General Question

Bluefreedom's avatar

Did you know there were this many different types of steaks? Which ones might be your favorite?

Asked by Bluefreedom (22877 points ) December 2nd, 2008

I couldn’t believe all these different cuts come out of one cow:

Blade Steak
Chuck Steak
Shoulder Steak
Arm Steak
Seven Bone Steak
Under Blade Steak
Mock Tender Steak
Chuck Eye or Beauty Steak
Rib Steak
Rib Eye
Tenderloin
Chateaubriand
T-bone Steak
Porterhouse Steak
Top Loin or Strip Steak
Club Steak
Sirloin
Boneless Top Sirloin
Top Sirloin Cap Steak
Sirloin Tri Tip
Ball Tip Steak
Flap Steak
Top Round
Bottom Round
Round Tip
Rump Steak
Cube Steak
Eye of the Round
Skirt Steak
Flank Steak

I’m a fan of Prime Rib (Rib Steak) and Filet Mignon (Tenderloin)

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19 Answers

lynzeut's avatar

I am a personal fan of the wooden stake.

Allie's avatar

Woahhhhhh! I had no idea there were so many. Uhh.. I don’t even know what some of these are. I like the normal steak though. Which ever that one is.. =\

simone54's avatar

There is nothing better than a Porter House.

PrancingUrchin's avatar

I’m a fan of a hearty New York strip steak. That being said, I tried my first lion, black bear, and kangaroo this past weekend.

simone54's avatar

Why settle for a NY Strip when you can have it with fillet in a Porterhouse.

El_Cadejo's avatar

Im a fan of red meat. Preferably on the rare. Pittsburgh rare is the best. Porterhouse is the best cut though mmmmmmmmmmmm

ckinyc's avatar

A small and old butch shop in Soho offers their own cut call New Port steak. It’s marbled and delish!

mrdh's avatar

I usually just order Prime Rib, Filet Mignon or Sirloin. Medium

jtvoar16's avatar

If it is still mooing, I will enjoy it as “Steak.” Whatever part my teeth hit first, thus becomes known as “Steak.”

I am what you call a “Meatetarian.”

dalepetrie's avatar

Rib Eyes and T-Bones are my faves, but if you are REALLY a steak fan and live in a major city (or next time you visit one), go to a Brazillian steak house such as Fogo de Chao. It’s expensive (about $50 per person not including beverage figure about $70 or so with beverage, tax and tip, more if you are ordering mixed drinks, appetizers or desert, but no need for that really), but they have gauchos walk by your table with several cuts of meat (about 15 types of meat including about 9 different cuts of steak) that they have prepared on the skewer and they will cut you off a piece, all you can eat. At Fogo, you sit down and they give you this little paper coaster, it’s red on one side and green on the other (for stop and go). You go up to the “salad bar” which has all sorts of fairly exotic offerings, then when you’re ready to bring on the meat, flip your circle from red to green and people will start walking up to your table offering you meat. You can sample all sorts of steaks (some of which I don’t think are even on this list). If you want to eat in peace, flip your circle back to red until you’re ready for more meat.

jessturtle23's avatar

Rib Eye! I wish I owned cows. The best part of a rib eye is the fatty tip where South Africa would be if the steak were Africa. I like them pan fried.

Darwin's avatar

Rib Eye hands down, although New York Strip isn’t bad. Fire grilled is best but depending on how it is marinated, rubbed, etc. almost any cooking method is great except boiling.

Actually, about the only steak I don’t like is overdone or tough. Mine needs to be rare and tender, preferably with at least some fat.

I had a terrific sirloin last night, grilled over wood and served with a red wine sauce, garlic mashed potatoes and tomato/basil bruschetta.

Last week I had steak Oscar – also yum.

scamp's avatar

After a long hard day at work, I’ve been know to enjoy a good tube steak

breedmitch's avatar

@Bluefreedom: Some of the cuts on your list are the same thing, just called different cuts in different regions.
I’m so glad that most answers here favor the rib eye. It is the most flavorful cut, with the most regular marbleing.

The newest cut is called flat iron steak I had one sent to me recently from Akaushi cows (a Texas Wagyu breed) and although it’s just slightly larger than a deck of cards, it does have wonderful flavour.

cooksalot's avatar

I would say my favorite is Rib Eye.

stevenb's avatar

I Love a good flank steak marinated with chiles, garlic and oil, then cooked over charcoal till medium, rested for ten minutes, then sliced thin on a bias. Make a quick mustard based sauce and I can eat a three pound one in one sitting. Porterhouse, top sirloin, filet mignon, and just about any other steak cooked right. I like the flavor of the top siloin quite a bit, and for a cheap steak it’s my favorite. If money is no object I go for the better cuts. I have found that bringing the steak to room temperature before cooking helps immensely, as does letting it rest for ten minutes or so after cooking before slicing or eating. By just using those two tips, I can make people love most any cut.

galileogirl's avatar

Boneless rib eye for flavor
Chuck (tenderized) for value for 2–3 diners
Cube for sandwiches with lots of condiments

evelyns_pet_zebra's avatar

Top sirloin in beef, and for bison as well.

hungryhungryhortence's avatar

Bone in Filet Mignon, rare.

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