men on reddit, what’s you favorite type of steak?

33 comments

1. Cheesesteak.

2. Rare, and I don’t mind the cut. Just as long it’s well marinade and seasoned.

3. 40 oz Porterhouse house, rare.

4. I’m partial to ribeye and tenderloin. Bison, if available.

5. The kind that goes in ma belly!

6. Tomahawk!

   Also called bone-in ribeye. It cooks wonderfully if you slow roast it due to the higher fat content. Then stick it in a good cast iron skillet to sear mix the juices with just a little bit of garlic butter.

   You can split it three ways even if you’re hungry.

7. Not terribly picky about the cut. If I’m splurging a little bit, and just getting a steak for myself (ie wife is going out to dinner, or I have a day off alone for breakfast) I will get a small wagyu ribeye from my local fancy grocery store. Typically, though I’ll eat pretty much any cut if it’s cooked well.

8. The one I don’t have to pay for

9. Any. Well Done.

10. New York strip, mid rare

11. I like a good NY steak.

12. Black diamond steak. In Vermont, it’s fucking delightful. It’s since been ruined by big “meat” manufacturers, but VT. Black Diamond steak reigns supreme here.

13. Filet mignon, medium rare.

14. Ribeye for sure. Can’t go wrong with ribeye.

15. Medium rare.

16. Delmonico with the fat tail. Rare to medium rare

17. Top sirloin cap cooked sous vide 4-5 hours, then seared in butter.

18. Rump.

    Post workout I’ll have two on their own and just sear them.

    If I’m making a more complete meal, medium rare, peppercorn sauce with homemade potato wedges and a side salad.

19. Hangar

20. Sirloin, rare.

21. Yes. Rare. Basically, it needs to have stopped mooing. Though I’m willing to be flexible there if it is just mooing quietly.

22. Medium rare striploin

23. Porterhouse or ribeye, rare to medium rare, and cooked on cast iron.

24. Medium rare red wings Carrie 😉 style.

25. Filet medium rare

26. New York Strip, medium rare.

27. Top sirloin, medium rare, salt, pepper, and a smidge of butter.

28. Piccanha or a big OZ sirloin medium

29. Scotch fillet cooked on a really hot grill, flipped once, nothing but salt.

30. Wagyu, Japanese. I consider it steak… kinda

31. Boneless ribeye.

32. Elk.

    If beef, porterhouse

33. Well-done and drenched in Worcestershire sauce, as God intended.