Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Steak

What is your favorite cut of steak for grilling? A friend was telling me his favorite . . . a corn fed Hereford chuck eye on the grill. In my experience, grass fed tenderloin is outstanding. The steak I look forward to each year is Black Angus in Winner, SD, during pheasant season . . . Now, some one, please, take me to school on this . .

OH yeah, what's the best way to grill the steak? Charcoal? Lump coal? Gas grill? Seasonings?

Funny how about all you see at the grocery is Black Angus meats. I often wonder who gets to eat the other breeds. Also seems that black baldies, a crossbreed, is always near the top, if not the top in prices at the sale barn, but you never see them mentioned on a package or in advertisement. miles

Once black ya never go back!!!!!

Ribeye is tops...chuck eye is a cheaper alternative,then T Bone/Porterhouse,and bringing up the rear NY strip

Ribeye last night cooked to 125 degrees internal

I prefer a good porterhouse. Ribeye is more expensive mainly because of demand, not because it is better. Practicing Jewish people only eat off the front end of a beef. The rear half is not Kosher. miles

I ain't jewish and a ribeye has more fat and marbling than a porterhouse and it's not demand you can buy which ever cut you prefer.Jews don't eat pork either so no more,ribs and pork butt,screw that noise!

Ribeye for me, marinate in teriyaki and add sea salt and coarse ground black pepper before they go on the grill. I grill over charcoal, 5-7 min. to a side depending on thickness. I like to make a sandwich with mine from time to time adding a slice of pepper jack to one side of the bun and a slice of american to the other grilling just till the cheese melt.

I like an open hard wood fire, burned down to coals. I prefer to finish it in a cast iron skillet, over those same coals, with butter.

About the only way to totally wreck a good steak is to way over cook it.

As far as breeds of cattle, I was taught years ago, "The difference within breeds is greater than the difference between them."
The way they are fed is most of it.

If you think a whole class of people eating one type of steak has no bearing on demand, I can't explain it to you. Eat what you prefer, but what I said will drive the price up some, whether you believe it or not. I like a ribeye but prefer a porterhouse. Each to his own. I eat a lot of sirloin because it is a bargain compared to the other steaks. I also eat a lot of deer steak, and not all of it is backstrap or tenderloin but the cuts off of the ham, with each muscle separated out. miles

In order, ribeye, flat iron, and chuck eye. All have better flavor than porterhouse and their separated cuts.

2" thick, 45 day dry aged cowboy ribeye grilled over lump charcoal.

Mike

I've been enjoying some of the leaner, cheaper cuts. Much better beef flavor than a typical prime ribeye.

Chuck eyes took a bath in garlic, salt, onion, lemon juice, pepper, olive oil, and a splash of shoyu before getting tossed on a hot grill.

Maybe 4 minutes a side and a quick rest gave a nice light char and yielded medrare steaks.

Fantastic.

Definately cheaper than a rib steak, but not any leaner.

I have been seeing hanger steak mentioned a lot lately, but do not know exactly what they are speaking of. I think that I might know, but not sure. Any help? miles

^^^^This^^^^

Similar to skirt steak, or flank.

Marinade or simple S&P with a bit of oil and cook hot. Don't go past med or it'll likely be fit to resolve your sneakers.

Great piece of beef. One of my favorites.

On the prime rib I order in restaurants usually that smaller part of it is the most tender. The last one I had was tender all the way thru.

Douche bag chimes in again.


I know you'll toggle it, dumbass.