354
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15092354

For me, its the tomahawk, NON FRENCHED, I WANT MY TINY AMOUNT OF SHORT RIB YOU RETARDED BUTCHER FUCKS

>> No.15092380

ribeye, t-bone

>> No.15092385
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15092385

>>15089940

>> No.15093510
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15093510

flank or bust

>> No.15093542

If you're eating it raw, then grassfed & finished ribeye. If you're eating it cooked, then filet mignon.

>> No.15094248

>>15088230
These are hard to find

I like Ribeye or Chuckeye.

>> No.15095042
File: 3.52 MB, 275x275, ComposedDisastrousJohndory-size_restricted[1].gif [View same] [iqdb] [saucenao] [google]
15095042

>>15088188
flat iron is most underrated

>>15092354
most overrated cut
pic related

>> No.15095567 [DELETED] 
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15095567

>>15095042
>frenches it
fuck this turkroach

>> No.15095817

>>15087994
>What's the best cut of steak
Yes.

>> No.15096086

>>1509040
Excellent choice, Anon.

>> No.15096340
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15096340

>>15093510
When I was a poor kid growing up and in college, you could get skirt steak for like two bucks a pound. Sometimes less, if it was close to going bad. Then hipsters discovered it was fajita meat and went nuts for it all across the US.

So we started getting flank and guess what happened? Prices exploded.
>>15092354
The grocery store near me sells those for relatively modestly priced, all things considered, and they keep those bits for themselves. You can ask for a non-frenched one, though, they hide some in the back just in case.

>> No.15096607

>>15090860
Post your ideal steak

>> No.15096671
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15096671

>>15087994
For me, it's the sirloin cap. They go for pretty cheap here so I get a big piece enough for 5-6 people. Salt it the day before, pop it in the oven whole and divide it before searing

>> No.15097304

>>15087994
Cheap and also beef cutlets

>> No.15097553

>>15087994
Beef shanks

>> No.15097712

i bought 2 slices of prime rib how do i cook them

>> No.15097848

>>15087994
Brisket, cooked outdoors

>> No.15098544

>>15087994

Short rib sous vide a a low temperature to keep a steak like texture. Wagyu for 10% of the price.

>> No.15098561
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15098561

>>15087994
Ribbeye

>> No.15098563

>>15087994
How you cook it is more important than what cut. Always Rare

>> No.15098580

>>15088010
I wanna see you cut up like a steak

>> No.15098723
File: 3.85 MB, 4096x3072, IMG_20201116_190144305.jpg [View same] [iqdb] [saucenao] [google]
15098723

>>15087994
Ribeye nigga, pic related

>> No.15098737
File: 1.00 MB, 3120x4160, IMG_20190330_093732.jpg [View same] [iqdb] [saucenao] [google]
15098737

>>15087994
Ribeye steaks.

>> No.15098757

>>15098737
Specifically steaks cut around the 5th rib as they have a great cap section and a great balance of flavor and tenderness.

>> No.15098764
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15098764

>>15098757

>> No.15098819

>>15087994
The ones served at 135 degrees internal temperature after the rest period.

>> No.15099098

>>15087994
If I bought a steak on Tuesday is it OK to cook tonight? the sell by date is today

>> No.15099151
File: 1.03 MB, 4160x3120, IMG_20180923_101506.jpg [View same] [iqdb] [saucenao] [google]
15099151

>>15099098
It'll probably have a bit of oxidizing so won't look as sexy but if it doesn't smell off it'll be fine.

>> No.15099194

>>15099151
The color still looks good. It maybe looks a little wet? I’ll check the smell when I open the package in a bit

>> No.15099266

>>15087994
pork chop

>> No.15099330
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15099330

I like the rump, I cannot lie.

>> No.15099894

>>15099194
I overlooked it, just kill me

>> No.15100204
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15100204

My favorite is a charcoal grilled ribeye

>> No.15100529
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15100529

>>15087994
Its not the best, anon, but I've really been getting into top sirloin. you can get a two pound steak for 5 bucks and if you sear it in a cast iron and then finish it off with a broil its pretty good!

>> No.15100705

Bone in rib eye.

>> No.15100725

>>15087994
Porterhouse

>> No.15100760
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15100760

>>15087994
Picanha

>> No.15100982

>>15088001
>>15100760
Only acceptable answers

>> No.15101050

>2035
>cows are banned and extinct
>butts are plugged everywhere to prevent excess flatulence
>eat a bowl of random bug puree 3 times a day
>if you're lucky you get some chicken on your birthday
>it's lab grown chicken
Enjoy beef while you can

>> No.15101089

ribeye
hanger/flatiron

>> No.15101270
File: 1002 KB, 2016x1512, 20200508_184312_copy_2016x1512.jpg [View same] [iqdb] [saucenao] [google]
15101270

>>15087994
Flank

>> No.15101275
File: 795 KB, 2016x1512, 20200508_184412_copy_2016x1512.jpg [View same] [iqdb] [saucenao] [google]
15101275

>>15101270

>> No.15101604

>>15101275
10/10

>> No.15101614

>>15101270
>>15101275
looks yummy, what kind of peppers are those? you just throw them on the grill or under the broiler and eat them plain?

>> No.15101651

>>15088010
Based

>> No.15101678

T-bone (and porterhouse) is a meme. It's 2 different primals that should be cooked differently. If the filet is cooked right, the strip is cooked wrong, and vice versa. Get a filet, or get a strip steak, but don't buy both attached to a bone and call it one steak. It isn't.

Personally, I usually get the strip if I'm cooking at home. Better value than ribeye but still great when cooked right. I'm more likely to go for a ribeye at a restaurant, because it's harder to fuck up.

>> No.15102143
File: 768 KB, 713x535, steak.png [View same] [iqdb] [saucenao] [google]
15102143

>>15087994
there is none, steak is overrated.

If I want a heavy filling meal, I'll eat a heavier cut of beef like shank or round or skirt.

If I want a tender juicy meal I'll eat a fucking pork chop, which is way more tender and "elegant" than any cur of steak.

steak is caught in between being delicate and dense and it does neither well. not even worth the price unless it's some cheap sirloin.

also i know the steak I posted looks like shit, it is shit that came from some flyover grocery store.

>> No.15102152

>>15102143
Just to be clear, I don't actually consider skirt/flank to be actual steaks.

Steaks = strip/rib/sirloin. That's it. The former two have no business being the price that they are.

>> No.15102586

>>15101614
Thanks and they are grilled shishito peppers

>> No.15103237

>>15087994
t-bone, well done, with ketchup on the side. a true man's meal.

>> No.15103243

I really like a nice ribeye cooked over charcoal.

With that said I've never said no to any cut of steak, no matter how cheap. If you're eating steak, that day is a good day.

>> No.15104571

>>15096607
he will either ignore or post a fucking waigu

>> No.15104601

>>15090878
>I didn't realize there were so many people who are ignorant about cooking and ingredients on /ck/
oh boy youre in for a ride newfag

>> No.15104609

>>15090838
looks slimy and burned
did you use nonstick?