Eye of round is good in pho’, but that’s about all I can think of where it’s a first choice.
I grew up on sirloin or strip steak. Every now and then my dad would get a Delmonico. I like mine medium rare, nice and pink and juicy.
(And screw the risk, I’ll eat my burger medium too.)
Just don’t do what my aunt used to do. My grandmother liked a good steak, so when my mother and I went grocery shopping for her, we’d get her something like a porterhouse, or a t-bone.
When my aunt would do her shopping, on the other hand, she’d pick up a cube steak. (And no, it wasn’t because she couldn’t afford better. She was just cheap. Seriously, it’s your 92-year-old mother, you can’t get her a decent cut of meat?)
Cube steak makes a good chicken fried steak.
My mom used to make cube steak with a really nasty brown gravy. I know people can make some wonderful dishes with cube steak, but my mom wasn’t one of them!
Skirt steak is good for fajitas
Rib steak, dry aged.
A restaurant in town dry ages them for up to 45 days. Absolutely to die for.
New York used to be my go-to-steak, now it’s rib.