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

I am a personal fan of the wooden stake.

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.. =\

There is nothing better than a Porter House.

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.

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

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

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

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

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.”

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.

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.

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.

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

@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.

I would say my favorite is Rib Eye.

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.

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

Top sirloin in beef, and for bison as well.

Bone in Filet Mignon, rare.