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/ck/ - Food & Cooking

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File: 78 KB, 600x427, Grilled_Hanger_Steak_grande.jpg [View same] [iqdb] [saucenao] [google]
11937785 No.11937785 [Reply] [Original]

1a. Ribeye
1b. Hanger
2. Porterhouse
3. T-bone (Porterhouse with less tenderloin)
4. Filet Mignon
5. New York (the worse half of the Porterhouse)
6. Sirloin

I know there's many more cuts of steak, but no one cares about them. If I go to any local butcher asking for a "teres major", "spinalis dorsi", "spina bifida" or whatever, I'll get a confused look and not much else.

>> No.11937818
File: 81 KB, 182x249, smh tbh smug keion.gif [View same] [iqdb] [saucenao] [google]
11937818

You forgot ribeye cap and skirt.

>> No.11937834

Anon, you forgot about the cut with the most flavor: Flank

>> No.11937993

1. T-Bone
2. Fillet-Mignon
POWER GAP
.....
9001. All of your other faggy steaks

>> No.11938013

>>11937785
when yanks have the wrong names for steak baka.
>Scotchie
>cattlemans
>tri tip
>serloin
>rump
>t-bone

T-bone is worst bone because you're forced to cook two cuts that require different cooking times to be cooked together and one is always fucked.

>> No.11938017

>>11938013
chuck and brisket are good but they're not steaks, they're more cuts of beef.

>> No.11938087

>>11937785
I definitely agree on the ribeye and the hanger steak. Tritip is also baller. The sirloin cap used to make picanha is amazing, but usually divided up here in the states.

>> No.11938089
File: 77 KB, 860x860, usda-prime-top-sirloin-raw[1].jpg [View same] [iqdb] [saucenao] [google]
11938089

>>11937785
Sirloin has always been my go to for a good cheap steak.
If I'm feeling fancy I'll go with a porerhouse or filet mingon. Ribeyes are overrated.

>> No.11938447

>>11937785
New York = sirloin my friend

>> No.11938456

Ribeye
flank
Flat iron
tenderloin
sirloin

>> No.11938464

>>11937785
New York and Rib Eye are the best and equally good but in their own ways. New york needs a serious sear and for the fat to be rendered in the right way, while Rib Eye benefits from a more gentle slower touch.

>> No.11938477
File: 508 KB, 730x487, D5CB2DC7-A17D-40CA-A1F0-555EDEE6044C.jpg [View same] [iqdb] [saucenao] [google]
11938477

>>11937785
#1 - A professionally cooked skirt steak hands down.

>> No.11938561

round

>> No.11938569

>>11938013
Just cook the sirloin to rare. The fillet should then be slightly under medium-rare which is still acceptable. A t-bone is more of an "event" than either a sirloin or fillet medallion on its own so slightly less than perfect donenss is acceptable.

>> No.11938576

>>11938569
why not separate them from the bone and cook both to perfection
its not like the bone is doing anything when you grill em

>> No.11938584

>>11938576
The bone conducts heat into the middle of the steaks. It's a minor effect but, like I say, a t-bone is more of a spectacle than a deep-dive into assessing beef quality.

>> No.11938620

>>11938584
and yet the cut is ranked so highly
it gets worse with the porterhouse

>> No.11938643

I like a New York Strip

>> No.11939476

>>11937993
fillet SUCKS

>> No.11939484

>>11937834
flank's gay

>> No.11939497

>>11937785
#1. Ribeye Cap ($25/lb at Costco)
.
.
.
.
>1a. Ribeye
>1b. Hanger
>2. Porterhouse
>3. T-bone (Porterhouse with less tenderloin)
>4. Filet Mignon
>5. New York (the worse half of the Porterhouse)
>6. Sirloin

>> No.11939501
File: 1.43 MB, 3024x4032, Ribeye Cap.jpg [View same] [iqdb] [saucenao] [google]
11939501

>>11939497
>#1. Ribeye Cap ($25/lb at Costco)

It's the definition of "decadent"

>> No.11940074

ny strip in my opinion is the easiest to cook, cut, and eat, and will have a good balance of fat in each bite
in terms of everyday steak, especially in a pan only, it is the best

>> No.11940686

>>11939501
Clearly says $18.99 lb

>> No.11940697

>>11940686
18.98 more than you can afford, faggot

>> No.11940698

>>11937834
Great with a chimchurri.

>> No.11940703

>>11939484
Assuming your favorite is tube steak.

>> No.11940802

>skipping cubed steak
If I'm doing something truly good like chicken fried steak with white gravy, I always reach for the cubed steak.

