What is your favorite steakhouse cut?

kranmars

kranmars

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This is one of my favorite "foodie" discussions, because any answer is delicious. This topic came to me because my son wants to go to a steakhouse to celebrate his 8th grade graduation.

New York Strip
Filet
Prime Rib
Rib Eye
Porterhouse

I am partial to porterhouse, medium rare. And since many steakhouses offer only porterhouse for two, I introduced this to my son and he loves it too, so we are usually set.

Apologies to all the vegetarians and vegans.
 
My favorite uncle grew up on a farm in Illinois and ran a meat business that used to supply the cruise ships. He always had great quality steaks that he'd serve when I went there for Sunday dinner growing up and he always told me that the shell steak (otherwise known as the NY strip) and filet mignon were in his opinion the best cuts. I grew up eating those and 50-60 years later those are still my favorites. Rib eye and porterhouse are a little too fatty for my taste though realize they are probably the most popular cuts in most classic steakhouses.
Every Saturday night I usually grill one of three things on my Big Green Egg - filet mignon, shell/strip steak or loin lamb chops (maybe my favorite of all, but not steak). Love to eat out but we rarely go to steakhouses because I've always found I can get good quality beef locally and cook it just the way each of us like it for 20% of what I'd pay at a steakhouse.
 
Ribeye has enough fat to give great flavor. Especially on the grill.
 
my favorite is a Texas style, slow cooked brisket. But for traditional steak house, rib eye.
 
[quote="fuchsia" post=353202]aged and dried Peter Luger porterhouse.[/quote]
With a bottle of Camus Cab
 
Not really a steak guy but if I had to eat one it would probably be porterhouse. Love brisket,Lamb and Lamb Shank though
 
Porterhouse of course, is strip steak on one side of the bone, and tenderloin on the other.

I favored strip for a while, but now would say a bone in rib eye has the most flavor.

Can't go wrong with nearly all good cuts of beef though.

And yes Paul, a great barbecued brisket, wet for me, is a terrific meal
 
[quote="MainMan" post=353277]Not a steak guy, but a dry-aged porterhouse is heaven.[/quote]

Same here. I only go to steakhouses if other people want to and are paying but I'll buy a dry aged porterhouse from a local butcher a couple times a year and for home consumption with the wife. Got a finely seasoned cast iron skillet, a rosemary bush in the yard, a few items from the grocery store and I'm ready to go.
 
[quote="Moose" post=353317]I'm most disturbed by the 'lack of steak people'[/quote]

I've always found steak kind of boring.
If I want beef, I tend to veer towards Paul's favorite: brisket, bbq, short ribs, etc.
 
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[quote="MainMan" post=353325][quote="Moose" post=353317]I'm most disturbed by the 'lack of steak people'[/quote]

I've always found steak kind of boring.
If I want beef, I tend to veer towards Paul's favorite: brisket, bbq, short ribs, etc.[/quote]

You mean something that shows some cooking technique? That's why if I have a craving I make it at home. Who's the guy on here who's brother owns those steak houses? I'm sure he'd beg to differ.
 
[quote="Class of 72" post=353344]You haven't lived until you have tasted some tongue.[/quote]

Mexican friends of mine go crazy for "tacos de lengua" (tongue tacos). My family went with their family to their favorite authentic restaurant and when they mentioned "de lengua" to their Kids they practically start dancing they get so excited. I obliged and it was tasty but other than being a little more chewy didn't taste different to me.
 
[quote="austour" post=353335][quote="MainMan" post=353325][quote="Moose" post=353317]I'm most disturbed by the 'lack of steak people'[/quote]

I've always found steak kind of boring.
If I want beef, I tend to veer towards Paul's favorite: brisket, bbq, short ribs, etc.[/quote]

You mean something that shows some cooking technique? That's why if I have a craving I make it at home. Who's the guy on here who's brother owns those steak houses? I'm sure he'd beg to differ.[/quote]

I was in Phoenix about 15 years ago and a friend wanted to go to Durants which is the landmark steakhouse there. So we go and each get a filet. They plop these unusually tall blobs of meat in front of each of us. It was bright read except for top and bottom which had sear marks. The meat was tender but otherwise I would categorize as "boring" except that I was concerned abut the safety of eating it, especially since the place was so dated and not in a cool, hipster way...
 
