When we eat steak, which isn’t very often, I get four of the same best cut I can afford for me, my wife and two daughters. If I can’t find anything inspiring I’ll get the pre-sliced ‘pepper steak’ pack from particular stores that usually turn out to be pretty good.
My kid has always liked steak, even as a small child. When her grandparents would take us to Steak Corral she’d get the 5 oz. “kid’s” steak and eat that first. Nowadays, she eats what I eat, unless I’m having eggs or she’s having fish - or my stepmom is cooking traditional Chinese food, which she’s not a fan of (she gets frozen lasagna those nights).
WhenI was a kid, we didn’t have steak that often. But when we did, it was the same cut as my parents–“Delmonico”, so usually ribeye or strip. Only when it was on sale. If they couldn’t get that, then we weren’t having steak.
My son used to prefer sirloin. I think that’s because when we went to steak houses they always had a 6 oz sirloin on the kid’s menu. So I would get that at the store, too. Usually sirloin for my son, ribeye for me, ny strip for my wife, and macaroni for my daughter. That was the old days. When my son was 9 or 10 he started requesting rare ribeyes.
My mother used to tell me stories about her parents (who did well but couldn’t manage money or pay taxes, apparently) buying themselves good steaks and making the kids eat stuff that was impossible to chew.
We always buy the same steak for the kids as ourselves.
We also cook I how they like luckily they like it medium rare like us.
Had to google London broil. Never heard it in the UK.
The difference in price between a good steak and a cheaper cut isn’t worth the hassle and moral dilemma. If I can afford a nice steak for myself, I can afford it for my kids.
I get the concept though. Really good wine* would be wasted on them.
*that price difference could be $50 or more.
I think it is just a fancy name for a lesser quality cut. Grilled, rare and sliced very thin it is nice.
It is, it is pretty far down cut, a type of cut that requires good cooking and presentation to be worth it, better just to get over it and move on with life.
It’s the time honored tradition of, “Give your kids shitty food so they grow to not like awesome stuff like steak.”
Filet has so little texture and flavor they have to wrap bacon around it.
Cooking a porterhouse is basically cooking two completely different cuts of meat at once, for the same amount of time and at the same temp, then hoping both come out perfect. Same with a T bone.
The most expensive cut is not always the best and the best aren’t always expensive.
Minor quibble–it’s a method of cooking flank steak. And a very simple method, actually. Dry brine (which I do on any steak) or marinade, broil or grill-sear to 120F, rest for ten minutes, slice on a bias. Actually, it’s pretty much how we make every steak, except that thicker ones are cooked in two stages…heat to about 110F, then a quick sear and rest.
But then, I really don’t consider any beef a “lesser” cut. Flank steak is much more flavorful than, say, filet mignon, to me. Prime rib would be watery and insipid in a peposo (osso buco, basically) instead of shank. Heck, last week I just paid ~$15/lb for some beef short rib, which used to be el cheapo but I guess is trendy now. It’s all good if you know how the right preparation or recipe. (O.K., I will grant you that beef liver is vile, but I’m sure there’s a way of cooking it that will knock some folks’ socks off. Lucky sods. :D)
That is only one way to serve it and by no means the standard. From my experience it isn’t even an option at most of the better steakhouses.
But since both “cuts” are the same thickness and share a center bone it has never been a problem… and I’ve cooked more of these than I can count.
This is very true but it really depends on the skill of the person preparing it.
I used to love liver and onions when I was a kid, which made my folks happy because back then it was dirt cheap. As I got older, I got really tired of the chalky texture and flavor. Now the only way I can stomach it is as liverwurst.
You have to have my mother cook it.
No, I didn’t inherit her talent. 
If it’s chalky in texture, it’s overcooked. I would describe properly cooked liver more towards the “creamy” end of the spectrum rather than the grainy/chalky end.
I was always fed the same quality of steaks that my parents had. (I appreciated them, too, and would have been disappointed to be fed a burger or some gristly thing.) My kids eat the same food we do. When he was little, my oldest son would always ask suspiciously if the meat was chicken, because he wouldn’t eat it unless you said it was. Hunk of steak, pork, lamb: all delicious “chicken” to him.
Actually, meatloaf is something i hated as a child, and can eat now. I had an extremely sensitive sense of taste, and meatloaf tends to be more heavily seasoned than steak, which (at least in my family) is just grilled, to be salted&peppered by the eater. I never added stuff like that to my meat as a child, but you can’t avoid it in meatloaf, which may also have onions, peppers, and assorted sauces included in the mix.
Anyhow, it never occurred to me to buy separate food for the kids, and i certainly wasn’t into cooking different meals.
Good liver is creamy and delicious. Overcooked liver is nasty. It should still be pink inside.
My mother’s always been a pretty good cook, too…maybe she was overdoing it to ensure it was fully cooked. The idea of rare liver doesn’t particularly appeal, though. Maybe I’ll try it just to see sometime…gotta have onions, though. 
I have heard a few times that beef liver, when very fresh, is quite good when done medium or less, and from the whole liver or really thick slices. All I’ve seen are frozen cryovac pacs. Which I’ve prepared a couple of times for my other half (after rubbing peppermint oil under my nose :().