nicest cut/type of steak to eat

George Michael

i have only ever tried a sirloin and a fillet. sirloin is alright but a bit tasteless, to me anyhow. the fillet is lovely.

my question is: are there nicer cuts of steak out there than a fillet

miezekatze

I think it depends on what you like in a steak. I'm not keen on fatty bits on meat (hate the texture!) and I like a fillet steak best. My boyfriend loves the fatty bits and his fave would be a ribeye.

Edited to add, it really depends on how the steak is cooked as well. Maybe experiment a bit to see what you like best.

George Michael

miezekatze wrote: »

I think it depends on what you like in a steak. I'm not keen on fatty bits on meat (hate the texture!) and I like a fillet steak best. My boyfriend loves the fatty bits and his fave would be a ribeye.

does a ribeye taste similar or different to a fillet?

miezekatze

George Michael wrote: »

does a ribeye taste similar or different to a fillet?

They all taste similar I think. I think a ribeye tends to be tastier than a sirloin anyway.

George Michael

miezekatze wrote: »

They all taste similar I think. I think a ribeye tends to be tastier than a sirloin anyway.

i will try it next.

vicwatson

Remember fat is flavour, can't beat a steak with plenty of marbelling, for flavour its rib eye for me.

elfy4eva

Fillet steaks are always the crowd pleaser, but if you're not afraid of a bit of fat definitely try rib eye. Strip-loin aka. club steaks are always a very reasonable price for their size and quality also.

SarahMollie

I like filet because I don't tend to like fatty meat, but my BF always goes for striploin. If the marbling in a ribeye is too much, its probably a good balance if you currently eat sirloin.

fred funk }{

There's a difference between meat with fat that's chewy and meat that has marbled fat. Marbled fat breaks down and melts into the meat when cooked giving it load's of flavour.

George Michael

fred funk }{ wrote: »

There's a difference between meat with fat that's chewy and meat that has marbled fat. Marbled fat breaks down and melts into the meat when cooked giving it load's of flavour.

how would you tell the difference when you buy it?

dudara

Ribeye is my personal favourite, due to the higher fat content.

However, I do think it's not quite as simple as saying what my favourite cut is. A lean, grass-fed fillet, cooked perfectly would be better than a poorly-cooked, grain-fed ribeye.

In other words, the quality of the meat and the quality of the cooking counts for an awful lot. So does personal preference. Well-done steak, which a lot of people like, can be pretty bad sometimes.

This is marbled steak, see where the fat runs through the meat

George Michael

dudara wrote: »

Ribeye is my personal favourite, due to the higher fat content.

However, I do think it's not quite as simple as saying what my favourite cut is. A lean, grass-fed fillet, cooked perfectly would be better than a poorly-cooked, grain-fed ribeye.

In other words, the quality of the meat and the quality of the cooking counts for an awful lot. So does personal preference. Well-done steak, which a lot of people like, can be pretty bad sometimes.

i dont really like well done tbh. medium is how i do it

Arne_Saknussem

Ribeye is the king. Medium-rare

George Michael

actually dying now to taste a ribeye

duploelabs

Asking what cut of steak is best is like asking what genre of music is best, each is subjective and personal. There are some things to look out for like dry-aged over wet aged, more marbling than less, you could go on

tastyt

Tasty T bone

Mr Magnolia

All things being equal it's a striploin or rib-eye for me.

What's vital is good quality, well hung meat. After that it's how it's cooked. You can have a great piece of meat but ruin it on the pan.

Casey78

Doesn't matter what cut it is imo.
It's all in the cooking.

Teyla Emmagan

Ribeye for me. I find fillet a bit bland

Coppinger Row in town do a chargrilled ribeye with a rocket and parmesan salad (lots of olive oil) and really good chips. Served with bearnaise. You would eat the plate it came on. Delicious!

duploelabs

Teyla Emmagan wrote: »

Ribeye for me. I find fillet a bit bland

Coppinger Row in town do a chargrilled ribeye with a rocket and parmesan salad (lots of olive oil) and really good chips. Served with bearnaise. You would eat the plate it came on. Delicious!

Used to chef there, they use (or at least used to) steaks and black pudding from Jack McCarthy's of Kanturk.
http://www.jackmccarthy.ie/

mackey9387

feather steak for me go into a butchers and ask for it. Comes with a line of fat right through which adds amazing flavour. Cooked medium-rare in a mixed herb butter (garlic and rosemary). Nice mash and roasted asparagus on the side yummmmmmmm.... Making me hungry now.

ThrillCosby

Love Ribeye also, the fat gives it a great flavout

frozenfrozen

Has to be ribeye for me, can never have too much marbling either. Salted for a few hours beforehand, wiped off and then a bit more salt and pepper, into the oven at a low temp till the meat inside temperature is around 60 degrees, then into a ferociously hot pan with a bit of high temperature oil, bit of butter and a rub of garlic while the other side is cooking and then rested in a little tinfoil boat for 15 minutes

Served with sauteed onions and mushrooms and a bit of buttery mash or crispy chips made from floury potatoes and maybe some peas.

and I'll accept the hate for this, but ketchup for the chips and the odd dip of steak when nobody is looking to judge me for it.


I always leave the steak come up to close to room temperature, not straight from the fridge, I don't like the thick line of grey that develops when I have tried that in the past.

Mrs Fox

I'm a ribeye kinda girl. Fat fat fat, yum yum yum.
Fillet would be my last choice.

Magna Carta 123

Recently tried Picanha, the prized cut in Brazil. Loved it. Deffo would recommend - Rio Rodizio serve it in Ranelagh, and Asador in Ballsbridge.

