I tend to go for a NY strip 9/10 times when I’m buying steaks, unless there’s some good deal on something else. Or I’ll go to Costco and get a big roast and cut steaks out of it. I’m not super picky these days because I always sous vide and torch my steaks and they come out so nice no matter what the cut. Salt and pepper and herbs before the sous vide usually, but every now and then I’ll try out a marinade. Sometimes I’ll finish with some butter, but usually it’s fine without a finish.
But I do find that a NY strip just looks the best to me and has a good ratio of fat to meat for my tastes. Eating out, I may go for a ribeye or something more “premium” but I rarely get steak when I eat out. So what’s your favorite cut and how do you cook it?
Similar to other replies, also dry-brine and reverse sear for a medium rare steak. But I usually got for chuckeye roll because it has a stronger flavour and is cheaper.
I can get a 400g steak for about $10 or less, feeds 2 with sides. A cheap luxurious dinner.
This is my favorite thing about sous vide. The cheapest cuts still come out perfectly tender and juicy.