what is the best cut of steak ?

[chef jimmyj]

2" Thick Rib Steaks On the Bone!!! The Dogs should share the Fun too...JJ

 

[eppo]

If you can hanger steak that is the absolute beef....but good luck most butchers keep it for themself and don't sell it

Do you have a way you like to cook it? my butcher always has them. a lot of times, i marinade them and cook them in a skillet with rice. Is that another cut that can be be smoke to an IT of 140 for the perfect steak?

 

[raastros2]

I grilled them the time I had them with butter and garlic

 

[bajajohn]

I reverse grill the rib steaks.  I smoke them at 180 degrees until an IT of 110 degrees.  I have a gas grill that gets very hot.  I put them on the grill for about 1 minute on each side.  These come out medium rare.   I only use salt and course ground pepper.   John

 

[roadkill cafe]

You can never go wrong with a nicely marbled, dry aged prime ribeye and a solid cabernet. Been wanting to try some in the smoker for a while. Definitely make sure you have a pan to catch all the yummy juices.

 

[forluvofsmoke]

If you will be grilling, rib and loin cuts are best for high-temp, fast cooking, as they are already very tender. Less tender cuts from the chuck (shoulder) and round (rump) benefit more from low & slow cooking.

Porterhouse has more tenderloin than the T-bone, thus it carries a bit higher retail price, with both, of course, having Striploin on the opposing side of the bone. A Striploin steak, in itself, is great for grilling as well.

I prefer bone-in, even with ribeye, as the bone adds to the flavor of the meat while cooking, as does inter-muscular fat (marbling). I now have no personal preference between the loin or rib...ribeye was my favorite, though the rib and loin cuts are all very good eating off the grill. I will say that the ribeye does seem to have a bit deeper flavor than loin cuts, probably because it is not as lean.

To get some really great detailed info on the various primal cuts of beef so we can make more informed decisions on our meat selection and how to prepare and cook it for the best eating, Pops6927 posted this link: http://www.meatshop101.com/beef ...in this thread: http://www.smokingmeatforums.com/t/122288/beef-101

Eric

 

[jrod62]

If you will be grilling, rib and loin cuts are best for high-temp, fast cooking, as they are already very tender. Less tender cuts from the chuck (shoulder) and round (rump) benefit more from low & slow cooking.

Porterhouse has more tenderloin than the T-bone, thus it carries a bit higher retail price, with both, of course, having Striploin on the opposing side of the bone. A Striploin steak, in itself, is great for grilling as well.

I prefer bone-in, even with ribeye, as the bone adds to the flavor of the meat while cooking, as does inter-muscular fat (marbling). I now have no personal preference between the loin or rib...ribeye was my favorite, though the rib and loin cuts are all very good eating off the grill. I will say that the ribeye does seem to have a bit deeper flavor than loin cuts, probably because it is not as lean.

To get some really great detailed info on the various primal cuts of beef so we can make more informed decisions on our meat selection and how to prepare and cook it for the best eating, Pops6927 posted this link: http://www.meatshop101.com/beef ...in this thread: http://www.smokingmeatforums.com/t/122288/beef-101

Eric

thanks for the info.

learn something new all the time on SMF.

 

[smokinclt]

Gonna have to go with Rib Eye. Bone in preferred but definitely Rib Eye. Get a good 1.5 to 2" cut. Or you can always smoke a prime rib to a low IT then cut into desired thickness and finish on grill. Mmmmm Mmmmmm gooood! 

Doug

 

[smokinclt]

Oh and if you have a good butcher or a whole foods you can get a 28 day dry aged Rib Eye and man ... Ok now I know what i am having for dinner.

 

[venture]

Now way to answer this?

Too many personal preferences?

Girls often like the tenderloin.  They always like the most expensive thing on the menu?  All tenderness and no flavor to my taste?

Many like the rib eye?  Great tenderness.  All tenderness, not much flavor except for the wonderful fat in my taster?

Others like me like the short loin.  A balance between tenderness with a little more real beef flavor.

In the end what do we do?

We give the girl what she wants.

Or we pay the price? 

Good luck and good smoking.

 

[michael ark]

Porterhouse or ribeye reverse seared over cherry wood.

 

[turnandburn]

Porterhouse or ribeye reverse seared over cherry wood.

one can never go wrong with either of those...but i jump right to the porterhouse..

 

[pops6927]

For an every day steak we often get chuck eyes, kissin' cousin to the rib eye.

For more special, family type get togethers, sirloins, thick cut.

For very special occasions, thick cut rib eyes or Porterhouse thick cut, medium rare.

On the cruises, we usually go to the high end 5 star dinner at least once and my son and I order their 2" - 2½" cut Porterhouses and eat every drop, then race to get back to our rooms before we pass out...!

 

[seenred]

I'll jump in with my .02.  Thick, bone-in ribeyes, or Porterhouse for sure.  Yum!

 

[reinhard]

everyday is honymoon,aniversary, and motherday for me. however there is that one day to celebrate a little extra special. for me it would be the thick porterhouse with a big tenderloin or the rib eye. most of the year however i get chuck eye's. like the other poster said 'the cousin of the rib eye'.  very tasty and half the price of a rib eye. Reinhard

 

[sarnott]

I like low and slow rib eye, then a really hot reverse sear! 1.5 to 2 inches thick can be virtually any temp you want (pull it 10-20 degrees low), let it rest, at a high temp to get the crust. Its amazing.

I hope you guys have another 27 years (we are still wandering around after 31!)

 

[disturbed1]

Gonna have to go with Rib Eye. Bone in preferred but definitely Rib Eye. Get a good 1.5 to 2" cut. Or you can always smoke a prime rib to a low IT then cut into desired thickness and finish on grill. Mmmmm Mmmmmm gooood! 

Doug

I totally agree i smoked  two prime ribs a couple of weeks ago low and slow with cherry they melted like butter

 

[drakin]