What's the best cut of beef to serve as a steak for a real "steak lover?"?!

Best Answer - Chosen by Voters

rib eye

I'm a ribeye fan myself. Season with kosher salt, fresh ground peppercorns and baste with a mixture of butter, garlic, and chopped rosemary. In second place would come the sirloin cut. Get the kind with some marbeling, though. I'm not a fan of filet mignon, much ado about nothing in my opinion! Some folks swear by the giant porterhouse, that contains both the filet and the T-Bone.

For me, filet mignon. But that's not the only good cut, I just happen to prefer it. There is sirloin, and ribeye, and New York strip, all really good.

EDIT: aj is right, rare steak is the way to eat steak. Teeeender! I used to get grossed out at the pink inside, but once I tasted my sister's sirloin steak cooked rare, I've never gone back to medium. If you haven't already, try it. You'll LOVE it! And it's cooked, legitimately cooked. And so so good!

Rib steak - brown in frying pan (not on of those non-stick) that has been heated with high heat, for 1/1/2 minutes on each side, them put pan and steaks in high oven and finish. I like mine bleeding so max four minutes for me.

The best steak you will ever eat.

Don't forget to salt before frying and add the pepper when it goes in the oven.

For the primitive carnivore type - Cowboy rib eye. It's just a regular thick cut rib eye with the bone in, and trimed so it's sticking out. The bone adds flavor and if your steak lover likes to use his hands he can knaw on the bone.

http://img.foodnetwork.com/FOOD/2007/10/…

its all down to budget and personal taste. i like sirloin as it has a nice flavour. but it depends what you want to do with it. making a casserole go for stewing or braising steak which will take the long cooking it needs. if you want to splash out and just have a piece of meat to eat ' caveman' style then chateaubriand serves 2. enjoy

I am a steak lover....I like Prime Rib...however a nice Porterhouse is a good cut...But then again it depends on taste...and especially how you prepare it...If cooking inside a RibEye is probably your best bet...I happen to like cuts with bone in....they have more flavor...


Happy cooking.........

A thick cut 7oz filet mignon, flame kissed over mesquite, im hungry now :D

http://madelinescatering.com/blog/wp-con…

It's tough to compete with those answers above, so I will just affirm. A bone-in ribeye done medium rare is the beefiest and most tender.

I like fillet mignon when I can afford it. A little kosher salt and pepper cooked rare...yum!

a rib eye or porterhouse has always done it for me. bone in of course.