whats the best cut of steak?

[Anonymous No.14023504]

[Anonymous No.14023568]

>>14023504
Kobe, Wagyu, Filet Mignon, New York Strip
I worked at a steakhouse but that was a while ago. Kobe is the best wagyu.

[Anonymous No.14023599]

>>14023568
>kobe
>wagyu
>actually falling for this gook meme
Back to /r/food you go

[Anonymous No.14023602]

>>14023504
Ribeye. It’s like two great steaks in one.

[Anonymous No.14023614]

>>14023599
I had a wagyu steak at a restaurant near Mount Fuji. Shit was cash

[Anonymous No.14023619]

>>14023504
Flank steak
Ribeye
Hanger steak
Entrecote i think its sirloin in american cuts

[Anonymous No.14023632]

>>14023614
Is it also stupid expensive in japanland?

[Anonymous No.14023642]

>>14023632
Not GP but I went to the city of Kobe to get A7 Kobe beef and it was just over $300.

[Anonymous No.14023654]

Maybe not the best, but teres major is severely underrated. It's essentially discount tenderloin

[Anonymous No.14023665]

>>14023642
What is GP?

[Anonymous No.14023669]

>>14023654
It’s basically a small tenderloin of the chuck but in the states it’s rare as shit to fund unless you have an indie meat market that highlights shit like this from time to time. What’s your favorite way to prepare it? Usually with chuck cuts you want to go medium rare or even medium so the connective tissues and fats fully render and give you the great beef flavor.

[Anonymous No.14023670]

Ribeye
All other responses are Incorrect.

[Anonymous No.14023673]

>>14023665
grandparent post, the person who was talking to you

[Anonymous No.14023678]

>>14023673
Oh, ok. I thought maybe it was "gaijin poster".

[Anonymous No.14023682]

>>14023678
I like this angle

[Anonymous No.14023683]

>>14023504
It used to be skirt steak for me, then I dated this girl and she put me on to a new york strip.

She was really big into creampies and cum. I’d do that extreme creampie thing where she’s in almost a full nelson while I’m pumping her full of cum. She wouldnt let me fuck or masturbate for like week periods at a time. Totally worth it though. There’s nothing, I mean NOTHING like blowing a hot load in a crazy bitch’s pussy. She was super hot and the sex was amazing. One of those crazy art hoes. Gotta love it.

[Anonymous No.14023686]

>>14023619
Hanger is based as fuck. You MUST cut it against the grain through, and it must be served medium.

[Anonymous No.14023695]

>>14023683
You neglected to mention the important part— why her NY strip was superior to skirt. The beauty of skirt is you can cook it at the highest possible heat you can summon, but very briefly and you can go fairly rare but still get an extreme char. I really don’t like NY strip, it’s like a fancy roast beef cut to me. Ribeye is just so much better.

[Anonymous No.14023703]

>>14023686
Hanger is good as fuck, but its weird shape can make it difficult (if you get a whole one). I think it is the single steak most improved by a lengthy rest.

[Anonymous No.14023721]

>>14023695
Maybe it’s just been so long since I had a good skirt steak. I think my mentality kinda shifted gears and that’s what I got used to.

Call it wrong, but I love a good skirt steak Pittsburgh style.

[Anonymous No.14023781]

>>14023504
ORDERED, US names:
>ribeye
the ideal combination of marbling and tenderness, extremely flavorful without being remotely tough
>filet mignon
the most tender cut of steak, but lacks the richness of some other cuts due to the lack of fat. it's also small and very expensive. still, if you've ever had "melt in your mouth" filet mignon, you know it's worth it
>NY strip
best bang-for-your-buck cut, consistent marbling makes it harder to fuck up
>T-bone/porterhouse
basically just the above two combined. difficult to cook correctly for that reason, and can come xbox hueg in size, but in theory you get both a tender filet and a flavorful strip
>sirloin
cheap, subpar cut. fairly tender, but not much fat. i'd take it with eggs and toast at a breakfast diner

you can do cool stuff with flank, chuck, skirt, etc., but i wouldn't know how to rank them among these cuts that are served as is. flank is definitely one of my favorites to cook with.

