Favorite Cut of Beef

[literati]

I don't eat beef but occasionally prepare it for others. I usually buy filet mignon b/c I thought it was the best. I recently heard that prime rib was premium. So, what do you prefer?

Also, if you have tried Wagyu (American Kobe), what did you think? From whom did you purchase?

[KarenS]

It's really a lot about personal taste.

Any meat from the tenderloin is going to be really melt-in-your-mouth tender when grilled or broiled. Filet mignon is actually portion of the tenderloin - it's a slice from the smallest end of the tenderloin (hence filet, meaning slice and mignon, meaning small or dainty). It's a great grilling or searing steak because you don't have to slow cook it to get that tender, butterlike texture. But it's also a very lean cut of beef, and so a lot of people think it doesn't have a whole lot of flavor because it's not as fat and marbled as other cuts.

Prime rib is probably the next closest in tenderness since it's taken from near the same area as the tenderloin, but it's got a thick layer of fat around the outside. If you slow roast it, you can make it more tender (the slower you cook a piece of meat, the more tender it will become) and as it cooks the fat permeates the meat, making for a really juicy and flavorful cut. A lot of people prefer cuts like this for the flavor and the juiciness.

I personally love tenderloin in any form - chateubriand, filet, whatever. DH likes prime rib because it's richer tasting to him.

Karen

[tenofcups]

Pretty much the only kind I'll buy is filet mignon. Occasionally DH buys another kind, although honestly I don't even know what it is and I prefer that he doesn't.

I don't really care for prime rib. For some reason, I think of it as a "cheaper" steak, although I'm perfectly wiling to admit that might just be my own oddity! ;) To my taste, though, it's entirely different from a filet mignon or other steak and really doesn't taste like my interpretation of what "steak" should taste like.

[KarenS]

Yeah, "steak" is really misleading. In America for some reason we've come to define "steak" as this very precise size/shape/flavor of beef. Really a "steak" is just a slice of meat - it doesn't even have to be beef. You can have pork steaks, lamb steaks, even fish steaks. So saying "I'll have a steak" is kind of like saying "I'll have a soft drink". The follow up question is always going to be "what kind?" :)

And prime rib is definitely NOT a cheaper cut of meat! :) It's probably one of the most expensive out there.

A lot of people who don't like beef a lot or don't eat a lot of beef are big filet mignon fans because it doens't have quite the richness of flavor of the other really expensive cuts.

Karen

[mayiko]

It's hard to compare filet to prime rib because it's prepared differently. Yeah prime rib is not cheap by any means.

[2kCougar]

I'll take filet over prime rib any day. I don't care for the fat that is usually running through/around it or the texture. It seems slimy to me. I also associate it with bad wedding fare, but I'm sure it's probably just for me and DH.

[literati]

Editing the question for clarity. I would just like to know favorite cuts. The way I worded it, it seems like the only 2 options are prime rib or filet mignon.

So, if you could have your pick of parts, what is your favorite cut of beef?

[tenofcups]

I also associate it with bad wedding fare.

Ditto. That and large convention lunches. I'm sure that's part of where I've gotten the impression from that it's a cheaper cut of meat, even though I rationally understand that it isn't.

Literati--my answer is still filet mignon!

[Brandy]

I like the top loin cuts. My favorite is New York Strip, followed by a filet.

[Sol]

When I used to eat meat, my favorite cut was always peceto, an Argentinian cut, roast eye of round.

Sol.

[mayiko]

I'll take filet over prime rib any day. I don't care for the fat that is usually running through/around it or the texture. It seems slimy to me. I also associate it with bad wedding fare, but I'm sure it's probably just for me and DH.


But I guess you never had aged prime rib. There's a restaurant in San Francisco that only serves prime rib and packed all the time.

[ManteoChik]

I usually eat Filet. SO always gets prime rib, and while I like it (great flavor) I *hate* the fat on it and so usually I just take a couple bites of his and continue eating my filet.

[Sophia]

NY Strip
Sirloin

[Delaney21]

I'm addicted to prime rib. I know this is terrible, but I have it about once a week.

[Missy2U]

So, if you could have your pick of parts, what is your favorite cut of beef?

A thick, bone in ribeye, or a porterhouse.

[ee_chick]

I love both tenderloing/filet and strip steaks. yum!

I also love prime rib, but rarely have it. My dad makes the very best prime rib that I've ever had (salt & pepper crust, rotisseried on the barbecue). It's so unhealthy and so easy to ruin that I only eat his. I look forward to celebratory family dinners all year long. :)

[1MegMeg]

I *love* the porterhouse, but it's a larger cut so it's really only good (for me) if I am sharing it with someone, otherwise it's just too big.

My other favorite is the chateaubriand, I much prefer it to a regular filet because it is thicker and I love grilling/charring the outside while leaving the inside medium-rare.

[mgrace]

My favorite is Rib Eye.

[GoCougs]

1. Filet Mignon
2. NY

*both have to be served medium (even though I think it's "proper" to serve a filet more on the medium-rare side) with a blue cheese crust cooked on top. YUM!!!!

[MsPeachy]

My personal favorite cuts by cost.

Expensive
- Filet Mignon
- Delmonico

Moderate
- New York Strip
- Rib eye

Inexpensive
- Sirloin

Avoid anything with brisket, shoulder or flank in it if grilling or broiling. These cuts are very inexpensive and for good reason. Should only be used in recipes requiring slow cooking or braising.

[Amuse Bouche]

I disagree -- I make a broiled flank steak that's terrific. You just have to slice it thinly against the grain. I also love hanger steak, but it's hard to find in California.