Paul Massell wrote: I was in Phoenix about 15 years ago and a friend wanted to go to Durants which is the landmark steakhouse there. So we go and each get a filet. They plop these unusually tall blobs of meat in front of each of us. It was bright read except for top and bottom which had sear marks. The meat was tender but otherwise I would categorize as "boring" except that I was concerned abut the safety of eating it, especially since the place was so dated and not in a cool, hipster way...

I guess you either love steak or you don't - I am definitely in the love it category. Filet Mignon is incredibly tender but mildly flavored and needs a topping (I compare it to a mild fish like halibut). I have five or six toppings I use when I cook a filet; my favorite is a pesto made with olive oil, garlic, parmigiano-reggiano cheese, kalamata olives, pine nuts & fresh basil. Cooking it on the Green Egg, which is a combination smoker & grill allows you to cook it for 15 minutes or so w/o overcooking it and leaving all the juices in. Apologies if TMI but I love talking about food, especially grilling streaks and other meats.
 
[quote="NCJohnnie" post=353355]Paul Massell wrote: I was in Phoenix about 15 years ago and a friend wanted to go to Durants which is the landmark steakhouse there. So we go and each get a filet. They plop these unusually tall blobs of meat in front of each of us. It was bright read except for top and bottom which had sear marks. The meat was tender but otherwise I would categorize as "boring" except that I was concerned abut the safety of eating it, especially since the place was so dated and not in a cool, hipster way...

I guess you either love steak or you don't - I am definitely in the love it category. Filet Mignon is incredibly tender but mildly flavored and needs a topping (I compare it to a mild fish like halibut). I have five or six toppings I use when I cook a filet; my favorite is a pesto made with olive oil, garlic, parmigiano-reggiano cheese, kalamata olives, pine nuts & fresh basil. Cooking it on the Green Egg, which is a combination smoker & grill allows you to cook it for 15 minutes or so w/o overcooking it and leaving all the juices in. Apologies if TMI but I love talking about food, especially grilling streaks and other meats.[/quote]

Believe or not I've been serving Filet sandwiches at my Super Bowl party for years(small rolls, thin sliced after roasted on the grill, small portion size) and top it with a Basil/Cilantro/Mint Chimmichurri. I eat them for the sauce.
 
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[quote="Paul Massell" post=353348][quote="Class of 72" post=353344]You haven't lived until you have tasted some tongue.[/quote]

Mexican friends of mine go crazy for "tacos de lengua" (tongue tacos). My family went with their family to their favorite authentic restaurant and when they mentioned "de lengua" to their Kids they practically start dancing they get so excited. I obliged and it was tasty but other than being a little more chewy didn't taste different to me.[/quote]

Yeah it's always sitting there in the "meat bowl" at the Taco Stands all around LA as well (along with the cabeza de cabra) but the Pastor and Asada at those taco stands are questionable enough (but so effing good) without treading into weird meat territory. Of course the Jewish side of my family has their tongue in an entirely different style.
 
[quote="NCJohnnie" post=353355]
I guess you either love steak or you don't - I am definitely in the love it category. Filet Mignon is incredibly tender but mildly flavored and needs a topping (I compare it to a mild fish like halibut). I have five or six toppings I use when I cook a filet; my favorite is a pesto made with olive oil, garlic, parmigiano-reggiano cheese, kalamata olives, pine nuts & fresh basil. Cooking it on the Green Egg, which is a combination smoker & grill allows you to cook it for 15 minutes or so w/o overcooking it and leaving all the juices in. Apologies if TMI but I love talking about food, especially grilling streaks and other meats.[/quote]

I like filet but I just thought in that case the took the "raw" too literally.
 
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