[Anonymous No.14023831]

>>14023781
I think of a small, cheap sirloin steak as a lunch steak. When you’re craving beef, it’s mid day, and you have horseradish, sear up a thin sirlion steak and maybe an egg. Gives you what you need but not overkill.

[Anonymous No.14023835]

>>14023678
nice

[Anonymous No.14023847]

everyone sleeps on the flat iron steak. dirt cheap, tender like tenderloin, but more flavor. it's just that most places cut it wrong and leave the sinew layer in the middle

[Anonymous No.14023924]

>>14023703
True i usually sous vide it and give it a quick sear on the barbecue so i dont get any overcooked parts

[Anonymous No.14023941]

>>14023924
This is probably best practice for Hanger. I will try this in the near future. I don't know why I never really considered doing that. Makes perfect sense.

[Anonymous No.14024941]

sorry guys, based SKIRT comin' thru. Heard your mom was in town mind if I drop by? fag? While you jerk yourself off eating your buttery melty GARBAGE I'll be here feeding REAL MEN with proper jaws. Skirt is truly the CHAD'S steak, jawlets like you could never come close to savoring its flavor. Imagine not throwing a whole steak on raw burning coals LMAO bet you can't do that with ur pussy wagyu foreskin deluxe cut with extra cum in the fibers. Sois seething tranny dilate cope rent free, fags.

[Anonymous No.14025039]

>>14024941
Ummm hello, based department?

[Anonymous No.14025236]

Hangar steak

If you really want the butcher to respect/hate you and also get the sekrit best cut ever, ask them for a "Denver" cut. Don't spoil it for yourself if you can, just take my word for it and see how good it is.

[Anonymous No.14025265]

When done properly the chuck eye steak is bretty gud.

[Anonymous No.14025317]

>>14024941
based skirtbro dabbing on incels, that particular skirt looks like overcooked shit tho

[Anonymous No.14025579]

>>14023504
Ribeye is king.

[Anonymous No.14025617]

>>14024941
>drunk bants posting at 1037
you're off to a healthy sunday mornin

[Anonymous No.14025621]

>>14023831
well said, but i think a nice veggie instead of the egg. maybe a handful of sauteed mushrooms and steamed broccoli. something acidic to drink with it

[Anonymous No.14025636]

Flank is breddy gud.

[Anonymous No.14025654]

Ribeye but strip is also amazing and it's super cheap.

[Anonymous No.14025679]

I like sirloin caps. Essentially a poor man's tenderloin if you let it marinade a bit in some soy sauce and pan fry to medium rare. Very tender, very lean.

Flat irons are good, too. Just slap em on a hot grill 5 minutes a side and there ya go. Ribeyes are entirely overrated unless you get them on sale, and strip steaks are just the same.

[Anonymous No.14025706]

>>14024941

[Anonymous No.14026941]

>>14023504
eye of round from Walmart

[Anonymous No.14027157]

Chuck eye....basically just a cheap ribeye.

[Anonymous No.14027301]

>>14023504
In the UK anyone you want fillet, sirloin the works. It's cheap as fuck as well. Got 2 fillets from Morrisons for 7 NEETbux. Nobody is buying it.

[Anonymous No.14027381]

>>14023568
>New York Strip
Reminder that it was universally known as "Kansas City Strip" until some retard coastie chef decided to rename it because he thought it would sell better. He was probably right, but still, fuck him.

>>14023504
My preferred steak went from ribeye to filet mignon, to now KC strip. But really, I prefer steak to a lot of other food so I take the best deal I can get so I can eat it more often.

[Anonymous No.14027413]

>>14025236
>Someone actually beat me to mentioning Denver steaks
Are you a butcher?
How the fuck do you know about that