# Steak Night - What is your cut of choice? **URL:** \ **Category:** Cafe Society\ **Created:** [February 5, 2013, 4:49pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398 "2013-02-05T16:49:33Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![steviep24](https://avatars.discourse-cdn.com/v4/letter/s/5f9b8f/32.png) [@steviep24](https://boards.straightdope.com/u/steviep24)\ **Post date:** [February 5, 2013, 11:39pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/41 "2013-02-05T23:39:59Z")
I picked T-bone for the poll but I usually eat sirloin steak. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [February 5, 2013, 11:43pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/42 "2013-02-05T23:43:09Z")
> [@the\_diego](#): > > Is it me or is the New York side of a porterhouse also wider than with the T-? The porterhouse is generally a larger cut altogether, taken from the wider end of a short loin, so the strip side will be larger (on cuts from the same cow). ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [February 5, 2013, 11:50pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/43 "2013-02-05T23:50:33Z")
> [@TriPolar](#): > > Why is that funny? Yeah, well, maybe not funny but at least between the US and Canada you’d expect standardization. Here’s what I see at the grocer: Rib Steak Rib Steak, cap off Top Sirloin Sirloin Tip Beef Tenderloin Striploin T-Bone That’s pretty much the standard list for grocery story steaks. ---
**Author:** ![Spice\_Weasel](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spice_weasel/32/5435_2.png) [@Spice\_Weasel](https://boards.straightdope.com/u/Spice_Weasel)\ **Post date:** [February 5, 2013, 11:55pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/44 "2013-02-05T23:55:22Z")
I voted filet mignon but then I remembered the existence of Prime Rib. Prime Rib. God I love steak. I don’t eat it much since my husband is allergic to beef, but when we go out for a nice meal, it’s all about the steak. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [February 5, 2013, 11:56pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/45 "2013-02-05T23:56:40Z")
> [@pulykamell](#): > > Ribeye, but strip and porterhouse are close behind. What she said. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [February 5, 2013, 11:58pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/46 "2013-02-05T23:58:25Z")
> [@Leaffan](#): > > Yeah, well, maybe not funny but at least between the US and Canada you’d expect standardization. > > Here’s what I see at the grocer: > > Rib Steak > Rib Steak, cap off > Top Sirloin > Sirloin Tip > Beef Tenderloin > Striploin > T-Bone > > That’s pretty much the standard list for grocery story steaks. Grocery store cuts get more specific since they’re used for more than plain steak, and they can offer a wider set of options than is practical for most restaurants. Do you see any real differences at steakhouse restaurants? ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [February 6, 2013, 12:19am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/47 "2013-02-06T00:19:29Z")
> [@TriPolar](#): > > Grocery store cuts get more specific since they’re used for more than plain steak, and they can offer a wider set of options than is practical for most restaurants. Do you see any real differences at steakhouse restaurants? I don’t really know. I can’t remember the last time I ordered a steak at a restaurant. I don’t pay much attention to that portion of the menu, come to think of it. I’ll skip over to seafood and pasta and the like; I can have steak anytime at home. ---
**Author:** ![Gukumatz](https://avatars.discourse-cdn.com/v4/letter/g/74df32/32.png) [@Gukumatz](https://boards.straightdope.com/u/Gukumatz)\ **Post date:** [February 6, 2013, 12:32am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/48 "2013-02-06T00:32:23Z")
Moved from IMHO to Café Society, where the filets frolic. ---
**Author:** ![Face\_Intentionally\_Left\_Blank](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/face_intentionally_left_blank/32/288_2.png) [@Face\_Intentionally\_Left\_Blank](https://boards.straightdope.com/u/Face_Intentionally_Left_Blank)\ **Post date:** [February 6, 2013, 12:48am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/49 "2013-02-06T00:48:20Z")
A big ole porterhouse with a sizable fillet - none of this almost-a-t-bone bullshit. It’s a NY strip and fillet in one. Two tasty steaks in one! ---
**Author:** ![bobot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bobot/32/21622_2.png) [@bobot](https://boards.straightdope.com/u/bobot)\ **Post date:** [February 6, 2013, 1:02am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/50 "2013-02-06T01:02:50Z")
Don’t ask me the difference between an NY or a KC Strip, but I go with the strip steak. Excellent meat to fat ratio. I don’t like the ribeye as much, fat to meat ratio again. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [February 6, 2013, 1:11am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/51 "2013-02-06T01:11:39Z")
Strip steak for me. Voted NY Strip. At Outback I get Filet Mignon. Theres is really good. The strip seems better at the other places I go and thats what I order. ---
