I just warmed up a ribeye my bride bought today. Deeeee-licious. I marinate in a tadbit of lite soysauce with salt and pepper and grill on high 3 minutes per side.
Porterhouse my bride and I will share. She gets the filet part and I get the Tbone part.
Tbone is great.
Ribeye is great
Strip is great
Filet is pop'lar but my last choice.
What do you like?

Really like Beef heart. Woulnd't complain about any cuts you listed but I love a good Ribeye.

Med Rare Prime Rib #1

Rib Eye steak...# 1 A

We buy a steer at a time locally. Been a half lately with most of the kids "on their own". I would eat a baseball steak over anything myself. Wife would agree with your choices Gary.

This

Bone on ribeye, rare, over charcoal.

Ribeye #1

Tbone/Porterhouse, Strip, etc is all good but I'm kind of partial to the flavor of a good Sirloin.

Prepared well it's hard to beat a good brisket. Slow cooked, corned, or pastrami.

Prime rib. Or a really good burger.

Smoked Brisket

Smoked Ribeye

Definitely filet.... then

porterhouse
strip
tbone
sirloin
ribeye

^^^^this...medium rare is fine for me

Anything past medium rare is burnt.

Med rare bone in ribeye.

Med rare flat iron. Cooked properly this cut is almost wagu.

This goes for me too. Then strip after.
Sirloin has good flavor but tougher than those previously mentioned
Filet is most tender but lacking flavor and if not careful can get a little dry

Prime Grade Rib Eye, boneless, about 1-1/2" thick, grilled on a Treager with mesquite smoke is pretty darn great.
The same cut, about 1" thick black & blue is also fantastic. Both medium-rare, of course.

Rib eye

Delmonico/rib eye no question

Prime ribeye. Salt and pepper and grilled to rare doneness.

Ribeye and hard boiled eggs for supper at work tonight

Outside skirt steak

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.

Ribeye

I'll take a T-bone over anything.

Ribeye #1
Tri-tip steak or roast
New York

#1 Tri-tip and #2 is ribeye.

Both over fire.. preferably mesquite or hickory. No pans needed

it might be harder to find a cut of beef I don't like.

for cost I like an arm roast I treat it like a steak at near hamburger prices
if you are wondering where that is , the chuck is the scapula portion of the front quarter , go down the leg just a bit till the bone is round but above the joint
got a place I get them where they are about 1 1/2 inches thick and about a foot long and 7-8 inches wide those run about 5 pounds slap that on a very hot grill about 5-6 minutes a side and dig in good char on the outside rare in the middle.

of course I like rib eyes and T-bones and strip

I also like Brisket

maybe the most surprising or different thing I like is tongue it is the most tender peice of meat on a bovine. it is a little work.

I subscribe to there isn't a bad cut of meat you just aren't doing the right thing with it

and some times those are more work than they are worth

I like em all....but Hanger steak is the outlier that no one mentions, but is better than most....

my daughter's love steak, never could figure it out

meetloaf and mashed potatoes, over steak every day

Prime rib rare but I trim all the fat I possibly can off of it and all my meats I don’t do fats they do not sit well in my gut. I don’t do marbled meats either just not appealing to me.

Even the pigs we get butchered have fat that can be trimmed off of the lean meat.

Generally only the cast iron when its cold outside, but something tells me you haven't had it done correctly in cast iron. Lots of butter, HOT pan, sear it.

You might be right but..... the fact that you only use the cast iron when its uncomfortable for you to do it outside suggests to me you even think its better over wood.... or why not the convenience of a pot every time????

Ribeye medium. Don't like bloody steak.

the majority of supper clubs and steak houses use a very hot broiler to cook your steak.

a broiled steak is really good

you can get that effect at home in the air frier , remember when I was asking about air friers , well I got one for recipe development.

especially if you have a broil setting with the raised platform for the meat to set on closer to the heating element you can get a really nice sear and an excellent steak and it is very fast

it depends on the thickness , but a ribeye runs around 8 minutes to medium rare.
you want a instant read thermometer , heck they cost less than the steak does. https://www.amazon.com/dp/B07XXSYLL8?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1

preheat , salt & pepper and go 5 minutes on the first side check temp you target is 125 if you are say about 90 go 30 seconds more for each 10 degrees you want to increase to get to 120-125 and check temp again if you got 120-125 plate it and it will finish cooking from the residual heat.

