Just sayin.’ I think of it as a rib-eye, myself, but would prefer the more universally agreed-upon term to be used, because (according to that article), there are no fewer than nine cuts that get called “Delmonico.”
The article further addresses criticisms to this, also noting that Delmonico’s no longer serves top sirloin as “Delmonico steak.” Also, I would argue that in the research, “Delmonico” doesn’t refer to a specific cut, just a type of steak served at Delmonico’s at the time those authors wrote their recipes. At any rate, it’s fuzzy terminology.
[ol]
[li]I hesitate to call a Prime Rib a “steak”, while it is certainly beef, it is more of a “roast”.[/li]
[li]Tri-tip is not included as a choice (yes, I see “other”…but, really now! It is on your linked list of descriptions.)[/li][/ol]
I voted “it depends on the cooking method”. If it’s a roast, I’m down with a rare Prime Rib cut, thrown on a griddle for a few moments to get a hint of sear.
As for grilled, I’m New York strip all the way, baby - throw a little salt and pepper on, get a good char on either side for a couple minutes and let it rest for about 10 minutes (if you can stand waiting that long).
Alternately, you put a cast iron skillet in a 500 degree oven for 10 minutes, then throw the New York on for about 4 minutes on one side, and 3 on the other. And leave the windows open or else the smoke alarms will all go off.
You can even do up lowly sirloin pretty well - I had some sirloin at a Brazilian steakhouse, where they put huge cuts on a skewer and grill it rotisserie style, then slice it on your plate to-order, and it was some of the best meat I’ve ever had.
As for filet - while it has a texture that can’t be beat, I find that it tends to have a hint of livery flavor, stronger than sirloin, which puts me off.
I never acquired a taste for pure fat… filet mignon is my first choice. We’ve been eating our way through a half of a half of a very happy free-range steer, and I find that his filet has plenty of flavor.
Before we had beef connections, I preferred sirloin or NY strip.
Sirloin is definitely helped by being a big cut of meat… I guess it dries out less. I do find the Brazilian places tend to overcook meat from my perspective, which is hardly surprising given I like VERY rare steak.
After a full day of voting in this thread and its companion, it would seem that the consensus SDMB favorite is a medium-rare ribeye. I wholeheartedly agree (those were exactly how I voted myself).
No love for the skirt steak? It’s the diaphragm muscle. It’s amazing. And easy to cook, especially in the summer when you can grill it over charcoal. Much beloved by Argentines.
Ribeye is the king of steak. Well-marbled, prime-grade ribeye is an absolute masterpiece. Flame-grilled is nice if you really know what you’re doing, but broiled and then seared in cast iron is amazing. My wife worked for a prime-grade butcher’s shop for a while; when she got her wholesale-price discount, we ate like Gods.
If you’re going to be adding a sauce, filet is great because it’s more tender and milder. And you’re not wasting a ribeye.
Skirt steak is great if you want steak as part of a dish – it has a great flavor and texture when cut up, and it can be good heavily seasoned / spiced. Not generally one I’d eat on its own, but the price is usually a bargain.
