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.