For flavour, chuck eye. Overall, ribeye.

Just had NY Strip Beef steak do the wife’s birthday yesterday, think they’re probably my favorite as you don’t end up with a lot of waste. Happy trapping! ScottW

Just the right amount of seasoning on those eggs!

Grilled Ribeye

Any beef , or other animal that's cooked right.
Why cover the meat in so many cover flavors?

Salt , pepper, butter , good to go.
And garlic sometimes!
Nah, always some garlic.
Pan/grill hot as you can get it, seer , and turn , seer and done.
It's sad that we need to add so many liquid enhancers to have a good steak.
Quality of beef isn't what it used to be!

Chuck eye . Usually they are pretty well marbled and pretty tender. I like it chased through the fire

All you people saying ribeye must be fans of fat huh?

Fat is the flavor of all meat! Except maybe venison!
Fat is my favorite bite.
Ate it all my life, and family are jealous of my colorectal levels!
Never believed in fake oils of any kind.
Give me tallow , or lard, and real butter.

Yes, it pairs well with salt and pepper.

Restaurant steak is expensive now. My go to is “carne asada” (usually skirt or flank steak) at about any Mexican place. Always amazing.
If i dont care what it costs-prime rib. Ribeye is second at a restaurant but first if Im making it. Best I ever had was woodfire while camping, but lately been doing it in cast iron

Go-to seasoning has been Famous Daves Steak and Burger for years. Perfect for beef.

I use lard and butter.... will fry my steaks in it.... I just don't wanna CHEW it. A 12oz ribeye ends up 6oz for me once I cut off all the nasty fat.....

Fat is the flavor of all meat! Except maybe venison!
Fat is my favorite bite.
Ate it all my life, and family are jealous of my colorectal levels!
Never believed in fake oils of any kind.
Give me tallow , or lard, and real butter. [/quote]

I use lard and butter.... will fry my steaks in it.... I just don't wanna CHEW it. A 12oz ribeye ends up 6oz for me once I cut off all the nasty fat.....[/quote]

Fat doesn't ever need much chewing.
Gristle is not fat!
Box stores like to leave gristle on their meat, extra cash.
Get your meat from a local butcher , one that deals with local farmers!
They cut your steak to your specific's, thickness or what ever.
Ask for the gristle to be removed, no problem.

Hope you find a good butcher where you are.
I can't stand store bought meat anymore, it's full of gristle .

ribeye or T-bone for me, Kim is a fillet

Ribeye

Tongue

If I had my choice it would be a grilled bone in ribeye, med rare with a big wad of garlic butter on top. Second choice would be shank meat in a slow cooker with carrots and onions. Now I'm hungry.

Prime Rib

Prime rib

LOL! You sound just like my East Coast stepdaughters! LOL They’ll wittle the devil out of a piece of meat IF THEY CAN SEE It so I don’t ever let them see the meat they eat while visiting raw or cooked cold because they probably wouldn’t eat it. A case of only knowing what you see is the ticket. They and their families rave about the juiciness and flavor not completely understanding WHY!!! LOL
Last years Christmas dinner, Snake River Farms prime rib roast Waygu.


But I never let them see a leftover with the marbling

If u ain't cooking it over real wood smoke your not living right.
Don't understand how people can talk about good steak and then mention frying it in a pan.