What’s your favorite cut of steak?

29 comments

1. The Rib eye with salt and pepper. Medium rare.

   Mashed potatoes and a beer.

2. Idk steak, I don’t eat it. But my favorite dish is crab. (Rip Alaskan crab) What country are you from?

3. Sirloin. Prime rib.

   Medium rare. Wet aged. Dry rub

   Potatoes in some form on the side

4. Porterhouse. I use an AP seasoning. Some sort of potatoes. A semi decent but not too expensive bourbon, scotch, or whisky, neat.

5. T-bone because I get both quantity and quality. I get a lot of steak from the strip and then still a very tender filet mignon. I prefer it cooked rare.

   Best side dish with steak is sautéed mushrooms.

6. Filet. Medium-rare with butter and salt. Mashed potatoes on the side.

7. Skirt steak

8. Rib eye or newyork

   Medium rare

   Potatoes and green beans.

9. NY Strip, grilled over charcoal and oak, seasoned with salt, pepper, garlic powder.

10. Rib eye! I make one every week for us. Pat dry, a bit of avocado oil, then salt and pepper. Then, air fryer. Sides: I usually roast some asparagus, and love a good crisp romaine salad with some simple homemade dressing. Summer? I go to the farm 3 minutes from my house and do corn on the cob.

    I know they are low brow and NOT healthy (neither is a steak, I guess) but if I’m feeling indulgent, I make one of those Knorr pasta and rice sides – especially if I didn’t plan ahead and make some roast potatoes or something.

11. Ribeye slightly rarer than medium rare done in butter at the end and with cracked pepper and salt, call it a day at that point.

12. NY strip

    Pan seared with salt and black pepper in butter and herbs, oven finished, rare to medium rare. Cook shishito peppers in the drippings.

13. Ribeye, salt pepper and butter

14. Sirloin cap with a rosemary rub, smoked on the grill then cooked in a sous vide, with a bottle of sarsaparilla.

15. Ribeye medium rare. Mac and cheese and a Caesar salad with some longhorn bread. Fuck now I’m horny

16. Filet au poivre. I’ve never cooked it myself; I’m terrible at cooking beef for some reason. Fries/mashed potato and steamed broccoli.

17. T-Bone, I think the shape is badass looking, plus it’s good. After that, sirloin. I like all my steaks medium, or medium well. Covered in seasoned salt. As for sides, I like mashed potatoes with steak or fries.

18. To be honest I don’t know. If someone puts a steak in front of me I’ll eat it but I don’t ever ask what cut it is and I don’t buy it myself.

19. It really depends on my mood.

    If I want to go for a pure steak experience I usually go Ribeye with Salt and Pepper, cooked to a medium- medium rare based on how thick it is. I’ll normally pair that with an ear of corn, some mashed potatoes with beef gravy, and a small salad(my normal go to is butter lettuce, garlic croutons, cucumber, green onion, vidalia onion, hard boiled egg, and some ranch).

    If I’m feeling little more frisky I do a chuck eye with my own spice blend that incorporates a lot of the spices you would find in a taco seasoning. I cook that to a medium usually and get some extra char on the outside. It also makes great leftovers for tex-mex. I usually pair that with cheesy broccoli rice, texas toast garlic bread, and some fruit but normally watermelon.

20. I love steak anyway i can eat it. My husband is a steak magician. He turns any cut of meat into delicious tender meat flavor bites. But I love skirt steak. Seared and crispy but pink in the middle.

    He usually makes potatoes and this garlic herb stuff in a cast iron to go with.

    I also like to drizzle a mix of a1 and Italian dressing on my meat. People hate on A1 but the little bit of pizazz from the dressing. Mmmmmmmmm. I love steak so much.

21. Filet. Salt, pepper, seared in the cast iron and finished to medium rare in the oven. Put butter on it when it’s pulled out of the oven.

    Or…

    NY Strip. Same as above, but finished in the cast iron as well.

    Sweet potato on the side, and a good French baguette.

    Finished off with a nice bourbon on the rocks and a view of the sunset.

22. ny strip or ribeye depending on the mood. with a bake potato and sour cream with red wine.

23. The best I’ve had is porterhouse, but that’s a really rare thing for me, so I’d say ribeye. I was very into NY strip for awhile too.

24. I love a med rare filet mignon. Seasoned with salt and pepper and some herbed butter.

    Dirty martini with blue cheese olives.

25. Deoends what I’m eating it with to be honest. This Italian restaurant near me has filet medallions served over fettuccine Alfredo and they go perfect together. The tender mild tasting meat is perfect for the thick and creamy pasta.

    But if I’m eating on it’s own with potato and vegetables I really like Strip. Especially if it’s grilled.

    Ribeye is good but I feel like all the fat only renders if I cook it in the cast iron. Really needs that full metal contact.

26. NT strip, medium, with butter, salt, and pepper makes me way too happy. And I love it with a sweet potato and some broccoli and cheese or roasted Brussels sprouts.

27. Ribeye with some salt sprinkled on it 30 mins before it hits the pan/skillet. Then topped with some red garlic butter with some pepper. Cooked rare – medium rare. If I’m ballin’ on a budget it’s going to be eye of round prepped and cooked the same way

28. New York Strip, dry aged, with grilled asparagus and bagna cauda.

29. Ribeye. Salt, pepper, maybe some roasted garlic butter. Medium rare, if it’s over cooked I might as well eat a burger patty.

    I like a baked potato..butter, sour cream, chives. With a fountain coke if I can manage.