Your favorite cut of Steak, and why?

[rocket5979]

Ribeye is good for flavor and easy to get anywhere.

The best cut is short loin. The muscle doesn't do much so it is very tender and plenty of marbling.

The types of steak that come from the short loin are NY Strip, Porterhouse, and T-bone, right? While I cannot speak for the nuances of porterhouse, because I haven't experienced one in recent history, T-bone is nowhere near as tender as ribeye in my experience. T-bone also has some gristle too, which isn't something I ever experience in a ribeye or NY strip. Needless to say, I am none too impressed with T-bone.

Onto porterhouse... I really want to try a good porterhouse steak because it's the only cut of steak that I haven't gotten a proper sample of. However, and perhaps I am mistaken in this, I have always assumed that a porterhouse is just a larger version of a t-bone, is it not?

One day I will get some kobe wagyu steaks imported, and give those a try. Should be badass!

 

[Blood on Blood]

My favorite?

Porterhouse. Go to Capital Grill in Oakbrook.

It is very good.

 

[JBruno88]

Ribeye at Brazilian steakhouse in downers grove

 

[Spivitz]

Preferably aged, Bone in ribeye medium rare please

 

[BillyBru]

Thats what is driving up the prices of flank and skirt steaks. People can marinate and tenderize them to great tasting pieces of meat.

I've always thought of skirt and flank as a cheaper cut of meat but as of recently I've been surprised with the prices.

 

[Fish]

I've always thought of skirt and flank as a cheaper cut of meat but as of recently I've been surprised with the prices.

They were for the longest time. Now you cant even touch either for at least $6 a pound, and thats on sale. I was cooking skirt quite a few times when it was just $3.

 

[ChiLAX]

Ribeye at Brazilian steakhouse in downers grove

I thought I was going into cardiac failure after I left that place. So good.

 

[Ti28]

If it's beef I like it. I have a way to cut every cut.

 

[guspech750]

Ribeye.

Just tastes the best.

 

[deviantlx]

I've always thought of skirt and flank as a cheaper cut of meat but as of recently I've been surprised with the prices.

Supply and demand. From what I understand there isn't a whole lot of flank steak useable on the cow. Not sure if that's true or not.

now that America is coming around to different ways of cooking it and a lot of Mexican restaurants use it. The demand is much higher.

 

[10sec]

My favorite?

Porterhouse. Go to Capital Grill in Oakbrook.

It is very good.

Anything from there will make you go 6 to 12 in a couple seconds. I love that place.

 

[Flyn]

Beef prices are skyrocketing because the Beef corps. are exporting so much of it to countries outside of the U.S.A.

 

[Marko]

Filet mignon at Gibsons in Oakbrook. The best. It melts in your mouth.

 

[Prevent]

Filet mignon at Gibsons in Oakbrook. The best. It melts in your mouth.

there are other cuts besides the filet mignon !?

 

[b00sted]

Aged bone-in Ribeye... Preferably from Chicago Cut steakhouse. Pair that with their cheesy mashed potatoes, grilled Asparagus and a nice Bordeaux....It doesn't get any better.

 

[SleeperLS]

Dayum. That sounds fuckin killer.

 

[rocket5979]

Aged bone-in Ribeye... Preferably from Chicago Cut steakhouse. Pair that with their cheesy mashed potatoes, grilled Asparagus and a nice Bordeaux....It doesn't get any better.

Ahem....... having poon for desert.......that would make it better....

 

[b00sted]

Ahem....... having poon for desert.......that would make it better....

You should try Chi Cut's Carrot Cake before making that assertation... haha

 

[jason05gt]

I wasn't really blown away Chicago Cut. I had a bone in ribeye and it wasn't really anything special considering it was a $60 piece of meat.

 

[b00sted]

I felt the same way about Gene & Georgetti. It tasted like a Jewel steak. I guess everyone has an off night. I've yet to have a bad/mediocre meal at Chicago Cut.

 

[wolfe]

Prime rib. Melts in your mouth

 

[Yaj Yak]

What are the prices there? Are the steaks choice grade or prime? Its close enough that I might swing by if the price/grade is right.

you might need to give them a call for that one, I thought it was choice, but it may be prime--

they fresh cut most of the steaks when i get there... had ribeyes cut an inch and 3/4 last time i was there.

on second thought, for the price- I'm thinking they are choice for sure. I think I paid ~$10 a pound for those ribeyes...

 

[deviantlx]

who knew steak was so complicated.


king crab legs ftw!

 

[Yaj Yak]

I wasn't really blown away Chicago Cut. I had a bone in ribeye and it wasn't really anything special considering it was a $60 piece of meat.

I felt the same way about Gene & Georgetti. It tasted like a Jewel steak. I guess everyone has an off night. I've yet to have a bad/mediocre meal at Chicago Cut.

I agree with both of these. Was unimpressed.

My favorite place is wilmot stage stop.

some people don't enjoy it but it is by far my favorite.

 

[Marko]

I love lobster tail with my steak. Surf and turf