>> No.11940827

>>11939501
>It's the definition of "decadent"
no, the definition of decadent is:
/ˈdekəd(ə)nt/
adjective
characterized by or reflecting a state of moral or cultural decline.

So, unless you're saying that your steak tastes sordid, in an ancient Rome sort of way, it is NOT the definition of decadent.

>> No.11940858

>>11940802
Cubed steak isn't a cut but a preparation method.

>> No.11940860

>>11937785
1a. Ribeye
2. Chuck eye
3. Flank
4. New York
5. Hanger
6. Tri-tip

>> No.11941125

>>11940858
Shut

>> No.11942567

>>1194069
Jokes on you i eat tube steak for free

>> No.11942583

Filet is the best. Why would I want to deal with gristle in my shit?

>> No.11942635

>>11937834
It's the best value for me and i love it. It's like $3 a pound.

>> No.11942639

1) fresh wild harvest venison backstrap
.
[huge gap]
.
Any beef steak

>> No.11942648

>>11940827
You must be fun at parties

>> No.11942683

>>11942648
Implying /ck/ gets invited to parties

>> No.11943665

>>11942648
Parties are too decadent, I only attend salons and summits.

>> No.11943676

>>11942639
THIS

>> No.11943811

>>11938477
Thank fuck I'm not the only one that feels like this.

>> No.11943826
File: 29 KB, 680x383, Man of Culture.jpg [View same] [iqdb] [saucenao] [google]
11943826

>>11942639
>venison backstrap

>> No.11944100

>>11937785
skirt steak can be really good, deserves to be on your list.

>> No.11944431

1. Ribeye
2. Filet
3. Porterhouse
3. Chuck steak/filets
4. Sirloin
5. Everything else

>> No.11944436

>>11938477
That shit is like $13/lb wherever I go

>> No.11944601
File: 102 KB, 641x641, 1546222620497.jpg [View same] [iqdb] [saucenao] [google]
11944601

>>11937785
>hanger this high

Honestly don't see the appeal in this cut. It isn't bad but hipsters have pushed the price up to the point of it being equivalent with Sirloin

>> No.11944672

>>11937785
Fucks sake, Americans can't even name steak properly

>> No.11945633

>>11937785
1. Filet Mignon
2. Porterhouse
3. New York
4. T-Bone
5. Sirloin
6. Ribeye
7. Hanger

>> No.11945684

>>11937993
Rib eye is goat

>> No.11945749

>>11944436
Because there is only a few per cow which makes them relatively expensive.

>> No.11946096
File: 205 KB, 1440x1080, DSC_3281.jpg [View same] [iqdb] [saucenao] [google]
11946096

make some noise for picanha

>> No.11946405
File: 40 KB, 614x410, 54cf3d8c18f50_-_esq-meat-ybval8-glue.jpg [View same] [iqdb] [saucenao] [google]
11946405

>>11939501
That shit looks like it's held together with meat glue.

>> No.11947918

>>11937785
Dont forget the meme skirt steak at the very bottom.
Fuck Alton Brown that pretentious fag

>> No.11948459

>>11939501
ribeye cap roll! that would be delicious. skirt is also really good. Flatiron is amazing. Teres major is also great and most butchers know what you mean

>> No.11948852

>>11938584
can’t tell if trolling or not, so will attribute to ignorance rather than malice

*bone is an insulator, not a conductor*

>> No.11949394

>>11937834
>I'm poor and/or Mexican

>> No.11949410

>>11937993
Fucking steaklet lets TV tell him what's good. Nigger, you put T-bone ABOVE porterhouse? You're fucking retarded. Porterhouse is just a BETTER T-bone, you inbred faggot.

>> No.11949486

>>11937785
You know, when you think about it, it might not be right to eat any of those. Don't animals endure a life of suffering to provide the carcasses that we get these from? I've heard something about that. It seems a little ethically problematic, really.

>> No.11949681

>>11949486
Seems a little ethically delicious, more like.
I'd eat cuts of nigger if it were legal.

>> No.11949729

>>11949486
>life of suffering

My family has been raising showing and selling cattle for about 70 years now. They don't suffer their whole lives, they're fed whatever they like because they don't fucking eat it if they don't like it. The most suffering they experience is when they do something fucking stupid and get themselves hurt.

Maybe the factory cows do, but for the most part cows live good lives.

>> No.11949770

>>11937993
Jesus do you even know what the different cuts are?

>> No.11949773

>>11937993
>my dad always gets t-bone and the tv says filet mignon is the best cut

>> No.11949813

>>11937785
Ribeye is the most overrated cut of steak imaginable.