Glebee

Only recently discovered Ribeye. Beautiful and tasty. Way nicer than sirlion. But not for the person how does not like a bit of fat...

George Michael

is striploin different from ribeye? butchers had striploin, tbone, fillet and sirlein but no ribeye

L1011

George Michael wrote: »

is striploin different from ribeye? butchers had striploin, tbone, fillet and sirlein but no ribeye

Yes, its different.

lee_baby_simms

Ribeye all the way for me. Cooked rare, bearnaise sauce, green beans, shoestring fries, bottle of red wine.

beer enigma

I'm with dudara on this one, its all about the quality & the cooking. Personally I'm a Rib Eye or T-bone, medium rare man.

George Michael

i think lidl do ribeyes so i will try them next.

beer enigma

George Michael wrote: »

i think lidl do ribeyes so i will try them next.

Just cook it with love

Arne_Saknussem

George Michael wrote: »

i think lidl do ribeyes so i will try them next.

They do, you get 2 for about €10-11. They're nice but a little on the thin side.

beer enigma

Where are ye based George Michael ?

Appreciate money could be tight, but if you can find a good butcher and ask for a Rib eye aged & freshly cut or a T bone then you'll get the real taste.

Not knocking Lidl/Aldi at all just find you cant beat a good butcher

George Michael

Andip wrote: »

Where are ye based George Michael ?

Appreciate money could be tight, but if you can find a good butcher and ask for a Rib eye aged & freshly cut or a T bone then you'll get the real taste.

Not knocking Lidl/Aldi at all just find you cant beat a good butcher

tried the butcher today and they had no ribeye. had a nice fillet. i will try the other butchers in my area then to see if they have ribeye. if not ill just have a fillett again.

beer enigma

George Michael wrote: »

tried the butcher today and they had no ribeye. had a nice fillet. i will try the other butchers in my area then to see if they have ribeye. if not ill just have a fillett again.

Fillet is my least favourite, no marbled fat no flavour....just my opinion

George Michael

Andip wrote: »

Fillet is my least favourite, no marbled fat no flavour....just my opinion

just dying to try ribeye next then cause i quite liked the fillet. wasnt too gone on the sirloin. there was a lack of taste in it

Jawgap

I'd add my +1 for the rib eye - you can't bate them!

Very closely followed by the t-bone, and - if you can get them - the flat iron steak (from the shoulder), loads of lovely marbling but it takes a bit of prep.

m5ex9oqjawdg2i

T-bone is a feast. Fillet, striploin and sirloin on the skillet, rib eye on the BBQ. Bloody gorgeous.

the beer revolu

Arne_Saknussem wrote: »

They do, you get 2 for about €10-11. They're nice but a little on the thin side.

They're cut to weight so if you go through the packs and find smaller diameter streaks, they're thicker.

+1 on the flat iron steaks.
Lidl do them.

pwurple

George Michael wrote: »

tried the butcher today and they had no ribeye. had a nice fillet. i will try the other butchers in my area then to see if they have ribeye. if not ill just have a fillett again.

How can a butcher have no ribeye? Is it an actual butcher that can cut meat from a carcass, or a retail crowd that sells prepacked meat factory items?

duploelabs

pwurple wrote: »

How can a butcher have no ribeye? Is it an actual butcher that can cut meat from a carcass, or a retail crowd that sells prepacked meat factory items?

I would say 90% of butchers are the latter

George Michael

pwurple wrote: »

How can a butcher have no ribeye? Is it an actual butcher that can cut meat from a carcass, or a retail crowd that sells prepacked meat factory items?

unless its under a different name, i couldnt see it.

pwurple

George Michael wrote: »

unless its under a different name, i couldnt see it.

Ask them for it. Butchers don't display every possible cut of meat.

GHOST MGG

Ribeye is probably the tastiest "cut" but only if you can render the connective tissue properly
The breed of cow or the cross breed is more important flavour wise than the cut.
The popularity of the dairy cow for meat is growing..and some of these cows are being slaughtered at 11 yrs,different cooking methods required but the taste is exquisite.

OUTDOORLASS

Aldi do a 2 pack of ribeye or sirloin...28 days hung, also do another special pack...35 days hung.
We.d be ribeye in our house...... Retail at 11.99, but if you watch for their specials, you can get them for
9.99 . Usually get a few packs when they are on special and throw in freezer. Best of irish black angus meat...

The 35 day hung ones are 13.99 I think.
I.v tried the Lidl ones, but I would still opt for the Aldi steaks.

duploelabs

OUTDOORLASS wrote: »

Aldi do a 2 pack of ribeye or sirloin...28 days hung, also do another special pack...35 days hung.
We.d be ribeye in our house...... Retail at 11.99, but if you watch for their specials, you can get them for
9.99 . Usually get a few packs when they are on special and throw in freezer. Best of irish black angus meat...

The 35 day hung ones are 13.99 I think.
I.v tried the Lidl ones, but I would still opt for the Aldi steaks.

Dry aged or wet aged?

OUTDOORLASS

Dry I think....

Esel

duploelabs wrote: »

Dry aged or wet aged?

What's the difference?

Hellrun

Ribeye is a good cut, I like it done rare. Usually lots of flavour.

Kovu

Esel wrote: »

What's the difference?

Dry aged is where the meat is open to air in a protected environment, usually kept at an even temperature. Wet aging is done with vacuum sealing.

It's the reason I buy steak that's vacuum sealed and leave it in the fridge until it's almost at the use by date, a bit of extra aging.