I’m not gona tell you because every time a cut gets popular the price gets multiplied 4 times. I remember the days when picanha was cheap, now here it’s sold at the price of filet
m_adamec
Ribeye
CultofNewYork
What meat cut do you like and prefer? Start with that. Are you asking what is the most expensive? Else, it is down to how you cook it and what meal you are making. Different cuts serve different purposes. I prefer ribeye for a steak and chips and red wine, oxtail for soup and broths, sirloin in a sandwich and bavette with a very rich sauce and potato gratin.
Kronephon
I love Picanha 🙂
alwaysuseswrongyour
I used to think rib eye was the uncontested king, but now I will get rib eye, skirt or thick heavily marbled cleaned short ribs and cook those like steaks. They are all very very different and I would not be able to choose a favorite between them.
Filthyquak
Filet and it’s not even close for me
large_crimson_canine
Hanger
TemporaryCapital3871
Round here, in the ole trailer park, we like a reeeeaaaal thin and lean cut straight off the Chuck eye. Heard it called a skinny steak. Sliced about an 1/16″ of an inch, pair with your choice of potted meat, no veggies. Some potato chips and ketchup for side two and dipping sauce. Pairs well with Milwaukee Best or a nice malt liquor. Sear the snot out of it. ANYTHING under extremely well done, and well, you’ve ruint’ it
cmonbitcoin
Hard to choose but skirt steak done right is hard to beat.
scarface2887
Picanha,skirt,rib cap
CultofNewYork
As other people have said, there are trends in beef so what is considered the best cut can change from decade to decade. It was once considered filet but people are probably more likely to say ribeye or sirloin these days. We increasingly prize flavour and value for money. Then there is the beef cattle type Angus, Longhorn, Dexter, Shorthorn, Charolais, Red Angus, Limousin …. Or Wagyu.
EdRecde
Easiest is filet but if you know how to cook a ribeye with the fat rendering but still having it medium rare it’s gonna be the best experience imo
MojoJsyn
Ribeye or sirloin
broNSTY
I’ve been enjoying Denver steaks lately! I get 2 of them frozen for like $13. Beautiful marbling, and they’re small enough to be a nice light steak meal. Amazingly tender too, probably due to the fat.
Chiasnake
I’ll be the odd man out who votes for a well marbled ny strip.
BronYrStomp
I think it really comes down to ribeye or strip steak. Every other cut that I love (tenderloin, flank, tri, skirt) requires accompaniments to really make it its best. Ribeye I just dry brine, sear on a ripping hot cast iron, and eat it straight up and it’s marvelous.
debtheastro
Spinalis
Idunwantyourgarbage
Zabuton
Cultural-Tie8341
Flap or ribeye. Close call.
canyouread7
First to say – flat iron.
As flavourful as a ribeye, with more intramuscular fat so you don’t get that large chunk of fat in the ribeye. More fatty than the eye, less fatty than the spinalis/cap.
As tender as a filet.
Usually cheaper than both.
Very forgiving on the cook – rare is good, medium well is also good.
Just a bit hard to find. And you need to cut against the grain. And sometimes it’s not split in half so you need to do some trimming.
Verix19
No answer but the Ribeye.
Confident-Shape-669
Ribeye Cap. Best cut on the cow
peanutbutterdan
Ribeye and it’s not even close.
HerbaDerbaSchnerba
Filet mignon all the way
aussieskier23
Scotch Fillet
R5Jockey
You’ll likely only find this at specialty butcher shops… but rib cap. It’s the best part of the ribeye. Super tender and marbled.
29 Comments
I’m not gona tell you because every time a cut gets popular the price gets multiplied 4 times.
I remember the days when picanha was cheap, now here it’s sold at the price of filet
Ribeye
What meat cut do you like and prefer? Start with that.
Are you asking what is the most expensive?
Else, it is down to how you cook it and what meal you are making. Different cuts serve different purposes.
I prefer ribeye for a steak and chips and red wine, oxtail for soup and broths, sirloin in a sandwich and bavette with a very rich sauce and potato gratin.
I love Picanha 🙂
I used to think rib eye was the uncontested king, but now I will get rib eye, skirt or thick heavily marbled cleaned short ribs and cook those like steaks. They are all very very different and I would not be able to choose a favorite between them.
Filet and it’s not even close for me
Hanger
Round here, in the ole trailer park, we like a reeeeaaaal thin and lean cut straight off the Chuck eye. Heard it called a skinny steak. Sliced about an 1/16″ of an inch, pair with your choice of potted meat, no veggies. Some potato chips and ketchup for side two and dipping sauce. Pairs well with Milwaukee Best or a nice malt liquor. Sear the snot out of it. ANYTHING under extremely well done, and well, you’ve ruint’ it
Hard to choose but skirt steak done right is hard to beat.
Picanha,skirt,rib cap
As other people have said, there are trends in beef so what is considered the best cut can change from decade to decade. It was once considered filet but people are probably more likely to say ribeye or sirloin these days. We increasingly prize flavour and value for money.
Then there is the beef cattle type Angus, Longhorn, Dexter, Shorthorn, Charolais, Red Angus, Limousin …. Or Wagyu.
Easiest is filet but if you know how to cook a ribeye with the fat rendering but still having it medium rare it’s gonna be the best experience imo
Ribeye or sirloin
I’ve been enjoying Denver steaks lately! I get 2 of them frozen for like $13. Beautiful marbling, and they’re small enough to be a nice light steak meal. Amazingly tender too, probably due to the fat.
I’ll be the odd man out who votes for a well marbled ny strip.
I think it really comes down to ribeye or strip steak. Every other cut that I love (tenderloin, flank, tri, skirt) requires accompaniments to really make it its best. Ribeye I just dry brine, sear on a ripping hot cast iron, and eat it straight up and it’s marvelous.
Spinalis
Zabuton
Flap or ribeye. Close call.
First to say – flat iron.
As flavourful as a ribeye, with more intramuscular fat so you don’t get that large chunk of fat in the ribeye. More fatty than the eye, less fatty than the spinalis/cap.
As tender as a filet.
Usually cheaper than both.
Very forgiving on the cook – rare is good, medium well is also good.
Just a bit hard to find. And you need to cut against the grain. And sometimes it’s not split in half so you need to do some trimming.
No answer but the Ribeye.
Ribeye Cap. Best cut on the cow
Ribeye and it’s not even close.
Filet mignon all the way
Scotch Fillet
You’ll likely only find this at specialty butcher shops… but rib cap. It’s the best part of the ribeye. Super tender and marbled.
Ribeye
The one that’s on sale.
Ribeye Cap