**Author:** ![Saintly\_Loser](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saintly_loser/32/4045_2.png) [@Saintly\_Loser](https://boards.straightdope.com/u/Saintly_Loser)\ **Post date:** [February 6, 2013, 1:16am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/52 "2013-02-06T01:16:33Z")
Skirt steak. Especially done right, the way you get it in an Argentine or Uruguayan restaurant. Also great as part of the mixed grill, with prime rib, sweetbreads, blood sausage, and various other bits and pieces of meat. ---
**Author:** ![Yeticus\_Rex](https://avatars.discourse-cdn.com/v4/letter/y/a698b9/32.png) [@Yeticus\_Rex](https://boards.straightdope.com/u/Yeticus_Rex)\ **Post date:** [February 6, 2013, 1:31am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/53 "2013-02-06T01:31:28Z")
Filet Mignon with my wife’s marinade, wrapped in bacon, and bbq’d by me. Everything else is just filler. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [February 6, 2013, 3:32am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/54 "2013-02-06T03:32:37Z")
> [@bobot](#): > > Don’t ask me the difference between an NY or a KC Strip, but I go with the strip steak. Excellent meat to fat ratio. I don’t like the ribeye as much, fat to meat ratio again. There isn’t a difference. Some would argue that a KC strip is just a NY strip with the bone in. And some would argue that New Yorkers wouldn’t eat something called a Kansas City strip. (Because ya’ know rubes.) So they called it a NY strip instead. ---
**Author:** ![jack\_tardiff](https://avatars.discourse-cdn.com/v4/letter/j/43a26b/32.png) [@jack\_tardiff](https://boards.straightdope.com/u/jack_tardiff)\ **Post date:** [February 6, 2013, 3:41am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/55 "2013-02-06T03:41:14Z")
Porterhouse in a restaurant because they look cool and taste good, and in the hopes the line cook respects the sheer Garnerity of the steak and cooks it good. I’d take two strips in exchange, though. Ribeye is supposed to technically have a more beefy flavor, known to all as due to the spinalis dorsi, but I buy strips when I eat the cow, just because of their omnipresence and compact essence of cow. ---
**Author:** ![RedMud636](https://avatars.discourse-cdn.com/v4/letter/r/c0e974/32.png) [@RedMud636](https://boards.straightdope.com/u/RedMud636)\ **Post date:** [February 6, 2013, 3:42am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/56 "2013-02-06T03:42:45Z")
I rarely if ever order steak in a restuarant but at home ribeye from a local source. Grass fed and no hormones. Whacked HARD with a wooden mallet twice per side and cooked medium rare on the BBQ. ---
**Author:** ![squeegee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/squeegee/32/14537_2.png) [@squeegee](https://boards.straightdope.com/u/squeegee)\ **Post date:** [February 6, 2013, 4:49am UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/57 "2013-02-06T04:49:44Z")
Why would you marinade a fillet? Leave it in the marinade a bit too long and you get cow pudding. No? Anyway, my go-to cut is a ribeye, but lately I’ve been experimenting with doing sous vide on alternate cuts, and a couple of times I’ve gotten extremely nice results doing sous vide on a thick top sirloin for an hour or so, then pan finishing. When I’ve done it right (or perhaps gotten an especially good cut) the steak was very tender and the flavor was an indescribable, very intense steak flavor. Highly recommended for you beer-cooler sous viders. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [February 6, 2013, 12:19pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/58 "2013-02-06T12:19:12Z")
> [@pulykamell](#): > > Different countries butcher their cattle differently, so there’s often not even a 1:1 correspondence between cuts in one country and another. Chicken is handled differently around the world as well. In the US I’m used to obvious parts; thighs, legs, breasts, wings. In the Caribbean, they just take a whole bird and clever it into uniform sized pieces. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [February 6, 2013, 1:25pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/59 "2013-02-06T13:25:57Z")
> [@August\_West](#): > > I used to be a nothing-but-ribeye man, and would raise my nose in haughty disdain at anyone that dared to suggest another cut of steak. “Fools”, I thought, “who do a disservice to their pocketbooks and tongues”. > > But I have seen the error of my ways and experience, that golden teacher whose lessons come only with time, has shown me the glory of a perfectly cooked NY Strip. I’m right there with you. ---
**Author:** ![lieu](https://avatars.discourse-cdn.com/v4/letter/l/c2a13f/32.png) [@lieu](https://boards.straightdope.com/u/lieu)\ **Post date:** [February 6, 2013, 1:35pm UTC](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398/60 "2013-02-06T13:35:59Z")
> [@Saintly\_Loser](#): > > Also great as part of the mixed grill, with prime rib, sweetbreads, blood sausage, and various other bits and pieces of meat. I’ve only had (or really even seen) sweetbreads once, that at a South Texas hunting ranch where it was cooked almost to a crisp. They were having a hard time explaining in broken english just what it was other than ‘organ’, but without question it was absolutely delicious. [Previous page](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398.md?page=2) [Next page](https://boards.straightdope.com/t/steak-night-what-is-your-cut-of-choice/649398.md?page=4)