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?
I like the thickest T bone can find. I know that the two halves of it have somewhat different cooking requirements and that the bone and how the meat shrinks a bit when cooking can make getting a good sear tricky, but it’s just such a big showy steak that I love it and I really enjoy gnawing on the bone. It’s one of my go-to “wife is out of town, time to treat myself and throw table manners out the window” dinners.
Most of the time I go for strip steaks, I think they’re probably about the best bang for your buck steak there is (and are basically half of what makes up my beloved T-bone)
Sear them up in the cast iron with some clarified butter, some fresh herbs, salt & pepper, or maybe Montreal steak seasoning.
Probably the tastiest steaks I’ve ever had were some humble chuck steaks, but that’s one that kind of needs the full sous vide treatment to really shine. If you’re willing to put in the effort they’re amazing, otherwise they’re just a few steps above shoe leather.