Arrachera? It’s one of my favorites. I still voted for the ribeye, though.
other than rib eye or t bone … isn’t most of the other cuts just particular parts of porter house?
Indeed.
I’ve heard rib eye from a lot of people whose opinion I respect, but I’ve ordered at a couple of “quality” steak houses (eg. The Palm, Ruth’s Chris) and not been all that impressed. But my favorite place to go for a steak is a place in Culver City that’s been around for about 80 years. They butcher and age all their beef, and I usually ordered the filet. It’s extremely flavorful and tender as can be. They also always make a perfect baked potato served with homemade sour cream. Yum!
Ah, a ribeye just might not be right for you. As noted above it is( or properly should be )a very fatty cut. That’s what makes it delicious! But if you have an aversion to fat for any reason, you’re just not going to like it as much if at all.
A good filet is lean and very tender, which is exactly why I’m not fond of them ;). Lean means “less steaky flavor” to me and tender means not as much resistance to the chew as I prefer. I don’t want shoe leather, but for steak I also don’t want complete melt-in-your-mouth - especially as mediocre filets can actually get spongey, which I hate. If fatted up with a nice bearnaise or something, I think filets are fine. But for me it is usually the last picked cut.
But there are no wrong or right answers with food opinions*.
- Well, except for that whole ketchup on hot dogs thing…
New York strip steak. Medium-well to well done
I like filet mignon because it’s a smaller cut of steak and I can eat it in one sitting. I took Ivylad out for his birthday to Del Frisco’s and my steak was so tender it was like butter.
I hate a mushy filet, too. I like a bit of “bite.” The rib eyes I had were just not terribly flavorful and didn’t seem especially fatty to me (I’m not afraid of fat … at all). I just must have gotten bad ones. Or the restaurants were trying to be more “healthful?” I dunno… it is California. 
As for your last sentence? I sure hope that’s a big FAT NO on the ketchup on hot dogs.
I’m an outlier because I like both chewier and lean. Strip or sirloin is my usual compromise when I am out. At home, I go with flank or round. My atypical tastes have the advantage of meaning my preferences are also some of the cheapest options.
My go to steak is sirloin, but the best homecooked steak I’ve had was a really well marbled tri-tip. I don’t know how it got past the butcher on to the tray, but it looked like a piece of Wagyu or Kobe, marbled evenly throughout. Cooked it rare and even heated in the microwave the next day, it still melted in my mouth. I’ve had some good tri-tip since then, but nothing like that one special buy!
I agree about filet mignon, why too soft and to me tasteless. I love ribeye as a roast, because of the aus ju or gravey, but as a steak find it too soft and flat. Same with the filet in T-bone and porterhouse. I eat that part first so it doesn’t ruin my taste for the rest of the steak. So in this case I do leave the best for last!
Didn’t answer because it’s a tossup between filet mignon and t-bone. Generally I like filet mignon better but the best steak I’ve ever had was when I made a rare t-bone and the parts near the bone were even rarer than that, and yet not chewy like rare mignon usually is. Probably not the safest thing, but amazing tasting, sort of like cookie dough.
Butter and cheese AND sour cream. And the cheese should be 5 year old cheddar. Plus coarse salt.
I voted “other” as my favorite is the chuck eye, which the meat department I used to work in called the “Market Steak”. It’s the same muscle as the rib-eye but closer to the shoulder and looks like this. Still my favorite combination of flavor and tenderness.
i don’t usually see that in my market. That looks like a nice piece of meat. I think I sometimes get that cut into chunks sold as stew meat, for which it is very nice, because it has excellent flavor.
I had my first porterhouse as a 12 year old, courtesy of my grandad who was a railroad sales executive and steak afficuinado. Grandad knew every top quality steakhouse in the upper Midwest and great plains states. He ordered the porterhouse for me as “it has a little bit of all the best parts of a steak”. It was a revelatory experience. I had never tasted beef like this before - big, bloody, and full of flavor.
There are many cuts of steak I enjoy, but I am still loyal to the porterhouse.
Side note: This grandfather also introduced me to top quality bourbon, which is still my drink of choice todsy, and bought me first grownup set of lingerie (probably considered child abuse in this day and age). As you can imagine, I still miss him terribly.
I keep switching between rib-eye and sirloin.
I expect I’ll come to a decisions in a thousand steaks or so. 
The butcher in the Walmart closest to us cuts the chuck eyes. They are quite nice and several dollars per pound less expensive. There are only two per cow.
Dennis
There used to be a supermarket near me that always had them stocked, now I consider myself lucky if I run across them. They are definitely the king of the “cheap” steaks.
Gotta say I am stunned by these results.I love ribeye…but have you guys ever had filet mignon?