Bearcat’s recent post of sliced ribeye sandwiches inspired me to start this thread.
What is your favorite cut of steak?
Ribeye, T-Bone, Porterhouse, Sirloin, NY Strip, etc
Mine’s a bone-in ribeye!
What’s yours?
New York strip
Ribeye/ bone in ribeye.
I like them all, and it depends on my mood and who is buying! 
Best steak I’ve ever had is the Bludgeon of Beef at Manny’s, which is a 51 oz bone in ribeye wet and dry aged for 56 days. Yes, it is $100 and yes it is worth it every once in a while! 
Ribeye is easy to pick but my favorite is just a really good example of any you mention. I’ve had NY strips that melted in my mouth and same with others.
Buying a steak is like buying a box of choclates. 
Although a ‘behind the counter’ PRIME from Kowalskis is a guarandamntee.
Bone in Ribeye.
And another over looked gem, IMO, is a good ol top sirloin.
marinated Flank Steak is my favorite but for a more traditional steak ill take a Ribeye.
Cub had a sale on sirloins last month. i stocked up and have been eating that. Surprisingly not bad and at $3.99 a lb certainly helps the wallet
Porterhouse. Dry rub, grilled, splashed with a shot of bourbon (not the good stuff!) on the grill and finished with herbed butter.
A big ol tomahawk ribeye for sure over charcoal grill and finished in the cast iron in the oven
Porterhouse for this guy. A little dry rub & a hot grill. Best steak ever!!
NY Strip, blackened
Ribeye than porterhouse. It’s hard to beat the marbling on a good ribeye.
chuck eye for the $$
Prime rib or porterhouse for this guy…….
As far as value per pound; sirloin.
If cost is no factor, hard to beat a filet.
Porterhouse or Tomahawk Ribeye
Ribeye by FAR. Nothing better than a nice BIG marbled Rib Eye cooked to a perfect Medium doneness temp.
Prime rib
I forgot about prime rib. Slow oven roasted prime rib at holiday time… 
Bone in Ribeye reverse seared on the Traeger.
Bone in Ribeye on a smoking hot grill. I like a little char on the outside and still mooing on the inside.
I experienced a cap of rib eye several years ago. I bought it online from a American Wagyu ranch. It ruined everything else for me after that. You might be able to get a butcher to special cut it for you but doubtful any of you’re local supermarket meat cutters will even know what it is.
I buy it about 4 times a year from the same place and have one in the freezer right now.
You can buy it here, if you can get past the sticker shock that is.
https://www.snakeriverfarms.com/american-kobe-beef/specialty-items/american-kobe-wagyu-cap-of-ribeye-parent.html
I like filets, but I know that isn’t popular
BTW, anyone use Montreal steak seasoning? I put that sh*t on everything!!!
A quality filet is my favorite, not one of the garbage pieces of meat you find at many local grocery stores.
I experienced a cap of rib eye several years ago. I bought it online from a American Wagyu ranch. It ruined everything else for me after that. You might be able to get a butcher to special cut it for you but doubtful any of you’re local supermarket meat cutters will even know what it is.
I buy it about 4 times a year from the same place and have one in the freezer right now.
You can buy it here, if you can get past the sticker shock that is.
https://www.snakeriverfarms.com/american-kobe-beef/specialty-items/american-kobe-wagyu-cap-of-ribeye-parent.html
The waygu is good but to rich for me. I enjoy a small cut cooked rare and even some times blackened but thats it. Its a good teaser app for me. I think the Japanese is better then the American but that could be just where I get it.
Most steak I get i buy straight off the cow in huge roast form and cut my own steak.
my Boss owns a dry ager. he will put whole roasts in there and cut them up when finished. Ive had 11 day, 15, 21, 29, 30, 60 day aged steaks by this point. My favorite is 29 day aged. Seems to be the right amount for me
Ribeye, porterhouse, tomahawk are all good as long as it is free range grass fed seared on the outside and still moving on the inside.
If you have not had free range grass fed beef, you are missing out on some of the best meat you’ll ever eat.
The best prime rib I’ve ever had was at the Pioneer Saloon in Ketchum (Sun Valley) Idaho. They cut a huge chunk and sear it on an open flame charcoal grill. It’s on my bucket list to go back there some day just for that seared prime rib. You can see a glimpse of the grill in this video.
https://www.pioneersaloon.com/inside-pioneer-saloon.php
Combine that with a local smoked trout and brie appetizer.
…….
Excuse me while I now have to go rummage through the fridge.
Tomahawk ribeye at Joe’s crab shack in Vegas is really hard to beat. Especially when hilti or one of my tool vendors takes you out and flips the bill. It tastes even better
Like BigWerm said, depends on the time, place, and who’s paying. Also depends on the cooking method of choice.
Best cut: filet, smoked at 180 for 45 minutes and reverse seared on cast iron with a tsp on peanut oil. This is my favorite lately. Very easy to overcook, but if I get it at the right temp, mid rare or a little under, it can be almost cut with a fork.
Best flavor: porterhouse, ribeye or NY strip, grilled medium.
Best value: sirloin, seared crispy on cast iron with a tsp of peanut oil. Medium. This is what I most often buy from the butcher shop. Also very good after about three hours at 200 in the smoker. Well done of course, but juicy and very tasty.
Best steak I’ve ever had: Kansas City Strip, grilled medium. It’s a thick, bone-in New York Strip.
KC/ NY strip. Prices are consistently great, flavor is awesome, easy to cook properly, etc.
Simulate a dry age by leaving a very thick steak on a plate in the fridge for a few days.
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