What is your favorite cut of steak and why?
@familyphotoshoot: Hanger Steak isn't too popular around here, but it's a favorite of mine as well. I'm glad to see someone chose it! I think it's being taken off of menus because a lot of people simply don't know what it is and don't order it, opting for the more popular Top Sirloins and New Yorks instead.
I'm not crazy about steak,,,
@mb: I can't stand gristle or fat, and sometimes, bone-in foods make me a little sick. I don't know why - it's not like I'm a vegetarian, as I love almost all boneless meat. But if you offered me a choice between steak or a chicken breast, I'd pick the chicken breast. Every time.
@sparky_buzzsaw: You should try a good filet mignon, then. At a chophouse, done by someone who knows what they are doing. Very little fat, absolutely no gristle, and no bone. Restaurants often will wrap filets in bacon because they're so lean, but this isn't necessary. If I'm not going to use my normal cognac sauce with filet mignon, I may top it with just a little bit of butter during the last few seconds of cooking, but that is all.
In Australia, Filet Mignon is called an Eye Fillet. Food for thought. That, incidentally, is my favourite.
Ultimately, though, it's not the cut that makes the most difference, it's what seasonings you use and how you cook it. It's gotten to the point where every steak that I cook mustbe timed, and I always enjoy it thoroughly.
Ultimately, though, it's not the cut that makes the most difference, it's what seasonings you use and how you cook it.
I couldn't disagree with you more. I suppose it's possible to overcook and underseason (or overseason) a filet mignon enough that a slab of chuck steak cooked and seasoned properly will taste better, but I think that is reaching quite a bit.
I like the term eye filet much more than filet mignon. It makes more sense.
Big ol' top sirloin steak, cuz... BEEF!
I forgot to mention that cuts of meat are named a little differently in different parts of the world...these are clearly U.S. names.
Canadian here. I used to work in a meat department at a grocery store for a couple years (effectively a 'butcher'). About half of those names are something that I've never (or rarely) heard.
*Edit: also, correction: the porterhouse/t-bone is a combination of the tenderloin and the striploin ("New York Strip")--not a top sirloin.
@mb: It's not actually reaching that much, at least in my opinion anyway. Every bit of literature I've seen, every TV program, every class I've been to about it (my dad's really into this as well, and finds these things) point out how much of a change you get out of a) putting a suitable rub on it (eg. using olive oil, salt and pepper V using chicken salt V using a pretty specific barbecue rub) and b) timing how long you cook each side of the meat to get it perfect depending on the thickness of it. I personally happen to find it works great.
To be fair, eye fillet is the type I eat the most, so that would more difference than steaks with a higher fat content, but on the occasions I've had it I've had similar success with a big ol' porterhouse. Maybe it's a placebo thing.
Regardless, we can all agree (hopefully) that steak is a fantastic thing and is best enjoyed how you like it best. I won't be pushing my steak agenda on anyone.
Yeah but....the eye filet is really not that far removed from a porterhouse. They're just different cuts of the same meat, so of course they're going to be similar.
@mb: Well then, I was not aware of that. No surprise it should work for me, then. But hey, that's how I'd probably treat any type of steak.
In fact, you know what's good? A pork steak. Or a pork medallion, I guess it might be called. I am a big fan of some nice pork. My local butcher does well by my family.
Sidebar: I've been eating beef 3-4 nights a week for the last couple of weeks now, more often than ever before. I've found myself cooking my steaks just enough past the fully blue rare point to make the meat chewable but not necessarily cooked. 2" thick filet mignon, maybe 5-6oz, coated in olive oil and salt and pepper, seared on high heat on a dry iron skillet for maybe 2 1/2 to 3 minutes per side or a little less. Rest for ten minutes, flipping halfway through the rest period. The perfect steak.
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