Personally, I tend to gravitate towards ribeye most of the time because it has such amazing flavor, is so juicy and tender, with a great marbling of fat that really punches the flavor to the max. I season mine and then let rest at room temperature for a few hours before cooking, then I soak it in melted butter right before throwing on my grill sear-burner. I sear it for 25 seconds then flip, 25 more seconds, then back to other side until both sides have seared for 50 seconds each and have a nice checker pattern, then I sear them on each of the 4 edges for 25 seconds an edge; then done. The result is a nicely done Pittsburgh style steak (charred on the outside, rare on the inside).
Sometimes I go with a NY Strip steak, which is my second favorite, but do not venture outside of that realm too often because when I do, I pretty much always am not as impressed by the other cuts. I like fillet mignon, but it is just too lean for my preference. It had been a long long time since I had a good t-bone steak, so my gf and I decided to grill some out a few months back. While we did enjoy them, and they were cooked perfectly, they weren't quite as tasty, juicy, or tender as a ribeye; and they had a small amount of gristle too.
So, what are your personal favorites, and why? Also, what turns you off about any other cuts of steak?
Sometimes I go with a NY Strip steak, which is my second favorite, but do not venture outside of that realm too often because when I do, I pretty much always am not as impressed by the other cuts. I like fillet mignon, but it is just too lean for my preference. It had been a long long time since I had a good t-bone steak, so my gf and I decided to grill some out a few months back. While we did enjoy them, and they were cooked perfectly, they weren't quite as tasty, juicy, or tender as a ribeye; and they had a small amount of gristle too.
So, what are your personal favorites, and why? Also, what turns you off about any other cuts of steak?