[KarenS]

Avoid anything with brisket, shoulder or flank in it if grilling or broiling. These cuts are very inexpensive and for good reason. Should only be used in recipes requiring slow cooking or braising.I also disagree with this. We grill flank steak all the time. We marinade it and then cut it against the grain in very thin strips. It's really good.

Karen

[hockeybrat]

My favorite standard cut of beef is bone-in rib eye, salt and pepper and grilled.

For stir-fry, I normally use sirloin.

I just discovered Wagyu (American Kobe) and twice I've bought the London Broil cut, and grilled it. It is sooooo good! (drooling) I just used salt and pepper and grilled that too. Our local grocery store sells it so it is readily available. It is from Snake River Farms out here in Washington State.

[MsPeachy]

I'm sure you both make excellent flank steaks - it's simply not been a preference of mine.

Perhaps this could help the OP
How do I Understand Different Cuts of Beef? (http://www.gatewaygourmet.com/beef_cuts.htm)
OR
Retail Cuts of Beef (http://www.ansi.okstate.edu/resource-room/meats/cutsofbeef/b&wcutsofbeef.jpg)

[jimmysgirl424]

DH and I are both very partial to Porterhouse cuts.

[ignutzz]

We go through so much beef in the summer, it's a good thing one of our friends is a meat distributor! :D

Rib Eye is a favorite, but if we're going easy and less expensive DH grills a kick ass Flank. When he's really in to grilling season he'll do a rack of wet and dry ribs. YUM!

[GoCougs]

When he's really in to grilling season he'll do a rack of wet and dry ribs. YUM!

Mmmm....ribs! I am partial to pork ribs, as opposed to beef ribs, however. Pair those with my macaroni salad and I'm good to go!

[lawyergirl25]

DH and I love filet, but usually will settle for a good NY Strip. YUM!

[kmmommy]

I love prime rib.

Filet and rib eye are good as well.

[lawyerlee]

My favorite is a KC Strip (what many people refer to as a NY Strip). I'll eat Prime Rib or Filet Mignon, but I don't love either of them.

[LeslieR]

Filet Mignon is my favorite, but we typically buy Flank.

[Sophia]

My favorite is a KC Strip (what many people refer to as a NY Strip). I'll eat Prime Rib or Filet Mignon, but I don't love either of them.


Same here. I don't like the texture of those as much as a strip steak.

[xhristina]

To answer the question, my favorite is a good Filet Mignon, medium or medium-rare.

But, we have purchased NY Strip and we sprinkle it with garlic salt, lemon juice, pepper and then lay mint leaves over that. The lemon really tenderizes the meat and together with the mint, gives it an incredible flavor.

We've also bought flank steak before and marinated it in Soy Vey (a teriyaki sauce you can find at most markets or Trader Joe's) and grilled it - it's SOOO GOOD!

Maybe that's a good question - you don't really have to do much to filet mignon, but for those of you who have tried and love other cuts, how do you prepare them? Do you have suggestions for good marinades or rubs that we can try?

[Rose]

For a marinade I like Chaka's sauce.

I like Filet Mignon, and that what I buy although I just don't eat red meat very often so I am not buying it often. I love a home cooked Prime Rib. I think the problem with prime rib is you can get it at Morton's or Denny's and there is a big difference.

I never buy other cuts of meat because I just don't care for red meat except for hamburger meat, go figure. I have been trying to avoid that though.

DH will buy it if wants to cook it and he'll usually buy a t-bone (I think).

I did try and cook a flank steak, and I don't think I marinaded it long enough. The marinade was good, but it was still tough. It was for a thirty minute meal and from what I've read thirty minutes isn't enough.

[lil_geek]

Our favorite grilling steak (for 'everyday') is striploin. It has enough fat to keep it moist on the BBQ and is a reasonable price for regular usage.

[Annette]

Filet Mignon's my favorite, but for budget reasons we'll buy Sirloins. Whole Foods has really good Top Sirloin steaks for a good price.

I'll just throw some salt & pepper or steak seasoning before cooking. For flank or london broil, I'll marinate it from the night before with one of those bottled marinades.

[ignutzz]

Mmmm....ribs! I am partial to pork ribs, as opposed to beef ribs, however. Pair those with my macaroni salad and I'm good to go!

Ah, so is DH but I really don't like pork so he does beef so I can eat it too. :( I'm trying though and it's not so bad when it's the ribs.

[nic]

My favorites are Porterhouse and Filet Mignon. Now I want a nice steak for dinner.

[gayle]

Prime Rib
Filet Mignon
short ribs (VERY flavorful and quite inexpensive)

[nic]

gayle, how do you prepare short ribs?

[gayle]

They need to be braised nic, as it's a fairly tough cut.

I usually brown them, then add about 1/4 cup finely chopped onion, some chopped garlic, salt and pepper 1/2 a cup of red wine and a cup of water, then simmer them slowly until tender.

You can tell when they are done with the fork test. They can be served with the liguid as an au jus, or you can thicken it for gravy. Quite tasty!

[ee_chick]

nic - the braised short ribs with dijon mustard (http://www.epicurious.com/recipes/recipe_views/views/104018) from epicurious might be the best meal that I've ever made. Easy and completely drool-worthy. (just a note: I usually end up adding quite a bit of dijon to the sauce at the end - it makes the sauce pop from good to fantastic)

[looch]

Hmm, it depends what I am doing with it.
I make a stuffed flank steak roulade, for which I use a flank steak, pounded and scored in a criss-cross pattern to allow for easier rolling.
I use sirloin for most everything else, including stew meat, kabobs, and ground beef. I also slice it, pound it and either use it for braciole or cutlets.
If we are grilling, I love a porterhouse, and if I am pan searing, I prefer filet mignon.

[nic]

thanks for the recipes, I'm going to make them tonight.