Beef steak Perspectives


 
S

Steve Petrone

TVWBB Platinum Member
Beef Steak. We all have our favorites. Some background first. My dad's favorite was thick 'strips', thats Strip Sirloin. My wife grew up in a family that cherished Rib Eyes. They are both good but different. Today my mother-n-law prefers whole Tenderloin, not a 'steak' but you understand. Based on budget concerns, I have come to enjoy the real beef flavor of Sirloin Steaks. Also, Flat Iron and Tri-Tip.

Dry Aged Beef would seem to be the creme de la creme of steak. Now some will argue about those grass raised and wagu etc.

For now lets consider basic cuts. What are the characteristics and best attributes of those cuts? What is the pecking order in tenderness (a low priority for me), and flavor (the priority)?

OK, I forgot there is grading in beef. Prime is described as that which I do not usually pay for. Choice is available everywhere from a buthcher to wally. Choice must be the chevrolet that most of us buy most often. Then there is select grade which I only seem to buy tenderloins in because they seem to all be tender and I can coax flavor out of them.

So what about the hierarchy of steak?
 
I agree on going with choice since prime is hardly available anywhere.

For me, Ribeye, porterhouse, strip and T-bone .. In that order.

Bill
 
For me it's probably rib-eye or flat iron, then steaks from the tri, hanger steak, skirt steak. I do like steaks from the shortloin and sirloin but am not a fan of top round and never cook tenderloin unless I have to.
 
Should I assume the high fat content is the key to flavor in the rib-eye?

Ya, the tender lacks character. Perhaps one advantage to the tender...with some old cabs that have mellowed, they aren't a bad choice. Recently had '91 and '92 Caymus Special Selection. The '91 was past it's peak but as R. Parker has written, the '92 was much superior to the '91. It was great with the tender.
 
Steve,

I like porterhouse and rib eyes best. I think the fat content gives so much more flavor. The tenderloin just isn't as tasty (IMO).

Ray
 
I can't believe y'all forgot Salisbury Steak
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I do like a breaded fried minute steak from time to time too.

Tenderloin was the fancy meal steak growing up ... everyday steaks were like flank or eye of round. I don't mind flank, but I can live without EOR. I have seldom bought and cooked TL myself though. Got turned on to rib-x steak and haven't looked back. Next is strip loin, then tri. Not tried porterhouse .. It's like tri-tip ... when I ask for it here I just get a deer in the headlights response (and I've not pursued it real hard either).

Flavorful, moist-juicy-fatty, NOT gristle in every bite. Tender isn't as important to me either.

I think grilling is a big deal, it has to get a nice crust, dark. Imagine a boiled rib-eye.
 
I grew up eating ribeyes and still enjoy them, but my wife thinks they are too fatty. The NY strip is a nice compromise for us. I've always enjoyed the tenderness of a filet, but it's usually too small, too expensive, or not enough flavor for me. Lately, my flank steaks have been turning out spectacular, especially when I hand-cut them super thin for stir fry and fajitas.

Fresh tri-tip is a tough score here in GA.. I can find the pre-marinated stuff at Trader Joe's, but it's not my favorite.
 
Ribeye if I am unconcerned about the fat....if I am feeling guilty about my cholesterol level, then sirloin. My local store carries an excellent sirloin, big beefy flavor and large enough for at least 4 adults. Tri's have also become a new fav. Then there is always skirt steak for tacos and a nice marinated flank is delicious...then...damn I'm gettin hungry now. I did pick up a chuckeye recently per Larry's suggestion and it was quite good.
 
Great input gentlemen. So that leaves the next question, how do you like to season your steak?

Salt and pepper works, some garlic is better. Lately I've been using one of the steak or beef rubs I posted most recently. Search for 'Montreal Steak Seasoning' in rubs. Yum Yum is certainly good too. KK has 'Bison or Beef steak rub' with green peppercorns and celery seed.
 
Heck I like em all. Probably Rib eye the best but give me a T, PH, Hanger, etc and you won't here any complaints. I do look for choice though. Not a big fan of anything lower than that anymore.

I like the basic salt, pepper, GP but what I do most of the time:

Light brush of EVOO both sides, then light salt, fresh ground pepper, garlic powder on both sides. Let them sit as the salt releases liquid, flip after 5 minutes to let the other side breathe. Then light sprinkle of each - ancho, pasilla and chipotle. Let this set until well absorbed into the oil/natural juices (flip after five minutes as previous).

Sear at the end. Mine are always medium rare. Foil for 10 minutes after pulling. The juices that come out of these flavored with the chili powders is simply awesome. This becomes a dip for me!
 
Cuts: Rib steak (I'm assuming everyone that said rib eye meant the boneless cut). I prefer the rib steak because its easier to cook a rare steak. No surprise I next like T-bones (reg T or porterhouse, but Costco usually has the T). Same reasoning - the bone gives me a better margin of error to achieve a cool rare steak. Third is the ribeye or NY strip/shell. Last is a flank steak, marinated, usually served in a fajita.

Seasonings: Most often just salt & pepper or a montreal seasoning (salt, pepper, onion and garlic). I've become very fond of some rubs w/o salt and an emphasis of cumin and some coriander, garlic and onion. I know that sounds like a fajita seasoning but the blend has a great earthy, spicy flavor. Oh yeah, fond of drizzling EVOO over the steak just off the grill as it rests. Flavor mix with the seasoning (any seasoning) and meat juices is fantastic. Got the idea from Raichlen's BBQ Bible description of Tuscan steak.
 
Ray, what's the difference between a Del (I assume you're referring to a DelMonico) and a ribeye? Always thought they were the same thing.

Steve, my entree steaks (strip, ribeye) always get a dusting of salt, pepper, and garlic powder. Sometimes I use Lawry's seasoned salt instead of Kosher. I always grill on the highest heat I can achieve. On my gasser, rare/medium-rare is 3 minutes per side. On my OTG, it's about 80 seconds per side with a pile of lump. 10 minute resting period, no foil.

Flank steak gets an eyeballed marinade of lime juice, worcestershire or soy sauce, minced garlic, cayenne, and sometimes ginger and sesame seeds if I'm going for an Asian stir-fry.
 
Far and away Rib Steak with the bone in for me, followed by strip loin.

Having said that I think I like every cut for one thing or another. Rib and Strip are my favorite on their own though with just a light seasoning.

Clark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker:
Ray, what's the difference between a Del (I assume you're referring to a DelMonico) and a ribeye? </div></BLOCKQUOTE>

Whoa - good catch Dan. Can you tell rib eye is my favorite? And BTW I prefer them with the bone. I meant to say porterhouse. I'll correct my post. Thanks
 
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