I have several cuts that tie for first , different meals and styles of cooking.

Rib eye for a fancy dinner medium as it needs a little extra time to get that marbling to fully render, try it once and you might change your mind about medium rare.
All others medium rare to rare.
Skirt steak for mexican dishes
Tri tip for grilling
Flank steak if done correctly

Ill get a burger or meatloaf before strip , t bone, or filet. Too dry no flavor compared to the ones above.

Rib roast is always up there but prefer mine and tend to order steak when eating out instead of it.

Just as well cook it in the microwave if your not worried about the quality of it. I rarely order steak at a restaurant for this very reason. Never compares with a steak cooked over wood.

porterhouse but beef short ribs are a close second

"The butchers cut". When I was killing beef, we would throw the hangers on a smoker while we were cutting. It was fantastic eating.

thats getting crazy , microwaves even for a few seconds ruin a steak.

for anyone who thinks a supper club or steak house steak is good they might want to try it , if your in the top 0.01% of streaks you are going to think everyone's steak is garbage.

if you want to cook a steak at 16 below zero the air frier is a bit more comfortable option than standing outside at the grill.

X2 GOOD steak is grilled. Picky eaters that won't eat the fat or have to over cook their steaks, don't deserve to have a GOOD steak wasted on them.

Beef short ribs can be awesome when done right.

Hoss....you like red horses with your steak and sauce ??

Absolutely!! We cook both the shorter English cut and the Dino ribs as seen in the photo and we serve them to company. It’s surprising that a cut of beef we ate in the 50’s through to now, how few of people in these later generations know about them! Must be too much fat maybe!!

I guess what ever part they use to make cube stake.

My favorite steak is bone-in ribeye cooked over wild cherry or red oak. After cooking, i trim off the fat and any gristle.
Once you cook over real wood, nothing else is worth eating.

A sirloin tip roast trimmed well is our standard for cooking with vegetables and broth.

I used to hunt in Texas. Around 2000, I learned to cook real bbq in Texas from an 86 year old black guy who had his own bbq restaurant. I learned from others on many trips to Texas. Then, I had an offset firebox bbq built in Texas and shipped to Ohio. Low and slow i cook beef brisket, pork inner tenderloin, and bone-in turkey breast. Steaks i cook over the coals - the offset firebox has a grate for direct grilling and can close the lid for more smoke.

Same. What I can't finish eating, I'll ride.

Ol dad

I actually prefer well prepared beef roasts with seasonings and veggies and as stated above ribs.

Bryce

Ribeye for me.

I like almost all cuts though.

The only one I haven't figured out is beef short ribs. I've tried them on the smoker, crock pot, instant pot, oven, etc. Something about the flavor profile and texture is not my favorite. Always seems gamey and over tallowey.

Inch thick Porterhouse, grilled medium. YUM!

Tongue tacos are the best.

My first bite off a ribeye is that fatty bit on the bottom. The fat is where the flavor is.

Grill is great but a reverse sear delivers a perfect edge to edge rare in the oven finished in the skillet for a perfect seared crust. Even better when it gets browned butter and garlic in the skilet.

Love a prime ribeye or tenderloin, but a good braised chuck roast is pretty dang good.

He Willy, Not sure what part of ohio you are in but there is a resturaunt down on the river in portsmouth ohio called The Sciota Ribber. They wood grill their ribeyes and chicken and pork on big grills outside with oak and hickory. Best ribeye i have ever eaten hands down. Me and the wife are going up there tomorrow

X2 as second choice. Don't know how to spell it but not horse. But that stuff. lol

Horseradish I believe is what you guys are talking about.

I can’t pronounce Worcestershire correctly, but can spell it, lol. I like a little bit of that with a steak every now and then.